This one gets the record for shortest duration from the point of recognizing the need to delivering a finished product — mostly because we had all the ingredients at home at the ready. We’d had a big jar of peaches sitting around for a long time, with no usage planned. Then reservations at the restaurant for this evening fell through and we scrambled to find another place to eat with only 2 hours notice. We conferred with our fellow diners and decided to head over to their house for dinner (nice of them, right?). And they asked us to bring something sweet.
Crap. 5pm on a Saturday night. You know what pastry shops around here have to offer on Saturdays at five pm? Two things:
- Worse than nothing
But after the success of the Bleu Cheese Crisps (those were super easy too), I whipped open that same cook book looking for something in the desserts section with “Easy” in the title. “Easy Peach Cobbler” — there’s our winner.
1 cup self-rising flour (who buys that? Use 1 cup of regular flour, 1 tsp baking powder, 1/2 tsp salt)
1 cup milk
1 cup granuated sugar
1/2 cup butter
1 big jar of peaches in syrup – the 1 kg size (gross…something like 600 g net weight)
Melt the butter in a 9×13-inch baking dish. Blend flour, milk, and granulated sugar; blend well. pour mixtrue on top of melted margarine. Do not stir. Place undrained can of peaches evenly on top of mixture. Do not mix. Bake at 450°F for 20 minutes. Serves 6.
Perhaps we can get our guinea pig focus group to comment directly, validating my own sense of pride in the practicability of this recipe.
P.S.– If you notice this post disappear later this evening, it means the Easy Peach Cobbler didn’t deliver all that it promised.
2 thoughts on “Easy Peach Cobbler”
Glad you liked it. I’m not convinced it was as good as could be, even though I thought it looked pretty nice. I wonder if we could bake it at a lower temperature for a longer time to try and make the texture more consistent. I liked the crispier parts around the edges but worry about overdoing them. And of course it might just be our crappy oven.