Peach Cobbler: Adapted for Using Home Canned Peaches

Zachary turned 19 years old last Saturday and we finally celebrated that momentous occasion by ending our evening meal with a Peach Cobbler. 

Justus was the happy bearer of the birthday cobbler.

I really like cobblers but so many times I find them to be overly sweet.  What I like about this recipe and the way I adapted it is that it is has just the right amount of sugar.  When looking at the recipe I thought it might not be sweet enough but I was wrong.  I found it to be just right.  If you have any peaches, canned in prior years, this is the recipe to use.

Peach Cobbler

adapted from crumbles & cobblers; published by Love Food available on Amazon

2 quarts of home canned peaches, drained  (You could also use 6 fresh peaches, peeled and sliced.)

4 Tbsp. Turbinado sugar (I blended mine to make it more fine.)

1/2 Tbsp. lemon juice

1 1/2 tsp. cornstarch

1/2 tsp. vanilla or almond extract (I used vanilla.)

Cobbler Topping:

1 1/4 cups whole wheat pastry flour

1/2 cup Turbinado sugar (blended to make it superfine)

1 1/2 tsp. baking powder

1/2 tsp. salt

6 Tbsp. butter, diced

1 egg

5-6 Tbsp. milk

1/2 cup Turbinado sugar (not blended) to sprinkle on top

Directions:

Preheat the oven to 425°F.  Drain the peaches, if using home canned ones.  Place the peaches into an ovenproof dish.  Mix the sugar, lemon juice, cornstarch and vanilla extract together.  Add to the peaches and toss together.  Bake the peaches in the oven for 20 minutes and then remove.

Meanwhile, to make the cobbler topping, place flour, sugar, baking powder, and salt into a bowl.  Cut in the butter until the mixture resembles find breadcrumbs.  Combine the egg and 5 tablespoons of the milk.  Mix into the dry ingredients with a fork until a soft, sticky dough forms.  If the dough seems dry, stir in the extra tablespoon of milk.

Reduce the oven temperature to 400°F.  Drop spoonfuls of the topping over the surface, without smoothing.  Sprinkle with 1/2 cup sugar, return to the oven, and bake for an additional 15 minutes, or until the topping is golden brown and firm – the topping will spread as it cooks.  Serve hot or at room temperature with ice cream on the side. 

The peach cobbler will hold its heat for quite awhile so do not hesitate to put it in the oven before supper.