Mom’s Peach Cobbler

Mom’s Peach Cobbler
Reserve peach juice when draining peaches.
Put 2 cans (15 oz. each), or 2qts. of drained bottled peaches or fresh sliced peaches in bottom of 9X13 pan.
Mix together batter, then pour over peaches and spread.
Batter:
1 ½ sticks butter melted
1 C. sugar
1 C. milk
2 C. flour
1 ½ tsp. baking powder
¼ tsp. salt
1-2 tsp. vanilla
Then, mix up glaze.
Glaze:
Mix 1 c. sugar with ½ c. fruit juice or water. Mix well, then pour over batter and peaches.
Bake 1 hour at 350 degrees.
Put under broiler to darken crust after if you want the top to be darker.
submitted by: Carrie Brady