Ingredients:
4 Cups Of Canned Sliced Skinless Peaches In Syrup
3 Cups Of Columbia Gorge Canned Chopped Apricots In Syrup
2 Tablespoons Of Freshly Made Lemon Juice
2 Cups Of Domino Golden Light Brown Sugar
1 Tablespoon Of Meijer Double Acting Baking Powder
1/4 Teaspoon Of Morton Coarse Kosher Salt
1 Teaspoon Of Beanilla Vanilla Extract
1/2 Cup Of Keller's Creamery Real Butter
1 Pinch Of Powdered Nutmeg
1 Teaspoon Of Powdered Cinnamon
1 Cup Of Fresh Cold Nonfat Milk
1 Cup Of Organic Oat Flour
Information:
Serving Size 10
491 Calories Per Serving
17 Grams Of Fat
Preparation Instructions:
I would like to thank Darla from Forest Grove Oregon for submitting this luscious peach apricot cobbler recipe. To get started, please preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next take out a large three quart glass baking dish, and then melt your real butter within it. Moving forward, next take out a large mixing bowl and then briskly stir into it one cup of light brown sugar, double acting baking powder, coarse kosher salt, powdered nutmeg, powdered cinnamon, fresh cold nonfat milk, and organic oat flour. Beat these ingredients vigorously until a thick and rich cobbler batter is formed. Pour your batter over the top of your melted butter, then level it out using a butter knife or flat spoon. Next you will want to prepare your cobbler filling, so take out another mixing bowl, and then whisk into it the canned sliced skinless peaches in syrup, canned chopped apricots in syrup, freshly made lemon juice, one cup of light brown sugar, and vanilla extract. Once your filling is even and consistent, evenly pour it over your uncooked cobbler batter. Your dessert is now ready to bake, so slide the dish into the oven to bake for approximately forty five minutes, or until the top of the dessert is golden brown, and the fruit has started to caramelize. That wraps up this recipe, we hope you have enjoyed it.
