My friends from where we lived in Bridge City, Texas knew I liked trying new recipes and they would often share some of their favorites with me. This week's recipe is one of those favorites given to me by a dear Christian friend named, Margie Hatton. She was/is a top notch old fashion cook, often inventing her own recipes.
When she gave me this recipe my thought was, "This sounds more like a bread pudding than a cobbler" but I was wrong. It turned out to be one of the best cobblers I have ever eaten. I should have known better. If Margie said it is a cobbler then it IS a cobbler.
The size was just enough for Mac and me to each have a serving three separate times. I served it warm with dollops of Blue Bell Homemade Vanilla Ice Cream (And since I was dieting at that time I used the No Sugar Added Blue Bell on my serving). Yummy!!! If preparing this KEEPER for company, I suggest you double the recipe.
I took the liberty of substituting one ingredient and a couple of additions to Margie's instructions. Instead of 1 1/2 cups of sugar, I substituted 1 cup of Splenda and just before baking sprinkled the top with cinnamon and nutmeg (did not measure).
God Bless and thanks to friends such as Margie that are willing to share their best recipes.
Margie's Peach Cobbler
1 (20 oz.) can sliced peaches, drained
5 slices white bread
1 and 1/2 cups sugar (I used 1 cup Splenda)
2 Tbsp. flour
1 egg, beaten
1 stick margarine, melted
Cinnamon & nutmeg (my personal choice)
Preheat oven to 350°. Place fruit in 8 X 8 inch (I used 9 X 9 inch) baking dish. Cut crust from bread and cut each slice into five strips. Place strips over peaches. Mix sugar (or Splenda), flour, egg and margarine. Blend well and pour over bread strips. Although not in the recipe, I sprinkled cinnamon and nutmeg over top. Bake 35 to 45 minutes or until golden brown.
NOTE: I have learned when substituting Splenda in a recipe, to use less than the amount of sugar called for or it will be too sweet.