Kaye's Easy Cobbler

This is a recipe straight from Kaye (my momma), who's been making this for 30+ years. I remember eating this cobbler recipe, which was always made with peaches, at all ages and stages of my life, that is, until I moved a million miles away to Texas, and then another million miles away when we wound up in San Diego, CA. That's a lot of miles.

I was so surprised at the flood of memories after I took my first bite of the cobbler I prepared this weekend for Easter supper. It tasted almost exactly like Mom's! The beauty of this recipe is not only in its preparative simplicity, but also in the complexity of flavors coming from such simple ingredients. The buttery flavor that's added to the peaches, along with the slight crunchy and chewy-ness of the top layer compliment the sweetness of the peaches flawlessly.

It's a mom-missing dessert.

Kaye's Easy Cobbler

Serves 8-10 (Note: pictures are of a halved version of the recipe)

Ingredients:

1 stick (1/2 lb) butter
1 large can sweetened, sliced cling on peaches* (30 oz), (I used the no-sugar-added, Splenda sweetened variety)
1 cup self rising flour
2 Tsp. baking powder
3/4 milk
cinnamon sugar

*Use any sweetened, canned fruit here, or use fresh fruit, adding brown sugar to sweeten to taste.**
Procedure:

1. Place the stick of butter directly into a 9"x13" baking dish. Place the dish into a cold oven, and begin the pre-heating process to 375F.

2. Meanwhile, place the peaches with the juice in a saucepan, and bring the juices to a soft boil. Once boiling, remove from high heat, but keep the fruit warm.

3. Mix the flour, sugar and baking powder with the milk in a separate bowl (this makes the batter).

4. Once the oven has pre-heated and the butter has melted, pour the batter directly into the center of the butter mixture--DON'T STIR.

5. Then, pour the hot fruit on top, again---DON'T STIR. Sprinkle with cinnamon sugar. Bake at 375F for about 30-35 minutes, or until the top crust is brown.

My Mom's Notes:

DO NOT STIR fruit into batter. When you add the hot fruit to the batter, it will start to puff up right away. The fruit will sink to the bottom while cooking, and the batter rises to the top to make a nice crust.

I always use lots of fruit, don't skimp.

Tasty and very easy! Enjoy!