Dr. MPZ's Scoop....
My Favorite Peach Cobbler Recipe
Here is a great recipe that my mom bakes every summer with fresh peaches she buys from the farmers market or small fruit stands from local farmers on our country roads. Just the smell of this cobbler baking in the oven will make your mouth water!
Good News!!! This scrumptious dessert is something that ALL my patients can eat and it won’t hurt your braces! It’s delicious… I promise!! Top it off with some vanilla ice cream and you’ll think you went to heaven!
After you try this recipe post what you think of it or share your version of a peach cobbler. Photos are welcomed too.
If you have any leftovers and you happen to have an appointment with me next week... I’ll be happy to give it a taste and let you know how good it is! J
Happy Fourth of July to all my great patients and to your families!!!
CHAMPION COBBLER AT RUSTON PEACH FESTIVAL
From 'River Road Recipes II' cookbook published by the Junior League of Baton Rouge, LA
-Recipe submitted by Mrs. Frank Duke
Filling:
8-9 peaches, peeled and sliced (I usually use 7-8 cups sliced peaches)
1/2 cup water
1-1/2 cups sugar (I usually cut back to 1-1/4 cups)
2 Tblsp flour
pinch salt
1/2 cup margarine or butter, melted
--Cook peaches in water until tender. Mix flour, salt and sugar. Add to peaches. Mix - add margarine or butter. I put all ingredients into pot at once, stir all together and cook for probably 20 mins -
-Recipe submitted by Mrs. Frank Duke
Filling:
8-9 peaches, peeled and sliced (I usually use 7-8 cups sliced peaches)
1/2 cup water
1-1/2 cups sugar (I usually cut back to 1-1/4 cups)
2 Tblsp flour
pinch salt
1/2 cup margarine or butter, melted
--Cook peaches in water until tender. Mix flour, salt and sugar. Add to peaches. Mix - add margarine or butter. I put all ingredients into pot at once, stir all together and cook for probably 20 mins -
Pastry for Cobbler:
1 cup flour
1/2 tsp salt
1/3 cup shortening
4 Tblsp sweet milk, or enough for a stiff dough
Blend flour, salt and shortening to coarse meal texture. Add milk - Roll on floured board to about 1/8"- Cut into lattice strips (about 1/2" wide).
Recipe says: Cut enough dumplings to cover first layer of peaches - Pour half of peaches in pan - put on dumplings - Pour rest of peaches on top of dumplings. Cover with lattice strip top.
What I usually do to assemble: In 9x13 pan, pour in all the pie filling, take the dumplings and scatter over the top of the filling, poke them down into the filling with a knife and then cover the top with the lattice crust.
1/2 tsp salt
1/3 cup shortening
4 Tblsp sweet milk, or enough for a stiff dough
Blend flour, salt and shortening to coarse meal texture. Add milk - Roll on floured board to about 1/8"- Cut into lattice strips (about 1/2" wide).
Recipe says: Cut enough dumplings to cover first layer of peaches - Pour half of peaches in pan - put on dumplings - Pour rest of peaches on top of dumplings. Cover with lattice strip top.
What I usually do to assemble: In 9x13 pan, pour in all the pie filling, take the dumplings and scatter over the top of the filling, poke them down into the filling with a knife and then cover the top with the lattice crust.
- Bake @ 350 for 30 mins. - turn oven up to 'broil' and brown top till golden (about 3-5 mins)
