Friday, March 05, 2010

Peach Cobbler with Dumpling Crust

Treehouse Peach Cobbler

1 28-oz. can sliced peaches, drained
1 cup slightly runny homemade peach jam

Combine these in the bottom of a large greased casserole that has a lid. Heat uncovered as you preheat the oven to 400 degrees. Take it out when it bubbles.

The dumpling dough from Butterscotch Dumplings. As follows: 1/3 cup sugar, ½ tsp. salt, 1 tbsp. butter or margarine, 1 ½ cups flour, 1 tbsp. baking powder, about ½ cup milk. Cream the sugar, salt and butter; add flour mixed with baking powder alternately with enough milk to make a stiff batter. (You can use the juice/syrup drained from the peaches as part of the liquid.)

Drop in clumps on the top of the hot peach mixture. COVER and bake at 400 degrees (or at least 375) for 20 minutes to half an hour or until the dumplings are baked through and slightly browned. Optional addition: combine 2 tbsp. brown sugar with a tsp. cinnamon and sprinkle over the top when it comes out of the oven--put the lid back on and let it sit for a few minutes.

Serve with milk or yogurt.

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