Quickie Peach Cobbler From 1963 Food

QUICK AND EASY PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in 9 x 13 inch pan.
• Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly around the pan.
• Bake in preheated oven for 30 to 40 minutes, until the crust turns golden brown. Let cool for about 10 minutes before serving.

EASY PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F.
• Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it's melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream
• Chill a large metal mixing bowl and the wire beater attachment in the freezer for about 20 minutes. Pour the chilled cream and sugar into the cold mixing bowl and beat until it forms soft peaks, about 5 minutes. The mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter!

QUICK PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x9-inch baking pan; melt in the preheating oven.
• Mix flour, sugar, and milk together in bowl until smooth. Open peaches and add almond extract to the peaches and juice.
• Pour peaches over melted butter in the 9x9-inch pan; spoon batter atop peaches without mixing. Sprinkle with cinnamon.
• Bake in the preheated oven until bubbling and top is lightly browned, about 45 to 60 minutes.

PEACH COBBLER--"A QUICKIE DESSERT"

Steps:

• Combine first four ingredients.
• Melt butter in pan.
• Pour in batter, then peach pie filling on top.
• Bake at 350 degrees for 45 minutes.

PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, combine about 1/2 cup of the peach juice with the cornstarch and whisk until smooth. Pour in the remaining peach juice and whisk to blend. Transfer the mixture to a small saucepan and heat over medium heat. Add 1/2 cup of the sugar, 1 teaspoon of the cinnamon, the ginger, nutmeg and a pinch of salt. Cook, whisking, until the sugar dissolves and the mixture thickens, 3 to 4 minutes. Remove from the heat. Add the room temperature butter and stir until melted. Pour into a medium heatproof bowl and combine with the chopped peaches. Add 1/2 teaspoon of the vanilla and gently toss to combine. Transfer to a 9-by-13-inch baking dish.
• In a large bowl, whisk together the milk, egg, remaining 1 1/2 cups sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla and a pinch of salt. Add the flour and baking powder and gently whisk until incorporated, then gently whisk in the melted butter until combined. Pour the batter over the fruit and peach juice mixture. Don't overfill the dish-leave room for the cobbler batter to rise, about 1/2 inch.
• Bake until golden blonde on top, 30 to 35 minutes, then rotate the baking dish, raise the oven temperature to 400 degrees, and bake until the top of the cobbler is golden brown, 5 to 8 more minutes.
• Let cool on a cooling rack and serve with whipped cream or ice cream.

QUICK PEACH COBBLER

Steps:

• Pour 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. Sprinkle with nutmeg. Bake at 375° for 40 minutes or until golden brown. Serve warm with ice cream if desired.

QUICK PEAR COBBLER

Steps:

• Melt margarine in oblong pan.
• Mix together flour, sugar and milk to smooth batter.
• Pour into melted margarine, but do not stir.
• Pour in fruit.
• Bake at 350 degrees for 30 to 45 minutes.