Peach Cobbler Loaf

bar nothin ranch

©1988

AuthorDartagnan
DifficultyIntermediate

"nothing says summer more than a fresh peach cobbler from the Bar Nothing Ranch"

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Yields1 Serving
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
 1 Pilsbury Pie Crust Roll, thawed and rolled out
 ½ stick unsalted butter
 14 oz canned peaches or boil and peel 8-10 fresh peaches, skinned, pitted and quartered
 1 ½ cups sugar
 ¾ cup water
 1 tsp cornstarch
Top Crust
 1 cup sugar
 1 cup self-rising flour
 2 tsp mexican vanilla extract
 ½ tsp ground cinnamon
Garnish
 ½ cup sugar
 1 tsp ground cinnamon, mixed with sugar
1

Preheat oven to 400 degrees.

2

Wipe inside of 8X4 aluminum loaf pan with melted butter.

3

Unroll and form pie dough along bottom and sides. I lay it in, and press it in the corners and then use torn piece to finish the sides.

4

Pour left over butter onto dough and spread around evenly.

5

In heavy saucepan, combine boiled, skinned and pitted peaches, 1 cup sugar, 1/2 cup water. Bring to a boil.

6

In small bowl, combine 3/4 cup water & 1 heaping tablespoon cornstarch and add to peach mixture. Return to boil. Let simmer to thicken. About 8-10 minutes

7

In mixing bowl, combine 1 cups sugar, 1 cups self-rising flour, 2 teaspoons vanilla, cinnamon and enough milk to make a thin batter. (a little thinner than a pancake batter).

8

Pour hot peaches into pan, not filling over 2/3 the way onto the melted butter, and drizzle batter all over peach mixture. Don't get too full. It will expand slightly.

9

If desired, but not required - Top with cinnamon/sugar mixture, (1/2 cup sugar, 1/2 tsp cinnamon).

10

Place old baking sheet on rack beneath rack for cobbler, bake for 35-40 minutes or until golden brown.

11

Pull to a rack and let cool.

Ingredients

 1 Pilsbury Pie Crust Roll, thawed and rolled out
 ½ stick unsalted butter
 14 oz canned peaches or boil and peel 8-10 fresh peaches, skinned, pitted and quartered
 1 ½ cups sugar
 ¾ cup water
 1 tsp cornstarch
Top Crust
 1 cup sugar
 1 cup self-rising flour
 2 tsp mexican vanilla extract
 ½ tsp ground cinnamon
Garnish
 ½ cup sugar
 1 tsp ground cinnamon, mixed with sugar

Directions

1

Preheat oven to 400 degrees.

2

Wipe inside of 8X4 aluminum loaf pan with melted butter.

3

Unroll and form pie dough along bottom and sides. I lay it in, and press it in the corners and then use torn piece to finish the sides.

4

Pour left over butter onto dough and spread around evenly.

5

In heavy saucepan, combine boiled, skinned and pitted peaches, 1 cup sugar, 1/2 cup water. Bring to a boil.

6

In small bowl, combine 3/4 cup water & 1 heaping tablespoon cornstarch and add to peach mixture. Return to boil. Let simmer to thicken. About 8-10 minutes

7

In mixing bowl, combine 1 cups sugar, 1 cups self-rising flour, 2 teaspoons vanilla, cinnamon and enough milk to make a thin batter. (a little thinner than a pancake batter).

8

Pour hot peaches into pan, not filling over 2/3 the way onto the melted butter, and drizzle batter all over peach mixture. Don't get too full. It will expand slightly.

9

If desired, but not required - Top with cinnamon/sugar mixture, (1/2 cup sugar, 1/2 tsp cinnamon).

10

Place old baking sheet on rack beneath rack for cobbler, bake for 35-40 minutes or until golden brown.

11

Pull to a rack and let cool.

Peach Cobbler Loaf