Focused on the Magic

Tweet

DIY Food & Wine Festival Peach Cobbler

The original "Chuckwagon" recipe: Peach Cobbler Equipment: 14" Dutch oven For the crust 3 cups flour 1 teaspoon salt 1 cup butter-flavored Crisco 1 egg and water to make 3/4 cup For the filling 1 gallon sliced peaches less 2 cups juice 2 1/2 cups sugar 2 teaspoons almond 1/4 teaspoon cinnamon Dash of salt 1/3 cup margarine or shortening 8 tablespoons cornstarch For the crust, combine flour and salt together. Mix in Crisco until well combined. Add egg mixture and stir thoroughly. Roll out dough and set aside. For the filling, makes the peaches, sugar, almonds, cinnamon, and salt together. Cook and thicken the mixture with cornstarch and water over fire until well combined. Grease a 14" Dutch oven with the margarine and add the peach mixture. Top with the crust dough - place oven on hot coals and cover with lid until crust is golden brown.

Source: "The Chuckwagon" hosted by the State of Oklahoma, Epcot Food and Wine Festival 2007

Now for the DIY Topless Peach Cobbler Recipe:

Ingredients:

• 1 1/2 cups Bisquick (Marie Callender's Multigrain Baking Mix works as well)
• 1 cup milk
• 1/2 tspn nutmeg
• 1/2 cup butter, melted in the oven to coat the dish
• 1 cup sugar (1/2 cup is ok too)
• 3 c. cut up peaches (can be fresh, frozen(thawed) or 1 (29 ounce) cans sliced peaches, drained
  Optional:1/4 tspn vanilla1/4 tspn almond extract1 cup Strawberries1 cup BlueberriesCinnamon to taste 

Directions

• Preheat oven to 375ºF.
• Stir together Bisquick, milk, nutmeg, vanilla, almond.
• Stir in butter until blended.
• Pour batter into 8x8 baking dish.
• Mix together peaches and sugar.
• Spoon peaches over batter. Do not mix together, the batter will rise over the peaches when it bakes.
• Bake 50 to 60 minutes until golden.
• Optional: Top with cinnamon & sugar

  Ok, so it's not the same recipe but you could make it and then while you're eating, close your eyes and make believe you're at The Food & Wine Festival. 

Bon appétit mes amis!

Debs