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A variation for peach cobbler recipe using fresh fruit

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A variation for peach cobbler recipe using fresh fruit
Fargo North Dakota 101 5th Street North 58102

I don't often gap things out.

In last week's Eating Well, I intended to include a separate recipe for the peach cobbler using fresh instead of canned peaches.

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Consequently, I started writing my column with that purpose in mind, but decided later not to confuse the issue by offering both, so backed off from that notion.

However, I failed to omit the wording that said (or use fresh if available, see note).

The reason I had decided not to feature both was because the recipe using the canned is so easy and delicious, while the second using the fresh fruit requires a little more effort, so my thought was 'why mess with an already really good thing?'

The fresh fruit recipe basically ends up the same as the canned fruit because you have to simmer the fresh peaches in a sugar and water base and then place the fruit and the liquid over the crust base that ultimately bakes up into the cobbler topping.

But since I did allude to the fresh recipe version I will share it this week and also explain that where it says cinnamon for sprinkling optional, means if you like cinnamon on your cobbler just sprinkle a little bit on the top before you pop it in the oven, otherwise, do not use the spice at all.

The fresh peach cobbler is one that I've also used repeatedly, also taking it from the television file of Food Network star Paula Deen. It too is wonderful served warm topped with ice cream or real whipped cream.

Again the most important part of this recipe, like the one using the canned fruit, is not to stir the mixture together once you start pouring it in your casserole to bake.

By the way, I'm still waiting for all of those favorite recipes that I know are out there to share with all of our readers. Email or mail is the best way to send them.

Until next week, from my kitchen to yours, happy baking!!

Fresh Fruit Peach Cobbler

½ cup (one stick) butter

¾ cup sugar

¾ cup self-rising flour

1 cup whole milk

Cinnamon for sprinkling on top before baking (optional)

2 cups fresh peaches

1 cup sugar

1 cup water

In a saucepan mix 2 cups fresh peaches with one cup sugar and one cup water. Bring the mixture to a boil and simmer for about ten minutes. Stir often, making sure the sugar is completely dissolved.

Preheat oven to 350 degrees.

Put butter in a 13x9x2 inch baking dish and place in the oven to melt. Stir sugar and flour together and mix well. Slowly add milk and continue stirring to prevent the batter from getting lumpy.

Being careful not to burn yourself, remove hot baking dish containing melted butter from oven. Pour batter directly over butter in baking dish and do not stir.

Spoon fruit on top of batter, then gently pour syrup on top (do not stir). Sprinkle cinnamon on top if using. The most important part of this dish is not stirring the mixture at this point in the recipe.

Bake for 35 to 40 minutes or until golden brown. Your batter will rise above your fruit, producing a beautiful crust. Serve warm with vanilla ice cream or fresh whipped cream.

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