Peach Cobbler using Canned Peaches

Peach cobbler

One day this summer, after I gathered several cukes to can, my in-laws arrived with a bushel of tree-ripened peaches. I was not prepared to can them that day, because I had to work the next day, and was thinking of canning pickles instead. So my mind was racing. They were actually offering me two bushels (3 went to my SIL already), but I had to decline since one bushel was all I could possibly handle late that day. So I was panicking thinking that we were having (a big and hearty) supper and how I would be able to can these peaches in the remaining time and still get enough sleep to go to work the next day. My in-laws were sensitive enough to call me to say they were coming over after supper to help can these peaches. I was relieved, because I had no prior experience on how to can them.  We had an assembly line consisting of my two sons, my husband (they were peeling the blanched peaches), my FIL (who did the blanching), my MIL (who cut the peaches in halves) while I placed them in jars, adjusted lids and seals, and processed them in the boiling water canner. Done in three hours.

My canned peaches

Now my storage is boasting of these brightly colored jars of tree-ripened peaches, and while we have enjoyed them plain, I thought I'd try using these canned peaches for peach cobbler. (One would usually see fresh peaches in the recipes.)

Butter, batter, and peaches before baking

I followed a simple but marvelous recipe from myrecipes.com but made the necessary changes using my canned peaches, and also adding a hint of almond extract.

INGREDIENTS:
1/2 cup butter
For the batter ~~
1 cup all-purpose flour
1 cup sugar
1 tbsp baking powder
pinch of salt
1 cup milk
For the filling~~
1 qt canned peaches, drained
3/4 cup sugar, made wet with 2-3 tbsp of peach juice drained
1 tbsp lemon
1 capful almond extract
sprinkle of cinnamon and nutmeg per preference

Right after baking

INSTRUCTIONS:
Cut the butter into small pieces and lay on 9x13 pan. Place in the oven and pre-heat to 375°F. Meanwhile, measure the dry ingredients into a bowl and mix well. Boil peaches with sugar and almond extract while stirring gently. When butter is completely melted in the pan, remove from the oven and add the milk to the dry ingredients of batter until just moistened, then pour slowly into the melted butter without stirring.  When peaches/sugar mixture has boiled, spoon over the batter carefully. Sprinkle with cinnamon and nutmeg.  Bake at 375°F for 40 minutes or until golden brown.

The goodness of tree-ripened peaches was captured!

Upon taking it out of the oven, the juice will still be boiling. Let it cool down for at least 5 minutes.  Serve this warm (or cool per your preference). Can be enjoyed with vanilla ice cream.

My sons could not have enough! I am glad I had ~20 jars of these peaches...that and my canned apples will be rotating for fruity desserts for the whole year.