Who am I? Christian, Mom of 7, grandma to 14, 'retired' homeschool mom after 29 years, AmblesideOnline Advisory member. I've camped on the Al-Can highway, snorkeled in the China Sea. I blog about Charlotte Mason, books, travel, and more. Posts often include affiliate links.
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Tuesday, May 21, 2019
Cooking for a Crowd: Peach Cobbler
Take 12 peaches or the equivalent in canned peaches. Wash and slice the fresh peaches. Combine the peaches and between 1 and 2 cups of sugar (if they are fresh). Set aside. You do not need the sugar if you are using sweetened canned peaches. You probably do not need that much sugar for fresh peaches, either. I have used about 1/2 a cup.
Meanwhile, combine 1 1/2 cups of flour, another 1 cup of sugar, 4 teaspoons baking powder, 1/4 teaspoon of salt, and 1 1/2 cups milk (or reserved peach juice from canned peaches). Stir until smooth.
Melt a cup of butter (or a cup of coconut oil) and pour in bottom of two 13X9 inch baking pans (1/2 cup fat in each). Pour batter over the melted butter (dividing between two pans), and top with peaches. Bake at 350 for about an hour. Delicious hot, with cream or ice cream.
One summer friends gave us more peaches than we can actually eat, fresh from their tree, so this was a very frugal dessert for us, and that same season, our two godsons were living with us. We had this at least a couple times a week and never had any leftover. I made three or four large pans of this for serving around 30 college students and the pans were all scraped clean.