For a traditional cobbler, this recipe is for you. Let us know what you think of it in the comments below. Have you tried making it yourself? Paula Deen’s Peach Cobbler. Bring the peach and soon-to-be syrup to a boil and then it simmer for 10 minutes; then, remove the pan from the heat. Combine 2 1/4 cups baking mix, 1/4 cup sugar, butter and milk in a resealable plastic bag. Serve warm with vanilla ice cream or fresh whipped cream. Place butter in oven in a 2-quart baking dish to melt. Stir sugar and flour together and mix well. COOKS NOTES: If they are available by all means use fresh peaches. It was an instant hit on the first day Paula Deen offered this dessert at The Lady & Sons, and remains so today. First, preheat your oven to 350˚F. If you don’t have fresh peaches, you can use this same process with frozen peaches or skip this part and use canned peaches—just be sure not to dump out the syrup from those canned peaches! Spoon fruit on top of batter, then gently pour syrup on top (DO NOT STIR). This delicious cobbler can be found on their dessert trays at both lunch and dinnertime. Serving up this incredible Bisquick peach cobbler is a simple feat that’ll make your taste buds happy and your stomach smile. I'm delighted to have inherited this recipe, so to both Paula Deen and the previous Zaar owner: Thanks for an excellent recipe !!! 106.1 g How much syrup you use is up to you. Once your butter is melted, remove the baking dish from the oven, and pour the flour mixture over the melted butter. Finally, if you’re choosing to use it, sprinkle the top with ground cinnamon. Lastly, bake it in your oven for 30 to 45 minutes—the batter will rise to the top during baking. People from all over the world rave about Paula’s rendition of this Southern sweet, and since August is National Peach Month, we thought now is the perfect time to share how to make this peachy keen recipe. People from all over the world rave about Paula’s rendition of this Southern sweet, and since August is National Peach Month, we thought now is the perfect time to share how to make this peachy keen recipe. While you wait for your oven to heat up, combine the peeled and sliced peaches with the water and a cup of the sugar in a saucepan, making sure to mix it up well. Peach cobbler, being a Southern institution, is a staple on the dessert menu at all of Paula’s restaurants. Sprinkle with cinnamon, if using. Slowly add milk and continue to stir to prevent the batter from lumping. Bring to a boil, … Boy, are you in for a treat! Directions. COOKS NOTES: If they are available by all means use fresh peaches. An almost equally good product is frozen peach slices. Voila! In a saucepan, mix two cups fresh peach slices with one cup sugar and one cup water. In a separate bowl, mix the remaining cup of sugar with the self-rising flour and the milk slowly to prevent it from clumping. Being able to wander into the trees and pick peaches fresh is a luxury my northern-self has never experienced. Paula’s sprinkle tends to be more on the heavy side, but you can decide how much or how little cinnamon you and your family like. Remove from the heat. Taste was excellent and guests devoured it. Sprinkle with cinnamon sugar. Put the butter in a 3-quart baking dish and place in oven to melt. Simply follow the instructions for the fresh peach slices. Next spoon the fruit on top of it all and then gently pour in the syrup—again, don’t stir. You’ll need the following: Now that you’ve got your ingredients prepped and ready, it’s time to get cookin’! Pour mixture over melted butter. This delicious cobbler can be found on their dessert trays at both lunch and dinnertime.
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