Fruit Cobbler Recipe from Wanda
In a 9x13 rectangular pan, put in 4-8 cups of cut up peaches (or whatever fruit you desire -- good for berries too).
Mix up 1/2 cup sugar and 1 cup water and pour over the fruit.
Mix the following together and then spread on top:
2 beaten eggs
1 teaspoon salt
2 teaspoons baking powder
2 cups sugar
2 cups flour
Melt 1/2 cup butter and pour over cobbler.
Bake at 400 degrees for 30 minutes.
Any Fruit Cobbler Recipe from Laura in Homer
5 (or so) cups of fruit (picked over, cleaned and peeled if necessary***)
1/2-1 1/2 cups sugar (adjust to kind of fruit being used)
1/4 cup water1 TBSP corn starch***
1 cup flour
1/3 cup +1 TBSP of sugar
1 teaspoon baking powder
3 TBSP butter
1 egg, beaten
3 TBSP buttermilk
Preheat the oven to 400˚
In a sauce pan combine the fruit and the sugar.Cook on low until it starts to juice…if using whole berries crush them slightly with a potato masher.Mix the water and the cornstarch and stir into the fruit. Increase heat to medium high and cook until bubbling and thick, stirring as needed. Once it's thickened up reduce the heat to low and keep warm while you make the topping.
For the topping combine all the dry ingredients EXCEPT the 1 TBSP of sugar in the bowl of a food processor and whirl to combine. Chop the butter in small pieces. Add to the processor and pulse to combine, just to the course crumbs stage. Mix the egg and the buttermilk together and pour into the processor. Pulse to combine. Once it forms a dough stop pulsing.
Pour the hot fruit into a 2 quart baking dish. Drop six mounds of biscuit dough on top of the fruit.
Sprinkle a bit of the reserved 1 TBSP sugar over the top of the biscuits
Bake at 400˚ for 20-25 minutes or until the biscuits are cooked through and no longer doughy underneath
***because this dish is seasonal and meant to use up what you have, the amount of fruit can vary between 4-6 cups with little to NO problem--simply adjust the sugar, to suit your taste and the fruit
***if you go beyond 6 cups of fruit you may find it necessary to use additional cornstarch to thicken the fruit, simply increase by teaspoons until you reach the thickness you desire-add the cornstarch to a small amount of cold water, add a dash of hot fruit, stir and then add it back to the cooking pot--if you just throw it in it could seize up
Peach Crunch from Bethany in Wasilla
Mix the following together and press 1/2 into the bottom of a 9x13 pan.
2 cups flour
1 1/2 cups oatmeal
2 cups sugar
1 cup melted butter
Mix the following together and pour over crust.
4 cups peaches (or whatever fruit you desire)
1 cup sugar
1 teaspoon cinnamon
2 tablespoons flour
Sprinkle the rest of the crust mixture on top of the fruit.
Bake at 400 degrees for 30-35 minutes.
Easy Peach Blueberry Cobbler
1/4 cup butter or margarine
1 cup all purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 cup milk
2 cups fresh or frozen sliced peeled peaches
2 cups fresh or frozen blueberries
1/2 cup sugar
Heat oven to 350 Melt butter in 2 1/2 quart baking dish. Set aside.
In medium bowl, combine flour, 3/4 cup sugar and baking powder; add milk; and stir until blended. Spoon batter over butter in baking dish; do not stir.
Combine peaches, blueberries and 1/2 cup sugar; spoon over batter. Do not stir.
Bake at 350 degrees F for 45 to 55 minutes until dough is lightly brown.
Serve warm with ice cream, if desired.
Aloha Peach Pies from Pillsbury
2 Pillsbury Perfect Portions refrigerated Buttermilk Biscuits (twin-pack from 15.4 oz package)
1 cup frozen sliced peaches, thawed
2 Pillsbury Ready to Bake! Big Delux Classics refrigerated White Chocolate Chunk Macadamia Nut Cookies (from 18 oz pkg) OR 3 Pillsbury Ready to Bake! refrigerated Sugar Cookies (from 18 oz pkg)
2 tablespoons cinnamon-flavored baking chips
2 tablespoons flaked coconut
1 pint (2 cups) vanilla ice cream, if desired
1. Heat oven to 350 (325 for dark cookie sheet). Spray cookie sheet with cooking spray. Place biscuits 3 inches apart on cookie sheet. Press each into 5 inch round with 1/4 inch high rim around outer edge.
2. For each pie, spoon half of peaches onto biscuit. Crumble 1 nut cookie dough round (1 1/2 sugar cookie dough rounds) evelyn over peaches. Top with 1 T. chips and 1 T. coconut.
3. Bake 22-28 minutes or until edges are deep golden brown. Cool 5 minutes. Serve warm with ice cream.
Makes 2 servings.
Peach Season Salsa
3 large peaches (about 3 cups diced)
1/2 teaspoon sugar (see note)
1/4 teaspoon salt
1 large ripe tomato (about 1 cup diced)
1 clove garlic
1 jalapeno pepper (for 1 tablespoon minced)
1/4 cup fresh cilantro leaves
1. Peel and pit the peaches, then cut them into roughly 1/4 inch dice. Place the pieces into a 2 quart bowl. Squeeze the lime juice over the peaches, and sprinkle on the sugar and salt. Stir to coat well.
