1-2-3 Peach Cobbler
This peach cobbler is a quick and easy dessert for a summer’s day.
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Ingredients
Scale
- 1 pound Oklahoma peaches, sliced
- 1/2 cup Griffins Apricot Preserves
- 1/2 stick Hiland Salted Butter, cut into pats
- 2 Hansens eggs
- 1/3 cup Braums Milk
- 1/3 cup Hiland Sour Cream
- 1 package Shawnee Mills Corn Muffin Mix
- 2 tablespoons brown sugar
- Preheat the oven to 350 degrees.
- Place peaches in a 8 X 8 glass baking dish and heat in the microwave until good and hot, 2 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 to 40 sec).
- Fold in butter pats then level the filling. Use a little cooking spray around the inside/top of the pan to prevent sticking.
- To make the crust, in a small mixing bowl whisk the eggs and milk until well beaten add the sour cream and mix until 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 the center of the oven and allow 30 to 35 minutes 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.