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.
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.
- A friend suggested the following as well:
4 Frozen Peach Pie Fillings
9 lbs. fresh Peaches (~20 Cups peeled & cut up)
2 tsp. Fruit Fresh
3 1/2 Cups Sugar
1/2 Cup + 2 Tbs. Quick Cooking Tapioca
1/4 Cup lemon juice
1 tsp. salt
Slice peaches and sprinkle with fruit fresh & sugar. Stir in remaining ingredients.
Line 4 pie plates with plastic wrap & spray. Put 4-5 cups of filling in each pie plate. Loosley fold wrap over filling. Freeze; when solid, remove from pans, wrap tightly & freeze. (I pop them out of the plastic wrap and vaccum seal the pies.) Return to the freezer until ready to use.
On baking day, simply place frozen pie filling in pie shell, add 1/2 stick of butter (cut up) & sprinkle with 1 tsp of cinnamon. Top with crust, seal well & bake 50-60 minutes or until done in a 375 degree oven.
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ReplyDeletesorry I could not edit so I had to delete.
ReplyDeleteThis was a favorite recipe made by my mom when I was growing up only mom took a few shortcuts. First you melt i stick butter in a casserole dish in which you plan to bake and serve the cobbler. Then you mix I cup each of self rising flour, a scant cup sugar, and 1 cup milk or a mix of milk and the juice from the fruit if canned to make about a cup. Pour this batter over the butter, then add fruit. Bake at 400 until warm and bubbly and golden brown. I have made this for church more times than I can count. Really good with blueberries or any kind of berry, as well as canned or fresh peaches, pears or apple. You are right, there is never any left over. My dietitian's sensibilities recoil at how unhealthy this is but it sure is delicious! You can cut the sugar and butter way down and use skim milk if it makes you feel any better.