Glenn’s Peach Cobbler
Crust topping:
2 1/2 cups flour, all purpose
2 teaspoons baking powder
1/2 teaspoon Salt
1 cup sugar
1/2 cup Crisco shortening
1 teaspoon vanilla extract
3/4 cup milk
1 box yellow cake mix (dry part only)
Cut the shortening into the dry ingredients, add milk and mix to a smooth batter. Set aside.
Filling:
1 number 10 can sliced cling peaches in light syrup
9 tablespoons cornstarch
2 cups brown sugar
1/2 cup sugar
1/2 teaspoon cinnamon, ground
1 stick of unsalted butter
Directions:
- Make crust topping and set aside.
- Drain peach syrup and place into a medium size sauce pot. Set peaches aside.
- Add all of the cornstarch to the peach syrup and whisk until all lumps of cornstarch are dissolved.
- Cook the syrup and cornstarch with both sugars and cinnamon until it becomes thickened.
- Mix in the drained peaches and place into a large dutch oven or large casserole dish or dishes.
- Sprinkle all of the yellow cake mix on top of the peaches.
- Cut pieces of butter and distribute evenly on top of cake mix.
- Drop spoonfuls of crust topping batter over the entire surface.
- Bake at 350F until the top crust is golden brown and delicious, takes about an hour.
Thanks Glenn.
Boca Raton Barbecue responded on 14 May 2009 at 9:45 am #
I love peach cobbler, have you ever tried it with fresh peaches? It is great in late summer, same basic instructions but make a little bit of simple syrup, unless the peaches are really ripe then they have enough sugar and juice that you don’t need to add anything!
SpiceGuy responded on 14 May 2009 at 9:52 am #
I haven’t tried fresh peaches but it sounds great. Thanks!
Cygnostik responded on 14 May 2009 at 9:57 am #
yeah, fresh… sounds very nice.
Mechelle responded on 07 Feb 2010 at 8:56 am #
Thanks so much for this recipe. I made this as a dish at my daughter’s wedding last June and it was a hit. It was the only dish without any leftovers! It was quick and easy to make.