Where O Where have I been . . . you ask?
I’ve been locked out of my blog.
Really. It seems that someone out there, really wants to dig into the “roots” and get down & dirty. I have a great server (InMotion VPS Hosting), and when someone other than myself continually tries to log-on unsuccessfully, it lock’s down! It’s a bit annoying, but a safe-guard that I’m also thankful for.
So . . . get over it . . . move-on . . . get lost . . . I’m a small fish in a big sea, and besides . . . I’ve got posting to do!
This Old Fashioned Cobbler is one of my husbands favorite desserts. I think it’s because it’s not over the top sweet. The original recipe is just . . . Good Peach Cobbler. Peaches are certainly plentiful, sweet and juicy this time of year, so it’s the perfect excuse for a cobbler or crisp.
It’s hard to even see the peaches in the pictures, since I tossed in big beautiful blueberries as well. They tend to turn everything a purple blue hue. I’ve added Raspberries before, and even huckleberries to this biscuit type cobbler and it always turns out DELICIOUS. We like a bit of Whipped Cream on the warm Cobbler, but a scoop of ice cream is also tempting and it’s never turned away. I tend to really brown the biscuits, since dough-y biscuits tend to be less than desirable!
. . . just thought you might like to know,
Every time I make this cobbler, my husband says the same thing.
he says . . .
“This is really good, but you should double the peach & berry mixture, that sits under the biscuits.”
I say . . .
“That’s a good idea.”
FYI: Every time I make this Cobbler: I FORGET! If you forget, it will still be gobbled up. Every last bite!
- Fruit Mixture: (For a thicker fruit layer - Double this)
- ½ cup sugar
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- 1 teaspoon pure vanilla
- 2 teaspoons fresh squeezed lemon juice
- 4 cups sliced peaches or
- *I used 3 cups peaches and 1 cup frozen raspberries
- Cobbler Topping: (Do not Double the Cobbler Topping)
- 3 tablespoons shortening or butter
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- (extra sugar to sprinkle over the biscuits)
- Heat oven to 400 degrees.
- For the Fruit: (Double the fruit & ingredients below if desired)
- Mix ½ cup sugar, the cornstarch and cinnamon in 2 quart saucepan.
- Stir in peaches, lemon juice and vanilla. cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2 quart casserole or individual ramekins.
- For the Biscuit top: (Do not Double)
- Cut shortening or butter into flour, 2 tablespoons sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in the milk until mixture comes together and is blended. Drop dough by 6 spoonfuls onto hot peach – raspberry mixture. Sprinkle additional sugar over the top of biscuit top.
- Place dish in the center of the oven.
- Bake until topping is golden brown, 25 to 30 minutes. Serve warm with Vanilla ice cream or Whipped Cream