National Peach Cobbler Day

Dip into my crusty and moist fruit cobbler on this delicious National Peach Cobbler Day.  

Give my Easy Peach Cobbler video a go and it will move right up to the top of your favorite dessert list. This is probably the easiest baked dessert you will ever make!

Some canned fruit loses flavor and texture but peaches (and especially pineapple - come back here for my Pineapple Cobbler video) hold their flavor and a ripe peach is soft like canned versions.

 My recipe uses a buttery crumb topping perfect for scooping and mixing with bubbly hot peach filling -- and don't forget a scoop of vanilla ice cream? Hey, it delicious with or without ice cream. My Peach Cobbler is perfect for family gatherings since all you need is a big spoon for serving. No worry about cutting a perfect slice of pie, or your pie filling spilling out all over the plate -- nothing sadder than a flaccid slice of pie!

And I got all the ingredients from my local Dollar Tree and 99c only Stores. 

Canned peaches come in a few variations with light or heavy syrup or sometimes in fruit juice. Of course, I prefer peaches in fruit juice if I can find it. 

Other recipes call for adding sugar, but I find peaches are sweet enough in whatever kind of liquid they come with.

The other main ingredient is plain flour which I also get cheaply from Dollar Tree and 99c only Stores. You can use whole wheat or all-purpose flour, too. Adding a tablespoon of baking powder fluffs up the topping. Baking powder is easy to find and cheap from any grocery store. If you use all-purpose flour then leave out baking powder as it's added already, although extra baking powder doesn't mess up anything either.

Many recipes call for ground cinnamon, but I find a Peach Cobbler is fine without it - up to you really.

Once you open a can of peaches the Cobbler comes together in just a couple of minutes.

A Cobbler has the flavor of a regular pie with half the effort, but no flavor is sacrificed. You make a pie dough with half the work and there is no need to massage it and roll it out either. Just roughly mix flour, milk, and butter for a minute then assemble the Cobbler with canned fruit.

I like the deep dish type of Cobbler that way there is no danger of canned peach juice or syrup cooking out during the baking stage and leaving a dry filling. And you bake it uncovered for about 45 minutes -- really simple. 

Do make sure not to fill up the baking dish all the way as the topping expands and the liquid boils so your Cobbler can overflow. I keep an inch of clearance from the top and also place a baking pan underneath the baking dish just in case. 

My Easy Peach Cobbler is good at any time of day or night. Re-heat in the microwave and dig in! 

Easy Peach Cobbler - Video

Play it here. The video runs 2 minutes, 37 seconds.

Peach Ingredients

2 cans peaches - 15-ounce cans. I used peeled peaches in light syrup. 

1 can of peach syrup or juice. 2 cans may be too much for your baking dish. Reserve an extra can of syrup or peach juice just in case you need it during the end of baking.

*Okay to use fresh peaches, about 4 medium-sized - remove seeds and slice. I like them unpeeled but okay to peel peaches. Fresh peaches will make their own sauce as they bake. It's okay to add a little water during the baking stage if necessary. Some recipes call for adding sugar on peaches, but I find most peaches are sweet enough on their own.

Cobbler Topping

1 cup flour - any type including wheat. If you use "all-purpose" flour then okay to leave out Baking Powder, as that is already added.

1 tablespoon baking powder - If you use self-rising flour then leave out the baking powder. Although adding baking powder to all-purpose flour will not hurt anything either.

 1/2 cup of milk - or a favorite dairy substitute like soy, almond, cashew, etc.

1/4 stick of butter - about 6 slices (half a cup.) Okay to use favorite butter substitute or cooking oil. Okay to add more butter for a richer topping.

1 teaspoon cinnamon - optional. 

*For a sweet topping add a couple tablespoons of sugar to the flour. I find the peach syrup soaks into the flour topping as it bakes, so that's sweet enough for me. Also, half a teaspoon of vanilla is a tasty addition.

Directions

For the dough topping, add flour then slice in about 6 pats of butter (a 1/4 of a stick of butter) or a favorite substitute like margarine of cooking oil (1/4 cup oil.) I used room temperature butter. It's okay to add more butter (half a stick) for a richer topping.

Sprinkle on baking powder (okay to leave out if you use all-purpose flour, which has baking powder added.) Pour on 1/2 cup of milk or milk substitute.

Sprinkle on a teaspoon of ground cinnamon. This is optional as I've made Cobblers without it.

 *You can also add a couple teaspoons of sugar of favorite sweetener and half a teaspoon of vanilla. I find the peach syrup sweet enough, as it will soak into the dough during baking.

Roughly mix the flour ingredients with the butter and milk for a minute, until most of the flour is wet or damp.

