Easy Peasy Peach Cobbler

Do your parents give you food whenever you visit them? I see my parents almost every weekend, and they always give me some food. Pickles they made from cucumbers they grew, piccalilli made in the style of my grandpa, Bumbi, a huge pan of summer squash parmesean, ready to bake, and most recently, peach preserves made from peaches they picked off their neighbor’s tree.

So now I suppose you could say my parents and I are at a stand off. Give me a jar of pickles, and I will make you fried chicken sandwiches, topped with those pickles. Give me piccalilli al la Bumbi, I will bring over fish chowder a la Bumbi. Bake me a huge pan of summer squash parmesan and I will bake you a tray of almond biscotti. Hand me over a jar of peach preserves? I am going to turn around and present you with this peach cobbler.

As far as stalemates go, this is a delicious one. Happily, this recipe is super easy and quick to make, so much so that I received the peach preserves in the morning and could up the ante with the cobbler in the afternoon.

While you may not have a food war going on in your life, this cobbler is yummy enough to please just about every palette. If peaches aren’t your pleasure, substitute cherries, blueberries or whatever you prefer. Enjoy!

Ingredients:

3/4 cup self-rising flour

3/4 cup sugar

3/4 cup milk

1 1/2 cups peach preserves

6 tablespoons butter, melted

Vanilla ice cream, for serving

Method:

Preheat your oven to 350 degrees F. Pour the melted butter into a 9 by 9 inch baking dish.

Meanwhile, which together the flour, sugar and milk. Pour this batter into the buttered dish. Spread the peaches, including the juice, evenly around the pan.

Bake for 30 to 40 minutes, until the crust is golden brown. Allow to cool for about 10 minutes before serving with vanilla ice cream.

Comments

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al

Watership Down Kitchen

Search This Blog