Incredible Peach Cobbler
- Source
- Recipe Keeper (handwritten, p. 115)
- Serves
- 15 servings
- Cook
- 375°F, 50-55 min
Ingredients
- 1/2 cup butter or margarine
- 1 (15.6 oz) pkg cranberry quick bread and muffin mix
- 2 Tbsp grated orange peel, divided
- 2 (29 oz) cans peaches (or pears) in light syrup, drained, reserving 1 cup liquid
- 1 egg
- 1/3 cup sweetened dried cranberries
- 1/3 cup sugar
Steps
- Heat oven to 375°F. Place butter in an ungreased 13x9 inch pan.
- Place in the oven until the butter is melted. Remove from oven.
- Meanwhile, in a large bowl, combine the bread mix, 1 Tbsp of the orange peel, 1 cup of the reserved peach liquid, and the egg.
- Stir 50-75 strokes with a spoon until the mixture is moistened.
- Drop the mixture by spoonfuls over the butter in the pan, spreading slightly without stirring.
- Arrange the peaches over the mixture. Sprinkle with cranberries; combine the sugar and remaining orange peel and sprinkle over the top.
Notes
- The card’s instructions are cut off at the bottom of the page (they appear to continue, but no continuation page was identified nearby) — worth checking your physical copies for a missing card. Bake time (50-55 min) is taken from the card’s Temp/Time fields.
- One label on the can is a little ambiguous between “peaches” and “pears” — read as “peaches (or pears).”
