A friend of mine used to make this peach dessert that she called peach
cobbler. I recently made a peach cobbler and realized that it was
completely different than the one she used to make. The dessert she made
was more of a cake that was gooey and sticky throughout. It can also be
made with blueberries. All I can think of to explain it is the entire cake
seems to be soaked with the juice from the peaches or blueberries, which
must be what makes it gooey. If this sounds familiar to anyone and you have
a recipe, I would greatly appreciate it. TIA
Sami

The definition of cobbler can mean different things depending on where you're
from. Here is the recipe my mom always used.

2 tablespoons butter
1 cup flour
1 cup sugar
1 teaspoon baking powder
1 cup milk
pinch of salt
4 cups sliced peaces (fresh or canned)

Set oven to 375 degrees. Soften butter and spread over the bottom and sides of
a 1 quart baking dish. Combine the remaining ingredients except the peaches
and pour into buttered baking dish. Spread peach slices over batter. Other
fruits may be used in place of peaches. Bake for 45 minutes. The batter rises
through the fruit to form a crust on top.

On 05 Jan 2004 05:28:59 GMT, ospam (DJS0302) wrote:

>The definition of cobbler can mean different things depending on where you're
>from. Here is the recipe my mom always used.
>
>2 tablespoons butter
>1 cup flour
>1 cup sugar
>1 teaspoon baking powder
>1 cup milk
>pinch of salt
>4 cups sliced peaces (fresh or canned)
>
>Set oven to 375 degrees. Soften butter and spread over the bottom and sides of
>a 1 quart baking dish. Combine the remaining ingredients except the peaches
>and pour into buttered baking dish. Spread peach slices over batter. Other
>fruits may be used in place of peaches. Bake for 45 minutes. The batter rises
>through the fruit to form a crust on top.

This looks good and simple, Some questions?. I will be using canned
sliced peaches...Discard the liquid?
What kind of flour?
Margarine OK?
How to tell when done?

Thanks

No Cook

"DJS0302" > wrote in message
...
> The definition of cobbler can mean different things depending on where
you're
> from. Here is the recipe my mom always used.
>
> 2 tablespoons butter
> 1 cup flour
> 1 cup sugar
> 1 teaspoon baking powder
> 1 cup milk
> pinch of salt
> 4 cups sliced peaces (fresh or canned)
>
> Set oven to 375 degrees. Soften butter and spread over the bottom and
sides of
> a 1 quart baking dish. Combine the remaining ingredients except the
peaches
> and pour into buttered baking dish. Spread peach slices over batter.
Other
> fruits may be used in place of peaches. Bake for 45 minutes. The batter
rises
> through the fruit to form a crust on top.
>

Thank you so much, I will try this as soon as possible. Just one question,
does the batter stay moist and gooey since it rises up through the peaches?
If so then this is probably the recipe my friend's mom used. Thank you
again!

Sami

>Thank you so much, I will try this as soon as possible. Just one question,
>does the batter stay moist and gooey since it rises up through the peaches?
>If so then this is probably the recipe my friend's mom used. Thank you
>again!
>
>Sami

It's kind of hard to describe but it is definitely more cake-like than some
cobblers I've seen that simply use pastry dough for the top and bottom crust.
If that recipes isn't the one you're looking for here's another one. I've
never it made it made but it sounds similar to a peach chess pie that my dad
makes peaches are in season. I even like it and I really don't like peaches
that much. You'll have to read the recipe all the way through because it's one
of those recipes that doesn't list the ingredients first. It's from The
Courier Journal Kentucky Cookbook, copyright 1985.


