Prep 10 mins
Cook 45 mins
It was an instant hit on the first day Paula Deen offered this dessert at The Lady & Sons, and remains so today. This delicious cobbler can be found on their dessert trays at both lunch and dinnertime. It's so easy to make you won't believe it! COOKS NOTES: If they are available by all means use fresh peaches. In a saucepan, mix two cups fresh peach slices with one cup sugar and one cup water. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, stirring occasionally. An almost equally good product is frozen peach slices. Simply follow the instructions for the fresh peach slices. NOTE: This is an adopted (late in 2006) recipe and there was already some discussion about the amount of butter necessary in reviews made previous to my inheriting this recipe: Now that I have made it myself, I can say that for me at least, 60 grams (1/4 cup) of butter was fine, (by all means use a little less if you prefer) and my dumplings didn't turn out doughy at all... what I DID mess up was using a larger can of peaches (non-metric sizes of canned fruit don't translate perfectly into metric ones), so I thought that the extra wouldn't matter much, mine was swimming rather a lot in the juice at the bottom and next time I will use all the peaches but only half or 3/4 of the juice from my metric sized can.. Taste was excellent and guests devoured it. I'm delighted to have inherited this recipe, so to both Paula Deen and the previous Zaar owner: Thanks for an excellent recipe !!!
- Preheat oven to 350 degrees.
- Place butter in oven in a 2-quart baking dish to melt.
- Stir sugar and flour together and mix well. Slowly add milk and continue to stir to prevent the batter from lumping.
- Being careful not to burn yourself, remove hot baking dish containing melted butter from oven; pour batter directly over butter in baking dish (DO NOT STIR).
- Spoon fruit on top of batter, then gently pour syrup on top (DO NOT STIR). Sprinkle with cinnamon, if using. The most important part of this dish is not stirring the mixture.
- Bake for 30 to 45 minutes or until golden brown. Your batter will rise above your fruit, producing the most wonderful of crusts. Serve warm with vanilla ice cream or fresh whipped cream.
I really wasn't sure how many stars to give this recipe. My problem is that even though this claims to be Paula Dean's, it is not the same recipe as the one on Paula Dean's website. http://www.pauladeen.com/recipes/view2/peach_cobbler. The ratios are all different. Yes, hers calls for a stick of butter, but it also calls for 1.5 cups of flour - half as much as the recipe printed here. I've made one on her website several times and the only adjustment I make is that I use a slotted spoon to transfer the peaches to the batter and don't put in any extra syrup. The cake holds up better that way and doesn't get doughy and gummy.
I dont see why people had problems with this recipe. Its the perfect ratio of ingridents. I always do equal parts flour, milk, and a litle more sugar and enough butter to coat the pan BUT I did drain the peaches a LITTLE because from experiance if your liquid is more than your flour its too doughy. I made this yesterday night and packed little servings of this in plastic containers this morning for some of the people I cook for to take on picnics. I made one with apples and one with peaches. The one I made with apples I added some nutmeg and cinnamon, both cobblers were well liked. But again you have to be careful about how much liquid is in with your peaches because if I did not drain them somewhat I feel they would be "doughy".
This turned out beautifully for me. I've made similar recipes many times and had doughy results so was frustrated. One of the women I worked with used the same type recipe and I asked her why hers wasn't doughy and she gave me a great tip. I hope some of you will try it that like your dumpling part to be firmer. Put your peaches and their juice in a sauce pan and bring to a boil before pouring them into the batter. I think you'll be as pleasantly surprised as I was Thank you for sharing this recipe.