Recently, while giving our old chest freezer an overdue defrosting, I came across a forgotten bag of frozen sliced peaches. Since fresh peaches are in (sweet, juicy, drip-down-your-arm) season, it seemed almost heretical to consider using frozen now. Then I remembered a well-loved recipe for Peach Cobbler from Lora Lee Parrott's Sunday Dinner. It's quick, delicious, and calls for frozen peaches.
Warm from the oven with some whipped or ice cream--or in our case tonight, frozen vanilla yogurt--it says lovin' from the oven any time of year. Oh--I usually halve the recipe for just the two of us, since one of us has quite a sweet tooth and is semi-committed to watching her weight.
Some minor changes to the recipe--I add 1/2 teaspoon salt to the dry ingredients; also, like my friend Sharon, I use 4 cups peaches rather than 2 or 3. No oven temp is given, so I bake at 400 degrees and use a greased 8 or 9" square pan for half a recipe, 9 x 13" for full.
1/2 cup butter
1 cup all-purpose flour
2 teaspoons baking powder
1-1/2 cups sugar, divided
3/4 cup milk
2-3 cups frozen peaches
1/2 cup water
Melt butter in baking dish. Mix flour, baking powder, 1 cup of sugar, and milk; pour into baking dish. Arrange peaches over batter. Sprinkle remaining 1/2 cup sugar over peaches and pour water over peaches. Bake in preheated oven 50 minutes.
'This is a quick- and easy-to-prepare dessert. Also easy to use with other fruits. Especially delicious served hot.'
Mrs. Bob (Mary Jo) Ketchum