The Duane Peach Cobbler

"When a son comes up with 'My mother makes the best in the world, ' no grass
grows under my feet until I get my hands on the how-to-make, " Cissy Gregg
wrote in introducing this 1947 recipe. "And this recipe is one of these. "
Quite uncharacteriscally, Cissy Gregg did not identify Mrs. Duane or her proud
son, and she ran the recipe again as Mrs. Duane's peach pie in 1960.
Make a pastry and line a square or oblong pan that is about 1 1/2 inches deep.
The "master maker" of this cobbler uses a 7x12 pan, we used an 8x8 pan. Cover
the bottom of the pan with fresh peach halves that have been peeled and laid in
with the pit side up. Sprinkle the peaches
with sugar, and the amount depends on the sweetness of the peach -4 tablespoons
sugar should be about right. Then drizzle about 2 tablespoons of water over the
peaches to help them along in their cooking.
Put this part of the cobbler in about a 400-degree oven and allow to cook until
the peaches are soft and the pastry has cooked and is lightly browned.
While the baking is going on, cream together 1/2 cup butter or margarine and 1
cup sugar. Then beat in 2 whole eggs. If you are feeling in an expansive mood
you could use 3 eggs, but 2 will make a good quantity of sauce for this sized
cobbler.
When peaches are tender, take pie from oven and pour over the top the
sugar-butter-egg mixture. Then put the pie under the broiler until the sauce
has set some and the top surface is a pleasant brown.
This cobbler can be made with canned peaches, too. And so doing there are a few
changes to make in the cooking. For instance after you have put the peaches on
the crust, use the syrup from the can instead of the sugar and water as with
the fresh. And the baking temperature can be increased to 425 degrees. Here the
canned peaches are already cooked, and only the pastry needs the heat's
attention. For the rest of the way the directions are all right for either
canned or fresh peach cobbler.
To serve, allow a half a peach for each person and a proportionate share of the
wonderful "goo" that surrounds it.

>This looks good and simple, Some questions?. I will be using canned
>sliced peaches...Discard the liquid?
>What kind of flour?
>Margarine OK?
>How to tell when done?
>
>Thanks
>
>No Cook
>

My mom never used canned peaches but I would discard the liquid because if you
add the liquid to the batter it might keep the cobbler from coming out right.
Use regular all purpose flour. The butter is mainly there for flavor so it's
okay to substitute margarine. You can test for doneness the same way you test
for doneness with a cake. If a toothpick inserted into the center of the
cobbler comes out clean with no uncooked batter clinging to it then the cobbler
is done. You can also use this method to test for doneness if you think the
cobbler looks done before the recommended baking time is up.

I have used this recipe before with canned fruit and I leave the juice in
it. For each cup of juice, I add 1 tablespoon cornstarch and 1/4 cup brown
sugar with a dash of cinnamon and then pour it over the cobbler right before
putting it into the oven. Comes out great and my clients love it.

--
Jim
Owner
Camelot Bakery and Kitchens
"Do not meddle in the affairs of dragons for thou art crunchy and taste good
with ketchup"



"Sami" > wrote in message
. com...
>
> "DJS0302" > wrote in message
> ...
> > The definition of cobbler can mean different things depending on where
> you're
> > from. Here is the recipe my mom always used.
> >
> > 2 tablespoons butter
> > 1 cup flour
> > 1 cup sugar
> > 1 teaspoon baking powder
> > 1 cup milk
> > pinch of salt
> > 4 cups sliced peaces (fresh or canned)
> >
> > Set oven to 375 degrees. Soften butter and spread over the bottom and
> sides of
> > a 1 quart baking dish. Combine the remaining ingredients except the
> peaches
> > and pour into buttered baking dish. Spread peach slices over batter.
> Other
> > fruits may be used in place of peaches. Bake for 45 minutes. The
batter
> rises
> > through the fruit to form a crust on top.
> >
>
> Thank you so much, I will try this as soon as possible. Just one
question,
> does the batter stay moist and gooey since it rises up through the
peaches?
> If so then this is probably the recipe my friend's mom used. Thank you
> again!
>
> Sami
>
>

On 06 Jan 2004 05:11:46 GMT, ospam (DJS0302) wrote:

