Monday, February 29, 2016

Easy-Peasy Backwards Peach Cobbler



Sometimes it's hard to remember what has been posted here in the past. I looked up Peach Cobbler, but didn't find this version. I'm going to share it with you because it's so easy and delicious. I don't know why I had never heard of this before.

On the net, it's widely known as Southern Living's Easy Peach Cobbler. But as I was opening the packages of frozen peaches, by golly, there it was again. Just a hair different in terms of quantities, but it was called Aunt Somebody's Peach Cobbler. I'm going to take a wild guess that it's a recipe that has been around for a long time.

Around the holidays, for some reason that I cannot remember, I felt compelled to buy a couple of bags of frozen peaches. I kept seeing them in the freezer, and decided the bleary days of March were the perfect time for sweet brightly-colored peaches. And I stumbled upon this recipe. Not only do I like easy recipes, but I love recipes that seem like they wouldn't work.

In this recipe, you melt the butter in the pan, add the flour mixture, and then put the fruit on top! Crazy, huh? It's so backwards. But it works! I'm definitely going to try this with frozen berries.

You can use fresh fruit, in fact, that's what the recipe calls for, but those of us in colder climates are digging in our freezers for last summer's fruit now. I had a little moment of doubt about the exact amount of peaches. The recipe calls for 4 cups of peaches. Hmm, it's a little bit difficult to measure frozen peaches by the cup. In the end, I used two 16-ounce bags of frozen peaches. I was glad I did. Once they're heated, they have half the volume.

I will warn you that it's very sweet. Southern sweet, you might say. If you are not a fan of overly sweet desserts, you should definitely cut back on the amount of sugar.


Easy Peach Cobbler
(from Southern Living)

1/2 cup unsalted butter (1 stick)
1 cup all-purpose flour
2 cups sugar (divided)
1 tablespoon baking powder
1 cup milk
2 16-ounce bags frozen peaches or 4 cups fresh peaches
1 tablespoon lemon juice
cinnamon or nutmeg (optional)

Place butter in a 13x9 baking dish. Place in oven and preheat oven to 375. Keep an eye on it so the butter will melt but not burn. Meanwhile, dump (seriously!) the flour, 1 cup sugar, baking powder, and milk in a bowl and mix just enough to wet the dry ingredients. Don't over-stir.

Remove the baking pan from the oven, if you haven't already, and pour the flour mixture over the butter. Do NOT stir or mix with the butter. Let rest while you prepare the peaches.

Pour peaches in a pot with the remaining 1 cup sugar and the lemon juice. Bring to a boil. Spoon over top of the dough. Sprinkle with cinnamon, nutmeg, or both if you wish. Bake 40-45 minutes or until lightly brown.


Dump flour and milk together.

Pour flour mixture over melted butter but don't stir!

Bring peaches and sugar to a boil.

Look, it fizzes!

Bake 40-45 minutes.

The taste of summer in the winter!


16 comments:

  1. I am in love with the pictures of the peach cobbler. It looks so good.

    ReplyDelete
    Replies
    1. It tastes good, too! Peaches are just so wonderful and juicy.

      Delete
  2. Peaches are so pretty. I love canning them just to be able to see them sitting on my shelves. March certainly does need color!!

    ReplyDelete
    Replies
    1. I also read fizzes as fizzles...I think fizzles would be a splendid word

      Delete
  3. Oh my, this looks wonderful!
    Do you think it's necessary to heat the peaches before putting them in the pan? Why not just mix them with the lemon juice and however much sugar you decide upon?
    2 cups of sugar? Makes my teeth ache just to read it.

    ReplyDelete
    Replies
    1. I thought about that but I suspect the heat and juices from the hot fruit make the baking powder work. If you try it, let us know!

      Delete
    2. Hadn't thought about the heat aspect. Good point.

      Delete
  4. LOL! Fizzles *is* a word. And here it would be more fun than fizzes. Maybe we'll have to give fizzles a new meaning. I envy your canned peaches. You've very brave to can anything. Canning frightens me!

    ReplyDelete
    Replies
    1. I always do it under the supervision of my mother and husband. He is addicted to using the pressure cooker!

      Delete
  5. This looks delicious and easy enough I could make it.

    ReplyDelete
    Replies
    1. I think anyone could make this, Mason. It's so good my mom has asked for it again.

      Delete
  6. My Mother-in-law makes this, but uses butter cake mix instead of the flour, sugar, etc. and also uses cherry pie filling sometimes. I can't wait to try this recipe!

    ReplyDelete
  7. This recipe was around in the 1970s. Instead of the step with fresh peaches, you just added a can of pie filling- peach, blueberry, apple, cherry - whatever you wanted.

    ReplyDelete
  8. Is it June yet? I can not wait to read the next Domestic Diva Mystery!

    ReplyDelete