This recipe for peach cobbler is a tasty, delectable treat!
Preheat oven to 350 f
- 8 x 8 glass baking dish
- Small mixing bowl
- Small whisk (wire whip)
- Bamboo skewer or tooth pick
- 1 lb. Oklahoma Peaches, sliced
- ½ cup Griffins Apricot Preserves
- ½ stick Hiland Butter, cut into pats
- 2 eggs
- 1/3 cup Hiland Milk
- 1/3 cup Hiland Sour Cream
- 1 pkg Shawnee Mills Corn Muffin Mix
- 2 tbsp Brown Sugar
Place peaches in a 8 X 8 glass baking dish and heat in the microwave until good and hot, 2 ½ min or so, (Frozen peaches will do in the off season, 5 min. or so) carefully stir in the preserves and heat a little more (30 – 40 sec) Fold in butter pats then level the filling. Use a little cooking spray around the inside/top of pan to prevent sticking.
In a small mixing bowl whisk the eggs and milk till well beaten add the sour cream and mix till the sour cream resembles small curds. Add the muffin mix and stir enough to incorporate the dry ingredients. Do not over mix.
Pour the crust mixture over the hot buttery peaches. Place in center of oven and allow 30 – 35 min. for baking use a skewer to test for doneness. Let rest for 15 min. before serving.
Serve hot with Hiland or Braum’s Vanilla Ice Cream.
Yield: 6 generous portions