Peach Cobbler with Sugar and Water

Our hot peach cobbler. The first thing we're going to do is start by melting our butter

and we're going to melt it right in the pan that we're going to cook it in. We're going

to put this into our oven that's already preheated and ready for our cobbler. By the time we finish

our cobbler, the butter will be melted and we'll be ready to go. All right, we're going to start

with our fresh peaches and we're going to put maybe a cup, cup and a half of sugar. That looks

about right. Let's see, we'll add maybe a cup of water. We don't want them too, too liquidy

And we're just going to let those dissolve and that sugar and that peach juice is going to make

a nice syrup. We're just going to let that go like that, and we're going to move on over

here to our crust You not going to believe how simple this recipe is and there no way you can mess up except by using the wrong kind of flour You must use a self flour So we got our flour our sugar and at this point

I like to stir that together and mix them together good because when I add my milk it

won't lump nearly as bad as if I just dump the milk on top of it. So we've got those

mixed together real good. We're going to add our milk and we're going to just stir this

up. We're not going to overwork this. We're just going to blend it until all your flour

is moistened. And if you like, some of us are spoon girls and some of us are whip girls

So if you like a whip, by all means, pull out your whip and use that. All right, look

at our peaches over here. They're going to town. And I'm going to pull those off and

we're going to see if our butter's melted. And it has. And when I say butter on this

one, please use butter, because it's so much better than the margarine. I think maybe I

should have pulled out my whip too, y'all. Yeah, baby! Remember, y'all, the key to this

dish is self flour If you got flour in your pantry and you not sure what it is go ahead and add a teaspoon of baking powder to it It won hurt it If it self it just puff just a little bit more but it won hurt it All right we got our stick of

butter melted, and we've got this wonderful batter that we're just going to pour right

on top of that butter. Get every speck of that wonderful crust out of there. And now

we're going to ladle our peaches. Now I've told you the most important part of making

your crust. Now I'm fixing to tell you the most important step in seeing that your cobbler

turns out perfect. We're going to just lay our peaches on top of our batter along with

that wonderful juice. Look at those peaches, are they just not beautiful. I'm going to

tilt this up some so that we can get that wonderful syrup. Now the most important thing

is to not stir this. In about 45 minutes we're going to pull this out of the oven. You're

going to have the most unbelievable, thick, wonderful, buttery layer of crust on top of

those peaches that you ever seen So do not stir And this pretty baby is ready to go into the oven And if you like sprinkle a light topping of ground cinnamon on top I have another cobbler in the other oven that

I started earlier, and it should be ready now. Oh, I believe we have another perfect

peach cobbler. See that beautiful thick crust I promised you? This recipe is magic. I'm

going to dig into this while it's good and hot. Look at that beautiful, hot, steamy peach

cobbler. The weight of the peaches went to the bottom of the pan and the lightness and

the additives in your flour brought it to the top. Now you can serve this wonderful cobbler

with either fresh whipped cream or ice cream. I'm going to sample this to make sure it's

good enough for you. And it is