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Amish Friendship Bread Peach Cobbler

Submitted by: Friendship Bread Kitchen
Image (c) Friendship Bread Kitchen

“This Amish Friendship Bread cobbler is perfect to serve on a cool, crisp night.”

Prep Time: 20 minutes
Cook Time: 40-50 minutes
Servings: 12
Yield: 1 – 9 x 13 inch pan

Ingredients

1 cup Amish Friendship Bread Starter
1 cup flour
3/4 cup sugar
1 teaspoon vanilla
1 teaspoon baking powder
4 cups peaches, sliced
3 tablespoons of flour
3/4 cup sugar
1 teaspoon cinnamon
2 teaspoon sugar for topping

Directions

  1. Preheat oven to 350° F (175° C).
  2. Butter the bottom and sides of a 9 x 13 baking dish.
  3. In a bowl, mix peaches with 3/4 cup sugar, 3 tablespoons of flour and 1 teaspoon of cinnamon.
  4. Pour peach mixture into baking dish.
  5. In another bowl, mix together starter, flour, 3/4 cup of sugar, vanilla and baking powder.
  6. Pour starter mixture over peaches.
  7. Sprinkle top of batter with 2 teaspoons of sugar.
  8. Bake for 40-50 minutes or until the top is golden brown and a toothpick inserted in the center of the bread comes out clean.
  9. ENJOY!

Kitchen Notes

This recipe was made with fresh peaches. Have fun experimenting with other fresh stone fruits or berries.

Images

L to R: (c) Friendship Bread Kitchen; (c) Friendship Bread Kitchen

Comments

  1. Linda Buonomo says:

    Wow I was given a starter over 20 years ago and this is the first time I have seen it since !

  2. RENEE DIVIAK says:

    Hello,
    I need instructions for the Peach Cobbler friendship bread please. When I click on it I get nothing.
    Thanks,
    Renee Diviak
    P.S. I signed up

  3. this looks so good I might have to make this for our Easter Bake and Basket sale at our church..can’t wait to try it..I love the friendship bread so I can taste this in the cobbler..

    • This is my first time on site. I wanted to print the cobbler recipe but is there a button to push just to print the recipe and not everything else on the page?

      • Debbie McLaurin says:

        I have found that I have to highlight the text I want to print, copy and paste it to a word document, and then print. It is the only way I have found not to get all of the extra advertising, etc. when printing.

  4. Thanks for sharing this! I’ve been tyirng bread for a while, but can never get it quite right so I give up and try a month or two later. I’ve decided part of my problem (not all of it…yesterday I forgot the salt!) is my pans so I want to find some nice bread pans. I like yours! So can I ask where you got them and how much they were? :)

    • Debbie McLaurin says:

      One suggestion that I would offer is to be sure that you do NOT get the dark pans. They have a tendency to get hotter and the cakes get too brown. The last time I used a dark pan, the bottom burned before the center cooked.Yuck! The best ones I have found are the lightweight aluminum, old fashioned metal (not the disposable type). Spray with cooking spray and the cakes come right out. Only cool a few minutes before turning out to cool.

  5. I just made this and it’s in the oven. I am concerned because when I made the starter mixture, it was very thick, and I was not able to “pour” it over the peach mixture in the pan. Instead I placed spoonfuls of the toping over the mixture. Did anyone else have this experience? I double checked and followed the directions exactly just to be sure. Hoping I didn’t just waste 4 cups of delicious peaches! :-)

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