I used fresh peaches in this recipe, but fresh ripe nectarines or drained canned peaches will work as well. Serve this cobbler with a scoop of vanilla ice cream or drizzle with a little cream.
Heat oven to 375°.
Pour melted butter into a 2-quart baking dish (11x7 or 8-inch square). In a mixing bowl, combine 1 cup of the sugar, the flour, baking powder, and salt; stir to blend. Stir in the milk and vanilla until blended. Pour the batter over the melted butter. Toss the peaches with the remaining 3 tablespoons of sugar and 1/2 teaspoon of cinnamon. Arrange the peach slices over the batter. Bake for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. The top will be browned and the cake will begin to pull away from the sides of the pan. Serve warm with a little heavy cream, whipped topping, or a scoop of vanilla ice cream.
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 6|
|Calories from Fat: 280 (48%)|
|Amt Per Serving||% DV|
|Total Fat 31.1g||41 %|
|Saturated Fat 19.4g||97 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 81mg||25 %|
|Sodium 340.7mg||12 %|
|Potassium 199mg||5 %|
|Total Carbohydrate 73.9g||22 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 71.5g|
|Protein 4.9g||7 %|
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Calories per serving: 584
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