Makes 6 servings
29 oz. can sliced peaches
1 cup self rising flour
1 cup granulated sugar
1 cup milk
1 tsp. vanilla extract
1 stick unsalted butter or margarine
Heat the oven to 350 °. In a large oven proof casserole or 9 x 13 baking dish, place the butter in the dish. Place the dish in the oven to melt the butter. Remove the dish from the oven when the butter has melted.
In a medium mixing bowl, combine the self rising flour, granulated sugar, vanilla extract and the milk. Stir with a whisk until well combined. Pour the batter over the butter. Pour the can of peaches including the juice over the batter. Do not mix or stir. Place the dish back in the oven and cook for 25-35 minutes or until the batter has risen to the top and the crust is golden brown.
Cool the cobbler for 10 minutes before serving.
2-Fresh Peach Cobbler
Makes 6 servings
6 tsp. cornstarch
1/ 2 cup plus 1 tbs. light brown sugar
3/ 4 cup cold water
4 1/ 2 cups sliced and peeled fresh peaches
8 tbs. unsalted butter
3 tsp. lemon juice
1 cup all purpose flour
6 tbs. granulated sugar
1 1/ 2 tsp. baking powder
1/ 8 tsp. salt
6 tbs. whole milk
6 tbs. chopped pecans
3/ 4 tsp. grated orange zest
Preheat the oven to 425 °. Spray a 3 quart casserole dish with non stick cooking spray. In a sauce pan over medium low heat, add the cornstarch, brown sugar and water. Stir until the ingredients are well combined. Add the peaches. Stir constantly and cook until the sauce thickens. Add 4 tablespoons butter and the lemon juice. Stir until the butter melts and the sauce is well combined. Remove the pan from the heat. Pour the peaches into the prepared dish.
In a mixing bowl, add the all purpose flour, granulated sugar, baking powder, salt and 4 tablespoons butter. Using your fingers, work the butter into the dry ingredients. Add the milk, pecans and orange zest. Stir only until the dough is moistened and combined. Drop the dough by tablespoonfuls onto the peaches.
Bake for 20-25 minutes or until the peaches are tender and the biscuit topping golden brown. Remove the cobbler from the oven and cool for 10 minutes before serving.
Makes 6 servings
1 1/ 2 cups Bisquick
1 1/ 4 cups plus 2 tbs. granulated sugar
2 tbs. unsalted butter, melted
3 1/ 2 cups purple plums, pitted and quartered
1/ 4 cup water
2 tbs. quick cooking tapioca
2 tbs. unsalted butter
1/ 3 to 1/ 2 cup whole milk
In a mixing bowl, add the biscuit mix, 2 tablespoons granulated sugar and 2 tablespoons melted butter. Stir until combined. Set the dough aside for the moment.
Preheat the oven to 425 °. In a sauce pan over medium low heat, add the plums, 1 1/ 4 cups granulated sugar, water and tapioca. Stir constantly and cook until the mixture boils. Add 2 tablespoon butter and stir until the butter is melted. Remove the pan from the heat.
Pour the plum mixture into an 8″ square pan. Add 1/ 3 cup milk to the biscuit mixture. Stir just until combined. You need to be able to drop the dough from a spoon and spread on the plums. Add the remaining milk if needed to make a spreadable batter.
Drop the dough by tablespoonfuls onto the plums. With the back of a spoon, gently spread the dough across the plums. Bake for 18-22 minutes or until the dough is golden brown. Remove the pan from the oven and cool for 5 minutes before serving.
Serve with whipped cream or vanilla ice cream if desired. You can substitute the cobbler crust recipe in this cookbook if desired.