Peach Cobbler

Here's a couple of great recipes for the weekend. Of course every Southern cook has her favorite peach cobbler recipe, and I have two. The first was shared with me by my friend Rhonda, and it is made in a cast-iron skillet with peach pie filling. It is a real treat! The second recipe is great for fresh peaches. I like it because it isn't as "gooey" as most cobblers, but more cake-like in consistency. Enjoy!

SKILLET PEACH COBBLER

1 c. all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/2 c. real butter (softened)

4 Tbsp. butter, thinly sliced into 12 pads

1/2 c. white sugar

1 c. milk

1 tsp. vanilla flavoring

1 apple, diced

1 - 21 oz. can peach pie filling

12 Tbsp. brown sugar

dash of cinammon (optional)

Preheat oven to 375. Mix flour, b. powder, and salt in small bowl. Seperately, mix 1/2 c. butter and white sugar. Add milk and vanilla, and mix all moist ingredients. Add flour mixture and pour batter into a 12" lightly greased cast-iron skillet.

Arrange diced apple on top of batter. Spoon peach pie filling over apples. Place brown sugar by tablespoons onto the peaches, then add the remaining 12 pads of butter on top of the sugar. Sprinkle with cinammon if desired.

Bake, uncovered, for 35 minutes. Serve warm.
(Note: You can also make this with cherry pie filling in place of peach.)

COBBLER WITH FRESH PEACHES

3 c. pitted, peeled, and sliced peaches

1 1/2 c. sugar, divided

1 c. all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

1/2 c. butter (softened)

1/2 tsp. vanilla

1/2 c. milk

1/2 c. water

Preheat oven to 350. Arrange peaches in bottom of a greased 9 x 13 pan. In a mixing bowl, combine 1/2 c. sugar, flour, b. powder, butter, vanilla, and milk. Mix just until smooth. Pour over peaches. Combine 1 c. sugar and water until sugar is dissolved. Pour evenly over batter. Bake, uncovered, for 1 hour. Serve warm.