Where has Summer gone? Hard to believe that September is here and, with it, the start of cooler weather and preparations for Fall! And just in time, Old Fashioned Apple Crisp is on the menu at our house! And I’m happy to share the recipe with you! Continue reading Old Fashioned Apple Crisp→
This is a great recipe for a quick, easy and delicious dessert! And Easy Pina Colada Desserts Bars is a perfect recipe for those last minute holiday gatherings, or when you’re running short on time and energy during the busy holiday season!
Hello everyone! This week’s featured recipe is scrumptious Strawberry Rhubarb Cobbler! The mix of tart and sweet in this delicious cobbler is just perfect! It’s delightful right out of the oven (topped with ice cream, of course), or chilled! Either way, this yummy dessert won’t last long! I hope that you all have been enjoying this Memorial Day weekend! The weather has been beautiful here, making it a fitting time to remember and reflect on those who have made the ultimate sacrifice in the service to our great country! God Bless America! Until next week, be safe and enjoy! Lisa
If you enjoy these recipes, be sure to check out my Cornfed Creations Cookbook that features over 100 different recipes for quick and easy meal fixin’s.
Nothing quite like the distinctive taste of strawberry & rhubarb! Mmmm Hmmm!
20 minPrep Time
1 hrCook Time
1 hr, 20 Total Time
4 c. strawberries, hulled and rinsed
4 c. rhubarb, sliced and rinsed
2 c. sugar, plus 2T.
2 c. flour
2 T. cornstarch
¼ t. nutmeg
½ c. butter
1 t. baking powder
1 t. salt
2 t. vanilla
2 eggs, lightly beaten
2 T. brown sugar
1 t. cinnamon
Preheat oven to 375’F and grease a 9 x 13 baking pan; set aside.
In a large mixing bowl, fold the strawberries and rhubarb together; set aside.
In a smaller mixing bowl, whisk together one cup of flour, one cup of sugar, cornstarch and nutmeg.
Pour sugar mixture over strawberries and rhubarb and fold together to coat fruit.
Pour mixture into prepared pan and top with ¼ cup of cold, cubed butter; set aside.
In a smaller mixing bowl, whisk together the remaining one cup flour, one cup sugar, baking powder and salt, then add ¼ c. melted butter, vanilla and eggs. Mix well, then drop batter by the spoonful over the top of cobbler filling.
Sprinkle top with 2 tablespoons of granulated sugar, 2 tablespoons brown sugar and 1 teaspoon cinnamon.
Bake for 55-60 minutes or until batter is golden brown and filling is bubbling.
Hard to believe, but Fall is just around the corner! I love this time of year with cooler temps, colorful landscapes and baking delicious desserts just like this week’s featured recipe! Country Peach Cobbler was a hit at my house this weekend! I was pleasantly surprised by a generous gift of a half a case of yummy peaches straight from Georgia! Thanks again Zach! They smelled amazing and with a little help from family, we worked them up and viola! Country Peach Cobbler was on the table, and, believe me, it didn’t last long! I hope you give this delicious recipe a try! I would love to hear from you so be sure to leave me your comments on how this recipe turns out! Hope you all have an awesome week!!… Lisa
What's not to love about a fresh peach cobbler? Yummm!! 🙂
20 minPrep Time
40 minCook Time
1 hrTotal Time
10 c. fresh or frozen peaches, peeled, seeds removed and sliced
2 ½ c. sugar
1 c. plus 1 T. brown sugar
1 ½ c. plus 2 T flour
1 ½ t. cinnamon
2 ¼ t. salt
2 t. vanilla
¼ c. water
10 T. butter, melted
1 ½ t. baking powder
3 eggs, lightly beaten
Preheat the oven to 375’ F. Grease a 9 x 13 pan and set aside.
For the filling, in a large bowl, combine the peaches, 1 c. granulated sugar, 1 c. brown sugar, 1 t. cinnamon, ½ t. salt, vanilla, water and 4 T. melted butter.
Stir mixture together to coat peaches evenly and pour into greased pan, set aside.
For the batter, in a medium bowl, whisk together 1 ½ c flour, 1 ½ c. sugar, baking powder and remaining salt. To this mixture, add the additional 6 T. melted butter and the eggs. Stir together well and drop batter by the spoonful on top of the peach mixture. Batter will not cover the entire top of filling.
Sprinkle with remaining tablespoon brown sugar and ½ t. cinnamon.
Bake for 35-40 minutes or until batter is golden brown and peaches are tender.