Moving on. A few things to note. I don’t think you can over cook this dessert. Well, I’m sure you could, but I have made this before and forgot to reset the timer. I have no idea how long it cooked but it was fine. It says 30-45 minutes but I cook mine longer than that, more like an hour. The cakey part is very gooey and should be brown on top when you take it out. Serve this with vanilla ice cream when it is piping hot. The cream really adds to the flavor and cools the cobbler down a bit so that you do not burn yourself. Another thing to note, eat as much as possible the first time you serve it. This is not a recipe that reheats well.
Easy Peach Cobbler
1/2 cup butter
1 cup sugar
3/4 cup self-rising flour
3/4 cup milk
1 (29 ounce) can peach slices in heavy syrup, undrained
cinnamon, for sprinkling (optional)
Directions
Preheat oven to 350 degrees.
Place butter in oven in a 2-quart baking dish to melt. Stir sugar and flour together and mix well. Slowly add milk and continue to stir to prevent the batter from lumping.
Being careful not to burn yourself, remove hot baking dish containing melted butter from oven; pour batter directly over butter in baking dish (DO NOT STIR).
Spoon fruit on top of batter, then gently pour syrup on top (DO NOT STIR). Sprinkle with cinnamon, if using. The most important part of this dish is not stirring the mixture.
Bake for 30 to 45 minutes or until golden brown. Your batter will rise above your fruit, producing the most wonderful of crusts. Serve warm with vanilla ice cream or fresh whipped cream.
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