When you decide to make a Paula Deen recipe, you can pretty much guarantee that it’s going to be loaded with butter. And every once in a while that’s OK. That’s one reason I decided not to serve this peach cobbler with whipped cream or ice cream. There were also over 1200 reviews for this recipe, and after reading the first 20 and most were great, I was sure this is the one I wanted to make. I’d gone to the Farmers Market on Friday and picked up some peaches and knew they would find their way into a cobbler. I wanted a cobbler with a cake-like crust/topping instead of more piecrust-like. I don’t always favor one over the other, I just had a taste for the former.
I was also a bit amused to see that Paula’s recipe called for self-rising flour. After the flour dilemma with my Strawberry Cake I made sure I had some on hand. However, I wasn’t so tickled to see that the batter didn’t have any eggs. One reviewer commented on that as well. No matter, I had faith in Paula. Let’s back up a bit<<<<<<<
So you’re wondering how it turned out aren’t ya? I really enjoyed the sweet cinnamon laced peaches. They’re weren’t all mushy and gooey, they were the perfect combination of soft firmness. Too bad I can’t say the same thing for the cake-like batter. The only part of the batter that was cake-like was the top. Underneath was gooey and gummy. And that’s another reason I didn’t serve it with whipped cream or ice cream. It reminded me of some peach cobblers I had as a little girl, when I didn’t know any better. I’m not sure if it was the lack of an egg or not enough peaches that created the gumminess. The Mr. said he liked it, he said it reminded him of rice pudding. Ooooo-Kkkkkk.
You know this is the second recipe in a row that didn’t live up to my expectations. Usually when this happens I seek comfort in a dessert that I’ve had super duper success with, a pound cake. Not sure if I’ll console myself in one or not. But one thing’s for sure, I’m in search of my baking mojo. Let me know if you see it.
Peach Cobbler – Paula Deen
4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 TBS butter
1 ½ cups self-rising flour
1 ½ cups milk
Ground cinnamon, optional
Preheat oven to 350° F. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Put the butter in a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes. To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.