Today's scrumptious SRC recipe comes from Allison over at Alli-n-Sons. Alli is a mom of two young boys, and her blog depicts their life, the fun times they have and some of the struggles she goes through. Being pregnant for the first time with a son due in September, it's very comforting reading so candidly about the trials, tribulations and fun moments she has with her boys. I'm happy to take all the tips and advice I can get!
Our air conditioning recently broke, so I knew right away I wanted to make something that was both refreshing, and would take minimal effort. The less time the oven had to be on, the better. I loved these peach cobblers. They were slightly sweet with surprise chunks of peaches hidden throughout. Coupled with a dollop of ice-cream, they made an evening treat that was very refreshing in our scolding house. Enjoy!
- 1 cup sugar
- 1 cup flour
- 2 tsp. baking powder
- Dash of salt
- 3/4 cup reduced-fat milk
- 4 tbsp. butter, melted
- Brown sugar
- 8 oz. frozen peaches, thawed and diced
- Vanilla ice cream, for serving (optional)
Preheat oven to 350 degrees.
Put 1/2 teaspoon of melted butter into each regular size muffin tin.
With a wooden spoon stir together the sugar, flour, baking powder, salt and milk.
Put 2 tablespoons of batter into each muffin tin.
Add 1 tablespoon diced peaches on top of the batter.
Sprinkle with brown sugar and then cinnamon.
Bake for 22 minutes or until the tops are set and golden brown.
Let them cool almost completely before taking out of pan. Use a butter knife to loosen the edges then just lift them out. Place on a cooling rack upside down until fully cooled. Serve with a scoop of vanilla ice cream.
Store in an airtight container.
Source: Adapted from Alli 'n' Sons