Leave Your Diet At The Door, You’ve Never Seen A Dessert Like This One
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If cobblers haven’t yet graced your kitchen table, don’t be intimidated. There’s really no way to mess up a cobbler, which is one of it’s finest traits. Mix up the ingredients, put in the oven and serve hot. That’s basically the hardest part… not eating it before you serve it. 🙂
You can easily tweak this recipe to your taste. If you’re not a fan of peaches, try using apples or pears. Or omit the cinnamon, if it doesn’t tickle your fancy! You can also change things up by serving this cobbler with different ice cream flavors, whipped cream, vanilla sauce – you name it! Just don’t forget to tell us in the comments so we can try it, too!
Let me know if your family loved this recipe as much as mine does.
Ingredients:
1 cup plus ⅔ cup Bisquick
29 oz can of Dole peaches in heavy syrup
1 cup packed C&H brown sugar
2 sticks Land O Lakes butter – melted
4 tablespoons Armour lard – melted
1 teaspoon McCormick ground cinnamon
½ teaspoon freshly ground nutmeg
1 vanilla bean, scraped and pulp reserved
½ teaspoon Morton Kosher salt
Instructions:
Mix Bisquick and salt and form into a mound with a crater in the middle. Fill the crater up to the rim with the microwave melted lard and butter.
Mix the flour with the lard/butter with a spatula until it forms a paste. Add more lard/butter as needed. Save the reminder lard/butter.
Pour the can of peaches into an buttered 8 X 8 oven proof dish. Add 1 cup packed brown sugar, vanilla bean, cinnamon, and nutmeg. Mix thoroughly.
Drop the dough one tablespoon at a time into the peach mixture ensuring that you spread out the dough evenly all the way to the edges. Pour back any remaining lard/butter.
Bake in 400 degree oven for about 45-60 minutes until done. Use a toothpick to verify that the dough is cooked.
Sprinkle some extra cinnamon if you like. Enjoy!
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Thanks goes to Slap Yo Daddy BBQ for this recipe!
Quick Tip: A scoop of your favorite ice cream will melt down on this cobbler for the perfect summer treat!
38 Comments
I’ve been to several big chain stores and cannot some of the canned Fruit in heavy syrup??? is their a way to get the amounts of sugar or agava syrup to the the same sweetness….
I don’t know why they think it always has to be in juice…am having same issue with pineapple and some things NEED the heavy syrup to turn out right.
I would try to use Karo Corn Syrup. I know it is suppose to be bad for us, but imhop, so is a lot of other stuff ! just saying
I think regular canned fruit in syrup (not water or natural juice) will work fine. That’s what I use.
Drain the juice from the fruit, add 1/2 cup sugar to the juice and heat until sugar is desolved. That will make heavy syrup. Let cool before adding back to fruit.
Add brown sugar or honey or both!
Try pralines and cream ice cream on top Haskins Robbins best flaver
Worked at B&R in the 70’s. to this day pralines and cream is my only flavor!
I don’t know if this will help – a 29-ounce can of Del Monte peaches in heavy syrup has 21 grams of sugar (total); the ingredients list includes Peaches, Water, High Fructose Corn Syrup, Corn Syrup, and Sugar.
How much is 21 grams of sugar?
24 grams of sugar equals 4 level teaspoons. I know because my diabetes Dr. told me that should be my limit per day.
Where do you get Lard?
Where I live, lard is next to the butter. There may also be brands with the Crisco.
No kind of lard sold by Crisco… lard is animal fat you have to buy it at a market that sells it you can get it in markets that sell Latin food or African American food.
There is a shelf stable lard in a blue box on the shelf of Publix next to Crisco products.
In most grocery stores, lard is next to the cooking oil and the whipped vegetable shortening such as Crisco. Lard is an animal fat usually made from pork. Lard is used to make the best pastry and fluffiest biscuits and dumplings.
Biscuit making went to heck when we stopped using lard. Never have tasted the same.
I live in Texas and brookshire has it by the crisco.
LARD…..CRISCO in solid form bought in a can.
Carol,Crisco is similar as lard but does not have the taste or cholesterol.
Lard Crisco very different.
Heavy syrup is 2 cups sugar to 1 cup water. Heat and stir until sugar is melted. Made it many years ago with my mom when canning fruits
Lard is animal fat not at all related to Crisco. Years ago lard was wed to make the best pie pastry.
Thanks for he great tips Ladies
What can be used in place of the lard.
Butter is the best substitute in my opinion.
Notice the first thing in sweetness is HIGHT FRUCTOSE CORN SURUP!! bad,bad,bad!! Sue has the right idea just use sugar. Keep in mind the health risks, that’s why more people have requested only juice .
I don’t believe you mean to put the vanilla bean in. I hope you mean the scrapped seeds (pulp) from the inside.
That is what is stated in the recipe.
Just use pure vanilla extract like my Mom used. Just as good.
Pour back remaining lard/butter where?
You just buy a large can of sliced peaches,,,the syrup is with the peaches….use entire can, don’t drain….Dole sells a can, many other brands….
1 cup plus ⅔ cup Bisquick? Why not just 1⅔cups of Bisquick? Do we use 1 cup of Bisquick in one place & ⅔cup of Bisquick in another place? If so, where? Also, to where do we pour back the remaining lard & butter. Thank you for your time & attention on this matter. I’d very much like to try this recipe!
Should have read 1 and 2/3 cup of Bisquick. You mix it all. You may not need all the lard and butter. If not save it for next time.
Lard is usually some where near the meat in your grocery store. It must be kept refrigerated or it will spoil. Ask a sales person and someone will help you find it. Crisco and butter are similar to lard, but it will have a much DIFFERENT CONSISTENCY in what you are cooking.In some recipes, you can NOT use anything else..Hope this helps..Lard ALWAYS NEEDS to be refrigerated…Hope this helps.
Right Rara! I get mine in the meat section in almost every store in Western, NY. If Not, ask a store worker for help. 98% of all the stores here have it.
Where do I purchase the Vanilla Bean ?? Or can I just use Vanilla Flavoring ?? Thank You !!
Vanilla bean is a long stick in a taller container, by Your spices.