There are times when I get so caught up in making something new. Something fun and exciting. Some off the wall recipe that is so incredibly intriguing that it just draws me in, that I forget just how good simple can be. Simple, basic recipes, a lot of which I grew up enjoying, are still some of the best recipes in my book. Those are the ones that are still the most comforting to me.
I love the challenge of a super rich, indulgent chocolate cake, frosted with salted mocha buttercream. I love slicing into a layer cake and seeing cake separated by amazing filling and it’s all enveloped in a deliciously creamy frosting. I so enjoy the challenge of new recipes that I’ve never heard of, that push the boundaries of my comfort zone immensely.
But, the past week, in preparation for Father’s Day I’ve been focusing a little more on the classics and less on the off the wall, over the top treats. We took suggestions from several of the KARK4 viewers. We asked people to let us know what that special man in their life’s favorite treat was. We heard several answers, but the ones that we heard the most were down home, home style desserts.
One of my favorite recipes from my childhood, and still today is cobbler. I like all cobblers, but my MaMaw’s recipes is my all-time, absolute favorite. I’ve never had another cobbler crust like it. It’s truly a simple recipe, but the end result is beyond amazing.
The fruit obviously plays an important roll in any cobbler. You have to have good fruit for a good base. But, the crust is just as equally important. This, my friends is the best crust you will ever put in your mouth. I promise!
It’s buttery, slightly sweet and the perfect compliment to whatever fruit filling it’s going on. So the flavors good, but let me tell ya about the texture! Spoonfuls of batter are dropped all over the cobbler, think drop biscuits or dumplin’s, and then it’s popped into the oven. This is where the magic happens. The dollops of dough spread and connect with one other, and it forms a crispy topping. But, while the top is getting crispy, the bottom is soaking in that fruit juice and becoming fluffy yet chewy all at the same time. There are truly no words to do it justice.
When the time comes to finally enjoy the cobble you break through the layer of crust; first is the top layer which is golden brown and lightly crunchy, followed by a bread-y, tender layer, and the last layer before getting to the fruit is the part of the crust that has met and soaked up so much of that fruit juice. My mouth is watering just telling you about it.
My MaMaw always whipped up her cobblers and baked them in an 8×8 or doubled them for a 9×13. I wanted to change things up just a bit for a fun presentation. I baked these in mason jars. Nothing fancy, no frills, just a simple mason jar. Not only is it fun, this helps with it being an easy to serve dessert and no plates required. When you’re ready to eat, top with vanilla ice cream and enjoy!
Homemade Peach Cobbler in a Jar
Ingredients:
For the filling-
1 (29oz) Can peaches in juice or light syrup*
1/4 Cup brown sugar
1/2-1 Tbsp cinnamon
For the crust-
1/2 Cup (1 stick) unsalted butter, room temperature
1 Cup sugar
1 Egg
1 Tsp vanilla
1 Cup flour
1/2 Tsp salt
Directions:
Preheat oven to 325. Line a rimmed baking sheet with aluminum foil. Place 6 (8oz) wide mouth mason jars on the pan. Set aside.
Pour peaches in a medium bowl, but wedges in halves or thirds. Add brown sugar and cinnamon and stir to combine. (I love cinnamon so I use a tablespoon, so add amount of cinnamon according to taste).
Add about 1/2 a cup of the peaches to the jars. Place in the oven and bake for about 20-25 minutes.
Meanwhile, make the crust.
Place the butter in a large bowl and beat on high until creamy. Add the sugar and beat on high until fluffy and incorporated, about 2-3 minutes. Add the egg and beat on high until light and fluffy, about 3 minutes. Add vanilla and mix to incorporate. Add the flour and salt and mix until just combined.
Remove the cobblers from the oven and spoon about 2 tablespoons on each cobbler. Return to oven and bake for an additional 30-35 minutes, or until the crust is golden brown. Remove from oven and allow to rest for at least 30 minutes before serving.
*Alternately, this can be made in an 8×8 pan.
Pour the peaches in an 8×8 pyrex pan. Using a table spoon, spoon heaping spoonfuls on top of the peaches, making sure the dollops of dough are touching or at least very close to each other. Place in the oven and bake for 45 minutes to an hour, until the crust is set and turning golden brown.
*Fresh peaches can also be used. Use about 4-5 cups sliced peaches, toss with a little brown sugar, a tablespoon of flour and tablespoon of cinnamon and stir to combine. Follow recipe above.
Recipe source: My MaMaw
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