*Adapted from Paul Deen’s Lady and Sons Peach Cobbler
½ cup (1 stick) butter
1 ½ cups sugar
1 ½ cups self-rising flour
1 cup milk
½ teaspoon double-strength Mannix Vanilla Extract or Mannix Almond-Vanilla
3 cups peaches (depending on size and your peeling techniques, it’s about 3 peaches per cup)
¼ cups of Mannix Organic Vanilla Sugar
Vanilla ice cream or fresh whipped cream, for serving
Preheat oven to 350 degrees.
Place the butter into a 13x9x2 inch glass baking dish and put in hot oven. (Obviously, be careful about handling the dish during assembly.) Thoroughly mix sugar and flour together. (I do this in a zip-type bag and then transfer to a deep mixing bowl.) Mix vanilla and milk and slowly add into the batter constantly stirring to prevent lumps. Pour over melted butter without stirring.
Peel and slice fresh peaches to make 3 cups. Put these in a pot with 1 cup of sugar and 1 cup of water. Bring this mixture to a boil and then stir often while simmering, about 10 minutes. Use a slotted spoon to move peaches to on top of batter. Measure 1 ½ cups of liquid syrup and gently pour on top. Again, don’t stir. Could substitute canned peaches—follow similar steps.
Bake for 30 or 40 minutes or until golden brown. Sprinkle vanilla sugar evenly on top. Serve warm with ice cream or whipped cream.