Showing posts with label Peach Cobbler. Show all posts
Showing posts with label Peach Cobbler. Show all posts

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!


Wednesday, August 12, 2015

Peach Cobbler Gluten-free #recipe plus #recipe for Sugar-free + #giveaway! @DarylWoodGerber



Giveaway below...

To everyone who helped getting the word out about Fudging the Books thank you!  I don't have any official numbers, but it's doing well in the bookstores. You are all the best.

Pirate Booty Fudge
For the past few weeks, I've been sharing chocolate-y recipes with you. Why? I'll bet you can guess. Look at the title of my book. Yep, that's right. There are chocolate recipes in the book too. Don't miss the pirate booty fudge!



But today, no!  No chocolate! No fudge.

Before peaches go out of season, I have to share this delicious cobbler with you. A few weeks ago, Peg shared a cobbler recipe, using strawberries. I saw it and thought, hmm. Peaches and gluten-free. Will it work? It did. And then my husband, who is recently diabetic, pouted.  What could I make for him? So I remade the recipe making it gluten-free AND sugar-free. Equally delicious!





So there you have it. PEACHES!!  My favorite all-time fruit. How I wish I could get good ones all year round!



By the way, I also made this recipe with blueberries, but the pictures didn't turn out so great. Blueberries are just too dark. I'll share them at the end, so you can see. No matter how you slice it, delicious!!!!

TWO RECIPES:



Old-Fashioined Fruit Cobbler

Gluten-free 
Ingredients:


4 cups of your favorite fruit (blueberries, peaches, peeled * see note below)
1 cup gluten-free flour
2 tablespoons whey protein powder
1 teaspoon baking powder
½ teaspoon xanthan gum
1 cup sugar (**see sugar-free note below, too!)
1 beaten egg

¼ cup butter, cut into cubes

Directions:

Preheat oven to 375.

Line an 8x8 pan with parchment paper. Spread the fruit in the bottom of the pan.



In a large bowl, mix the dry ingredients: gluten-free flour, whey powder, baking powder, xanthan gum, sugar. Add the beaten egg and mix with a fork until the egg is incorporated, and the mixture is crumbly.



Spread the mixture evently over the fruit in the pan.



Dot with butter.  It’s hard to get it even. Do your best.  {You can even melt the butter, and then pour, which I found easier the second time I made this.}

Bake for approximately 40 minutes (know your oven!). Remove and let cool at least 20 minutes.



Serve in squares and top with whipped cream or ice cream, if desired.



*BLUEBERRIES are easy. Rinse and pour into the pan.


*PEACHES – to remove the peel of peaches easily, heat water in a sauce pan to almost boiling. Remove from heat. Using tongs, dip a peach into the hot water for about 5-10 seconds. Remove, using tongs, and then use a serrated knife. It will easily slip under the skin. Do this one peach at a time.  4 cups of peaches = 4 very large peaches.

NOTE: You can make 1 1/2 recipes and use a 13 x 9 pan!

* * *

Old-Fashioined Fruit Cobbler

Gluten-free AND Sugar-free


Ingredients:


4 cups of your favorite fruit (blueberries or *peaches, peeled -  see note below)
1/4 cup sugar-free Swerve
1 cup gluten-free flour
2 tablespoons whey protein powder
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1 cup MORE sugar-free Swerve
1 beaten egg

1/4 cup butter, cut into cubes


Directions:

Preheat oven to 375.

Line an 8x8 pan with parchment paper. Spread the fruit in the bottom of the pan. Sprinkle with 1/4 cup sugar-free Swerve.

In a large bowl, mix the dry ingredients: gluten-free flour, whey powder, baking powder, xanthan gum, sugar-free Swevre. Add the beaten egg and mix with a fork until the egg is incorporated, and the mixture is crumbly.

Spread the mixture evently over the fruit in the pan.

Dot with butter.  It’s hard to get it even. Do your best.  {You can even melt the butter, and then pour, which I found easier the second time I made this.}

Bake for approximately 40 minutes (know your oven!). Remove and let cool at least 20 minutes.

Serve in squares and top with whipped cream or ice cream, if desired.

*Blueberries are easy. Rinse and pour into the pan.


*PEACHES – to remove the peel of peaches easily, heat water in a sauce pan to almost boiling. Remove from heat. Using tongs, dip a peach into the hot water for about 5-10 seconds. Remove, using tongs, and then use a serrated knife. It will easily slip under the skin. Do this one peach at a time.  4 cups of peaches = 4 very large peaches.

You can see this cobbler is firmer.
I think that's because the sugar doesn't "melt" through the fruit as much.

NOTE: 

You'll notice the Sugar-Free recipe has more "sweetness" to it. I added the extra 1/4 cup of Swerve to the fruit because in the first version, the "non-sugar" in the mix didn't "melt" down into the fruit. I'm not sure if that's something that is just a given with real sugar. You bakers out there might be able to clue me in!  Also, the crust for the sugar-free one needed moisture on day 3, so I put a square into the microwave, covered with a wet paper towel and reheated on medium for 1 minutes. That softened everything up. Again, is this a sugar-free substitute reaction?

BLUEBERRIES: see what I mean? Dark!! It looks overbooked, but it's not!




NEWS!!!



My website is updated. Click HERE to see the new streamlined feel. 
Check out my upcoming events.
There are some free short stories to read. View my book trailers. 
Listen to my radio interviews or read a few past interviews.
 If you have thoughts, please let me know.

In ten days, August 22, (Saturday) I'll be in San Diego at Mysterious Galaxy bookstore, 
signing books and chatting it up with three other fine authors. Stop by, if you can. 
You can find out more on my News & Events page.

AND

If you haven't signed up for my newsletter, then you lost out on the chance 
to win a bunch of books and swag celebrating the release of Fudging the Books!  
Don't miss out the next time. 
Sign up HERE.
The big winner was...Rosemary.
She sent me a picture to share her delight!



My books plus a bunch of friends books! A mug, a kitten, and more!
Savor the mystery!



GIVEAWAY!


I'm giving away one copy of FUDGING THE BOOKS, but IN ORDER TO ENTER, you need to share this picture of Sparky either on your Facebook page, Twitter or Pinterest!  He's thinking of running for president!  What do you think of his hairstyle? Leave your name and email so I can track you down if you win!  Click COMMENTS below. Ready go!




Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!


Friend Daryl on Facebook
Friend Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Check out our website.


FUDGING THE BOOKS, the 4th Cookbook Nook Mystery, is HERE!  Click to order.





AS GOUDA AS DEAD
Click to order.





If you haven't done so, sign up for the mailing list 
so you can learn about upcoming events, releases, and contests!