1/4 cup butter
1/2 cup sugar
1 cup flour
1/4 tsp salt
2 tsp baking powder
1/2 cup milk
2 cups fresh peaches, pitted and sliced (option: same amount of canned peaches)
1/4 cup sugar
1/4 tsp ground cinnamon
1 1/2 cups water
Preheat oven to 190 degree Celcius. Lightly butter a 9" x 9" glass baking pan.
In a large bowl, cream butter and 1/2 cup sugar.
In a separate bowl, mix flour, salt, baking powder. Add to the creamed mixture alternately with the milk. Spread mixture evenly into baking dish.
If using canned peaches, drain thoroughly, reserving the juices. Spoon fruit over batter.
Sprinkle with cinnamon and 1/4 cup sugar. Pour fruit juice or water over the top.
Bake for 45 to 55 minutes. During baking, the fruits and juice go to the bottom of the pan while the batter rises.
|Gather all ingredients - we used fresh Australian white-fleshed and yellow-fleshed peaches and substituted white sugar with brown. The cinnamon duster sugar is also from Down Under.|
|How the cobbler looked like before baking.|
|Fresh out of the oven. Serve it warm (just scoop the messy concoction) with ice cream, preferably Bulla. Aussie peaches paired with Aussie ice cream, OK?|