u/alison-vunderland

SECOND UPDATE: I figured it out and it is honestly embarrassing but ultimately not my fault. >_> The person who last bought groceries and refilled the flour containers swore they got self rising and AP - they actually just got all AP and filled both containers with it. Considering how the self rising flour bag is BRIGHT RED and you know, says self rising...

I bought an ACTUAL new bag of self rising flour myself, and the fifth attempt came out the same beautiful cobbler I remember. I am so annoyed at all of the time and money wasted on ingredients for failed attempts, and embarrassed at how many people were so helpful when the issue was coming from inside the house all along.

I will post a pic over on r/baking when I am over my feelings about it!

UPDATE: I tried a fourth time. This time I used Kerrygold butter, Gold Medal self rising flour, a new container of whole milk, and Del Monte peaches in heavy syrup. I even checked the ingredients to make sure the heavy syrup had corn syrup and cane sugar. I hunted down the original recipe, again, to check measurements and temperature.

I don't think my oven temp is fluctuating as the banana bread and bundt cakes I am making are coming out fine.

It again came out a gloopy oily mess that didn't rise. I give up and am honestly feeling heartbroken. My mom made this cobbler so much when I was growing up and she can't cook anymore. I hate that I can't do the same for her.

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I made this cobbler for a Christmas party last year and it came out like a dream, like it always did. Yet I have made three cobblers in the past month that have all turned out horrible - the batter does not rise or brown and turns into a gummy mess swimming in melted butter.

I changed ingredients between tries. A different brand of canned peaches in case it was something in the syrup. A new bag of self rising flour, before turning AP flour into SR flour for the third try. A different brand of butter, as well as letting the butter get hot/almost browned, to trying just barely melted.

I'm starting to think I'm the problem. But I'm using the same pan I have always used, the oven temp is correct, and I'm following the recipe to the letter. I even hunted down the original recipe to make sure my copy was correct!

The recipe, which I think is pretty standard, is below. Please help. I'll take any suggestions. I want the peach cobbler I know and love, not the gloopy pale mess I keep getting!

Ingredients:

1 stick butter
3/4 cup self rising flour
1 cup sugar
2 tsp cinnamon
3/4 cup whole milk
28 oz can of sliced peaches in syrup

Instructions:

1. Preheat oven to 350. Place butter into a glass 13x9 and place into hot oven to melt.
2. Drain peaches into a bowl, saving the syrup.
3. Whisk together flour, cinnamon, and sugar. Slowly stir in milk to avoid lumps.
4. Pour batter over the hot butter without stirring. Spoon the peach slices onto the batter without stirring.
5. Drizzle the saved syrup over the top of the cobbler to taste. (I have always used between a fourth and half of what is saved.)
6. Bake for 35-45 minutes or until golden brown.