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St. Joseph Cafasso Peach Cobbler

St. Joseph Cafasso Peach Cobbler

Feast Day: June 23rd: Read about St. Joseph Cafasso.

My friend Molly’s husband does not like peaches. She made this for dessert. He reluctantly ate some and said, “This is the best thing I’ve ever tasted!”

Oven Temp: 350 Degrees

You will need a 8 x 8 x 2 inch baking pan.

2 c. fresh, peeled, sliced peaches (2 to 3 large peaches)

3/4 c. flour

pinch of salt

2 t. baking powder

2 c. sugar, divided

3/4 c. milk

1 stick butter

1 t. cinnamon

Gently wash and dry the peaches. With a paring knife, pull off the skin and slice the peach into sections, like an orange, while the peach is still on the pit. Pull off one section and the rest will come off easily. Discard the pit. Set aside.

Sift flour, salt and baking powder. Add to this mixture 1 cup of sugar and then slowly whisk in the milk to make a batter.

Melt butter in an 8 x 8 x 2 inch baking pan or dish. Pour batter over melted butter and do not stir. In a medium bowl combine the remaining 1 cup of sugar and 1 teaspoon of cinnamon. Add the sliced peaches and stir to coat. Carefully spoon the peaches over the batter. Do not stir. Bake one hour at 350 degrees. The center should test pretty done with a toothpick, but will remain soft.

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