It is peach season in Missouri.
If it is peach season, it is time for peach cobbler, one of my favorite desserts. We like to buy our peaches from Schreiman Orchards in Waverly, Missouri, but any fresh peaches will do. Canned peaches will do in a pinch.
I don’t really believe in recipes, which is one of the differences between my husband and me.
“If you don’t always use the same ingredients, you will get a different result every time,” he tells me.
He may be right, but who’s to say I always want the same result? A little variation never hurt anyone. (At least most of the time.)
When I sent a friend another recipe and told her what I did and didn’t follow when I made it, she wrote back, “Love the extra notes, those are always helpful!”
So some people agree with me that a recipe is just a suggestion. Not everyone is as strict as my husband.
Here is the recipe I have developed for peach cobbler. It was adapted from a Better Homes & Gardens recipe that calls for oatmeal muffin mix. Now who keeps oatmeal muffin mix on hand? My variation doesn’t require anything more exotic than Bisquick. I’m flexible with the proportions, as indicated below, but it always turns out tasty.
The trick is to use fresh peaches, and lots of cinnamon, nutmeg, and/or mace. (But I’ve used the same topping with canned cherries, too, and that cobbler turned out pretty good. See, a recipe is only a suggestion.)
Favorite Peach Cobbler Recipe
6 fresh peaches, cut into bite-size pieces (no need to peel, unless you want the extra work) – enough to make 4 heaping cups
1 cup sugar
2 Tbsp lemon juice (skip, if you don’t have any)
Mix of Bisquick, quick oats and sugar, to make 2 cups – I use about 1 ½ cups of Bisquick, ¼ cup quick oats, ¼ cup sugar, but don’t worry about being precise
¼ tsp nutmeg, and throw in some cinnamon and/or mace also – total about ½ tsp of spices; a little more won’t hurt
½ cup butter or margarine; I usually use soft margarine
- Combine peaches, sugar and lemon juice, and put in 8x8x2 baking dish.
- Combine Bisquick mix described above with spices and butter. Cut until it forms coarse crumbs. Spoon over peaches.
- Bake in 350 degree oven for 45 minutes.
- Serve warm or cold, with or without ice cream, whipped cream, half-and-half, or whatever you like.
Serves 6-8. Can be frozen, but mine never lasts long enough. Good for breakfast (because of the oatmeal, as if that matters), lunch, or dinner.
What’s a favorite summer treat of yours?
Ummmmm.
Betty,
It is good!
Theresa
You surely read my mind concerning my need for a good recipe. After one month of the Fountain of Youth Diet, my husband and I felt we deserved a treat. I made a cherry cobbler…always successful at pies but feared we would eat the whole thing….a cobbler would be less sinful. Well, it is terrible. I am pleased to now have a recipe to try again, if I don’t return to pie and eat the whole thing.
Carole,
How can any cobbler be terrible? I made cherry cobbler last week. It had too much liquid in it, but was plenty sweet all the same.
Good luck with your next endeavor,
Theresa
Well, maybe terrible was an exaggeration. Are you aware of cobbler night, the third Thursday of each month, Dolce Bakery in Prairie Village? think that is the name of it.
I’ll have to check out Dolce Bakery! Thanks for the tip.
I prefer this one:
Mix these three ingredients and put them in a greased 9 x 9 pan:
6 cups of fruit
1/2 cup granulated sugar
3 tablespoons corn starch
Topping:
1 cup flour
1/2 cup butter
1/2 cup brown sugar
1/2 teaspoon cinnamon.
Combine topping until crumbly. Place over fruit. Bake at 375 degrees for 35 to 45 minutes until fruit is bubbly and tender when poked with a fork. Let cook for about 5 minutes before serving with ice cream or whipped cream.
It’s hard to go wrong with cobbler.
You got that right!
[…] in August, I decided to make a peach cobbler and needed a recipe. I should have just turned to this blog, where I have posted a very good recipe for peach cobbler. But I went to my mother’s old […]