Friday, October 1, 2010

Cobbler Cake (Peach)

Cobbler always reminds me of camping.
That was pretty much the only thing my mom would make in a dutch oven.
This recipe can be made indoors... and all year round.
It is one of Tate's favorites.
Cobbler Cake
8 c. fresh fruit of choice (in the off season we used bottled peaches)
½ c. brown sugar
3 Tbsp. butter
1-2 Tbsp. sugar

1 egg, beaten
1 c. flour
¾ c. sugar
1 tsp. baking powder
½ c. rich cream

Peel and chop fruit into bite sized pieces.
Mix butter with brown sugar and add to fruit.
Grease a 9x13" baking dish and pour fruit inside.
Sprinkle with cinnamon and sugar, depending on the tartness of the fruit.
For the batter: beat egg and sugar until thick and creamy.
Add flour and baking powder.
Add cream.

Cover fruit with batter and bake at 350 for 30-40 minutes.
Sprinkle warm cake with extra cinnamon and sugar.
Serve with whip cream or ice cream.

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