The official start of summer may be June 21, but I’m already in the mood for a good heat wave to hit us in Colorado. I know that may sound crazy but hey, I’m from Oklahoma and I miss those 100° days.
Besides the heat, another thing that marks the beginning of summer are all of the fruity desserts; strawberry shortcake, triple berry parfaits, and any type of cobbler you could ever imagine.
I’ve used this peach cobbler recipe for years and my husband loves it! This is the first time that I’ve ever shared it, but it’s just too scrumptious to keep to myself. Enjoy!
½ Cup Butter
1 ½ Cups All-Purpose Flour
1 ¼ Cups Sugar
1 ½ Cups Vanilla Soy Milk
2 ½ Tbsp. Cinnamon
2 Tsp. Vanilla Extract
2 Tsp. Baking Powder
¼ Tsp. Salt
1-22 Oz. Canned Peach Pie Filling
Preheat oven to 400°. Melt butter and pour into a shallow 2-qt. glass baking dish; set aside. In a mixing bowl, combine flour, sugar, milk, cinnamon, vanilla extract, baking powder and salt; mix well. Pour half of mixture over butter in baking dish. Evenly spoon peaches over batter into the baking dish. Pour second half of batter evenly over peaches. Bake for 25 minutes until crust is golden brown or until cake tests done. Serve warm and top with whip cream.