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Two Way Upside Down Peach Cobbler

Peach Cobbler Each week I talk with Annie Mitchell on the Sonrise Morning Show about Bible Foods & Herbs. Today we talked about peaches. Here’s some fun facts and a nice cobbler recipe.

 2 Samuel 16:1: “ A hundred bunches of summer fruits” won David’s gracious approval for the servant Ziba.  Some Biblical scholars think that those summer fruits included peaches because peach kernels have been found in Egyptian tombs, and peaches, pears, quinces and cherries were all grown well in New-Testament times.  The Romans called peaches “Persian Apples” because they were brought to that area from Iran (formerly known as Persia). 


I call this “upside down” since you pour the batter in first, and then the peach mixture. The peach mixture falls down to the bottom during baking and the batter mixtures rises to the top, making a nice, cake-like, cobbler crust

2 cans, 16 oz. each,  peaches with syrup (measure out 1 cup syrup and set aside)***** SEE NOTE
1 tablespoon cornstarch

1 stick butter, melted

1 cup sugar

1 cup self-rising flour

1 cup whole milk or your choice (can use almond or soy milk)

1 teaspoon vanilla

Sprinkling of cinnamon

Preheat oven to 350. Whisk together 1 cup syrup with cornstarch. Pour over peaches.

Pour melted butter in a 9×13 pan

Mix the sugar, flour, milk and vanilla together and pour that over butter. No need to stir

Put peaches and syrup mixture on top. Add a little bit of sprinkled cinnamon on top if you like

Bake until top is golden and cobbler bubbles, about 35- 40 minutes or so

******NOTE: You can leave out the cornstarch and filling will just be more juicy.


Just peel and slice. Filling will be a bit less juicy but still yummy. 

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