I’ve been wanting to try out a Paula Dean Peach Cobbler recipe for awhile and finally decided to test it out during a Dinner/Board Game Night at our house. Yeah, I know…we are some wild and crazy party animals. Before I went to the store to pick up the ingredients, the following conversation happened:
Me: I’m running to the store to buy stuff for Peach Cobbler.
Husband: Ehhh, Peach? I don’t really like Peach.
Me: Well, what fruit would you choose? Apple, Blueberry, Blackberry…
Husband: What about Cherry?
Me: I didn’t name Cherry on purpose. I hate Cherry. Who likes Cherry?
Husband: I love Cherry.
So what flavor cobbler did I make? Stinking Cherry. True love means sacrificing cobbler. I couldn’t even bring myself to taste the tiniest bit since I hate Cherry so much, but Gus and the Board Game Crew gave it great reviews, so I guess it’s a winner. It did smell delicious while it was baking and the cobbler part looked very light and moist. All I know is that I’m definitely making Peach Cobbler next time. My visit to the grocery store only confirmed this when I discovered they had no fresh cherries available, but plenty of fresh peaches. Those lovely peaches were just taunting me in their pretty little bin. I was already committed to Cherry Cobbler though since I love my husband too much to disappoint him with peach, but I hated the idea of using some scary, jello-esque, canned cherry filling. Ugh. Just the thought of it gives me the heebie jeebies. After scouring the baking aisle, I managed to find a somewhat “homemade” looking cherry filling and was convinced to use it since I could see through the cute Ball jar and spotted real, whole cherries in there. Since it did pass the Gus taste test, I took a picture so I could pass on my recommendation if you ever find yourself in the same dilemma as me…
I still haven’t met a Paula Dean recipe that I didn’t like and this one does not disappoint. It’s super easy to assemble, and even though I questioned her unique way of preparing the cobbler (you’ll understand what I mean when you read the directions), Miss Paula certainly knows her stuff. She definitely isn’t shy when it comes to using butter, butter and more buttah, so I wouldn’t recommend whipping up Paula recipes for breakfast, lunch, dinner and dessert. Everything in moderation. Your arteries will thank me later.
Kinda Homemade Cherry Cobbler
- 1 jar of Baker Cherry Filling (If you are lucky enough to find fresh cherries, 1.) I’m jealous, and 2.) See below for directions on how to prepare the fruit.)
- 1/2 cup Butter
- 1 1/2 cups Self-Rising Flour
- 1 cup Sugar
- 1 1/2 cups Milk
- Ground Cinnamon to sprinkle on top
If you’re using fresh fruit (stinking cherries or any other fruit that your little heart desires): combine 4 cups of fruit, 1 cup of sugar, and 1/2 cup of water in a saucepan. Mix well. Bring to a boil and simmer for 10 minutes. Remove from heat.
- Preheat the oven to 350 degrees. Put the butter in a 3 quart baking dish and place in the oven to melt.
- In a mixing bowl, combine the flour and sugar. Slowly stir in the milk to prevent clumping.
- Carefully remove the baking dish with the melted butter. Pour the batter over the melted butter. Do not stir.
- Spoon the fruit on top of the batter, gently pouring in the syrup. Do not stir.
- Sprinkle the top with ground cinnamon and place in the oven for 30-45 minutes or until golden brown. During baking the batter will rise above the fruit. It’s called Paula Dean Magic.
- Serve with vanilla ice cream or fresh whipped cream.
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