Easy Peach Cobbler
This peach cobbler needs only six ingredients and no mixing of the fat into the dough. The batter is poured over melted margarine and left unstirred, so the butter-rich layer works its way up around the fruit as it bakes. Fresh sliced peaches sit on top, and a drained can works when the fruit is out of season. It also adapts well to a Dutch oven at a campsite.
Instructions
Heat the oven to 375°F.
Put the margarine in a quart-size baking pan or dish and melt it, then set the dish aside. The source suggests a dish about 1.5 inches deep that holds 1.5 to 2 quarts.
Stir the baking powder, flour, sugar and milk together into a batter. Pour it over the melted margarine and do not stir it in.
Arrange the sliced peaches over the top of the batter.
Bake for 20 to 30 minutes. If you are camping or peaches are out of season, use a drained #2 (half-size) can of sliced peaches instead. In a Dutch oven, preheat with about 15 charcoal briquettes, 10 or 11 on the lid and 4 or 5 underneath for the 12-inch size.
Make it personal.
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