Tuesday, August 16, 2011

Summer is just a Peach (or maybe 14 or 15 of them...)

 We had a large gathering of many of the Longsworth clan over at my house this past weekend. In my childhood one of the many things I can remember about visiting the Longsworth house in the summer was all the fresh seasonal fruit that was always available. Blackberries, Peaches, Blueberries, and many more. we had fruit with ice cream, fruit pies, and most importantly, fruit cobblers!!! 

Cobbler is like sweat bread or scones, mixed with the best fresh fruit. how can one go wrong with that!

So for this gathering I decided to make a Peach Cobbler. Mine was a bit runny since I omitted alot of the Sugar and Flour, so my recommendation is NOT to reduce the amounts on this recipe by too much or you will have basically just fruits and bread (equally as delicious, but not quite a cobbler...).

also note, if you want to make more dumplings for the top, by all means go for it! I personally like my cobbler covered with dumplings, but that is not how I made them this time. The dumplings in the picture are not cooked yet, but once they are cooked they don't expand or anything, they just brown a bit.

Peach Cobbler


12-15 FRESH Peaches, peeled and thinly sliced

¼ to 1/3 c. Sugar (depends on how sweet you want it)

1/3 c. Flour

4 Tbsp Butter
3 1/3 c. Bisquick mix (to make at least 20 dumplings) (you could use Jiffy, but it is not soy free)

15 Tbsp (a little less than 1 c.) Milk

Cinnamon to taste (optional)


Preheat oven to 350 F

Slice the peaches into an ungreased 9x13 baking pan

Sprinkle Sugar evenly over surface

Cut Butter into slices and place ontop of Peaches at even intervals

Sprinkle Flour evenly on top

For Dumplings, mix the Milk and Bisquick into a soft dough and drop in 20 Dumplings evenly over the top of the cobbler

Bake at 350 F uncovered for about 20 minutes or until Dumplings are golden brown on top

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