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Trillium Vineyard

Pompous Peach Cobbler

Pompous Peach Cobbler
Recipe Date:
August 2, 2017
Cook Time:
Imperial (US)
  • 1/2 cup butter
  • 1 cup sugar
  • 1 cup self rising flour
  • 1 tsp cinnamon
  • 1/2 cup milk
  • 1/2 cup half and half
  • 1/4 cup Trillium Vineyard Poulet Pompeux wine
  • 15 1/4 ozs sliced peaches, light syrup, drained (or fresh)
  • 1 tsp vanilla
  1. Turn the oven on to 350 degrees.  Prepare a 9 x 13 baking dish with non stick spray.  Put the butter into the 9 x 13 baking dish and place it into the oven.  Let the butter melt as the oven preheats (usually about 5 minutes).  Don't let the butter burn!

  2. Combine in a bowl the dry ingredients (flour, sugar, and cinnamon)

  3. In a separate bowl, combine the wet ingredients (milk, half and half, vanilla, and wine)

  4. Lightly and slowly stir the wet into the dry (a few lumps are acceptable).

  5. Once the butter is melted, pour the batter on top of it. DO NOT stir!  Do not worry if the batter isn’t covering the entire bottom of the pan.

  6. Next dump the peaches on top the batter.  DO NOT stir!

  7. Bake at 350F for about 30 minutes till it is a nice golden brown.

  8. Serve the cobbler while still warm with a scoop of vanilla gelato or whipped cream.  YUM!