Friday, April 13, 2012

National Peach Cobbler Day

It is National Peach Cobbler Day so I had to add it to my blog for a hoot.
I love peach cobbler. Peach cobbler can be as simple as the fruit  covered with batter, biscuit, or pie crust, and baked. They are imperfect, messy, rustic, and absolutely delicious.  Peach cobbler is such a classic dessert that few can find fault with.  It can be made with fresh peaches or canned, and any dough topping you like.

When I was experimenting with dump cakes, I tried peaches and thought I’d share this recipe because it is a very simple cobbler and tasty.

Peach Cobbler Dump Cake

Two 16 oz cans of peaches in it’s own syrup
1 yellow cake mix
One stick of butter
Preheat oven to 375 degrees.
Drain ½ of juice from can of peaches.
Empty peaches with remainder of juice into 9×9 inch baker pan.
Sprinkle ½ box of dry yellow cake mix over the peaches. Yes, the dry cake mix with nothing else.
Cut butter into thinly sliced squares and place on top of the cake mix.
Sprinkle with cinnamon.
Bake for 35 minutes.  Serve warm with vanilla ice cream.

The Peach Cobbler that I grew up on

1 cup Bisquick mix
1/4  teaspoon ground cinnamon
1 cup milk
3 tablespoons canola oil
3/4 cup sugar
1 can (29 oz) peach slices, drained
1 teaspoon lemon juice
Vanilla ice cream, if desired

Heat oven to 375°F.  In ungreased 8 inch square glass baking dish, stir Bisquick mix and cinnamon. Stir in milk and oil with wire whisk or fork until blended.  Do not over beat. 
In medium bowl, mix sugar, peaches and lemon juice. Spoon over batter in baking dish.
Bake 50 to 55 minutes or until golden brown. Let stand about 20 minutes before serving. Serve warm with ice cream. 

Happy National Peach Cobbler Day!

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