Categories: Cobbler

Ingredients

• 10 cups frozen peaches sliced
• 2 tablespoons lemon juice
• 1 1/2 cup white sugar
• 1/4 teaspoon salt
• 3/4 cup flour
• 1/2 teaspoon cinnamon
• 1 stick of butter – melted
• 1 cup flour
• 1 cup white sugar
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 stick butter – softened
• 2 beaten eggs

Directions

1. Note: Do not thaw peaches before you make this – leave them frozen

2. Preheat oven to 350 degrees.

3. Spray 9×13 inch pan with pam.

4. Measure the peaches and put them in a large mixing bowl. Let them sit on the counter and thaw for 10 minutes. Then toss with lemon juice.

5. In another smaller bowl combine white sugar, salt, flour and cinnamon. Mix them together with a fork until they’re evenly combined.

6. Pour the dry mixture over the peaches and toss. You may use a spoon or clean hands. Once most of the dry ingredients are clinging to the peaches, dump them into the pan you have prepared. Sprinkle any dry mixture left in the bowl on top of the peaches in the pan.

7. Melt the butter, then drizzle over the peaches. Then cover cake pan tightly with foil.

8. Bake the peach mixture at 350 degrees for 40 minutes. Take out of the oven and set on a heat proof surface, but DON’T TURN OFF THE OVEN.

9. Top Crust: Combine the flour, sugar, cinnamon, baking powder and salt in the smaller bowl you used earlier. Cut in the butter until the mixture looks like coarse cornmeal. Add beaten eggs and mix. The result will resemble library paste but smell a whole lot better!

10. Remove foil from the peaches and drop on spoonfuls of the topping. Because the topping is thick you will have to do this is little dibs and dabs scraped from the spoon with another spoon, a rubber spatula, or with your freshly washed finger. Dab over the whole pan until it looks polka-dotted.

11. Bake in a 350 degree oven uncovered for an additional 50 minutes.

12. It can be eaten warm, room temperature or chilled

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