Easy Batter Fruit Cobbler

I made this last night for FHE dessert. It was really easy and tasty. I used about 1 1/2 cups of frozen peaches and 1/2 cup fresh blueberries. I thought it turned out really well.

Easy Batter Fruit Cobbler

• 4 tablespoons butter
• 3/4 cup all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• 2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)
• 1 tablespoon sugar

1. Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
2. Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
3. Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
4. Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

Apple Pie Bars

I made these today for our chili cook-off activity at church. They requested that apple or pumpkin desserts be brought. This turned out very well. I didn't used quite as many apples - about 4 1/2 granny smith apples - enough to make one layer of apples And I didn't slice them really thin - about 16 slices per apple. I also used brown sugar instead of white sugar for the filling. With a stormy day like today I needed more than 2 1/2 cups of flour to get the crust to the right consistency.

Apple Pie Bars

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup butter, chilled
• 1 egg yolk
• 2/3 cup milk
• 1 cup crushed cornflakes cereal
• 8 cups thinly sliced apples
• 1 cup white sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 egg white
• 2 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 1 cup confectioners' sugar
• 1 1/2 teaspoons milk
• 1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together the flour and salt. Cut in the 1 cup butter until mixture is mealy. With a fork, stir in the 2/3 cup milk and egg yolk. Divide dough into 2 equal parts. On a lightly floured surface, roll out 1 piece of dough into a large rectangle. Place on the bottom of a 9x13 inch baking pan.
3. Sprinkle cereal over the crust, then layer the apples over the cereal. Stir together the 1 cup of white sugar, and the 1and 1/2 teaspoons of cinnamon and nutmeg; sprinkle over the apple layer. Roll out the other half of the dough and cover everything in the pan. Brush top crust with the reserved egg white and sprinkle with a mixture of 2 tablespoons sugar, and 1/2 teaspoon of cinnamon.
4. Bake for 45 minutes to 1 hour in the preheated oven. Top crust should be lightly browned. Mix together the 1 cup of confectioners' sugar, 1 and 1/2 tablespoons of milk, and 1/2 teaspoon of vanilla until smooth; drizzle over bars while they are still warm.

Peach Cobbler

With our mounds of peaches I made this cobbler. The recipe came from the Better Homes and Gardens' Cookbook. I used about 1/2 c. sugar. Yummy! Much better warm and fresh.

1 c. all-purpose flour
2 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon (optional)
1/4 c. butter or margarine
4 cups unsweetened peach slices
1/3 to 2/3 c. sugar
1 Tbsp. cornstarch
1/4 c. water
1 egg
1/4 c. milk
Vanilla Ice Cream (optional)

For topping, in a medium bowl stir together flour, the 2 Tbsp sugar, baking powder, and, if desired, cinnamon. Cut in butter or margarine till mixture resemble course crumbs. Set aside.
For filling, in a saucepan combine 1/3 to 2/3 c. sugar and cornstarch. Add water. Stir in peaches. Cook and stir till thickened and bubbly. Keep filling hot.
In a small bowl stir together egg and milk. Add to flour mixture, stirring just to moisten. Transfer filling to a 2 qt. square baking dish. Using a spoon immediately drop topping into small mounds atop filling.
Bake cobbler in a 400 F oven for 20 to 25 minutes or till a wooden toothpick inserted into topping comes out clean. If desired, serve warm with ice cream.

Peach Crisp

This is the first peach recipe I used for all those yummy peaches we bought. I don't know if my peaches were big, but I only used 5 and it was just right. I also reduced the flour to 1/2 c. and added 1/c. rolled oats.

Juicy Peach Crisp

• 6 fresh peaches - peeled, pitted and sliced
• 1/2 teaspoon almond extract
• 1 cup all-purpose flour
• 1 cup white sugar
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup butter
  

1. Preheat an oven to 375 degrees F (190 degrees C), and grease an 8 inch square baking dish.
2. Place the peaches in the bottom of the baking dish, and sprinkle them with almond extract.
3. In a bowl, combine the flour, sugar, brown sugar, cinnamon, and salt. Cut the butter into the flour mixture with a pastry cutter until the mixture resembles crumbs.
4. Sprinkle the flour mixture in an even layer over the top of the peaches, and bake in the preheated oven for about 45 minutes, until the peaches are bubbling and the topping is browned.

Peach and blackberry cobbler

Aaron made this on Sunday, and I never got around to posting it. He kind of combine some classic recipes and this is his really easy recipe.

2 c. peaches, sliced
2 c. blackberries
1 box yellow cake mix
1-12oz can lemon-lime soda
1/4 c. butter

Place fruit in the bottom of the Dutch oven sprinkle cake mix over top. Pour soda over cake mix. put little pieces butter scattered over the top. Bake at 350 F for about 1 hour until the top springs back when poked.

*We usually line the dutch oven with foil to make it easier to clean up.