Lazy Man’s Peach Cobbler
There are orchards of peach trees in the area of Texas surrounding the Y.O. Ranch, so it’s not surprising that ranch cook Bertie Varner would concoct this dessert, in which the spices nicely balance the sweetness of the peaches. It’s a quick and easy way to please a crowd!
- Cling Peaches - three, 29-ounce cans, sliced
- Unsalted Butter - 1/4 pound, melted
- All-purpose Unbleached Flour - 1 cup
- Sugar - 1-1/2 cups
- Baking Powder - 2 teaspoons
- Salt - 1/4 teaspoon
- Milk - 1 cup
- Ground cinnamon - 1 teaspoon
- Ground nutmeg - 1/2 teaspoon
- Vanilla Ice Cream - 1 quart
Preheat the oven to 350 F and grease a 9-inch-by-13-inch baking pan. Drain the peaches, reserving the juice, and set aside. Melt the butter and pour into the bottom of the pan.
In a mixing bowl, combine the flour and 1 cup of the sugar with the baking powder and salt. Whisk in the milk and 1/2 cup of the reserved peach juice. Pour into the pan on top of the melted butter.
Pour the remaining sugar over the peaches and add the cinnamon and nutmeg. Mix with your fingers. Pour the peaches over the batter and bake 45 minutes to 1 hour, until the topping is browned. Serve warm with ice cream.