This is a Paula Deen Recipe that is absolutely amazing. In our household, we've always made crisps or crumbles. That's all we've ever known. Throw the fruit in the pan and top with some sugar and oats. That sort of thing. The odd time I'd comment that I wanted to make a cobbler and my Mom would whip out so and so's blackberry cobbler recipe. Fruit on the bottom, biscuit like dumplings on the top. Then one day things changed...
I wanted a cobbler. Something different you know. I made a couple attempts at finding a really good cobbler recipe, but nothing really seemed to be out there. A couple of times I combined a couple and came up with my own doughy topping, but it never was what I was looking for.
The whole time this was happening I kept finding these really odd recipes that were calling for a lot of butter to be melted in the bottom of a pan. Batter added next. Followed by fruit on top. How was this supposed to work? I dismissed them every time. To me this just didn't seem possible. How would you get a perfect layer of fruit on the bottom, when you put it on the top?
Finally one recipe convinced me it might be possible (plus logic that heavier things sink helped out), but the recipes all seemed to look like you had fruit on the bottom (dry, ungooey fruit) and a cake (dry again) on the top. Not what I wanted. So again I passed over these recipes.
Until I decided to trust Paula Deen's recipe. Because if she can't make a good cobbler, I don't know who could. And it was magical. Why did every recipe I found fail to mention that the cakieness on the top is anything but dry? As it moves up through the gooey peaches it gets all these amazing flavours. Then once it arrives at the top it has just the right sugar and butter amounts to caramelize and have an almost candy like coating over the top. All the while, the fruit on the bottom is so syrupy and delicious.
Verdict: Delicious. Amazing. So worth it. When can I make it again?
I didn't have enough peaches on hand (or so I thought). I wanted to double this recipe (wasn't necessary, it puffed up A LOT and almost overflowed the dish). So I used half peaches, half rhubarb (also because I had a lot of rhubarb to get rid of). So I just subbed out half of the peaches for rhubarb. Easy peasy. What I didn't expect to happen was for the rhubarb to completely vanish, and the peaches to stay whole. Of all things. If you were to hold a piece of peach and a piece of rhubarb in your hand, it would seem like a no brainer to say that the peach would dissolve and vanish during cooking. It is just so juicy and soft and moist, whereas the rhubarb is so hard. But that is not what happened. So my fruit layer was very much a white gooey syrup with a few peaches throughout. I can't wait to try this with all peaches though. Can't wait.
4 C. Peaches, peeled and sliced
2 C. Sugar, divided
1/2 C. Water
1/2 C. Butter
1 1/2 C. Self Rising Flour (make own: 1 1/2 C. Flour, 1 Tbsp. Baking Powder, 3/4 Tsp. Salt)
1 1/2 C. Milk
*Optional* Ground cinnamon (for sprinkling)
~Preheat oven to 350 F
~In a saucepan, combine peaches, 1 C. of the sugar and water and bring to a boil and simmer for 10 minutes. Stirring often.
~Meanwhile, place butter in a 9x13 pan and place in oven until melted
~In a large bowl, combine remaining 1 C. sugar, flour and milk. Mix until clumps are gone.
~Pour flour mixture over melted butter (DON'T STIR).
~Place fruit on top (DON'T STIR)
~Pour syrup (from fruit) gently overtop (DON'T STIR)
~Sprinkle with cinnamon (I don't think this is absolutely crucial. Up to you. The topping has so much flavour already.)
~Bake for 30-45 minutes (I can't remember what my exact time was) until top is dark golden and crispy.