Peach Cobbler and a New Love

An article by Joanna    4 Comments

One of the little things that I try to do for my husband and son to take our minds off how bad our present financial situation is involves comfort food. I’m an emotional eater, so it can be a very slippery slope for me, but I do enjoy cook and baking, so I try to make something special for them – usaully a dessert - that is inexpensive to make and delicious enough that it’s doubtful a store would carry exactly that. It’s our own little peace of luxury.

We canned peaches earlier this year, but I still have a few cans left from last year. This year we did fresh pack peaches in extra light syrup, but last year we had also done some pie filling. I still have a few cans of pie filling left, mostly because I loath rolling out pie crusts on my dinky counters. My husband absolutely loves peach pie though, and he had made a comment the other day that he had recently seen a recipe for Peach Cobbler. I know he thinks I don’t listen to him when he talks sometimes, but anytime he mentions food he would like to have a big buzzer rings in my head – that’s another meal or portion of a meal that I don’t have to come up with and hope he likes!

Last night after work and making dinner, I went ahead and threw a Peach Cobbler together. I used a recipe from Paula Deen because like a doofus I haven’t actually copied down my mom’s recipes and when I do get them from her bit by bit, I write them on scraps or slips of paper and don’t put them away properly. I’ll be needing to fix this soon. At any rate, the peach cobbler had a delicious flavor and was very easy to use. It used a very minimum of ingredients and I was able to use my peach pie filling that I had canned myself, which was a double bonus. I did make one mistake, though, in not waiting for my oven to cool down enough after preparing dinner, so the cobbler didn’t turn out perfect as the dough was heated too quickly and was on the sides of the casserole dish rather than at the top. It’s a very neat recipe, and I think you will like it!

I love Paula Deen, but I usually alter her recipes a little depending on how much butter I really want to use up in a single recipe. Here is a link to the original recipe: http://www.foodnetwork.com/recipes/paula-deen/peach-cobbler-recipe/index.html.

And here is the recipe I used:

1 quart peach pie filling
3 tablespoons butter
1/2 cup sugar
1 cup flour
3/4 cup milk

Preheat oven to 325 degrees F.

Place butter in a 1-1/2 quart casserole dish and place in oven just until the butter melts.

Mix sugar and flour in the bowl and slowly add milk in, whisking while you go, to avoid clumping. For toddlers, put the flour and sugar in the bowl and have them stir it up, then have them whisk while you add the milk. Or, you could have them stir the sugar and milk together and slowly add the flour.

Pour mixture over melted butter. Do not stir. Spoon pie filling slowly on top. Try not to let it just fall in a glop. Batter will rise to the top during baking.

Bake for 40-55 minutes. When the cobbler is bubbling and the dough is on top, you are done. If the dough doesn’t rise all the way, pull it out at 55 minutes because leaving it in longer wil make the dough chewy.

That’s all there is to it, and my family loved to see it go in peaches on top and come out dough on top!

I also wanted to let you know that I found a link to an awesome site on another blog! It’s the Internet Archives with old cookbooks – I could spend hours on this site! There’s a cooking school textbook from 1878! I know!

And while you’re at it, check out Mrs. Mordecai’s blog Be It Ever So Humble where I found the link originally. She has an AWESOME blog!