Now time to bring it all together and bake the Peach Cobbler. Preheat oven to 350 degrees. 

I load the mixed Cobbler ingredients into a baking dish that holds about 4 cups of liquid. I like a pan with high sides, not a pie plate. If you use a very wide dish the liquid may cookout. A metal meatloaf pan with high sides works fine, too. 

Add 2 cans of peaches. My peaches came in 15-ounce cans. Use the juice or syrup of one can. You can add more syrup/juice as long as you leave an inch or so from the top of your baking dish. Reserve extra juice or syrup for later use when reheating as sauce will eventually be absorbed into the crust.

The liquid will rise when heated and may overflow, with the addition of an expanding dough topping -- so do leave some room at the top. I always have a pan or foil under the baking dish just in case of overflowing juice.

Finally, scoop on the flour dough mixture. Spread out dough across the top of the peaches. It's okay if there are holes in the crust, the dough will expand and spread across the top of the baking dish as it bakes.

Bake Peach Cobbler uncovered at 350 degrees for about 45 minutes. The dough topping will be lightly brown when done. Watch to make sure peach syrup does not cook out, you want some sweet sauce, right? Add some syrup toward the end of baking if necessary.

Allow Peach Cobbler to cool down for a couple of minutes. I like to serve Peach Cobbler warm. Add ice cream too. Refrigerate any leftovers as they will deliciously heat up later. The sauce may absorb into the dough/topping so keep a little peach syrup in a separate container to add later if you like a more juicy Easy Peach Cobbler.

You can make my Easy Peach Cobbler any day of the year since it's so easy and convenient to use canned peaches On National Peach Cobbler Day.

Easy Peach Cobbler - Video Recipe

I don't make dessert videos very often so you know it has to be tasty and cheaply made when I do. I grew up with my Mom making fresh Dewberry Cobblers (a dewberry is the same as a blackberry.) 

My Easy Peach Cobbler is another favorite, and you don't have to wait for berry season or worry about being all scratched-up picking them. Give my Easy Peach Cobbler video a go and it will move right up to the top of your favorite dessert list. This is probably the easiest baked dessert you will ever make!

Some canned fruit loses flavor and texture but peaches (and especially pineapple - come back here for my Pineapple Cobbler video) hold their flavor and a ripe peach is soft like canned versions.

 My recipe uses a buttery crumb topping perfect for scooping and mixing with bubbly hot peach filling -- and don't forget a scoop of vanilla ice cream? Hey, it delicious with or without ice cream. My Peach Cobbler is perfect for family gatherings since all you need is a big spoon for serving. No worry about cutting a perfect slice of pie, or your pie filling spilling out all over the plate -- nothing sadder than a flaccid slice of pie!

And I got all the ingredients from my local Dollar Tree and 99c only Stores. 

Canned peaches come in a few variations with light or heavy syrup or sometimes in fruit juice. Of course, I prefer peaches in fruit juice if I can find it. 

Other recipes call for adding sugar, but I find peaches are sweet enough in whatever kind of liquid they come with.

The other main ingredient is plain flour which I also get cheaply from Dollar Tree and 99c only Stores. You can use whole wheat or all-purpose flour, too. Adding a tablespoon of baking powder fluffs up the topping. Baking powder is easy to find and cheap from any grocery store. If you use all-purpose flour then leave out baking powder as it's added already, although extra baking powder doesn't mess up anything either.

Many recipes call for ground cinnamon, but I find a Peach Cobbler is fine without it - up to you really.

Once you open a can of peaches the Cobbler comes together in just a couple of minutes.

A Cobbler has the flavor of a regular pie with half the effort, but no flavor is sacrificed. You make a pie dough with half the work and there is no need to massage it and roll it out either. Just roughly mix flour, milk, and butter for a minute then assemble the Cobbler with canned fruit.

I like the deep dish type of Cobbler that way there is no danger of canned peach juice or syrup cooking out during the baking stage and leaving a dry filling. And you bake it uncovered for about 45 minutes -- really simple. 

Do make sure not to fill up the baking dish all the way as the topping expands and the liquid boils so your Cobbler can overflow. I keep an inch of clearance from the top and also place a baking pan underneath the baking dish just in case. 

My Easy Peach Cobbler is good at any time of day or night. Re-heat in the microwave and dig in! 

Easy Peach Cobbler - Video

Play it here. The video runs 2 minutes, 37 seconds.

Peach Ingredients

2 cans peaches - 15-ounce cans. I used peeled peaches in light syrup. 

1 can of peach syrup or juice. 2 cans may be too much for your baking dish. Reserve an extra can of syrup or peach juice just in case you need it during the end of baking.

*Okay to use fresh peaches, about 4 medium-sized - remove seeds and slice. I like them unpeeled but okay to peel peaches. Fresh peaches will make their own sauce as they bake. It's okay to add a little water during the baking stage if necessary. Some recipes call for adding sugar on peaches, but I find most peaches are sweet enough on their own.

Cobbler Topping

1 cup flour - any type including wheat. If you use "all-purpose" flour then okay to leave out Baking Powder, as that is already added.

1 tablespoon baking powder - If you use self-rising flour then leave out the baking powder. Although adding baking powder to all-purpose flour will not hurt anything either.

 1/2 cup of milk - or a favorite dairy substitute like soy, almond, cashew, etc.

1/4 stick of butter - about 6 slices (half a cup.) Okay to use favorite butter substitute or cooking oil. Okay to add more butter for a richer topping.

1 teaspoon cinnamon - optional. 

*For a sweet topping add a couple tablespoons of sugar to the flour. I find the peach syrup soaks into the flour topping as it bakes, so that's sweet enough for me. Also, half a teaspoon of vanilla is a tasty addition.

Directions

For the dough topping, add flour then slice in about 6 pats of butter (a 1/4 of a stick of butter) or a favorite substitute like margarine of cooking oil (1/4 cup oil.) I used room temperature butter. It's okay to add more butter (half a stick) for a richer topping.

Sprinkle on baking powder (okay to leave out if you use all-purpose flour, which has baking powder added.) Pour on 1/2 cup of milk or milk substitute.

Sprinkle on a teaspoon of ground cinnamon. This is optional as I've made Cobblers without it.

 *You can also add a couple teaspoons of sugar of favorite sweetener and half a teaspoon of vanilla. I find the peach syrup sweet enough, as it will soak into the dough during baking.

Roughly mix the flour ingredients with the butter and milk for a minute, until most of the flour is wet or damp.

Now time to bring it all together and bake the Peach Cobbler. Preheat oven to 350 degrees. 

I load the mixed Cobbler ingredients into a baking dish that holds about 4 cups of liquid. I like a pan with high sides, not a pie plate. If you use a very wide dish the liquid may cookout. A metal meatloaf pan with high sides works fine, too. 

Add 2 cans of peaches. My peaches came in 15-ounce cans. Use the juice or syrup of one can. You can add more syrup/juice as long as you leave an inch or so from the top of your baking dish. Reserve extra juice or syrup for later use when reheating as sauce will eventually be absorbed into the crust.

The liquid will rise when heated and may overflow, with the addition of an expanding dough topping -- so do leave some room at the top. I always have a pan or foil under the baking dish just in case of overflowing juice.

Finally, scoop on the flour dough mixture. Spread out dough across the top of the peaches. It's okay if there are holes in the crust, the dough will expand and spread across the top of the baking dish as it bakes.

Bake Peach Cobbler uncovered at 350 degrees for about 45 minutes. The dough topping will be lightly brown when done. Watch to make sure peach syrup does not cookout, you want some sweet sauce, right? Add some syrup toward the end of baking if necessary.

Allow Peach Cobbler to cool down for a couple of minutes. I like to serve Peach Cobbler warm. Add ice cream too. Refrigerate any leftovers as they will deliciously heat up later. The sauce may absorb into the dough/topping so keep a little peach syrup in a separate container to add later if you like a more juicy Easy Peach Cobbler.

Peaches and Yogurt - Video Recipe

Fresh fruit and yogurt go well together in my latest recipe video, Peaches and Yogurt.

Pre-mixed yogurt with fruit is too sweet for me. It is easy enough to mix a handful of sliced and diced peaches into yogurt. Of course, remove the bitter seed and stem. I keep the peach skin on for this recipe, but it's okay to peel a peach.

This fruit and yogurt mix will keep a couple of days in the refrigerator -- if you can resist finishing it off in one sitting! This isn't so much an original recipe as a recipe reminder of how easy and nutritious it is to add fresh fruit to yogurt.

Anytime I find fruit on sale at my local 99c only Store, I immediately think of a light breakfast. My most common homemade yogurt with fruit includes strawberries, pineapple, sliced mango, blackberries and blueberries.

Fresh frozen fruit mixes nicely into yogurt, although the texture is mushy when defrosted. Some canned fruit works well, I like canned peaches in natural or low-sugar juice.

As for yogurt I just use plain. Vanilla and other flavors are usually too strong and often have added sugar. But, if you like a certain type on sale then use it.

Sometimes an unusual brand will show up on sale like this creamy French-style yogurt called "oui" made by Yoplait. It was so good I got half a dozen jars. They also had a lemon-flavored that held up well with the addition of raspberries.

