• 4/13 Peach Cobbler Day 1

    From Dave Drum@1:18/200 to All on Mon Apr 11 12:24:28 2022
    April 13 - National Peach Cobbler Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Aretha Franklin's Peach Cobbler
    Categories: Fruits, Desserts, Pies, Pastry
    Yield: 8 Servings

    10 (8 1/2 oz) cans sliced
    - peaches, drained
    1/2 lb Unsalted butter; divided 1/4
    - lb cut in small pieces
    1 c Sugar; + 1/4 cup
    1/2 ts Ground cinnamon
    1/8 ts Grated nutmeg
    1/2 c Plain bread crumbs
    2 Refrigerated pie doughs *
    1/4 c All-purpose flour
    Oil spray
    1 pt Vanilla ice cream; to serve

    Set oven @ 350ºF/175ºC.

    In a large saucepan, add peaches, 1/4 lb of butter, 1 cup
    of sugar, cinnamon, and nutmeg and bring to a simmer. Add
    bread crumbs and stir. Using a sprinkle of flour, roll out
    both pie crusts; 1 will be used for the top of the cobbler
    and 1 for the bottom.

    Spray a 10" square pan with canola oil and place 1 layer of
    dough into the baking dish. Place a few chips of butter, as
    well as a dusting of the remaining sugar, on the bottom
    crust. Pour the peach mixture into the baking dish. Cut the
    top layer of dough into strips and arrange them on the top
    of the peaches in a lattice pattern. Top with 3 or 4 chips
    of butter and bake for 25 to 30 minutes or until the crust
    is brown and the peaches are bubbling.

    Serve warm with vanilla ice cream.

    * all the cobblers I have ever made or eaten did NOT have
    a bottom crust. - UDD

    From: http://www.cookingchanneltv.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:3634/12 to All on Tue Apr 11 11:36:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Aretha Franklin's Peach Cobbler
    Categories: Fruits, Desserts, Pies, Pastry
    Yield: 8 Servings

    10 (8 1/2 oz) cans sliced
    - peaches, drained
    1/2 lb Unsalted butter; divided 1/4
    - lb cut in small pieces
    1 c Sugar; + 1/4 cup
    1/2 ts Ground cinnamon
    1/8 ts Grated nutmeg
    1/2 c Plain bread crumbs
    2 Refrigerated pie doughs *
    1/4 c A-P flour
    Oil spray
    1 pt Vanilla ice cream; to serve

    Set oven @ 350ºF/175ºC.

    In a large saucepan, add peaches, 1/4 lb of butter, 1 cup
    of sugar, cinnamon, and nutmeg and bring to a simmer. Add
    bread crumbs and stir. Using a sprinkle of flour, roll out
    both pie crusts; 1 will be used for the top of the cobbler
    and 1 for the bottom.

    Spray a 10" square pan with canola oil and place 1 layer of
    dough into the baking dish. Place a few chips of butter, as
    well as a dusting of the remaining sugar, on the bottom
    crust. Pour the peach mixture into the baking dish. Cut the
    top layer of dough into strips and arrange them on the top
    of the peaches in a lattice pattern. Top with 3 or 4 chips
    of butter and bake for 25 to 30 minutes or until the crust
    is brown and the peaches are bubbling.

    Serve warm with vanilla ice cream.

    * all the cobblers I have ever made or eaten did NOT have
    a bottom crust. - UDD

    From: http://www.cookingchanneltv.com

    Uncle Dirty Dave's Archives

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