Over a Cup of Coffee: Making peach cobbler
Last week, Craig Press Editor Jim Patterson suggested that I feature some peach cobbler recipes in this column, since there are lots of peaches in markets and food stands right now. I thought it was a great idea — I wished I had thought of it before. So, there are two recipes in this week’s column. One is courtesy of Louise Irvine, of Craig, who sent the recipe last fall. It came from Edna Mae Brannan’s file box. The other is from my old recipe book that has lost its cover. Enjoy!
Easy peach cobbler
• 1 cube butter (1/2 cup butter)
• 1 cup flour
• 1 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 1 teaspoon flavoring
• 4 cups sliced peaches (prepared with lemon juice and ½ cup sugar)
Preheat oven to 375 degrees. Put the butter in a 9 1/2-by 6-by 1 1/2-inch pan. Place pan in the oven and melt the butter. Sift the flour, sugar, baking powder, and salt. Add the milk and flavoring. Stir to blend. Pour one half of the batter over the butter in the pan. Arrange the peaches on top. Put the remaining batter over the peaches. Bake 30 to 45 minutes until brown. (I have made this recipe. It is easy and delicious.)
From the file of Edna Mae Brannan. Submitted by Louise Irvine.
Fresh peach cobbler
• 2/3 to 1 cup sugar
• 1 tablespoon cornstarch
• 1 cup water
• 3 cups fresh peaches with any juice there might be
• 1 cup sifted flour
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons shortening
• 1/2 cup milk
Preheat the oven to 400 degrees. Mix sugar and cornstarch in a saucepan. Gradually stir in the water. Bring to a boil, and boil 1 minute, stirring constantly. Add the sliced peaches and juice. Pour into a 1 1/2-quart baking dish. Dot with butter. Sprinkle with cinnamon. Sift the flour, sugar, baking powder, and salt into a bowl. Cut in the shortening until the mixture looks like a “meal.” Stir in the milk. Drop by spoonfuls onto the hot fruit. Bake 25 to 30 minutes or until golden brown. Serve warm with cream.
Note: You can also use 2 1/2 cups canned peaches instead of fresh but use 1/2 cup sugar, and omit the water.
Do you have peach cobbler recipes (or recipes for using other fall fruit) you would like to share with readers? If so, please send them to me at PO Box 415, Craig, CO 81626 or call me at 970-824-8809. Thanks to Louise for sharing her delicious recipe.
The history of Northwest Colorado has no shortage of fascinating characters. A.G. and Augusta Wallihan are no exception.