Friday, July 18, 2014
I am depressed, first to see the chaos and suffering in the Palestine and again another Malaysian airline being shot down (!?!?!) . Sometimes I wonder what kind of a world I have brought my boys into. I pray that it would turn out better by the time they grow up.
I have always heard of different kinds of cobblers and kept meaning to try and make one. A few weeks a go a fellow blogger Velva from Tomatoes on the Vine posted a delicious looking peach cobbler. What tempted me to try it was that it was a very easy recipe and it used canned peaches instead of fresh. We do get fresh peaches but they are quite expensive and I want to try budget recipes this fasting month.
We dont get buttermilk over here so I made my own by mixing milk and little white vinegar ( sometimes I use lime juice if I dont have any vinegar) and letting it sit for a few minutes to curdle a little and then using it.
I reduced the size of the cobbler enough to serve 4. But it was delicious desert would go well with some vanilla ice cream and is also great just on its own.
You can try the recipe from Velva's post or follow the one below for a smaller serving size.
Recipe : Peach Cobbler recipe from Easy Southern Peach Cobbler recipe at Tomatoes on the Vine
1/4 cup butter
1/2 cup sugar
1/2 cup self raising flour ( or use plain flour with 1 tsp baking powder)
1/2 cup milk mixed with 1/2 tbsp white vinegar ( let it sit for 10 minutes before using in this recipe)
1/2 tsp ground cinnamon
1/2 tsp vanilla essence
1 small can of peaches
Preheat oven to gas mark 4 .
Place your butter in a 4-6 cup capacity round oven dish ( I had a round one) and melt on stove top over a low heat. Take off from stove top once the butter melts.
While the butter melts, mix sugar and flour , stir in the home made butter milk mixture . Mix well. Stir in vanilla essence and cinnamon . Carefully pour the mixture into the melted butter ( do not mix).
Thickly slice the peaches and drop on top of the batter. Drizzle with the peach syrup inside the can.
Pop inside the oven and bake for 40 minutes till the top is crusty and bubbling.
I served it warm , if you like I think a nice scoop of vanilla ice cream would go well with this .
Thanks Velva for sharing your lovely recipe!!!