My "Too Cute"s

Sunday, December 17, 2006

Peach Cobbler

This recipe is actually courtesy of Tobi Breternitz of Bay Port, Michigan who sent in her recipe for Apricot Peach Cobbler to Tastes of Home's Recipe Card Collection Magazine (volume 5, 2004 issue). I actually first tasted this simply scrumptious dessert when my friend made it for Berbuka last Ramadhan. However, it's a little on the sweet side for me. So I usually reduce the sugar. My kids on the other hand only ate the cake topping that I just make the topping on its own sometimes in a tiny rectangular cake tin abt 3 x 5 inches. It takes about 5 minutes to mix it up and half an hour to bake. You don't even need a mixer. My kids love it.

I will give the original recipe given by Toni and comment on the side the changes made.

Apricot Peach Cobbler
1 can (29 ounces) sliced peaches (I only use the Peach, hence, Peach Cobbler.)
1 can (15 ounces) apricot halves (Didn't put in apricots)
1/2 cup sugar (Give the syrup a taste, if you think it's not sweet enough, add just enough, even 1/4 cup is still very sweet for me and my family)
2 tablespoons cornstarch (abt 1 tbsp)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon butter (I like butter, but you can reduce this to 1/2 tbsp)
1/2 cup all-purpose flour
1/2 cup sugar (I usually reduce this to 1/4 cup.)
3/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
2 tablespoons butter, softened
1 cup heavy whipping cream
2 tablespoons honey (I usually put in a tsp of honey and 1/4 tsp of cinnamon)
1/2 teaspoon cinnamon

Drain peaches, reserving 1/2 cup syrup. Drain apricots, reserving 1/2 cup syrup. Cut apricots in half; set fruit aside. In a saucepan, combine sugar, cornstarch, cinnamon, nutmeg,and reserved syrups until smooth. Bring to boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter until melted. Stir in peaches and apricots. Transfer to a greased 8-in, square baking dish. For topping, combine the flour, sugar, baking powder and salt in a bowl. Add egg and butter; mix well. spoon over fruit. Bake at 350 deg for 40-45 minutes or until golden brown. In a mixing bowl, beat cream, honey and cinnamon until stiff peaks form. serve with warm cobbler. Yield: 6-8 servings.
By the way, the picture above is not my own, but it's from and it's the closest pix that resembles what the recipe above yields. You can also click on the link and try the other recipe. It doesn't use apricots either.


halwafy said...

Thanks for this, looks good. Insh will try it soon. :)

FloweRinTheDesert said...

Waaahhh dah ada resipi on Ju's blog. Hope this is not just a one off! ;)

jujuqtpie said...

Juju dah ada cooking blog tapi still under construction. U can check from my profile. Or just go to

FloweRinTheDesert said...

wow kewl! will definitely check it out and add it to my Just DesSerts site. :)

Tricia said...

Tobi Breternitz is my mom. Thank you for giving her original recipe credit.
She passed away in Feb of '05, and it comforts us greatly to know her recipes are still making mouths smile around the globe :)