HippieDog's Favorite Recipes

Old Fashioned Fruit Cobbler

We canned a lot of peaches and nectarines last fall. This recipe couldn't be easier or more adaptable to use all that yummy canned fruit.

This time around I used peaches, last week it was nectarines. I'm really excited to put up our plums this summer too. I'm pretty sure the plum cobbler will be my absolute favorite.

Old Fashioned Fruit Cobbler

1 stick butter
1 1/2 cups flour
1 1/2 cups sugar
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups milk
1 tsp. almond extract
1 quart canned fruit, drained

Preheat oven to 350 degrees. Place stick of butter in 9x13 baking dish and place in oven, just until melted. I actually half this recipe and use a round baking dish stone. Makes just enough and more for our little family of three.

While butter is in oven, combine flour, sugar, baking powder and salt. Whisk together. Gradually add milk and almond extract.

Pour over melted butter. Top with drained fruit pieces.

Bake 40 minutes or until golden brown.

Top with lots of cream or vanilla ice cream :)

Recipe Source: My Crazy Life as a Farmer's Wife

 

Easy Peach Cobbler

This week I made Trisha Yearwood's Peach Cobbler. Super fast and easy----but a little goes a LONG way.....and coming from me that's really saying something!

Peach Cobbler

1/2 cup butter
1 cups self rising flour
1 cup milk
1 cup sugar
1 quart fresh canned peaches, reserving juice
whipped topping
cinnamon

Melt butter in 9x13 baking dish.

Whisk together flour and sugar. Gradually add milk and reserved peach juice.

Pour in baking dish on top of melted butter. Add peaches on top.

Bake 350 for 40 to 50 minutes or until crust is light golden brown and crust rises around peaches.

Top with cream and a sprinkle of cinnamon

Recipe Source: slightly adapted, Trisha Yearwood Peach Cobbler

Southern Peach Cobbler

Southern Style Peach Cobbler

1 quart jar canned peaches, drained
1/4 cup sugar
1/4 cup brown sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 tsp. fresh lemon juice
2 tsp. cornstarch

1 cup flour
1/4 cup sugar
1/4 cup brown sugar
1 tsp. baking powder
1/2 tsp. salt
6 TB unsalted butter, chilled and cut in pieces
1/4 cup boiling water

Mix Together
3 TB sugar
1 tsp. ground cinnamon

Note:I used our sliced canned peaches and drained them. The original recipe calls for 8 fresh peaches, peeled, pitted and sliced.

In large bowl, combine peaches, 1/4 cup sugar 1/4 cup brown sugar, 1/4 tsp. ground cinnamon, 1/8 tsp. ground nutmeg, lemon juice and cornstarch. Toss to coat and pour in 2 quart baking dish.

Bake 425 degrees for 10 minutes.

Meanwhile, combine flour, 1/4 cup sugar, 1/4 cup brown sugar, baking powder and salt. Blend in cold butter with pastry blender until mixture is crumbly. Stir in boiling water until just combined.

Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with cinnamon and sugar mixture. Bake 20 to 30 minutes or until topping is golden brown.

Serve with lots of whipped cream :)

Recipe Source: All recipes Southern Peach Cobbler

Fall Apple Crisp

   


We used our three little apples for some marvelous apple crisp.

 

Fall Apple Crisp

3 to 4 apples, peeled and sliced
lemon juice
1/2 cup flour
3/4 cup brown sugar
1/2 cup oats
1 tsp. cinnamon
1/4 tsp. nutmeg
1/3 cup butter, softened
whipped cream
vanilla ice cream (optional)
additional cinnamon for garnish
 

We used Jonagold apples. Add your peeled and sliced apples to a bowl with a splash of lemon juice to prevent browning.

Add apples to 8" square pan sprayed with cooking spray. I used Baker's Joy and a round baking stone.

In mixing bowl, combine flour, brown sugar, oats, cinnamon and nutmeg. Stir in butter and stir until crumbly.

Sprinkle mixture over apples.

Bake 375 for 20-25 minutes or until apples are tender.

Serve warm with cream or ice cream :)

Sprinkle with additional cinnamon if desired.

recipe adapted from Betty Crocker Apple Crisp.

 

Peach Crisp

1 quart bottle peaches, drained (reserve liquid)
1 TB cinnamon
1 TB flour
1/4 cup liquid from peaches
1 cup brown sugar
1 cup flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 cup oats
1 stick butter, softened

Arrange drained peaches in 9 x 13 dish or I like to use a round baking dish stone. Pour about 1/4 cup reserved juice over peaches. Sprinkle with flour and cinnamon.

Combine brown sugar, flour, baking soda, baking powder, salt and oats in bowl. Cut in softened butter until well combined and crumbly.

Sprinkle mixture on top of peaches. Bake 350 degrees for 30 minutes. Top with cream and sprinkle with cinnamon. Vanilla ice cream is also a Show Stopper with this one :)