Cobbler recipe

Social Circle, GA(Zone 8a)

I fresh froze my peaches (first time-yay!) and gave most away. I have one quart bag stuffed full and would like to make a peach cobbler for Christmas....anyone have a fairly simple, but good recipe? I've never made cobbler....

Social Circle, GA(Zone 8a)

Oops! Moving to the recipe forum!

Macon, GA

go to foodtv.com, at the top it says recipes, type in peach cobbler! They are simple! Marvin

Social Circle, GA(Zone 8a)

Thanks Glymar! At this point, my peach tree has died (drought), but maybe I'll still go for store bought! ;)

Macon, GA

We do the del monte cans, actually the gallon size. Its really amazing to pour all of the recipe in at once and then have the flour rising as it cooks. I would imagine the peaches would need to cook first to soften them if they were fresh. Marvin

Plano, TX

i like peach crisp better than cobbler--crisp is easy to make too

Social Circle, GA(Zone 8a)

What is that?

Plano, TX

crisp is peaches topped with a mix of sugar, flour and butter along with cinnamon (oatmeal can be used in the mix too) and baked--to top is sort of crisp and crunchy

Social Circle, GA(Zone 8a)

That sounds good! The crispy top of cobbler is always the best part!

Plano, TX

a cobbler is more doughy ---

Richmond, VA(Zone 7a)

Ah, memories. My mom always used to put a little almond extract in her peach cobbler, it makes my mouth water to think of it now. I recommend the practice. ;-)

Carson City, NV(Zone 6b)

I agree linda, crisp is my favorite. We keep a mix of flour, butter, brown sugar, chopped pecans, and spices in the freezer. When we want a crisp for desert we fill custard cups with frozen fruit (and sometimes a little sugar) and top with the crisp mix. Bake it in the toaster oven while we're eating and it's very easy and yummy. I had a leftover cup of cherry crisp for lunch today.

Plano, TX

that is the best idea i have heard for crisp!! i never would have thought of it-i always make a big batch and so i don't do it often! thanks for a fun idea

Carson City, NV(Zone 6b)

It's super easy if you have a food processor. Use the large hole shredder to shred frozen butter (this works great for any pastry recipe) then switch to the regular blade and add everything else. It only takes about two minutes to make a big batch. If you get it back in the freezer right away the butter won't melt and make everything stick together. Then it's easy to pour out as much as you need.

Plano, TX

which frozen fruits do you use? do you ever use oats in the mix?

Carson City, NV(Zone 6b)

I use apples, berries, cherries, peaches; whatever I have on hand, sometimes mixed together. Canned fruit works too. You can use quick cooking oats but regular rolled oats will be too tough, they need to cook with more liquid.

Longboat Key, FL(Zone 9b)

Rhubarb/Strawberry, fill a 9x12" glass baking dish toss with 1/2 c sugar. Make crumble with 1 C flour 1 c instant oats, 1/2 c chopped blanched almonds, 1 stick melted butter 1/2 c Sugar- can be light brown, cinnamon for flavor.
top fruit with the crumble and bake for 1 hr. at 350 degrees. Can be made with peaches and other berries.Plums and other berries. Apples and raisins, etc.

Social Circle, GA(Zone 8a)

I'm drooling.

Greensboro, NC(Zone 7a)

I did a strawberry rhubarb crumble for work the other day--I used pecans in the topping since I had them on hand. I tossed the berries and rhubarb with some sugar, cornstarch, vanilla and cinnamon. Served with vanilla ice cream--was a hit.

I've also just used frozen berry mixes in individual ramekins with the crumble topping on it too. Very easy to make only the portions you need that way---leftover desserts cause way too much trouble left in my home:lol:

Plano, TX

i'm glad this popped up again--i forgot to try the individual fruit crisps! and i think they are such a good idea---

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