Peach and Cherry Gingerbread Cobbler

If you want to add more Southern recipes to your recipe box, Peach and Cherry Gingerbread Cobbler might be a recipe you should try. One serving contains 475 calories, 5g of protein, and 19g of fat. For $1.18 per serving, you get a dessert that serves 10. A mixture of walnuts, vanillan ice cream, cinnamon, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes. This recipe from Chocolate Moosey has 595 fans. It will be a hit at your Christmas event. Overall, this recipe earns a rather bad spoonacular score of 33%. Similar recipes include Cherry Peach Cobbler, Cherry and Peach Cornmeal Cobbler, and Jiffy Peach Cobbler – A cobbler you can make anytime, with either fresh or store bought peaches.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350F. Lightly grease an 11x7 pan or 2 quart casserole dish.Combine the peach pie filling, cherry pie filling, and walnuts directly in the pan. Bake for 20-30 minutes or until the filling starts to bubble.Meanwhile, in a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, clove, nutmeg, and salt. Set aside.In a large bowl, beat together the brown sugar and shortening until light and fluffy, about 2 minutes. Beat in the molasses and egg. If needed, scrape down the sides of the bowl. Beat in half of the flour mix until just combined. Beat in buttermilk until combined. Then finish beating in the flour just until combined (do not overbeat).Drop spoonfuls of batter on top of the hot fruit filling then spread into an even layer. Bake 40 minutes or until a toothpick comes out clean when inserted into the middle. Cool for a few minutes then serve warm with ice cream.

 

Step by step:

1. Preheat the oven to 350F. Lightly grease an 11x7 pan or 2 quart casserole dish.

2. Combine the peach pie filling, cherry pie filling, and walnuts directly in the pan.

3. Bake for 20-30 minutes or until the filling starts to bubble.Meanwhile, in a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, clove, nutmeg, and salt. Set aside.In a large bowl, beat together the brown sugar and shortening until light and fluffy, about 2 minutes. Beat in the molasses and egg. If needed, scrape down the sides of the bowl. Beat in half of the flour mix until just combined. Beat in buttermilk until combined. Then finish beating in the flour just until combined (do not overbeat).Drop spoonfuls of batter on top of the hot fruit filling then spread into an even layer.

4. Bake 40 minutes or until a toothpick comes out clean when inserted into the middle. Cool for a few minutes then serve warm with ice cream.

Nutrition Information:

covered percent of daily need