Tuesday, September 28, 2010
This is a Paula Deen recipe using self-rising flour, but I’ve included proportions that eliminate that ingredient. This works so well with peaches left over from canning, and also with frozen or canned peach filling. This is a homestyle cobbler that might seem elementary to prepare, but elegant to serve.
We loved this cobbler - and who wouldn’t want to rescue these sweet peaches drowning in a soft cake-like batter glazed with real butter? I used a package of last year’s Freeze Ahead Peach Pie Filling and it was perfect.
If you aren’t using prepared peach pie filling, the recipe lists an easy alternative using fresh peaches (or even canned peaches) A scoop of ice cream, or even a tablespoon or two of real cream adds the perfect finish to this homestyle dessert.
Self-rising flour was first created in 1845 by Henry Jones, a baker from Bristol in the United Kingdom. This popular convenience item is well-known in the South because it is a great timesaver when making biscuits, cake mixes, etc. But here in (plain old) Utah - it’s not as common to see it as a staple on store shelves.
So now, when I run across a recipe that calls for it, it’s nice to know how to compensate. In the case of this cobbler though, I cut back substantially on the salt. Typically (for each cup of self-rising flour) you measure 1 cup all-purpose flour and add 1-1/2 tsp baking powder and 1/2 tsp salt. There it is - not rocket science by any means.
I found when mixing the batter for this cobbler that you shouldn’t add the milk all at once. When you do, you end up with a lumpy mess. Follow the directions and it’s very simple. I have reduced the recipe to serve four instead of six.
For the complete recipe, with instructions to make-your-own self-rising flour - go to: