Save out 9 tablespoons of peach juice from canned peaches. Set aside.
Place
killet.
Combine milk and cobbler mix, stirm thoroughly to remove
nd is thick. Add the canned peaches and almond extract. Keep the
Drain peaches, if using canned peaches.
Place the peaches in the crock. Combine oats, flour, brown sugar, cinnamon, and nutmeg and pour over peaches.
Add the butter or margarine and stir until crumbly.
Cook on low for 3 hours.
Melt margarine in a 9 x 13-inch pan.
Mix flour, milk, sugar and baking powder in bowl.
Pour in pan with margarine.
Spoon peach cobbler on top.
Bake in a 375\u00b0 oven until golden brown. This is best served warm with milk or ice cream.
o make about 1.5 cobbler recipes -- I don't modify the
Combine cinnamon, vanilla, cornstarch, peach nectar, and pineapple or peach juice in a
mixing bowl, combine tapioca, peaches, sugar (if used), cinnamon and
Cream butter and 1/2 cup of the white sugar.
Combine flour, baking powder and salt and add to the creamed mixture then add the milk and mix well.
Pour batter into buttered 8x8 baking dish.
Top with peach slices, then pour all of the reserved peach juice over the peaches.
Top with the remaining sugars and cinnamon.
Bake for 45 minutes at 375 degrees.
Drain canned peaches; reserve 3/4 cup of syrup.
Place peaches in a
-qt saucepan. Gently add peaches; blanch for 15-20 seconds
Melt oleo in 9 x 13-inch baking dish. Mix pancake mix, sugar and milk. Pour evenly over butter. Spoon sliced peaches in lines over pancake mix. (With canned peaches, reserve most of the juice to be used after the cobbler has baked.) Bake at 350\u00b0 for 35 to 40 minutes, depending on your oven. Serve with or without added juice.
If you are using fresh peaches, peel, pit and slice thin
Preheat oven to 350\u00b0. Place margarine in bowl and melt. Melt margarine in 2-quart baking dish. Combine flour, sugar, milk and 1/4 cup syrup from peaches. Pour into baking dish. Top with canned peaches. Do not mix. Bake at 350\u00b0 for 50 to 55 minutes or until golden brown.
Mix flour, sugar, baking powder, apple pie spice and salt together in bowl.
Add milk.
Batter will be like thin pancake batter.
Melt butter in loaf pan.
Pour 3/4 batter into pan, then peaches (undrained) on top of batter.
Pour rest of batter on top of peaches.
Bake at 325\u00b0 until done.
Serve warm.
Place peaches in baking dish.
Combine sugar, flour and milk. Cover peaches with batter.
Combine cornstarch, boiling water or peach juice, 1 cup sugar and 1/4 cup margarine.
Pour over batter.
br>For the filling: Defrost peaches completely in colander. Gently toss
If using fresh peaches, add additional 1/4 cup of sugar with them.
Drain canned peaches if being used.
Put butter in a deep pan.
Melt at 350\u00b0 in oven.
Stir up batter of sugar, flour, baking powder, salt and milk.
Pour over melted butter.
Put peaches on top.
Do not stir.
Bake 1 hour or until golden brown. Batter rises to top while baking.
Can substitute canned cherries, blueberries or fruit cocktail for peaches.
Melt butter in oblong dish.
Mix peaches with 1 cup of sugar, peach juice or water to make 3 cups of liquid.
Heat thoroughly. Mix remaining sugar, flour and vanilla; add milk or water to make batter and pour over oleo.
Pour peaches on top and bake for 1 hour at 350\u00b0.
Preheat oven to 375.
If using fresh peaches, peel and slice add 1/4 cup white sugar (depending on sweetness) set aside.
Make batter - add flour, baking powder, salt, milk, brown sugar and 1/4 cup melted butter to mixer. Mix well - batter will be thin.
Pour 1/4 cup melted butter into 9x 13 baking dish.
add batter - place peaches on top.
Bake 40-45 minutes.
**to use canned peaches***.
use 29 oz can of peaches in juice not syrup - drain peaches - do not use the white sugar.