>>This looks good and simple, Some questions?. I will be using canned
>>sliced peaches...Discard the liquid?
>>What kind of flour?
>>Margarine OK?
>>How to tell when done?
>>
>>Thanks
>>
>>No Cook
>>
>
>My mom never used canned peaches but I would discard the liquid because if you
>add the liquid to the batter it might keep the cobbler from coming out right.
>Use regular all purpose flour. The butter is mainly there for flavor so it's
>okay to substitute margarine. You can test for doneness the same way you test
>for doneness with a cake. If a toothpick inserted into the center of the
>cobbler comes out clean with no uncooked batter clinging to it then the cobbler
>is done. You can also use this method to test for doneness if you think the
>cobbler looks done before the recommended baking time is up.

I made the cobbler and it turned out very good.
Thank You

>I made the cobbler and it turned out very good.
>Thank You

Your welcome, glad I could help.

"Sami" > wrote in message
. com...
>
> "DJS0302" > wrote in message
> ...
> > The definition of cobbler can mean different things depending on where
> you're
> > from. Here is the recipe my mom always used.
> >
> > 2 tablespoons butter
> > 1 cup flour
> > 1 cup sugar
> > 1 teaspoon baking powder
> > 1 cup milk
> > pinch of salt
> > 4 cups sliced peaces (fresh or canned)
> >
> > Set oven to 375 degrees. Soften butter and spread over the bottom and
> sides of
> > a 1 quart baking dish. Combine the remaining ingredients except the
> peaches
> > and pour into buttered baking dish. Spread peach slices over batter.
> Other
> > fruits may be used in place of peaches. Bake for 45 minutes. The
batter
> rises
> > through the fruit to form a crust on top.
> >
>
> Thank you so much, I will try this as soon as possible. Just one
question,
> does the batter stay moist and gooey since it rises up through the
peaches?
> If so then this is probably the recipe my friend's mom used. Thank you
> again!
>
> Sami
>
>
>

Hmm...I tried making this...unfortunately after 55 minutes in the oven the
middle is nothing but liquid. I used canned peaches and discarded the
liquid. When I made the batter and poured it in the baking dish, it was
extremely thin (enough so that the peaches all sank to the bottom of the
dish). The dish I used was a little bit larger than 1 quart...more like 1.5
quart. What could be the problem? Thanks.

"DJS0302" wrote:
> > > The definition of cobbler can mean different things depending on where
> > you're
> > > from. Here is the recipe my mom always used.
> > >
> > > 2 tablespoons butter
> > > 1 cup flour
> > > 1 cup sugar
> > > 1 teaspoon baking powder
> > > 1 cup milk
> > > pinch of salt
> > > 4 cups sliced peaces (fresh or canned)

<snip>

Equal amounts of flour and sugar? Are you sure? A mere tablespoon (or less)
of sugar would be more like it.

<Sami, this could be why it didn't rise and solidify for you>

>Equal amounts of flour and sugar? Are you sure?

Yes, I'm sure.

>Hmm...I tried making this...unfortunately after 55 minutes in the oven the
>middle is nothing but liquid. I used canned peaches and discarded the
>liquid. When I made the batter and poured it in the baking dish, it was
>extremely thin (enough so that the peaches all sank to the bottom of the
>dish). The dish I used was a little bit larger than 1 quart...more like 1.5
>quart. What could be the problem? Thanks.
>
I'm sorry the recipe didn't work out for you. Without seeing exactly how you
made it I can't be sure what the problem was so I decided to mix up a recipe of
the batter for myself to see just how thin it was. Mine was the consistency of
a thin gravy or a thin cake batter. How about yours? You said all the peaches
sank down to the bottom of the dish. I'm thinking either your batter was too
thin or the peaches still had too much syrup on them despite the fact that you
drained them. I know the recipe works because I double-checked all the
measurements before posting the recipe and others have posted here saying
they've made the cobbler and it came out fine.