If you’ve been looking to top your last peach cobbler recipe — this is it. It uses a technique that was new to me; boiling the peaches for 10 minutes to make a delectable peach syrup that gets drizzled on top before baking. With peaches disappearing from the fruit bins soon, this is the one you’ll want to remain in your memory, all winter long.
The Hotel Colorado Peach Cobbler8 whole peaches 2 cups sugar (divided) 1/2 cup water 8 tablespoons butter 1 1/2 cups self-rising flour 1 1/2 cups milk ground cinnamon
- Preheat oven to 350 degrees. Combine the peaches, 1 cup sugar, and 1/2 cup water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes, stirring occasionally. Remove from the heat. Strain the peaches and reserve the syrup. Allow peaches to cool a little, then peel and slice. Set aside.
- Put the butter in a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring the reserved syrup. Sprinkle the top with ground cinnamon. Batter will rise to top during baking. Bake for 30-45 minutes. To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.
Yield 8-10. My daughter and I made half a recipe and it yield five, good-sized portions.
Recipe from Colorado Classique cookbook. The Hotel Colorado is a historic landmark hotel in Glenwood Springs, CO that is steps away from the famous hot springs pool. Factoid: President Teddy Roosevelt once stayed there during a hunting expedition.