Enjoy this summertime peach or apricot cobbler year round. It uses canned fruit.

This quick cobbler is another one of my retro finds.

The recipe comes from an old Betty Crocker quick dinners cookbook that I got when my mother moved.

Uses canned fruit

I’ve enjoyed a walk down memory lane foodwise recently from watching “The Astronaut Wive’s Club.” It prompted me to get out all those 1950s and 1960s cookbooks that I inherited when my mother moved back to the UK.

This particular dessert is good to have in your bag of tricks because it’s ready quickly and you don’t need fresh fruit because it uses canned! I don’t think there’s too many of us who don’t have a can of peaches or something stowed away for use as a fast and no-work dessert or snack.

Taste summer year round!

Even the cake part tastes good here. You don’t use much butter–only a tablespoon–but you can really taste it and the small amount of spice is just right!

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Quick Apricot or Peach Cobbler

Enjoy this summertime peach or apricot cobbler year round. It uses canned fruit.

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: desserts

Cuisine: American

Keyword: apricot cobbler, fruit cobbler, peach cobbler

Servings: 4

Calories: 234kcal

Author: Judith Hannemann

Ingredients

• 1 cup baking mix i.e. Bisquick or Jiffy
• 2 tbsp brown sugar
• 1/3 cup milk
• 1 tbsp butter softened
• 1/4 tsp nutmeg
• 16 oz can of apricot or peach halves (in heavy syrup), don’t drain

Instructions

• Preheat oven to 400 degrees F.
• Mix all ingredients except the canned fruit.
• Spread into an ungreased 8 x 8-inch pan.
• Top with canned fruit AND the syrup.
• Bake for 25-30 minutes.
• Serve warm.

Nutrition

Serving: 1serving | Calories: 234kcal | Carbohydrates: 37g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 419mg | Potassium: 291mg | Fiber: 2g | Sugar: 20g | Vitamin A: 491IU | Vitamin C: 7mg | Calcium: 88mg | Iron: 1mg

Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Wonderful ribs with a tangy Polynesian BBQ sauce.  The perfect appetizer for your holiday buffet or family meal.

Here’s another great rib recipe that comes my way from my friend Lillian from My Recipe Journey.  I’ve been salivating about these since she made them.  You can find her recipe right here.  Lillian changed it from it’s original and I changed it a bit more LOL!!  Her and I are great tweakers!!!  We started playing Garlic Poker here because I saw Lillian’s 3 cloves and raised her 2.  But you can cut back if you want. It’s just that Lillian and I tend to think if 2 garlic cloves is good, 5 are better, but we do understand not everyone is as ga-ga about the pungent bulb as we are.

Yummy Luau Ribs

I made these with regular spare ribs, but I think baby back ribs would work better here.  For one, they are less fatty and have more edible meat on them.

The recipe did call for strained baby food peaches, which I did buy but got to thinking it would be cheaper to buy canned sliced peaches in heavy syrup, drain them then just puree them in my Ninja food processor.  Next time I will do that.  And yes there will be a next time with these because they are just out of this world!

OK for all you RICE COOKER fans–this can be made in the rice cooker!!  How you do that is first pop the ribs under the broiler so they brown up a bit, then place the ribs and the sauce in the rice cooker, set it to COOK (the highest heat cycle) and let ‘er rip or rib or whatever.  After about 1 hour, they should be done and the sauce should be syrupy.  If not, set it to COOK again and check it in 15 minutes.

You want to get close to THESE ribs!

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Luau Ribs

Wonderful ribs with a tangy Polynesian BBQ sauce.  The perfect appetizer for your holiday buffet or family meal.

Prep Time20 minutes mins

Cook Time1 hour hr 45 minutes mins

Total Time2 hours hrs 5 minutes mins

Course: Appetizers

Cuisine: American

Keyword: BBQ recipe, luau party, pork ribs

Servings: 4

Calories: 786kcal

Author: Judith Hannemann

Ingredients

• 4 lbs bone-in pork ribs baby back or spare ribs
• salt
• pepper

Sauce:

• 1 cup pureed peaches*
• 1/3 cup ketchup
• 1/3 cup apple cider vinegar
• 5 cloves garlic minced
• 2 tbsp soy sauce
• 1/2 cup brown sugar
• 2 tsp ginger

Instructions

• Preheat oven to 450 degrees F. Line a large baking pan with aluminum foil (for easy clean up).
• Mix all sauce ingredients in a small bowl.
• Cut ribs into serving portions, single ribs for regular spare ribs and 2 ribs for baby backs. Lay ribs in a single layer in prepared baking pan. Sprinkle with salt and pepper.
• Bake at 450 degrees F for 15 minutes. Remove from oven, drain all liquid from the pan and reduce oven temp to 350 degrees F.
• Pour sauce over ribs and cover pan with foil. Place in 350 degree oven and bake for 1 1/2 hours, basting with sauce every 30 minutes. Remove foil cover during last 30 minutes of baking time.
• Coat ribs with thickened sauce in the bottom of the pan and serve immediately.

SLOW COOKER

• Place all ingredients in slow cooker and cook for 6-8 hours on low. Sauce may be reduced in a saucepan on the stovetop if desired

Notes

*Strained baby food peaches are fine, but you can also puree drained, canned peaches in a blender, strainer attachment or Ninja

Nutrition

Serving: 0.5rack | Calories: 786kcal | Carbohydrates: 38g | Protein: 37g | Fat: 53g | Saturated Fat: 17g | Cholesterol: 181mg | Sodium: 877mg | Potassium: 770mg | Fiber: 1g | Sugar: 35g | Vitamin A: 228IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 3mg

Luau Ribs

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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