The Current

Recipe of the Month

Just Peachy Cobbler

Just Peachy Cobbler

Each month, The Current will publish a recipe from a member of the UB community. This month's recipe was submitted by Stacey Marriott, technical writer for the Offices of Human Resources and Technology Service. If you'd like to share your recipe with the campus community, send a note to Chris Hart.

Just Peachy Cobbler

There are two variations—fresh fruit or canned. 

Fresh Fruit Version:

2 cups of fresh peaches - peeled, cored, and sliced

2 cups sugar

1 cup water

1/2 cup butter

3/4 cup self-rising flour

3/4 cup milk

 
In a saucepan, bring fruit, sugar and water to boil. Simmer for about 10 minutes, stirring often. Sugar should be completely dissolved. Preheat the oven to 350. Put butter in baking dish and place in oven to melt. Meanwhile mix together remaining 1 cup sugar with flour. Slowly mix in milk. Pour mixture over melted butter. Do no stir. Spoon fruit on top then gently pour in syrup. Bake 35-45 minutes.

Canned Fruit Version:

28 oz can of sliced peaches in syrup, undrained

Reduce total sugar to 1 cup. Eliminate water. Simply open the can of peaches and spoon fruit over flour/milk mixture then slowly pour in syrup.