Wednesday, July 1, 2009

Crockpot Peach Cobbler

Featured Food Storage: Canned Peaches, Flour, Sugar

Pantry Storage Suggestion: Cinnamon. The pantry storage suggestion is meant to be a little nudge to keep you thinking about how to keep your pantry stocked. Cinnamon is a great spice to stock up on. I buy it in bulk (cheaper) and refill my smaller canister when needed.


For my Thoughtless Thursday entry I bring you Crockpot Peach Cobbler. Don't forget to check out more crockpot recipes at Pots and Plots. Here is why I love this recipe. It is a dessert you don't have to worry about burning in the oven, which makes it perfect for pulling together right before Sunday nap time or errand running during the week. The original recipe called for frozen peaches but I have a ton of quarts of canned peaches to use up before this Fall's peach season. The canned peaches worked great. I so love my home canned peaches. I promise to give you my no sugar added recipe when I am in full peach canning mode.


CROCKPOT PEACH COBBLER

Makes 6 servings

2 quarts of peaches (3 to 4 cups) drained

3/4 Cup sugar

2 Tsp cinnamon, divided

1/2 tsp nutmeg

3/4 Cup all purpose flour

1 Tablespoon sugar

6 TB butter, cut into small bits

Combine peaches, sugar, 1 1/2 tsp cinnamon, and nutmeg in a bowl. Place in crock pot. Combine flour, sugar, 1/2 tsp cinnamon in bowl. Cut in butter with fork until mixture forms small crumbs. Sprinkle on top of peach mixture. Cook on high for 2 hours or until golden crust forms.

TIP: Be careful not to let the edges get too black by letting it cook too long. It's a bugger to clean.


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2 comments:

Katie Talbott said...

I am going to give this a try. It sounds great.

I'm assuming you bake this with the lid off? Also, what size crockpot are you using?

Jessie said...

any response to size of crockpot?

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