INGREDIENTS [rotated_ad] 4 cups peaches, peeled and sliced 2 cups granulated sugar, (divided) 1/2 cup water 1 stick butter 1 1/2 cups self-rising flour 1 cup milk 1 teaspoon ground cinnamon, optional INSTRUCTIONS [rotated_ad] [rotated_ad] Preheat your oven to 350°F. In a saucepan, combine the sliced peaches, 1 cup of sugar, and water. Stir the mixture well. Bring it to a boil, then reduce the heat and let it simmer for 10 minutes. Afterward, remove the saucepan from the heat. Place the stick of butter in a 3-quart (13 x 9) baking dish and put it in the preheated oven to melt. In a separate bowl, mix the remaining 1 cup of sugar, self-rising flour, milk, and optional cinnamon (if using) and whisk until no lumps remain. Carefully remove the baking dish with the melted butter from the oven. Pour the flour mixture over the melted butter, but do not stir them together. Gently spoon the cooked peaches and syrup on top of the flour mixture in the baking dish. If desired, sprinkle some ground cinnamon over the top. Place the baking dish in the oven and bake for 30 to 45 minutes, or until the batter rises to the top and turns golden brown. To serve, scoop the warm peach cobbler onto plates and accompany it with a dollop of whipped cream or a scoop of vanilla ice cream, as desired. [rotated_ad] PREP TIME15 minutes COOK TIME45 minutes ADDITIONAL TIME1 hour TOTAL TIME2 hours Notes [rotated_ad] [rotated_ad] Store any leftover peach cobbler in an airtight container in the refrigerator for up to 2 days. To reheat, place the cobbler in a 350°F oven for 10-15 minutes, or until warmed through. For a richer flavor, try adding a pinch of nutmeg or a splash of vanilla extract to the peach mixture in step 2. You can also use canned peaches in light syrup if fresh peaches are not available. Simply drain the syrup and adjust the sugar in the recipe accordingly. [rotated_ad]
