Saturday, May 22, 2010

Quick Peach Cobbler

Peach cobblers I have had have been really-really good, or really-really bad.  I love a soft, fluffy, cake-like topping; not a big fan of overly sweet, crisp or sugar cookie type toppings. And the filling has to be perfectly sweet, not tart, or overly sugary.  Picky, picky.  In non-peach season, I prefer to use canned peaches.  Most are canned at their perfect ripeness so I don't have to worry about having a tart/sour cobbler and also, I don't add sugar to the filling as it is already sweet enough.  Topped with a dollup of whipped cream, it is a wonderful ending to any meal. 

Peach Cobbler:

5 cups peeled, pitted, thinly sliced peaches or 1 pound (2 large cans or 1 jar) canned peaches, drained (reserving the canning syrup)
1/3 cup sugar (if using fresh peaches, omit sugar if using canned)
2 tablespoons flour
1 teaspoon vanilla
3/4 teaspoon ground cinnamon
1/4 cup water (or 1/4 cup canning syrup if using canned)
2 tablespoons butter, cut in small pieces

1 cup all-purpose flour
2/3 cup granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
2 eggs, beaten
4 tablespoons butter

Preheat oven to 375
Lighty butter or spray with cooking spray, a baking dish (8 inch or 1 liter)
Combine peaches with syrup or water, sugar, 2 tablespoons flour, cinnamon and vanilla.  Stir together and pour into the baking dish.  Top with butter pieces.

Combine the topping ingredients in a different bowl and spoon evently over the peaches. 
Bake for 25-30 minutes or until the topping is a golden brown.

This is the brand of peaches I used.  I prefer the fruit in these jars rather than cans.  I think they taste better, but that may just be me.

Here is the peach mixture

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