Calhoun Bend Mill All Natural Peach Cobbler Mix — 8 oz

You Will Need:

Peaches: 1 Can (15-16 oz / 400-500g) sliced peaches in syrup, natural juice or water OR  Pie/fruit filling OR 4 *fresh peaches (1½ lbs / 700 g) peeled and sliced into thin wedges.

Milk: 2/3 Cup (160 ml)

Butter / Margarine: 4 Tablespoons (60 g) OR 1/2 stick

Butter / Margarine: 4 Tablespoons (60 g) OR 1/2 stick

Oven Directions:

1. Preheat oven to 375°F (190°C – Gas Mark 5).
2. Melt butter in either an 8 or 9 inch (20-23 cm) baking dish or iron skillet.
3. Combine milk with cobble mix; stir thoroughly to remove any lumps.
4. Pour batter over butter. then pour canned peaches with syrup, natural juice or water OR fresh* peaches (3 cups / 600 g) over batter. Distribute peaches evenly; avoid stirring. Note: Batter will rise above peaches while baking to form a golden crust.
5. Bake 30-35 minutes or until bubbly and golden brown. Serve warm. If desired, top with ice cream or whipped cream.

If using Fresh or Frozen (thaw & drain) fruit a simple syrup is required for preparation. Dissolve 1/4 Cup (60g) sugar in 1/2 Cup (120) warm water OR use 1/2 Cup (120 ml) of your favorite fruit juice.

Tasty Variations:

Use your choice of fresh* fruit, canned fruit OR pie /fruit filling in place of peaches.

Cream Cheese Cobbler – Blend 1 pkg (8 oz / 230 g) cream cheese, 1 Egg, ! Cup (190 g) sugar and 3 Tablespoon (20 g) flour until smooth. Spoon mixture into a resealable plastic bag, snip corner, squeeze in side-to-side motion over unbaked cobbler, bake as directed above.