Peach Cobbler

Paula Deen Peach Cobbler | Recipe on www.bxtchesbeblogging.com

Paula Deen Peach Cobbler | Recipe on www.bxtchesbeblogging.com

Peach Cobbler

Homemade cobbler always seems to be a tricky recipe to master. . .well maybe not for all, but for me it was. So, instead of putting in the work to find a recipe I could become an expert with, I would always resort to dump cakes. Which are delicious, but it ain’t cobbler. But I convinced myself that fruit and cake topped with ice cream was close enough.

So, If you’ve been rooting around on Pinterest looking for an easy cobbler recipe. . .look no further, this BXTCH. . .well actually Paula Deen. . .has you covered. 

All you need to do is follow this Peach Cobbler recipe AS IT IS WRITTEN. This isn’t the time to get fancy and pretend to be on your own Food Network show or the only one you’ll wind up on is Worst Cooks in America. . .although that is a great show.

Link to original recipe here.

BXTCHES GOTTA WARN: As always, please read through the entire recipe and notes before you even preheat your oven.

Peach Cobbler

Family Gatherings. Holidays. Work. Potluck. Or maybe just Monday. This cobbler covers it all. . .y’all.

FOR THE DOUGH

  • 1 1/2 cups SELF RISING flour
  • 1 cup sugar
  • 1 1/2 cups milk

FOR THE FRUIT MIXTURE

  • 4 cups peeled and sliced peaches (about 2 pounds)
  • 1/2 cup water
  • 1 cup sugar

ADDITIONAL

  • 1 stick butter
  • optional ground cinnamon

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  1. Preheat oven to 350°.
  2. While your oven is preheating, place sliced peaches, 1 cup of sugar, and 1/2 cup water in a large saucepan and stir. Bring mixture to a boil, reduce heat and simmer for 10 minutes (stirring occasionally). While fruit mixture is simmering, place a stick of butter in a 9 x 13 baking dish and place in oven until butter is completely melted. Once your fruit has simmered for 10 minutes, remove the saucepan from burner.
  3. To make the dough, add flour and 1 cup of sugar to a mixing bowl, combine. Whisk in the milk slowly (this will prevent your mixture from clumping). Once combined, pour your mixture over the melted butter. DO NOT STIR. AT ALL. You’re going to be tempted. DON’T DO IT.
  4. Spoon your peaches on top, scattering evenly. Then slowly pour the syrup over the top. If you are using cinnamon, sprinkle it on top now. The batter will rise during baking. Bake for 30 to 45 minutes.
  • Peaches are a seasonal fruit, well good ones are. I’ve used fresh, frozen, and canned for this recipe. I prefer fresh, frozen comes in a close second. If you are stuck and need to use canned peaches, you’ll need a 28 ounce can and just skip the part of the recipe where you cook the peaches. But it’s still just as important to NOT STIR.
  • You will use a total of 2 cups of sugar in this recipe, I just separated it to make it easier for you.
  • I have yet to use the base of this recipe for other fruits, but it’s certainly on the to-do list.
  • My oven takes about 45 minutes to bake this deliciousness, but you know your oven better than anyone. If you’re unsure of the doneness, use a fork and gently “tug” a bit on the dough, you’ll be able to tell if it’s ready to come out or if it needs a few more minutes
  • If I haven’t stressed enough, once you pour the batter into the melted butter, DO NOT STIR.
  • Paula Deen Peach Cobbler | Recipe on www.bxtchesbeblogging.com

    Paula Deen Peach Cobbler | Recipe on www.bxtchesbeblogging.com

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    Praline Crack

    Praline Crack | Recipe on www.bxtchesbeblogging.com

    Praline Crack

    So  maybe the term “crack” is not really an appropriate term for such a delicious piece of goodness. But the reality is, this is extremely addictive and I’m assuming eating too much will make your teeth fall out, so maybe “crack” is appropriate after all.

    Call it what you want, one thing you will be saying after diving into this recipe is “HOLY CRAP, THAT’S GOOD STUFF!”

    Praline Crack

    • 28 graham cracker squares
    • 2 sticks unsalted butter
    • 1 cup light brown sugar
    • 1 tsp. vanilla extract
    • 1/2 tsp. salt
    • 3/4 cup chopped pecans

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    1. Preheat oven to 350 degrees F
    2. Line a jelly roll pan with aluminum foil and spray with cooking spray.
    3. Line the graham crackers on your pan.
    4. In a medium saucepan over medium heat, combine the butter and brown sugar.
    5. Bring butter/sugar to a boil and allow to boil for 2 minutes. Stir occasionally.
    6. Remove from heat and add vanilla and salt, stir well.
    7. Pour your butter/sugar mixture over the graham crackers, spread evenly.
    8. Sprinkle chopped pecans over top.
    9. Place in 350 degree oven and bake for 12 minutes.
    10. Cool and break into pieces.
  • The original recipe says to place graham cracker squares on a ungreased pan. I don’t really trust that, so that is why I lined and sprayed mine.
  • Line your pan with the graham crackers before you begin to cook the butter and brown sugar. That way you are certain that your pan is big enough. While on the subject, be sure to have everything to go. Vanilla/salt/pecans, this is not really a recipe that will wait on you.
  • Do not add the pecans to the butter/sugar mixture. How do I know? Because I tried it and it SUCKED! So if you’re stubborn and need to see for yourself, go ahead and knock yourself out, just remember, I told you so.
  • I have used the store brand and the name brand graham crackers here, it is all the same.
  • Adapted from Cookies and Cups

    Always being inspired, for the genius behind this recipe, click here!

    Praline Crack

    Praline Crack

    Praline Crack

    Praline Crack

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