Pleasing Peach Cobbler

Pleasing Peach Cobbler, canned peaches never tasted so good! You will be making this again...

If I had a peach tree in my back yard I would make this delicious cobbler with fresh peaches, but alas I don't. In previous years I would drive down to the peach farmers in the Yakima Valley in Washington state and purchase lugs of peaches, then go home and get canning, But here in the last few years since moving away from Washington, canning peaches has not been on my list of things done for the year. 

Sometimes (well let's just be totally honest here....) or probably more than just sometimes, we use canned fruit (specifically commercially canned fruit), purchased from the grocery store or a specialty online marketplace. And at the end of the day, it turns out it is OK.  Do you want to know why? (I shall at this point just proceed like you nodded yes, in response to my question).

Because not every recipe or meal made with only fresh, from the marketplace ingredients will fit most food budgets. And while it would be wonderful to have only the freshest of everything available when cooking the food we serve to family and friends, it is often not possible. Serving those we love and care about is important business! And one I take seriously, just as you do. But in the long run, I have found that good quality organic fruit in cans is often of better quality than I can find in the marketplace.  

Home canning and preserving, is once again catching a new wave of interest. And on a personal note, I cannot tell you how happy that makes me! I have been canning and preserving food for my family for over 50 years. Some years it was hundreds of quarts of food put up for winter and in other years just a few jars of jam. But it was always put up with care in following proper canning processes and lots of love. 

And at the end of the day, all good food, prepared with care and served with a side dish of love, is OK. Actually more than OK, it is home cooking and may we all eat so well. And with all that, I would like to offer this recipe for Pleasing Peach Cobbler. How about you, do you want to make a wonderful peach cobbler calling for canned peaches? Good, come and take a look...

Ingredients needed for this recipe:

• canned peaches
• whole wheat flour
• sugar
• baking powder 
• buttermilk
• butter
• cinnamon

You will also need the following:

• 9X13 baking pan
• colander
• large-sized bowl
• medium-sized mixing bowl
• measuring cups
• measuring spoons
• silicone spatula
• kitchen spoon
• small-sized mixing bowl
• small saucepan

Now we are ready to begin!

Pleasing Peach Cobbler.

Pleasing Peach Cobbler
inspired from: One Perfect Bite
350-degree oven

4 - 16 oz cans of sliced peaches or 2 quarts of home-canned peaches drained, reserve 2 cups of the juices

topping:
2 c whole wheat flour, we use pastry grind
1 1/2 c sugar
2 t baking powder
1 c buttermilk (or 1 T cider vinegar in the bottom of glass measure and enough milk to equal 1 cup, let sit)
1/3 c melted butter

sprinkle mix:
1 c sugar
2 T cornstarch
1 t salt

2 cups of the reserved syrup, brought to a boil

2 T sugar
1 t cinnamon

Place the colander into the large mixing bowl. Add the peaches to the colander, letting the juice catch in the large bowl. Pour enough reserved juices to measure 2 cups into the small saucepan, and set aside. Discard the remaining juices. 

Place the drained peaches into the 9X13 baking pan, spreading evenly in the bottom of the pan. Set aside.

In the medium mixing bowl, combine all topping ingredients (whole wheat flour through melted butter), and combine well. Drop the batter in spoonfuls over the peaches.

In a small mixing bowl, stir together the ingredients for the sprinkle. Make sure all corn starch lumps are smoothed out and mixed in. Sprinkle over the topping.

In the small saucepan, bring the reserved syrup to a boil. Pour evenly over the top. Combine the final sugar and cinnamon and sprinkle over the syrup. Do not mix in or together with any of the other layers. 

Bake for 55-65 minutes or until done in your oven.

Let cool, and serve with vanilla ice cream or a spoonful of vanilla yogurt or whipped cream. You will make this again.....

Storage options for Pleasing Peach Cobbler. Store covered at room temperature for up to three days. Refrigerate to store for a longer period of time. 

UPDATE:  For your convenience, a "copy and paste" version of Pleasing Peach Cobbler has been included below.

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Printable "copy and paste" version:

Pleasing Peach Cobbler
inspired from: One Perfect Bite
350-degree oven

4 - 16 oz cans of sliced peaches or 2 quarts of home-canned peaches drained, reserve 2 cups of the juices

topping:
2 c whole wheat flour, we use pastry grind
1 1/2 c sugar
2 t baking powder
1 c buttermilk (or 1 T cider vinegar in the bottom of glass measure and enough milk to equal 1 cup, let sit)
1/3 c melted butter

sprinkle mix:
1 c sugar
2 T cornstarch
1 t salt

2 cups of the reserved syrup, brought to a boil

2 T sugar
1 t cinnamon

Place the colander into the large mixing bowl. Add the peaches to the colander, letting the juice catch in the large bowl. Pour enough reserved juices to measure 2 cups into the small saucepan, and set aside. Discard the remaining juices. 

Place the drained peaches into the 9X13 baking pan, spreading evenly in the bottom of the pan. Set aside.

In the medium mixing bowl, combine all topping ingredients (whole wheat flour through melted butter), and combine well. Drop the batter in spoonfuls over the peaches.

In a small mixing bowl, stir together the ingredients for the sprinkle. Make sure all corn starch lumps are smoothed out and mixed in. Sprinkle over the topping.

In the small saucepan, bring the reserved syrup to a boil. Pour evenly over the top. Combine the final sugar and cinnamon and sprinkle over the syrup. Do not mix in or together with any of the other layers. 

Bake for 55-65 minutes or until done in your oven.

Let cool, and serve with vanilla ice cream or a spoonful of vanilla yogurt or whipped cream. You will make this again.....

Storage options for Pleasing Peach Cobbler. Store covered at room temperature for up to three days. Refrigerate to store for a longer period of time. 

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