Peach Cobbler - Crusty and Gooey/Carrie Sheridan
"takes 10 minutes to make - everyone asks for this recipe - and it's great to take for potluck, to a teacher..."
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1⁄2 cup butter
- 1 (29 ounce) can peach halves in syrup, drained
- 1⁄4 cup sugar
- 3⁄4 cup flour
- 3⁄4 cup sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 3⁄4 cup milk
- 1 cup frozen blueberries, if desired
directions
- Melt 1 stick butter in 2 QT souffle [or casserole] dish in 350 degree oven.
- Drain peaches in a sieve, sprinkle 1/4 cup sugar over and let sit over a bowl.
- Meanwhile, blend flour, sugar, baking powder and salt. Whisk in milk.
- When butter is melted, remove from oven.
- Add batter all at once.
- Add blueberries to drained, sugared peaches.
- Pour peaches in sugar over batter carefully. DO NOT STIR!
- Bake at 350 for 35-40 minutes.
- the sugar caramelizes to a brown crust around edge - and is so good against the soft peaches and gooey batter!
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Reviews
-
Way too greasy. Didn't like the texture of the crust. Sorry. -
I was easy to make and had good flavor but I couldn't get it done in the middle. I put it in a 2 quart casserole dish as it said but I think the next time I will put it in a longer casserole dish like an 8 x 8 or 9 x 9 and see if it makes a difference. Thanks for sharing. -
This is a great pantry recipe. Everything always on had. I added a bit of cinnamon and nutmet to the mix. Liked it served warm with a dollop of vanilla ice cream. Thanks for the recipe! -
My husband and I really enjoyed this recipe. It was wonderful. We ate it all in one evening it was so good.
-
I made this recipe tonight for DH, since he is such a cobbler fan. I added a couple of spoonfulls of blueberry pie filling and raspberry perserves for color. This the most tasty, yet easy cobbler I have ever made! Hubby about flipped when he tasted it, said it was the best cobbler he has ever ate! Thank you Carrie for my new cobbler recipe!
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RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
