Tuesday, January 4, 2011

Peach Cobbler

There is something about peach cobbler that is irresistable to everyone. The thing I love about this recipe is that is works for either fresh or canned peaches. It also has a little different twist with the peach juice poured over top of the cobbler, which gives a glaze effect to the cobbler- totally worth the extra step! I made 2 pans of this and had a difficult time getting a picture before it was eaten up. In order to get the peach juice from fresh peaches, I cut up peaches into chunks and then added enough sugar to coat them well and begin to make some juice as I stirred them around. I then let them set in the fridge overnight, but at least 1/2- 1 hour would be good. Then, using a slotted spoon, pull out the peaches and reserve the juice for the recipe, adding more water if needed. Another option with the cobbler topping would be to leave out the cinnamon and add in 1-2 tsp vanilla extract. Enjoy!

Makes 6-8 servings.

  • 2 1/2 cups sliced peaches (may use canned)
  • 1 tsp cinnamon + 1/2 tsp cinnamon
  • 1 Tbsp lemon juice
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 Tbsp butter
  • 3/4 cup sugar
  • 1/2 cup milk or buttermilk
  • 1/2 cup sugar
  • 1 Tbsp cornstarch
  • 1 cup peach juice (use leftover juice from the can, may add water to get enough if necessary)

Peach juice mixture over unbaked cobbler ready for the oven

  • Arrange peaches in bottom of 9 inch square greased baking dish. Sprinkle with 1 tsp of cinnamon and lemon juice.  
  • Sift together flour, baking powder and soda, 1/2 tsp of cinnamon and salt.  
  • Cream together butter and 3/4 cup sugar. 
  • Add dry ingredients to creamed ingredients, alternating with milk and mixing thoroughly. Spread over peaches. 
  • Sift together 1/2 cup sugar and cornstarch and sprinkle over top of batter. Bring peach juice to a boil and pour it over all very slowly.  Alternatively, you may put cold peach juice in a saucepan, whisk in the sugar and cornstarch, stirring until no clumps. Then bring to a boil and pour over the prepared cobbler in the pan.
  • Bake at 350 degrees for 1 hour or until toothpick inserted in topping comes out clean. The juice may bubble out over the sides some- so put a large baking pan or cookie sheet under the cobbler while baking. Serve warm or cooled with vanilla ice cream or whipped cream.

*This recipe was adapted from Lancaster County Cookbook 1993, recipe by Rose Scantling.

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