Deen Brothers' Peach Cobbler

May 25, 2007 — -- Paula Deen isn't the only one in the family who can cook. She and her sons, Bobby and Jamie, opened the hugely successful and popular The Lady and Sons restaurant in Savannah, Ga., in 1996, featuring their homestyle Southern cooking.

Have a sweet Memorial Day weekend with the brothers' peach cobbler recipe below.

Deen Brothers' Peach Cobbler

Makes 6 servings

Our family finds it hard to choose what to do with ripe summer fruit. Do we make a cobbler or a pie? Cobbler is a little easier, so here's the recipe for one of our favorites. Substitute any ripe fruit for the berries and peaches.

Ingredients:

2 cups pitted and sliced peaches (about 2 pounds)

½ cup granulated sugar

2 tablespoons cornstarch

1½ cups all-purpose flour

½ cup packed light brown sugar

2 teaspoons baking powder

½ teaspoon salt

6 tablespoons cold unsalted butter, cubed

¾ cup heavy cream

Vanilla ice cream (optional)

Directions:

1. Preheat oven to 350° F. Grease a 9-inch square baking pan or casserole dish; set aside.

2. In a bowl, toss together the peaches, granulated sugar, and cornstarch; set aside. In a second bowl, whisk together the flour, brown sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the cream until just combined.

3. Spread the fruit mixture in the bottom of the prepared pan. Drop the biscuit batter by spoonfuls on top of the fruit. Bake for 45 to 55 minutes or until golden brown on top and bubbling. Let cool for 10 minutes before serving. If desired, serve with ice cream.

Recipe courtesy of "The Deen Bros Cookbook: Recipes from the Road," by Jamie and Bobby Deen and Melissa Clark. Published by Meredith Books in 2007.