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I love cobblers; always have loved cobblers of any flavor or combination.
Years ago, when our kids were little, we were vacationing in Yellowstone Park Where I came across a cookbook of old pioneer heritage Mormon recipes. I liked the recipes that I saw and bought the book. Later, I made a peach cobbler from a recipe in the book. That recipe became my favorite peach cobbler recipe. We tinkered with it over the years but didn’t change it much.
Here is our current version of the recipe for you to enjoy with family and friends.
The Original Mormon Peach Cobbler
3/4 cup pineapple or other juice
1/4 cup brown sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 cups ripe peaches, peeled and sliced
Pour the juice into a saucepan. Add the sugar, cornstarch, and spices. Stir until smooth. Heat until bubbly, stirring as needed. The syrup should thicken to a slurry. Put the peaches in a casserole dish large enough to accommodate your cobbler and pour the slurry over the top.
1/3 cup milk
4 tablespoons butter, melted
1 cup flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
Preheat the oven to 350 degrees.
In a medium bowl, whisk the butter, milk, and egg together. Add the sugar and stir.
Combine the dry ingredients and add them to the liquid mixture. Stir until well combined.
Spoon the batter over the peach mixture so that the fruit is covered.
Bake for 45 minutes or until the top is a golden brown.
Serve hot or cold. We prefer it hot with vanilla ice cream or cold milk.
Somewhere along the line, I was introduced to skillet cobblers. I fell in love all over again. I loved the crusty, sugary top. I loved the way the fruit started on top and then sunk through the batter.
So we married our old peach cobbler recipe to a skillet cobbler. It made it even better and more delicious; if that was possible.
Sometime later, we made a mix with it. It’s a mix for thebatter portion, no fruit. This gives the customer versatility in adding any fruit he or she wished. These mixes also accommodate canned, fresh or frozen fruit. It worked perfectly and quickly became one of our best-selling mixes.
Skillet Cobbler Recipes
We created and posted ten recipes using skillet cobblers:
Cream Cheese and Cherry Skillet Cobbler
Plum Currant Skillet Cobbler
Peach Pineapple Paradise Skillet Cobbler
Blackberry Peach Skillet Cobbler
Caramel Pear and Walnut Skillet Cobbler
Blackberry Cream Skillet Cobbler
Blueberry Lemon Skillet Cobbler
Raspberry Peach Skillet Cobbler
Caramel Apple Skillet Cobbler
Mango Coconut Cream Skillet Cobbler with Coconut Whipped Cream
You’ll see that we got quite creative with these recipes. I think you can do the same with your favorite cobbler recipe, create your own variations with a mix or from scratch.
Mix berries with the fruit. Raspberries or blueberries with peaches are outstanding.
Add canned pineapple to the fruit.
Add jam with the fruit. Often the fruit is quite tart and a sweetener is welcome.
Add caramel ice cream topping.
Add a cream cheese pastry filling.
Add Bavarian cream.
Mix coconut into the Bavarian cream to make a coconut cream filling to mix with the fruit.
Top your cobbler with flavored whipped cream. Make the whipped cream as usual with either granulated or brown sugar. Instead of vanilla, add another flavor. Caramel, butter rum, lemon, and other flavors are excellent. Or add cinnamon or other spices to your whipped cream.
For the fruit, you can use fresh, frozen, or canned fruit. Nothing beats fresh fruit but even canned peaches makes a good cobbler.
Learn more about skillet cobblers. Try them for $2.99 each. Offer expires August 20, 2016.
About the Author
Dennis Weaver has burned food from Point Barrow, Alaska, to Miami, Florida. He and his wife Merri Ann are the founders of The Prepared Pantry in Rigby, Idaho and he is the author of How to Bake: The Art and Science of Baking available as an E-book.
Dennis and Merri Ann live in Rigby, Idaho. They have five wonderful children and six beautiful granddaughters.