Peach Crisp...Cobbler...Crumble.

My intention was to take a captivating picture of this creation once it was plated up with a generous scoop of whipped cream...but literally, before I knew it - the pan was empty.

So, while this picture does nothing to visually inspire you to make it,

let me mention a couple of things.

1. I am the ONLY one in my family who enjoys peaches...

yet there was nothing left.

2. One-dish dessert.

3. I used...shhhh...canned peaches.

4. You likely have everything you need in your house to make this, right now.

'Nough said.

Peach Crisp...Cobbler...Crumble...whatever you want to call it.

3-15 oz cans of peaches with juice (you could easily use 4 cans or 2-27 oz cans)

1/4 c. brown sugar

1 t. cinnamon

1 t. nutmeg (I didn't have any so I used "apple pie spice")

1 t. cornstarch

1 yellow, white or vanilla cake mix, dry

1/2 c. butter, melted

Preheat oven to 350 degrees.

Pour peaches with juice in a 9x13 inch pan. Sprinkle with cinnamon, nutmeg and cornstarch. The sprinkle the brown sugar over the peaches.

Next, sprinkle the dry cake mix over the peaches to cover. Drizzle the melted butter on top of the cake mix.

Place in preheated oven and bake for 40-45 minutes or until the top is browned.

Let it cool then serve with whipping cream.

Bon Appetit!

Cherry Cobbler

I really love Cherry Cobbler and this recipe by Emeril Lagasse is my favorite. I make it with any fruit that happens to be in season, or in this case, I raided my food storage for the Bing cherries I canned last summer. I didn't need any additional sugar since the cherries are canned in a sweet syrup. Use the amount of sugar in the filling to taste depending on what fruit is used. Peaches wouldn't require the same amount of sugar as tart cherries.



Filling:

6 cups tart red cherries, pitted
1 1/4 cups sugar
1/4 cup water
4 teaspoons cornstarch

Topping:

1 cup flour 1/4 cup sugar 2 T brown sugar 1 tsp baking powder 1/2 tsp cinnamon 3 T butter 1 egg, beaten 3 T milk

Preheat oven to 400 degrees. In a saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into an 8-inch square baking dish. Meanwhile, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until it is crumbly. Mix together egg and milk. Add to flour mixture and stir with a fork just until combined. Drop topping by tablespoonfuls onto filling. Bake for 25 minutes until browned and bubbly.