No meal at the Blue Willow Inn is complete without “a little taste” of peach cobbler. No matter what other desserts may be arrayed in the center of the buffet room, it is ever present on the side where bowls of it can supplement any other end-of-the-meal sweet.
¾ cup plus 2 tablespoons granulated sugar
1 cup self-rising flour
¼ plus ¼ cup (1 stick) butter, melted
1 (28-ounce) can sliced peaches, undrained
Preheat the oven to 350°. In a medium-size mixing bowl coarsely mix ¾ cup of the sugar, the flour, and ¼ cup melted butter together. Sprinkle about one-third of this mixture on the bottom a baking dish. Add the peaches and juice. (If the juice from the peaches does not cover the peaches, add a small amount of water just to cover the peaches. Too little liquid will make the cobbler dry. Too much liquid will make it soupy.) Top the peaches with the remaining sugar/flour mixture. Sprinkle the top with the remaining 2 tablespoons sugar and the remaining ¼ cup butter. Bake for 30 to 40 minutes or until brown and bubbly. Serve hot.
Hint: Fresh peaches can be used. When using fresh peaches, peel and slice them, sprinkling the slices with an additional ½ cup sugar. Refrigerate them for 2 to 3 hours before using.
YIELD: 6 TO 8 SERVINGS