What’s cooking: Peach cobbler

As a Peace Corps Volunteer in Swaziland, I have a limited food budget. But I also love food–both eating and making it. During PST, I cooked without an oven, refrigeration, and a non-stick skillet. Now at my permanent site, I have all three, though at a cost. This occasional series will highlight my cooking and baking and the recipes I use.

I have been making peach cobbler since I was a child. I received Addy’s Cook Book, from the American Girl Doll series, as a birthday gift, and since then, the only peach cobbler recipe I have used is the one from this book.

I was delighted to learn that peaches grew in Swaziland, just so I could make this dish. Peach season may be at its end in Swaziland, but there are canned peaches for sale at grocery stores, so this can be a year-round dessert.

This is a much easier alternative to making a pie, which is perfect for Swaziland. Any size baking dish can be used—just adjust the quantities as needed. And for those of you without stovens, I give directions for making this on the stove top.

Difficulty: Easy
Cost of supplies: E25
Time: 1 hour
Servings: 6

Tools needed:
Knife
Cutting board
Baking dish
Mixing bowl
Measuring cups
Spoon
Rolling pin
Cookie cutter

Filling ingredients:
10 peaches (3 to 4 cups), depending on baking dish size
2 tbsp flour
½ tsp cinnamon
1 c sugar

Crust ingredients:
1 c flour
1 tbsp sugar
2 tsp baking powder
¼ tsp salt
3 tbsp margarine
2 tbsp powdered milk
6 tbsp water
1 tsp cinnamon
1 tsp sugar

Recipe:

  1. Preheat stoven to 190* C. Use both the oven and grill settings.
  2. Slice the peaches into a greased baking dish. Fill it until full. I use an 8×8 dish that is full after about 10 peaches. Mix the flour, cinnamon, and sugar into the peaches.DSC_0480
  3. In a separate bowl, mix the flour, sugar, baking powder, and salt. Cut the butter into small chunks and mix into the flour mixture with a fork or knife. Add the water and powdered milk until just moist. Knead the flour mixture until well combined, about 30 seconds.
  4. Roll out the dough until a ¼ inch thick and cut into shapes with the cookie cutter or cut into strips. Place on top of the peaches.DSC_0481DSC_0484DSC_0486
  5. Bake for 30 to 35 minutes, or until the filling is bubbly and the crust is golden brown.DSC_0489DSC_0492

Stovetop directions: Make the filling in a pot on the stove (cook the peaches until soft and the liquid bubbles) and fry the dough in pieces in a skillet. Then you could serve the pieces together.

 

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