Over A Cup of Coffee: Quick and Easy Peach Cobbler | CraigDailyPress.com

Over A Cup of Coffee: Quick and Easy Peach Cobbler

Diane Prather

This year when our grandson Kenny turned 14, he decided he wanted peach cobbler instead of birthday cake.

Kenny’s mom, Brandi, makes a quick peach cobbler that I think is similar to (or perhaps the same) as a recipe that I sometimes use.

To make “Quick and Easy Peach Cobbler,” you’ll need: an 8-by-8-inch baking dish (or a size close to it,) 3/4 stick of butter, 3/4 cup milk, 3/4 cup all-purpose flour, 3/4 cup sugar, 2 teaspoons baking powder, a pinch of nutmeg and a can of sliced peaches (enough slices to cover the batter).

Put the butter in the baking dish, turn the oven to 375 degrees, and put the dish in the oven. Let the butter melt while the oven preheats.

Meanwhile, mix up the milk, flour, sugar, baking powder and nutmeg in a bowl. Stir until smooth.

When the butter has melted, remove the dish from the oven.

Pour the batter over the butter and use a spoon to even it out over the dish. Then drain the juice from the peaches and arrange the slices on top of the batter.

Bake at 375 degrees for about an hour. (It may take a little less than an hour. Check during baking.)

Serve with cream, ice cream, or whipped topping.

I usually double the recipe and use a 9-by-13-inch baking dish.

I haven’t tried “Quick and Easy Peach Cobbler” with fresh fruit but don’t see why it wouldn’t work. Experiment with the amount of sugar. You might also use other fruit, such as apples, cherries or berries. The same applies for the next recipe.

My favorite “Fruit Cobbler” requires a little more time to make. For this recipe you’ll need: a 1 1/2 quart baking dish, 2/3 to 1 cup of sugar (to taste,) 1 tablespoon cornstarch, 1 cup water and 3 cups fresh fruit and juice. For the biscuit-like top you’ll need: 1 cup all-purpose flour, 1 tablespoon sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 3 tablespoons shortening and 1/2 cup milk.

Preheat the oven to 400 degrees.

Mix the sugar and cornstarch in a saucepan. Gradually stir in the water. Bring to a boil and boil one minute. Stir constantly. Add the fruit and juice. Stir well. (I usually let it heat through.)

Pour the fruit into the baking dish. Dot with butter and sprinkle with cinnamon, such as with a pie.

In a bowl, sift the flour, sugar, baking powder and salt.

Cut in the shortening with a fork. The mixture will look like meal. Stir in the milk. Drop the batter by spoonfuls onto the fruit. It will look like drop biscuits.

Bake for about 25 to 30 minutes, until golden brown. Serve with cream, whipped topping, or ice cream. (It’s especially good when served warm.)

You can use canned fruit for this recipe, too. Use about 2 1/2 cups canned fruit with juice but only 1/2 cup sugar, and leave out the water.

Do you have a favorite cobbler recipe? Send your recipes to me at Box 415 or call me at 824-8809.

Copyright Diane Prather/2007. All rights reserved.

Support Local Journalism

Support Local Journalism

Readers around Craig and Moffat County make the Craig Press’ work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Each donation will be used exclusively for the development and creation of increased news coverage.

For tax deductible donations, click here.

Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User