Peach Cobbler - a link to Mash.com and one slightly different from Jodie Sanderson

There is a definite difference between a cobbler and a crisp, and these two recipes will show that - one comes out of our church's cookbooks. In 2014 we sold over a hundred copies of Together We Can Cook, and matched that the following year with Cooking Together Again. 

Just FYI, they are both available in PDF for $10/each - and all that money goes to missionaries supported by First Baptist Church, Cottondale, Texas. If you are interested in the recipe books, just drop me an e-mail - GrammyBlick@gmail.com.

Jodie's recipe makes a batter, Mash.com's (linked below to their page) makes what I think of more as a crisp using butter and a boxed cake mix. Both rise through the peaches to make delicious desserts that can feed a family or make a trip to a buffet table. Don't count on bringing any home. 

Keep in mind that your favorite fruit can be substituted for peaches! This would be just as good with blueberries, wouldn't it? What fruit would you prefer? Just leave a comment below to add to the possibilities.

Once again, no photo - but when Covid-19 allows us to have dinners at church again, I promise a good photo of one of these. Let start with Jodie's:

Jodie Sanderson's Ingredients and Instructions

• 4 cups peeled, sliced peaches 
• (**we have used two cans undrained-omits the sugar/water, )
• 2 cups sugar*, divided
• 1/2 cup water*
• 8 tablespn butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• Ground cinnamon, nutmeg - optional

1. Preheat oven to 350 degrees.
2. Combine the peaches, 1 cup sugar, water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from heat. (**If using canned, boil and reduce the juice from cans, then add peaches to the reduced juice.)
3. Put the butter in a 3-quart baking dish and place in oven to melt.
4. Mix remaining 1 cup sugar, flour and milk slowly to prevent clumping. Pour mixture over the melted butter.
5. Do not stir.
6. Spoon fruit on top, gently pouring in syrup.
7. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking.
8. Bake for 30 to 45 minutes.
9. To serve, scoop onto a plate and serve with your choice of whipping cream or vanilla ice cream.

Mash.com's Ingredients and Instructions

• 2 (15-ounce) cans peaches packed in 100 percent juice or light syrup
• 1 (16.5-ounce) box yellow cake mix**
• 1 stick (1/2 cup) unsalted butter, cut into 12 slices
• Optional: 1/4 teaspoon cinnamon, cardamom, cloves, nutmeg, allspice, or ground ginger

1. Preheat the oven to 375 degrees Fahrenheit. Grease a 9x13 casserole dish with butter or cooking spray.
2. Pour the peaches into the prepared baking dish, cutting them in half if desired. If you're adding the optional ingredients, mix together the sugar and cinnamon (or other spices) and sprinkle the mixture on top of the peaches.
3. Sprinkle the cake mix on top, smoothing out the top with the back of a spoon or a butter knife. Do not mix the cake mix into the peaches. It will look dry and powdery, but that's okay.
4. Distribute the sliced butter over top of the cake mix.
5. Bake the peach cobbler until the filling is bubbly and the top is golden brown, 45 to 50 minutes.
6. Serve warm with a scoop of vanilla ice cream, if using.