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Fruit Cobbler Recipe from Wanda
In a 9x13 rectangular pan, put in 4-8 cups of cut up peaches (or whatever fruit you desire -- good for berries too).
Mix up 1/2 cup sugar and 1 cup water and pour over the fruit.
Mix the following together and then spread on top:
2 beaten eggs
1 teaspoon salt
2 teaspoons baking powder
2 cups sugar
2 cups flour
Melt 1/2 cup butter and pour over cobbler.
Bake at 400 degrees for 30 minutes.
Serves 10-12.
Peach Crunch from Bethany in Wasilla
Mix the following together and press 1/2 into the bottom of a 9x13 pan.
2 cups flour
1 1/2 cups oatmeal
2 cups sugar
1 cup melted butter
Mix the following together and pour over crust.
4 cups peaches (or whatever fruit you desire)
1 cup sugar
1 teaspoon cinnamon
2 tablespoons flour
Sprinkle the rest of the crust mixture on top of the fruit.
Bake at 400 degrees for 30-35 minutes.
Aloha Peach Pies from Pillsbury
2 Pillsbury Perfect Portions refrigerated Buttermilk Biscuits (twin-pack from 15.4 oz package)
1 cup frozen sliced peaches, thawed
2 Pillsbury Ready to Bake! Big Delux Classics refrigerated White Chocolate Chunk Macadamia Nut Cookies (from 18 oz pkg)
OR 3 Pillsbury Ready to Bake! refrigerated Sugar Cookies (from 18 oz pkg)
2 tablespoons cinnamon-flavored baking chips
2 tablespoons flaked coconut
1 pint (2 cups) vanilla ice cream, if desired
1. Heat oven to 350 (325 for dark cookie sheet). Spray cookie sheet with cooking spray. Place biscuits 3
inches apart on cookie sheet. Press each into 5 inch round with 1/4 inch high rim around outer edge.
2. For each pie, spoon half of peaches onto biscuit. Crumble 1 nut cookie dough round (1 1/2 sugar cookie
dough rounds) evelyn over peaches. Top with 1 T. chips and 1 T. coconut.
3. Bake 22-28 minutes or until edges are deep golden brown. Cool 5 minutes. Serve warm with ice cream.
Makes 2 servings.
Peach Season Salsa
3 large peaches (about 3 cups diced)
1 lime
1/2 teaspoon
sugar (see note)
1/4 teaspoon salt
1 large ripe tomato (about 1 cup diced)
1 clove garlic
1 jalapeno pepper (for
1 tablespoon minced)
1/4 cup fresh cilantro leaves
1. Peel and pit the peaches, then cut them into roughly
1/4 inch dice. Place the pieces into a 2 quart bowl. Squeeze the lime juice over the peaches, and sprinkle on
the sugar and salt. Stir to coat well.
2. Core the tomato, leave the peel on and cut into 1/4 inch dice. Add
it to the bowl.
3. Peel and chop the garlic. Add it to the bowl. Wearing rubber gloves, rinse and seed the
jalapeno. Finely mince it and add it to the bowl. Rinse and dry the cilantro, and mince it finely. Add it
to the bowl. Stir well.
4. Taste before serving and add more sugar to taste if desired. Serve immediately or
refrigerated, covered, for up to 2 hours.
NOTE: the amount of sugar in this recipe is correct for very ripe and
sweet peaches. If your peaches aren't quite so sweet, add more sugar to taste.
Makes 3 cups
Fresh Fruit Devonshire Pie from Pillsbury
Crust
1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
1 package unflavored gelatin
1/4 cup water
1/3 cup sugar
1/8 teaspoon salt
1 cup sour cream
2
tablespoons milk
2 egg yolks, slightly beaten
1 cup whipping cream, whipped
Topping
1 medium peach, pitted, sliced
1 medium plum, pitted, sliced
1/2 cup fresh raspberries
1/2 cup
fresh blackberries
1 . Heat oven to 450?F. Make pie crust as directed on box for One-Crust Baked Shell
using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely.
