cobblers Archives - The Midnight Baker

Old Fashioned Peach Cobbler

Judith Hannemann — Tue, 17 Apr 2018 23:00:58 +0000

Have this old-fashioned peach cobbler year round because it uses canned peaches!

Who Doesn’t Love Peach Cobbler?

You’d have to go far and wide to find someone who doesn’t!

Peaches are one of my favorite fruits–once I get past the fuzz. I’ve got this “thing” about the fuzz that even the thought of it gives me the shivers. However, this does not stop me from loving the taste of the fruit! I will peel fresh peaches so I don’t deal with that fuzz.

With this recipe the fuzz doesn’t even enter the picture because you use canned fruit! And since it does, you can enjoy one of America’s favorite and easy desserts all year round!

Don’t Buy Baking Mix!

Even if you have baking mix (like Bisquick or Jiffy) in the pantry, you won’t need it for this. And anyway, you’ll miss out of the buttery flavor.

This cobbler uses self-rising flour. Now that’s something that most Americans, with the exception of southerners, don’t have in their pantry. I sprung for a 5 pound bag because I have been making that 2-ingredient dough–especially the garlic knots. But this is one ingredient you do not have to buy. I did just for convenience. As long as you have all-purpose flour, baking powder and salt–and who doesn’t–you can make it yourself. I give the recipe in the notes section of the recipe below.

Canned Peaches: Take Advantage Of Can-Can Sales

One of my local markets calls their big sale on canned goods the “Can-Can Sale.” Whatever your store calls it, most stores will do this periodically throughout the year. So it’s good to stock up on canned peaches for a quick dessert or this cobbler recipe. My recipe uses the large can which I believe is 29 ounces, but if the big can is not on sale but the small ones are, just use two of those. The smaller can I refer to is about 15 ounces.

Nothing in the can goes to waste either since you use the entire contents; juice and all.

The Recipe

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Old Fashioned Peach Cobbler

This old fashioned peach cobbler makes the perfect summer dessert. For an extra special treat, top it with a scoop of vanilla ice cream!

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Keyword: fruit cobbler, peach cobbler, peach desserts

Servings: 6

Calories: 418kcal

Author: Judith Hannemann

Ingredients

1/2 cup butter melted
1 cup milk
29 oz sliced peaches in heavy syrup undrained
1 cup self-rising flour see NOTES
1 cup sugar

Instructions

Pour melted butter into a 13-in. x 9-in. baking dish. Pour peaches with juice over butter.
In a bowl, combine flour and sugar. Add milk and beat until smooth.
Pour batter evenly over peaches. Bake at 375° for 40 minutes or until golden brown.

Notes

Substitute for self-rising flour— mix 1 1/2 tsp baking powder & 1/2 tsp salt. Mix with a scant cup of all-purpose flour.

A sprinkling of nutmeg or cinnamon (about 1/2 tsp) can be put on top before baking.

Nutrition

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Blushing Peach Cobbler

Judith Hannemann — Thu, 09 Jun 2016 23:00:45 +0000

Easy and delicious cobbler made with fresh summer peaches and refrigerated crescent rolls. It “blushes” because you don’t peel the peaches!

Fresh peaches were on sale at one of my stores this past week, and I couldn’t resist since they were the first of the season here!

I dickered whether they were for cooking or eating–and it was a difficult choice. I chose to cook them in this great dessert.

The original recipe comes from my friend Holly whose blog is Spend With Pennies (Cook Crave Inspire). Holly has this great cobbler she makes with canned peaches and crescent roll dough. Something like this is right up my alley because it’s quick, easy and delicious.

I adapted her recipe using fresh peaches, making a pseudo pie filling that will cook right along with the cobbler. I’m not a huge fan of cinnamon with peaches; I prefer allspice. But you can use the cinnamon if you wish. Another thing is I didn’t peel the peaches. This gave a nice rosy glow to the cobbler. My mom never peeled peaches or apples when she made pies with these fruits, and I carry on her tradition. She always said that it added a bit more fiber.

I also “deconstructed” Holly’s recipe–I just place the rolls on top of the filling.

