4 - cups canned
sliced peaches in juice, drained or other fruits/berries
1/2 - cup butter,
softened
3/4 - cup sugar
1 - teaspoon
vanilla extract
1/2 - cup milk
1 - cup all
purpose flour
1/8 - teaspoon
salt
1 - teaspoon
baking powder
1/3 - cup sugar
1/2 - teaspoon
cinnamon
1 - tablespoon
cornstarch
1/4 - cup boiling
water
Preheat oven to
375 degrees. Spray a 8x8 inch baking pan with non stick spray. Drain
the sliced peaches and arrange them in the bottom of the baking
pan.In a large bowl or kitchen aid mixer, cream the butter with 3/4
cup sugar. Add the vanilla extract and mix well. Add the milk,
flour, salt and baking powder to the sugar butter mixture. Mix until
creamy. Spread the batter over the peaches and smooth. In a
separate bowl, mix 1/3 cup sugar and 1/2 teaspoon cinnamon with the
cornstarch. Sprinkle the mixture evenly over the batter. Pour the
boiling water over the sugar mixture making sure to cover all of the
sugar with the water. This is where the magic happens and what makes
the crispy topping. Bake at 375 for 40-45 minutes. Cool slightly
before serving.
Note: Fresh
peaches can be substituted for canned peaches. About 4 peaches is
equal to 3 cups.
Blackberry version follow the recipe above and use 4 cups fresh
blackberries or other berries in place of peaches, omit the cinnamon
and continue with the recipe as directed.
The cornstarch and boiling water topping gives the top of the cobbler a smooth, shiny and crispy topping.
