TEXAS PEACH COBBLER
6-8 fresh peaches, sliced (you can peel them, but I usually leave the peel on)
(You could also use about 3 cans of sliced peaches, but not quite as good)
1 stick (8 TB) butter, melted....................................1 cup flour
1 cup sugar (or regular white Splenda).....................1 cup brown sugar (1/2 cup brown Splenda blend)
1 TB baking powder.................................................dash of salt
1/4 tsp. cinnamon.....................................................1 tsp. vanilla extract
1 cup milk (any type ~ I like unsweetened vanilla almond milk)
OPTIONAL: vanilla ice cream and/or caramel ice cream syrup (to put on top)
This makes a 9x13" pan. You can cut the ingredients in half and use 8" square pan, if you want a smaller cobbler.
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Preheat oven to 375°F. Put the melted butter into a 9x13" pan and set aside.
Put the brown sugar/brown Splenda and fresh peaches into a large microwave-proof bowl. Cover lightly (waxed paper) and heat for about 2-3 minutes (or until sugar has melted and peaches have released juices. (If you're using canned peaches, drain them {leaving about 1 TB juice} and mix with the brown sugar/Splenda in a bowl ~ no need to heat them)
While you're waiting for the peaches: Combine the flour, white sugar/Splenda, cinnamon, salt and baking powder in a large bowl. (I use a big whisk, but wooden spoon is fine). Slowly add the milk and vanilla; stir to combine it all ~ then pour this over the butter in the pan (don't stir).
Pour warm peaches over the top of the batter. Do not stir.
Bake for 35-45 minutes or until top of cobbler is a golden in color.