I need help with a "quick" Peach Cobbler recipe

First off, I reallllly don't like the quick cobblers, however, I have been craving one lately. As a teenager I used to make these all the time back in the 70's. So, I dug through my old high school notebook of recipes and found the recipe, BUTTTTTT there is a measurement that has me baffled as what the correct amount of liquid is needed.

I tried researching the recipe online but haven't found the same recipe.


Here's my old recipe:

1/2 C sugar
1 C flour
2 t baking powder
pinch salt
1/2 C milk
1/4 C butter melted

Mix in order, pour in square greased pan

Add 2 C peaches
3/4 C sugar
1-2 C of saved fruit juice (this is where I'm bewildered)
1/2 C water

Bake for 35 minutes


So, again not sure about the amount of liquid.


If anyone knows I definitely appreciate your input.

liquid from canned peaches or were you using fresh? That much extra liquid seems like an awful lot.

When I make cobbler, which isn't very often, I just rely on the sugar I mix with it and pats of butter around the top to create the juice from the fresh fruit I'm using while it's baking.

:hi:

I usually make a pie crust dough or pecan tassie dough for cobblers, but I just had a craven for this type.

I generally use frozen fruit for my cobblers, however, I had a jar of peaches I wanted to use. I only buy "canned" peaches for freezing and making a frozen fruit ice cream. They are really great that way, just add a little milk to the fruit and cinnamon and wow instant ice cream. But my freezer is going on the brink, so I couldn't even freeze them, so wanted to use them before they go bad.


Thx for posting.

:hi:

Not overly fond of the drop biscuit method. :hi:

We never had that kind as a kid. We chose the two methods I mentioned in OP. During my research I found a lot of recipes using cake mix, but I don't EVER buy them.

I think I'll only use 1 C of juice and see what happens :rofl:

you make with Bisquick or Jiffy backing mix. I've seen them used to top cobbler with cinnamon and sugar sprinkled on them. My mom used to do that as a quick cobbler crust. I don't like it, but then I love, love, love pie and pastry crusts. :9

exactly do you make the ice cream with frozen peaches? When you
freeze them do you freeze them with the juice ? Sounds yummy
and simple so I want to try it too !

KC

When you freeze them do you freeze them with the juice ? YES

My best friend taught me this many many years ago as a quick dessert. I usually let the peaches thaw just enough for the juice to become mushy. Then add a little cream, milk, or 1/2 & 1/2. You can also add a wee bit of vanilla.

I also freeze them in a small pyrex dish (7X5X1.5) to cut down on the freezing time.


Good Luck with trying this.

really simple and I can't wait to try it !

Thank you

I forgot that I also add cinnamon right before adding the moo moo juice :o

1 cup flour
1 cup sugar
1 cup milk
1 teaspoon baking powder
1 stick butter
2 cups fruit

Melt the butter in a 8X8 baking pan.
Mix the flour, sugar, baking powder and milk into a thin batter
Pour on top of the melted butter.
Add fruit, spread evenly around in pan.
Bake at 350° for 40 minutes or until crust gets golden brown.

Serve with Blue Bell Vanilla ice cream.

I haven't made it in some time. My kids used to love it and it was something that could be made on the spur of the moment with ingredients that you probably have on hand anyway.

I've seen several recipes that use the juice from the can for the caramelized sauce. Thats just a guess though:)

I found something similar to my recipe. My only real problem was there wasn't enough peaches in it. I'm not sure how this became known as a cobbler as it is more of a cake with fruit added.

if maybe it is supposed to be 1/2 c and you just accidentally wrote 1-2 c ?

Because logically, if one used canned peaches and had 2 cups of fruit, there would be about 1/2 cup of liquid from the can.

Otherwise, it just seems like too much liquid.