Wednesday, January 15, 2014

Winter Peach Cobbler

Winter Peach Cobbler, made with canned peaches and a sugar and flour crumble. 
Winter Peach Cobbler, made with canned peaches and a sugar and flour crumble.

Winter Peach Cobbler

When I went to make some spiced peach halves recently, I accidentally opened a large can of sliced peaches, so I thought it would be a great time to put up this version of peach cobbler. As if any Southerner would need an excuse for a comforting pan of warm peach cobbler, slap in the middle of winter, right?

I call this a winter cobbler because it's intended to be made when peaches are out of season, though I see no problem with using canned peaches or frozen peaches any time of the year frankly. It is especially excellent when made with peaches you've home canned yourself, though store bought canned peaches are delicious too.

As written, this will give you about 4 nice servings, but I do highly recommend if there are any more of you to serve, go ahead and double it for a 9 x 13 inch casserole dish. Personally I would have a difficult time not eating that entire pan myself to be honest. I love a good cobbler made from fresh peaches, but I sure do enjoy this version too.


Here's how to make it.

Preheat oven to 350 degrees F. Butter an 8 x 8 inch baking dish; set aside. Whisk together the cup of self rising flour with 1/2 cup of sugar and a pinch of salt. Add 1/4 cup (1/2 stick) of butter that has been melted. You'll need a full stick of melted butter for the entire recipe, but you'll use half here and half on top, so I find it easier to melt it separately, rather than trying to eyeball half of a full stick of melted butter.


Using a fork, mix together until crumbs form.


Sprinkle about 1/3 of the crumb mixture into the bottom of the prepared baking dish. I use a large can of peaches canned in heavy syrup. Evenly distribute the peaches in the baking dish and pour all of the syrup from the can on top. If the juices do not nearly cover the peaches add just a bit of additional water to cover or the cobbler will be dry. If you use a light canned peach or unsweetened frozen peaches, please understand that will affect the sweetness of the cobbler overall, so if you're trying to cut back on sugar, you may need to make this one time and then judge any added sugar on the next batch.


Top peaches with the remaining flour mixture, sprinkle the top with the remaining tablespoon of sugar and drizzle the remaining 1/4 cup of melted butter all over.


Bake at 350 degrees F for about 50 minutes, or until bubbly, batter is cooked through and the top is lightly browned.


Devour!


Recipe: Winter Peach Cobbler

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 50 min | Yield: About 4 servings

Ingredients
  • 1 cup of self rising flour
  • 1/2 cup plus 1 tablespoon of granulated sugar
  • Pinch of salt
  • 1/2 cup (1 stick) of unsalted butter, divided and melted separately
  • 1 (28 ounce) can of sliced peaches in heavy syrup
Instructions

Preheat oven to 350 degrees F. Butter an 8 x 8 inch baking dish; set aside. Whisk together the cup of flour with 1/2 cup of sugar and a pinch of salt. Add 1/4 cup of the butter that has been melted and using a fork, mix together until crumbs form.

Sprinkle about 1/3 of the crumb mixture into the bottom of the prepared baking dish. Evenly distribute the peaches in the baking dish and pour all of the syrup on top. If juices do not nearly cover peaches add just a bit of additional water to cover. Top peaches with the remaining flour mixture, sprinkle the top with the remaining tablespoon of sugar and the remaining 1/4 cup of melted butter. Bake at 350 degrees F for about 50 minutes, or until bubbly, batter is cooked through and the top is lightly browned.

Cook's Notes: Please note this recipe calls for self-rising flour, not all-purpose. Double for a 9 x 13 inch dish. Rather than trying to evenly divide the melted butter, I just cut the stick in half and melt each half individually. For fresh peaches, peel and slice, sprinkle with an additional 1/2 cup of sugar and refrigerate for 2 to 3 hours before using - you'll need about 3 cups of slices - roughly 4 large peaches. If you substitute light canned peaches or unsweetened frozen peaches, the overall sweetness of your cobbler will be affected.

Source: http://deepsouthdish.com

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Posted by Mary on January 15, 2014

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