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1
Preheat the oven to 350F.
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2
Drain 1 can of peaches; reserve the syrup from the other.
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3
Place the butter in a 9 x 12-inch ovenproof baking dish.
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4
Heat the butter in the oven until its melted.
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5
In a medium bowl, mix the flour and sugar.
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6
Stir in the milk and the reserved syrup.
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7
Carefully remove the baking dish from the oven and pour the batter over the melted butter.
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8
Arrange the peaches over the batter.
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9
Bake for 1 hour.
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10
The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown.
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11
Serve warm with vanilla ice cream.
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12
This forms its own top crust while it bakes.
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13
Two types of peaches, freestone and clingstone, are just what the terms suggest.
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14
The flesh of a ripe freestone variety pulls easily away from the pit or stone, while the clingstone flesh, well, clings!
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15
Go online to www.lanepacking.com for all the scoop on Georgia peaches.
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16
If you dont have self-rising flour, substitute 1 cup all-purpose flour mixed with 1 1/2 teaspoons baking powder and 1/8 teaspoon salt.
