This recipe varies from typical "cobbler" recipes. I like it better because it is way richer and way sweeter. Everything should be richer and sweeter, eh? Now in this recipe, I always use my home canned peaches, but I'm sure it could be adapted to use fresh peaches. I would suggest slicing peaches similar for a pie. I do use some of the peach juice in the recipe as well, so perhaps a simple syrup would be a good substitute if using fresh fruit. Anyway, here goes:
Peach Cobbler
1 qt. peaches and juice
1 box yellow cake mix
1/4 c. marg. or butter
coconut
nuts (pecans or walnuts work well)
In an 8 x 8 baking dish, place all peaches in dish. Add approx. 1/4 cup of juice. Sprinkle with 1/2 box of yellow cake mix. Dot all over with butter. If desired sprinkle with some coconut and nuts. Drizzle on approx. another 1/4 cup of juice. Bake uncovered at 350 for about 1/2 hour or until top begins to get golden brown. Serve with vanilla ice cream or whipped cream. Store leftovers covered at room temp.
UPDATE:
***I've been thinking about this and this is one recipe where I've never actually measured anything. The more I think about it though, wherever it calls for 1/4 cup of juice, it's probably more like 1/3 cup. You don't want it to be too dry, but you also don't want it to be too 'smooshy'. Hope that makes sense.***
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2 comments:
I use this recipe (minus the coconut) for cherry cobbler. 1 can of cherry pie filling, 1 Tablespoon cinnamon, 1 Tablespoon lemon juice all mixed together. Top with cake mix and drizzle melted butter over it. Bake until golden. YUUUUUUUMMMMMM!
Yes! My parents used to do the cherry one in a Dutch Oven when we would go camping. Really any berry filling would be good. Sometimes they even used fresh blackberries! Good memories!
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