This week, Chef Katrina Pilver of Miss Barbara Jean's Soul Food Kitchen teaches Tina Redwine how to make southern-inspired soul food. 

 

White sugar, 1.5 cups 

Nutmeg, 1-¼ tsp 

Cinnamon, 1-¼ tsp

(If you don’t like your cobbler very sweet then reduce the amount of sugar.)

 Bisquick pancake mix, 350g ? Baking powder, 1-½ tsp

Butter, melted, 1.5 sticks 

Whole milk, unsweetened, 375 ml 

Peaches, 643 grams

Preheat oven to 425°F 

Combine defrosted peaches, sugar, cinnamon and nutmeg in a saucepan over medium low heat. Stir occasionally until sugar dissolves and liquifies to form a syrup. 

In a separate bowl whisk dry ingredients together until well combined

Whisk milk, then butter into dry ingredients. 

Pour batter into casserole dish or baking pan and spoon peaches and syrup evenly over top of peach cobbler.

Bake for 30-40 minutes until top is brown and edges are crusty. 

Miss Barbara Jean’s Soul Food Kitchen

115 Main Street, Norwalk

203-939-9598 for pickup or delivery.