Wednesday, November 17, 2010


I rarely buy canned fruit.  But if I do, it’s because it’s not in season, it’s time for baking, and I’ve got a hankerin’ for something special.

Peach Cobbler.  This was a special Sunday morning breakfast treat (practically dessert) on occasion at the Bridges’ home.  Whitney loved it so much she named her first pet gold fish "Peaches."  Funny story there, “Peaches” died tragically by jumping out of her own bowl.  Being the beach comber child Whitney was, she quickly picked out a sizable coffin for her from her seashell collection and out we went for a respectable burial in the back yard.  Whit even made a little cross for the grave that said PEACHES on it.  After we all said a few words, Whitney asked mom if she could invite some friends over and we could all have some cookies?  Every good goldfish needs a wake with cookies!

I digress… anyway- back to Peaches- as in Peach Cobbler.  It has that magical fall ingredient of allspice.  I love using it in sweet dishes and am looking for more ways to use it in savory ones too.

I pulled out the sweet recipe card, handwritten by Whitney, that had been grouped together with the other recipes I gathered at my bridal shower four years ago.  Her hand writing will always be so distinct to me.  Love you Whitters!


Open two cans of sliced peaches (use fresh if you have them).

Drain ONE can of it’s juices.  Put peaches on bottom of baking dish.

Strain the juice of the remaining can of peaches into a mixing bowl.

Add the following:
3 ½ cups of rolled oats
¾ cup melted butter
½ cup white sugar
1 tsp cinnamon
½ tsp allspice
¾ cup flour
½ cup chopped walnuts (optional)
A dash of salt.

Mix well and spread half the oat mixture over the first layer of peaches.  Then add the remaining can of peaches, followed by the remaining half of oat mixture- making two layers of each.

Bake 20-25 min at 375.  

For breakfast serve with whipped cream.  For dessert serve with vanilla bean icecream.

1 comment:

  1. Great Job Noelle. Poignant, Funny and Informative.