Peach Cobbler (Great food storage recipe!)Most people enjoy cobbler as a dessert.
I LOVE it as breakfast - yup, served with the ice cream.
(We generally double this recipe for a 9 x 13 pan)
1/2 c. sugar
1 Tblsp. cornstarch
1/2 tsp. ground cinnamon
4 cups sliced peaches OR 1 quart canned peaches
1 tsp. lemon juice
3 Tblsp. shortening
1 cup flour
1 Tblsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
- Heat oven to 400°
- Mix 1/2 cup sugar, the cornstarch and cinnamon in a 2 quart saucepan (larger pan if doubling). Stir in peaches and lemon juice. Cook, stirring constantly, until mixture thickens and boils, Boil and stir one minute. Pour into ungreased 2-quart (or 9 x 13) pan. Keep peach mixture warm in oven.
- Cut shortening into flour, 1 Tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture.
- Bake 25 to 30 minutes or until topping is golden brown. Serve warm and, if desired, with ice cream.
- Optional - add 1/2 to 1 cup fresh or frozen blueberries with peaches in step 1.
2 comments:
We do something similar for dinner with pot roast left-overs, and we call it 'throw-together'. It is a favorite of the kids. We cut up all the left over potatoes, carrots, onions, meat, etc; throw in any other left over veggies; add gravy, catchup, mustard, chili sauce (secret ingredient); then top with dumplings or drop biscuits. - But for breakfast, definitely peaches!
Your 'throw together' sounds yummy! Thanks for sharing, Mommabear. :-)
Post a Comment