The Atlanta Journal-Constitution
PEACHES YEAR-ROUND DON’T WAIT FOR SUMMER TO MAKE COBBLER
8 tablespoons (1 stick)
unsalted butter 1 (29-ounce) can peaches
in juice
1 cup sugar, plus more for
sprinkling
3/4 cup all-purpose flour 2 teaspoons baking
powder
1/4 teaspoon salt
3/4 cup milk
Heat the oven to 350 degrees. Place the butter in an 8-inch square baking dish. Place in the oven to melt while the oven is heating.
Meanwhile, drain the peaches though a strainer set over a medium bowl. Discard half of the juice from the can, reserving the peaches and the remaining juice. In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk to form a smooth batter.
Carefully remove the hot baking dish from the oven. Pour the batter into the butter in the dish, allowing the butter to lop over the sides of the batter. Pour the peaches and their remaining juices evenly over the batter; do not stir. Bake until deeply golden brown, 30 to 35 minutes. Transfer the baking dish to a wire rack and sprinkle a little sugar over the top of the cobbler. Let cool for at least 10 minutes before serving. Serves 6 to 8.
Per serving, based on 6: 399 calories (percent of calories from fat, 35), 4 grams protein, 64 grams carbohydrates, 2 grams fiber, 16 grams fat (10 grams saturated), 44 milligrams cholesterol, 275 milligrams sodium.