Peach Grunt
I was looking for new dessert recipes and I found one that Paula Deen calls a cobbler but I think of more as a grunt. Mostly because it's a wet batter rather than a dough. After some research on the web and heated debate with Southern friends, I've come to the conclusion that "cobbler" is just code for baked dessert. Flame me now if you disagree...
So Peach Grunt aka Cobbler depending on who you talk to. Her original recipe is for 8-10 but this dish is better served bubbling hot and fresh, so I've adjusted it to ~4 servings depending on how much you like it. I think you'll agree this is not as fabulous cold... but don't worry it's good enough that it will be gone in a flash.
Ingredients
2 C peaches sliced
1/2 C sugar, x2
1/4 C water
4 Tbs butter
1 C self-rising flour
1 C milk
1 tsp vanilla
1/2 tsp cinnamon (optional)
Directions
Preheat oven to 350 degrees F.
Bring 1/2 C sugar, vanilla & water to a boil.
Poach peaches and simmer for 10 minutes.
Melt butter in a deep baking dish with steep sides.
Mix other 1/2 C sugar, flour, and milk together. Lumps are ok. Pour mixture over melted butter. Do NOT stir! Spoon fruit on top, gently pouring in syrup. If you like, sprinkle top with ground cinnamon. Bake while batter rises to engulf peaches (for ~30 minutes) and becomes a golden brown crust.
Serve scooped into a bowl topped with vanilla ice cream.