Emily and I both bought a box of peaches recently.
We’re getting down the last of the box,
so I wanted to hurry and make some cobbler and freeze some peaches while I still had them!
This peach cobbler was so good!
We started by blanching the peaches so the skins would come off easily
A quick bath in boiling water, and then put into cold.
Then we went ahead and made our cobbler…
Since my family is smaller, we only used half the filling
and froze the other half for another day!
(make sure to label your bag so you know what/when you did it!)
(from Melanie Evans)
6 c. peaches
1 c. sugar
1/3 c. flour
1 tbsp. lemon juice
1 yellow cake mix
1 cube butter (melted)
1 cup water
Directions: Warm peaches in sauce pan and then transfer to 9×13 pan. Cover peaches with topping. Bake at 350 degrees, 25-30 minutes or until golden brown!
(since I only used half the peach filling, I halved the topping as well. I used half the cake mix, half cube of melted butter, and a little less than half cup water)
I also wanted to freeze some peaches for smoothies,
and I got the advice from a friend to do individual bags of peaches inside a bigger freezer bag.
It’s not canning– but hey, I’ve got a couple things in the freezer.. and I feel good about that!