2 . In small
bowl, sprinkle gelatin over 1/4 cup water; let stand to soften. In 2-quart saucepan, mix 1/3 cup sugar, the salt, sour cream,
milk and egg yolks. Cook over medium heat 10 to 15 minutes, stirring constantly, until very hot; do not boil. Stir in softened
gelatin. Cover surface with plastic wrap; refrigerate until slightly thickened, 45 to 60 minutes.
3 . Fold
whipped cream into filling. Spoon into cooled baked shell. Refrigerate until set, about 2 hours.
4 . Just
before serving, arrange fruit over filling. Garnish as desired. Store in refrigerator.
Plum Galette
Pastry dough for a single-crust pie
2 tablespoons semolina flour
8 tablespoons granulated sugar
5 large black or red plums (1 1/2 lb), halved, pitted, and each cut lengthwise into 8 wedges
1 tablespoon confectioners sugar
3/4 cup crème fraîche or sour cream
1 tablespoon Armagnac or Cognac (optional)
Special equipment: parchment paper
1. Put oven rack in middle position and preheat oven to 375°F. Line a large (17- by 12-inch) baking sheet with parchment
paper.
2. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Transfer to baking
sheet. 3. Stir together semolina flour and 2 tablespoons granulated sugar and spread evenly over dough, leaving
a 1-inch border. Arrange plums, skin sides down, in 1 layer on top of sugar mixture, then sprinkle plums with 3 tablespoons
granulated sugar. Fold in edge of dough to cover outer rim of plums, pleating dough as necessary.
4. Bake galette, loosely covered with a sheet of foil, 40 minutes. Remove foil and bake until fruit is tender and juices
are bubbling, about 5 minutes more. 5. Transfer galette on baking sheet to a rack and immediately brush hot juices
over plums using a pastry brush. Dust hot galette with confectioners sugar (sugar will melt and help glaze galette). Cool
to warm or room temperature, about 30 minutes.
6. While galette cools, stir together crème fraîche, Armagnac (if using), and remaining 3 tablespoons granulated sugar
in a bowl until sugar is dissolved. Serve galette with Armagnac cream.
Makes 8 servings.
Plum-Nectarine Buckle from Martha Stewart
6 tablespoons unsalted
butter, melted
1 1/2 cups all-purpose flour
1 cup plus 2 tablespoons sugar
1 1/2 teaspoons baking powder
1/8
teaspoon ground allspice
Salt
1 large egg
2/3 cup whole milk
1 teaspoon pure vanilla extract
2 cups plums,
halved, pitted, and cut into 1/2-inch-thick wedges
2 cups nectarines, halved, pitted, and cut into 1/2-inch-thick wedges
1 tablespoon fresh lemon juice
1. Preheat oven to 350. Brush a 9-inch square cake pan or 10-inch
cast iron skillet with 2 tablespoons butter; set aside. Whisk together flour, 3/4 cup sugar, the baking powder, allspice,
and 3/4 teaspoon salt in a medium bowl; set aside.
2. Whisk together egg, milk, vanilla, and remaining
4 tablespoons butter in another medium bowl. Add egg mixture to flour mixture; stir to combine. Spread batter evenly into
buttered pan.
3. Toss plums, nectarines, lemon juice, remaining 1/4 cup plus 2 tablespoons sugar, and
a pinch of salt in a large bowl. Spread fruit mixture evenly over batter. Sprinkle with topping (see below). Bake until a
cake tester inserted into center comes out with moist crumbs, about 1 hour and 15 minutes. Let cool in pan on a wire rack
1 hour before serving.
Crumb topping:
6 tablespoons unsalted butter, softened
1/4 cup
packed light-brown sugar
1/4 teaspoon finely grated orange zest
1 cup all-purpose flour
Pinch of salt
Put
butter and brown sugar, and orange zest if desired, in the bowl of an electric mixer fitted with the paddle attachment. Mix
on medium speed until creamy. Stir in flour and salt. Work mixture through fingers until it forms coarse crumbs ranging in
size from peas to gum balls.
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