Thursday, July 19, 2012

Peach (or any fruit!) Cobbler

Becca here with one of my very favorite recipes!  I've been making this amazing cobbler for most of my married life, and have used a variety of fruits in it over the years, both fresh and frozen, and it's always good.  I like to use twice the fruit of the original recipe, and bake it in a 9x13 glass dish instead to shorten the baking time in the hot summer.  But this definitely one of the very few things I'll turn the oven on for anytime of year!  The batter goes on the bottom of the pan, and then bubbles its way up through the fruit to make a tasty topping with a hint of fruit flavor.  I used fresh picked peaches this time, but another of our favorites is frozen cherries and blackberries.  This is one I guarantee will be a hit wherever you take it!

Peach (or any fruit!) Cobbler

4 Tablespoons Butter
3/4 cup flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
4 cups fresh or frozen fruit in bite sized pieces
1 Tablespoon sugar

Place butter in 9x13 pan and place it into the cold oven.  Set it to preheat to 350 while you prepare the other cobbler ingredients.  When butter is melted and bubbly, remove it from the oven.  In a small bowl, combine flour, sugar, baking powder, salt, and milk to make a smooth batter.  Pour into pan with melted butter, and top with prepared fruit sprinkled with sugar.  Bake 30-40 minute, or until batter has risen to the top to form a nice golden brown crust, and fruit is bubbly.  Enjoy!!

7 comments:

  1. I am going to try this tonight to use up the rest of the peaches. Looks so easy! Thank you!

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  2. MInes been in the oven for almost an hour and a half and is uncooked in the middle....

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  3. just wondering about the size of the pan, the recipe says 9 x 13 but the picture shows 8 x 8

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    1. I normally do a 9x13, but an 8x8 will work in a pinch. It did bubble over the sides and onto the bottom of my oven a bit, and baked a bit longer since it was thicker, so a 9x13 is my first choice of pan! -Becca

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    2. This recipe is barely enough for an 8x8 pan, I do not see how it could bubble over the sides.

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  4. I made this with blackberries I had in the freezer, it was very good. Has anyone tried this with rhubarb? I am wondering if it will be sweet enough. I used an eight by eight pan.

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    1. I haven't tried rhubarb with it before; if you were concerned about sweetness, you could do half and half with another fruit, or add a bit more sugar. I have used tart cherries before, and it was delicious! -Becca

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