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peach cobbler

VaGentinMI's picture

peach cobbler (post #63470)

in

Bisquit....or ANYBODY!!!!! I am in need of a good peach cobbler recipe.

thanks

 

 

TracyK's picture

(post #63470, reply #1 of 16)

Which kind of cobbler do you like? A non-sweet biscuit topping, a sweet biscuit toipping, or a crumbly topping, or even the kind of cobbler where the doughy stuff is on the bottom? Or the kind with the pie crust-esque topping?


:-)

VaGentinMI's picture

(post #63470, reply #5 of 16)

i like em all.

 

 

MadMom's picture

(post #63470, reply #2 of 16)

I have one which my Mom got from a lady who won a ribbon at the state fair of Texas for it...the crust "batter" is poured onto the bottom of the pan, then it bakes up through the peaches and comes to the top.  Sweet, but good.  Let me know if you want to see it.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Jillsifer's picture

(post #63470, reply #3 of 16)

I do, please! Still have some of last summer's peaches, frozen.

Christmas is the season for kindling the fire of hospitality in the hall, the genial flame of charity in the heart.

-- Washington Irving

MadMom's picture

(post #63470, reply #4 of 16)

Mrs. McKnight’s Peach Cobbler


Dough:


3/4 cup flour


1/2 cup milk


lump of butter the size of an egg


1 tsp baking powder


pinch of salt


Mix all ingredients well.


Fruit mixture:


Large can of sliced peaches, undrained (I prefer to use fresh or frozen peaches, add some sugar to bring out the juice)


lg lump of butter


1 cup sugar


nutmeg


Cook peaches, butter, and sugar until butter has melted. Butter pan, then pour in dough mixture and top with fruit mixture. Sprinkle with nutmeg. Bake at 325º for one hour.Variation: Cherry cobbler can be made by using a large can of cherries, cup sugar, 1 tsp lemon juice, ½ almond flavoring, and butter. Pour over dough in pan and sprinkle with cinnamon. Bake at 325º for one hour.


Note: This cobbler won a blue ribbon at the State Fair.


Edited to try to make this more normal size!




Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!


Edited 3/17/2005 5:54 pm ET by MadMom

FitnessNut's picture

(post #63470, reply #6 of 16)

Thank you! I have frozen peaches too.....sounds like just the thing to remind me that spring is coming, even though its snowing outside!

Follow your bliss ~~ Joseph Campbell

Follow your bliss ~~ Joseph Campbell
MEANCHEF's picture

(post #63470, reply #7 of 16)

You realize us up north people cringe when you call that a cobbler.

MadMom's picture

(post #63470, reply #8 of 16)

You realize that you up north people wouldn't know a cobbler if it bit you in the butt.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

MEANCHEF's picture

(post #63470, reply #9 of 16)

Cobbler — a spoon pie (more like a fruit stew with dumplings), in which biscuit dough is dropped onto the fruit before baking. The consensus is that the dish got its name because the lumps of cooked dough resembled cobblestones.

Syrah's picture

(post #63470, reply #11 of 16)

That is what I understand a cobbler to be also. Edited to clarify that I meant a cobbler has scones dropped onto it in my experience.

"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

J.R.R. Tolkien


Edited 3/18/2005 4:19 am ET by Syrah

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

FitnessNut's picture

(post #63470, reply #10 of 16)

This was perfect! Yes, it was a tad sweet, but it was still very tasty....and best of all, so simple to whip together. DH and I ate the whole thing ;-) I think it would be perfect for breakfast.

Follow your bliss ~~ Joseph Campbell

Follow your bliss ~~ Joseph Campbell
Lword's picture

(post #63470, reply #12 of 16)

>the crust "batter" is poured onto the bottom of the pan, then it bakes up through the peaches and comes to the top.


Sounds magical! I guess Mean's cobbler has the crust starting on the top as well as just ending there. I've never made one. They seem a bit too sweet for my tastes and some squirt contents out while breaking through the top - or maybe that wasn't a real cobbler I had at some family style restaurant 20 years ago. It's funny about tastes. Hot and sweet I prefer in liquids like hot chocolate coffee, cold and sweet in solids like ice cream and fruit.


L.
L.
"If you can't feed a hundred people, then feed just one." Mother Teresa
MadMom's picture

(post #63470, reply #13 of 16)

The reason I like this one is that the crust doesn't just sit on top and bake.  By coming up through the fruit, it gets some flavor from the fruit and more "texture."  My favorite way to eat it is with unsweetened whipped cream or just plain cream poured over it...if I ever lose half a Sally, I'll make some more!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Lword's picture

(post #63470, reply #14 of 16)

It does sound good, though the sugar seems excessive. The rising batter has me wanting to try it with all sorts of things, thanks!

L.

L.
"If you can't feed a hundred people, then feed just one." Mother Teresa
MadMom's picture

(post #63470, reply #15 of 16)

I definitely cut down the sugar...just thought I would post the recipe as it was passed on to my Mom many years ago.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

VaGentinMI's picture

(post #63470, reply #16 of 16)

bump

Would like some more recipes from you WONDERFUL Ladies. You have always been so great.