Peach Cobbler

This recipe came from a World War II cookbook....Its my favorite...I especially like it for breakfast! You could substitute other kinds of fruit if you wish....blueberries, cherries, etc. This recipe easily doubles...use a square baking pan. See below for Peach Blackberry Cobbler, and Blueberry Cobbler variations.

Peach Cobbler:
1 can peaches(15.25 oz) in pear juice (not syrup)
1/4 cup + 3 Tbsp dark brown sugar
1 Tbsp cornstarch
1/2 cup + 1 Tbsp flour
1 tsp baking powder
1/8 tsp salt
2 Tbsp butter
1/4 cup milk
1 large egg
1 tsp vanilla
Preheat oven to 350 degrees. Grease an 8" pie pan, or loaf pan. Drain peach juice into bottom of the pan. Dice peaches and add to bottom of pan. Combine cornstarch, & 3 Tbsp brown sugar in the bottom of the pan with the juice and peaches. In a food processor, combine flour, salt, baking powder, & 1/4 cup brown sugar. Add cold butter. Pulse processor (or cut in if doing it by hand) until combined into a small crumb texture. Add milk, egg, & vanilla. Mix just until combined. Spoon evenly over the fruit mixture. Bake 30-35 minutes, or until center springs back when lightly pressed. Serve warm...plain, or with ice cream, or whipped cream, or drizzled with unsweetened cream. Serves 6

Peach Blackberry Cobbler:
NOTE:If the blackberries are generally sour, use 6 Tbsp brown sugar. If they're sweet, reduce sugar by 1 to 2 Tbsp.
1 can peaches(15.25 oz)in pear juice(not syrup)
1 cup blackberries
1/4 cup + 6 Tbsp dark brown sugar
1/4 cup water
1 Tbsp cornstarch
1/2 cup + 1 Tbsp flour
1 tsp baking powder
1/8 tsp salt
2 Tbsp butter
1/4 cup milk
1 large egg
1 tsp vanilla
Preheat oven to 350 degrees. Grease an 8" pie pan, or loaf pan. Drain peach juice into bottom of the pan. Dice peaches and cut up blackberries. Add to bottom of the pan. Combine water, cornstarch, & 6 Tbsp brown sugar in the bottom of the pan with the juice, peaches, and blackberries. In a food processor, combine flour, salt, baking powder, & 1/4 cup brown sugar. Add cold butter. Pulse processor (or cut in if doing it by hand) until combined into a small crumb texture. Add milk, egg, & vanilla. Mix just until combined. Spoon evenly over the fruit mixture. Bake 30-35 minutes, or until center springs back when lightly pressed. Serve warm...plain, or with ice cream, or whipped cream, or drizzled with unsweetened cream. Serves 6

Blueberry Cobbler:
2 cups (1 pint) fresh blueberries
1/4 cup + 6 Tbsp dark brown sugar
1/3 cup water
1 Tbsp cornstarch
2 tsp lemon juice
1/8 + 1/8 tsp salt
1/2 cup + 1 Tbsp flour
1 tsp baking powder
2 Tbsp butter
1/4 cup milk
1 large egg
1 tsp vanilla
Preheat oven to 350 degrees. Grease an 8" pie pan, or loaf pan. Combine 6 Tbsp brown sugar, water, cornstarch, lemon juice, and 1/8 tsp salt in the bottom of the pan. Stir well and add the blueberries. In a food processor or blender, combine flour, salt, baking powder, & 1/4 cup brown sugar. Add cold butter. Pulse processor (or cut in if doing it by hand) until combined into a small crumb texture. Add milk, egg, & vanilla. Mix just until combined. Spoon evenly over the fruit mixture. Bake 30-35 minutes, or until center springs back when lightly pressed. Serve warm...plain, or with ice cream, or whipped cream, or drizzled with unsweetened cream. Serves 6