"Oui" is advertised as "French Style," whatever that means. But it is milder tasting - less sour than typical yogurt, with a slight almond flavor. And the glass jars are collectible too.

As with any new find at a 99c only Store, I will try it in the car parking lot, and if it's good then I will go back and get a whole bunch more. I've learned you gotta be impulsive there or it may be gone an hour later -- snooze you lose!

So do check out my latest stop-motion animated video. There's really nothing to this recipe and anyone can make it. Sometimes less is more, for a perfectly delicious recipe.

Peaches & Yogurt - Video

Play it here. The video runs 47 seconds.

My YouTube video link for viewing or embedding, just click here.

Peach Salsa

Peach are not only for pies, it makes a great salsa, too. This refreshing recipe combines the best of two worlds, sweet peaches from the South and spicy jalapeño from Mexico.

I've made all kinds of salsas from scratch, just click on any name to view: tangy Roasted Salsa Verde (tomatillo,) Red Chili (2 dried types - but same recipe,) Pico de Gallo, and Mango Salsa.

I leave the skin on my fruit, but you can remove it if you like. But do make sure the peach is a ripe one. My local Latin market carries them for less than a dollar per pound, and if you live in the Georgia, then you know where (and when) to get them for sure.

I used fresh jalapeño, but you can use it from a jar as well. The jalapenos will have a vinegar taste, but that's okay, just drain them first.

 I also remove the jalapeño seeds, but you can leave them in for a fiery Peach Salsa.

The other ingredients come cheaply and are easy to get. Cilantro is now carried by most groceries these days. I used red onion, but you can use cheaper white or yellow onion.

For my last taco party I set out a bowl of Peach Salsa and regular Red Chili Salsa. Guess which one vanished first - yep, it was the Peach Salsa.

For a fresh take on traditional tomato-based or red chili salsas, give my Peach Salsa a taste. All it takes is a little chopping.

Ingredients (2 servings)

• 2 ripe peaches - about 2 cup chopped. My peaches were medium size (in peach country they can get quite large, so maybe one will do.) Okay to peel peaches, I left the skin on. It's okay to use canned peaches, too. Just drain them. (I would make a cocktail with the peach liquid, ha!)
• 3/4 cup onion - chopped. I used a red onion, but okay to use white or yellow onion.
• Lemon or lime juice - I used the juice of one whole lemon. May need more juice depending on ripeness of fruit. Okay to use juice from a jar, about a tablespoon.
• 2 tablespoons cilantro - chopped. Okay to add more or less to taste.
• 1 tablespoon chopped jalapeño - optional. Okay to use jalapeño from the jar. I removed seeds, but leave them in for extra spicy. Okay to use more or less to you spice level.

Directions
Use ripe peaches. Prepare peach by cutting around peach and pulling it apart to remove the seed. Slice and chop peach into small pieces, like you would for a tomato based salsa.

I left the skin on the peach, but you can remove some or all the skin. If your cutting board has any peach juice left, just pour it into the salsa bowl.

Add chopped peaches to a bowl.

Chop the onion into small pieces. I used about a quarter of a large red onion. You can add more or less onion to taste.

Chop enough cilantro leaves to fill 2 tablespoons. Okay to add more or less to taste.

Add cilantro and onion to the bowl with peaches.

Squeeze in the juice of one lemon or lime. Normally lime is used for a salsa, but I used what I had on hand. Okay to use juice from the jar or plastic.

A good trick to get you lemon or lime extra juicy is to slice it in half, then microwave it for about 10-20 seconds until warm. This will release more juice.

Mix fruit, cilantro and onion with the lemon or lime juice. Finally add the chopped jalapeño.

When handling jalapeño make sure not to touch your eyes or lips or you will get burned. Be sure to wash your hands with soap after working with a jalapeño. The oil from a jalapeño is very hot to delicate body parts!

I like to slice the jalapeño lengthwise to cut out the white pith and remove the seeds. Discard the stem. You will have a little spiciness from jalapeno flesh, but not as much as when adding the seeds.

I used about a quarter of a large jalapeño, or about a tablespoon when chopped. If you like your salsa hotter then add more chopped jalapeno, or add jalapeño with the seeds.

If you are unsure about how much you spiciness you can take, just add a little chopped jalapeño at a time and mix, then try salsa.

Finally give your Peach Salsa a final mix to incorporate all the jalapeño.

Serve with chips, on a taco or in a burrito.

Hindsight
This recipe is easy to double or quadruple for more guests.

You can adjust the ingredients to suit your taste - add more peach or less jalapeño; more cilantro or even leave out the onion.