2. Core the tomato, leave the peel on and cut into 1/4 inch dice. Add it to the bowl.
3. Peel and chop the garlic. Add it to the bowl. Wearing rubber gloves, rinse and seed the jalapeno. Finely mince it and add it to the bowl. Rinse and dry the cilantro, and mince it finely. Add it to the bowl. Stir well.
4. Taste before serving and add more sugar to taste if desired. Serve immediately or refrigerated, covered, for up to 2 hours.
NOTE: the amount of sugar in this recipe is correct for very ripe and sweet peaches. If your peaches aren't quite so sweet, add more sugar to taste.
Makes 3 cups
Fresh Fruit Devonshire Pie from Pillsbury
1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box
1 package unflavored gelatin
1/4 cup water
1/3 cup sugar
1/8 teaspoon salt
1 cup sour cream
2 tablespoons milk
2 egg yolks, slightly beaten
1 cup whipping cream, whipped
1 medium peach, pitted, sliced
1 medium plum, pitted, sliced
1/2 cup fresh raspberries
1/2 cup fresh blackberries
1 . Heat oven to 450?F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely.
2 . In small bowl, sprinkle gelatin over 1/4 cup water; let stand to soften. In 2-quart saucepan, mix 1/3 cup sugar, the salt, sour cream, milk and egg yolks. Cook over medium heat 10 to 15 minutes, stirring constantly, until very hot; do not boil. Stir in softened gelatin. Cover surface with plastic wrap; refrigerate until slightly thickened, 45 to 60 minutes.
3 . Fold whipped cream into filling. Spoon into cooled baked shell. Refrigerate until set, about 2 hours.
4 . Just before serving, arrange fruit over filling. Garnish as desired. Store in refrigerator.
Pastry dough for a single-crust pie
2 tablespoons semolina flour
8 tablespoons granulated sugar
5 large black or red plums (1 1/2 lb), halved, pitted, and each cut lengthwise into 8 wedges
1 tablespoon confectioners sugar
3/4 cup crème fraîche or sour cream
1 tablespoon Armagnac or Cognac (optional)
Special equipment: parchment paper
1. Put oven rack in middle position and preheat oven to 375°F. Line a large (17- by 12-inch) baking sheet with parchment paper.
2. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Transfer to baking sheet.
3. Stir together semolina flour and 2 tablespoons granulated sugar and spread evenly over dough, leaving a 1-inch border. Arrange plums, skin sides down, in 1 layer on top of sugar mixture, then sprinkle plums with 3 tablespoons granulated sugar. Fold in edge of dough to cover outer rim of plums, pleating dough as necessary.
4. Bake galette, loosely covered with a sheet of foil, 40 minutes. Remove foil and bake until fruit is tender and juices are bubbling, about 5 minutes more.
5. Transfer galette on baking sheet to a rack and immediately brush hot juices over plums using a pastry brush. Dust hot galette with confectioners sugar (sugar will melt and help glaze galette). Cool to warm or room temperature, about 30 minutes.
6. While galette cools, stir together crème fraîche, Armagnac (if using), and remaining 3 tablespoons granulated sugar in a bowl until sugar is dissolved. Serve galette with Armagnac cream.
Makes 8 servings.
Plum-Nectarine Buckle from Martha Stewart
6 tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour
1 cup plus 2 tablespoons sugar
1 1/2 teaspoons baking powder
1/8 teaspoon ground allspice
1 large egg
2/3 cup whole milk
1 teaspoon pure vanilla extract
2 cups plums, halved, pitted, and cut into 1/2-inch-thick wedges
2 cups nectarines, halved, pitted, and cut into 1/2-inch-thick wedges
1 tablespoon fresh lemon juice
1. Preheat oven to 350. Brush a 9-inch square cake pan or 10-inch cast iron skillet with 2 tablespoons butter; set aside. Whisk together flour, 3/4 cup sugar, the baking powder, allspice, and 3/4 teaspoon salt in a medium bowl; set aside.
2. Whisk together egg, milk, vanilla, and remaining 4 tablespoons butter in another medium bowl. Add egg mixture to flour mixture; stir to combine. Spread batter evenly into buttered pan.
3. Toss plums, nectarines, lemon juice, remaining 1/4 cup plus 2 tablespoons sugar, and a pinch of salt in a large bowl. Spread fruit mixture evenly over batter. Sprinkle with topping (see below). Bake until a cake tester inserted into center comes out with moist crumbs, about 1 hour and 15 minutes. Let cool in pan on a wire rack 1 hour before serving.
6 tablespoons unsalted butter, softened
1/4 cup packed light-brown sugar
1/4 teaspoon finely grated orange zest
1 cup all-purpose flour
Pinch of salt
Put butter and brown sugar, and orange zest if desired, in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until creamy. Stir in flour and salt. Work mixture through fingers until it forms coarse crumbs ranging in size from peas to gum balls.