This sublime cobbler is one of the best desserts I have ever made. Slices of white store bought bread are transformed into a delicate, crispy mantle of golden sweetness. The canned peaches are bathed in a thick buttery syrup and the elegant topping is perfectly light and delicious. I think I like it so much because it reminds me of the butter and sugar sandwiches my grandmother used to make for me when I was a child. The butter-sugar mixture is thick and grainy but when baked fuses the bread slices while melting into the layer of peaches below. Add more sliced bread if you decide to make it in your 12 inch dutch oven. I made this on a cool, windy day so it took almost 50 minutes to bake. I replenished the lid with 6 or 7 fresh coals during the last 10 minutes of baking to help brown off the crust. It cooked with 10 coals in a ring around the base and 20 coals on top. Add a little cinnamon to the topping mixture if you so desire. Serve it with a big spoon to scoop up all those wonderful juices and plan on your friends and family coming back for seconds.
Too Easy Peach Cobbler
2 29 oz. cans sliced peaches, drained
6-7 slices white bread
1 1/2 cups sugar
2 Tblsp. flour
1 egg, beaten
1 stick butter or margarine, melted
Lightly oil or spray 10 inch dutch oven.
Place fruit in bottom of oven.
Cut crust from bread and cut each slice into 4 strips. Place strips in rows over peaches so they are completely covered.
Mix sugar, flour, egg, and butter. Blend well and pour over bread strips. Sprinkle with cinnamon if desired.
Bake at 350 degrees for 30-35 minutes or until golden brown and bubbling.
|Line up bread slices to cover fruit|