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Southern Peach Cobbler
August 16, 2004

I used 9 ripe freshly cooked peaches and juice for this recipe (9 peaches, 3/4 cup of peach juice, 1/4 cup of lemon juice, 3/4 cup sugar and 1/8 tsp cornstarch cook over Medium heat until tender. I made alterations to suit my families taste. for batter: 1 cup of self-rising flour, 1/2 cup sugar and 3/4 cup of milk. Hint: Evenly distribute the batter and peaches and juice working from the ouside/in. As even as possibe. Top with cinnomin before baking. I baked at 350 for 1 hour in a 10x10x2in. pyrex dish. THIS IS THE ULTIMATE PEACH COBBLER. Don't roll and weave dough it takes forever and it isn't as good as this recipe. Super Great recipe. 2 thumbs up.

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