- Everything you need to get started with waterbath canning (fruits,pickles, jams, jellies, salsa, sauces and tomatoes)
- 21-1/2 qt. enamel water bath canner
- Funnel, jar lifter, lid lifter, bubble freer spatula
- Ball Blue Book
Easy Peach Cobbler
Peaches are not only great fresh; they are also fantastic in
cooking and desserts, too! Peach cobblers and crisps are a couple of my favorite summer
desserts! They are similar; both are shallow pans of fruit and some flour or
grain thickener, with a sweetener.
Some cobblers are made with the flour on top of the raw seasoned fruit
and baked; while others mix the thickener and the sweetener with the fruit
and heating it and then put the flour topping on last. Crisp are usually
uniform mixes of fruit and grains, like oats. The recipe below is for a
REALLY easy peach cobbler, that tastes great!
You can add 1/2 cup chopped pecans - they taste GREAT in a peach cobble.
You can also add other fruits: blueberries and blackberries are particularly good in combinations with peaches. Just add 1 cup of either to this recipe in step 6.
Step 1 - Preheat the oven and prepare the peaches
Preheat oven to 350°F (175 C). Wash, peel and slice the peaches. You can slice them thin or thick as you prefer! Note: you can dunk the peaches in boiling water for 45 seconds, then into ice water, and the skins will usually slide right off.
Step 2 - Melt the butter
Melt the stick of butter in a medium sauté pan over medium-high heat until it bubbles and turns golden-brown. Be careful: it will burn quickly and easily!
Step 3 - Add the butter to a baking dish
Pour the butter into an 8-inch square baking dish.
Step 4 - Mix the dry ingredients and the milk
In a medium bowl, stir together the 1 cup sugar (or Splenda, or blend), the 1 cup flour, 1 tablespoon baking powder, 1/2 teaspoon cinnamon and 3/4 cup milk.
Step 5 - Add the batter to the baking dish
Pour the batter on top of the melted butter. Do not stir.
Note: the photo shows a dark brown batter because, instead of 1 cup sugar, I used 1/2 cup Splenda and 1/2 cup brown sugar; just to cut the calories some.
Step 6 - Add the peaches
Without mixing, arrange the peaches evenly on top of the batter.
Step 7 - Add the brown sugar
Evenly sprinkle the brown sugar over the cobbler.
Step 8 - Bake the cobbler
Bake the cobbler for 40 to 45 minutes at 350 F (175 C), until the top turns golden brown. The batter will migrate from the bottom of the pan to cover the peach slices partially.
Serve warm or at room temperature; preferably with peach ice cream. Yield 6 to 8 servings.
Comments and Tips
Remember to ALWAYS call the farm or orchard BEFORE you go - weather, heavy picking and business conditions can always affect their hours and crops!
Our other free, informative sites you may like:
EHSO.com - Environmental health and safety information and guidance for the
Care to Donate to help me keep the website going? Donate to me at Benevia here:
feedback form for questions, comments and
feedback about farms - Use this
form suggest a farm to add to the website?