The crescent rolls cook up nice and sweet and buttery. I drizzle them with butter and top them with sanding sugar. OK, I know most folks don’t have sanding sugar on the shelf, so you can just use regular sugar. The thing about sanding sugar is it doesn’t dissolve very easily which makes it a great decoration. But it’s only large-crystal sugar.

This is so good served with ice cream!

Plates and cups from the Osteria Tuscany Collection by Tapinassi. Available through Allora.

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Blushing Peach Cobbler

Easy and delicious cobbler made with fresh summer peaches and refrigerated crescent rolls. It “blushes” because you don’t peel the peaches!

Prep Time10

Cook Time40

Total Time50

Course: desserts

Cuisine: American

Keyword: peach cobbler

Servings: 8

Calories: 160kcal

Author: Judith Hannemann

Ingredients

1 tube extra-large crescent rolls 8 rolls in the tube
3-4 cups fresh peaches sliced but unpeeled (about 6-7 large peaches)
juice of 1 lemon
1/2 cup sugar
1/4 cup flour
1/4 tsp allspice or cinnamon
1/4 cup melted butter
2 tbsP sanding sugar -OR- regular sugar

Instructions

Preheat oven to 350 degrees F. You will need a 11 x 7-inch baking dish. You can also use a 9-inch square pan.
Place sliced peaches, lemon juice, 1/2 cup sugar, flour and allspice/cinnamon in a large bowl; Toss with your hands so everything is well mixed.
Place peach mixture in the baking dish.
Roll up the crescent rolls and place evenly over peach mixture.
Drizzle the crescents with the melted butter and sprinkle each roll with the sugar.
Bake for 35-40 minutes or until crescents are nicely browned and peach mixture is bubbly.

Nutrition

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Dump Cake

Judith Hannemann — Sun, 21 Apr 2013 23:00:00 +0000

Dump Cake

What can be easier than a dump cake? Not exactly a “cake” but a great and easy dessert. Pass the cream!

I always thought the name for this dessert was weird because it’s not exactly a cake, although it does use cake mix.

The “dump” comes from that you just dump the ingredients in a baking dish and let ‘er rip. There’s many different combos to use here. Mine uses crushed pineapple, cherry pie filling and yellow cake mix.

Wonderful dessert

Whatever strikes your fancy here will do, as long as you like all the flavors involved. I tried it once with white cake mix and apple pie filling…to me, WAY too sweet so I gave it to a friend thinking one of her 8 kids (no, not a typo, she has 8 kids LOL) might like it. Anyway, she did and none of her 8 kids ever saw it…

By and large this is the “classic” way to make it. I just reduce the fruit part to one can each and add additional toppings. I also make this in a deep 2-quart round casserole, but an 11 x 7 will do just as nicely. I also reduce the butter to 1/2 cup, but it will be really decadent with 1 cup of melted butter spread on top.
Here is the pan I used. A Pillivuyt 2 QT deep gratin. This will never EVER craze, crack or discolor.

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Dump Cake

Want something to celebrate fall that’s easy to make? Well, look no further than this caramel apple dump cake.

Prep Time10

Cook Time40

Total Time50

Course: cakes, Comfort Foods, desserts

Cuisine: American

Keyword: apple dump cake, caramel

Servings: 8 -10

Calories: 504kcal

Author: Judith Hannemann

Ingredients

1 box yellow cake mix
20 oz can crushed pineapple
1 can cherry pie filling
1/2 cup 1 stick butter, melted
1/2 cup coconut
1/4 cup sliced almonds

Instructions

Preheat oven to 350 degrees. No need to grease or spray, but feel free if you’d like to do this.
Empty the cans of pineapple (yes, even the juice) and cherry pie filling in the baking dish. Stir to combine the fruit.
Distribute dry cake mix evenly over fruit in the baking dish. Pour melted butter evenly over the dry cake mix (you can help this by using a rubber spatula to spread the melted butter). Top with coconut and sliced almonds.
Bake at 350 for 30-40 minutes or until fruit begins to bubble up through the cake mix and the top is golden brown. Serve warm or chilled. Cream is nice poured on top.

Nutrition

Dump Cake

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