Cantaloupe Peach Cobbler Recipes

CANTALOUPE PEACH COBBLER

Steps:

• 1. Combine all cobbler ingredients in a large saucepan. Cook until fruit is softened and sauce is slightly thickened. Remove from heat. Make sure you taste after combining and heating the ingredients. You may need to add more sugar or seasonings but it will all depend on your taste.
• 2. Place 1 stick of butter in 13 x 9 pan and heat in 350 deg oven until melted. As this is melting, mix topping. Mix together all topping ingredients until smooth. If topping is too thick, add more milk until thinned.
• 3. Pour fruit into the pan over melted butter. Pour topping over fruit. Sprinkle with sugar if desired.
• 4. Bake at 350 deg until golden brown and bubbly (approx. 35 minutes).
• 5. Remove from oven and serve while warm. Can top with whipped cream or ice cream.

CAN'T CANTALOUPE COBBLER

Steps:

• Take a fresh cantaloupe and dice 1/3 c to 1/2 c up well in a microwavable dish. The amount depends on the ratio of flour to cantaloupe you prefer.
• Pour the 1/4 cup flour over the cantaloupe.
• Mix the two very well. Aim for a few chunks to remain, but not many.
• Evenly spread on bottom of container.
• Microwave for about 45 seconds to a minute.
• Prepare your 1/2 c ice cream while waiting for it to cool.
• Now dip the cobbler in the ice cream or dump the ice cream on the cobbler creation.
• Then dine.

CANTALOUPE COBBLER

Steps:

• Place melon in a casserole dish.
• Combine all the other ingredients,mix well.
• pour over melon.
• Bake 350 for 45 minutes to 1 hour.

PEACH COBBLER

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a baking dish with a little butter, then lay the drained peach slices in the base. Sprinkle with 2 tbsp of the sugar and the ground ginger and set aside.
• Tip the flour, remaining sugar, baking powder, cinnamon and a pinch of salt into a food processor. Whizz until combined, then add the cubes of butter, pulse until the mixture resembles breadcrumbs, then add the egg and continue to blitz until it comes together to make a thick dough.
• Spoon the dough in dollops on top of the peaches, creating a good covering, but leave some gaps for the dough to spread into. Sprinkle with a little caster sugar then bake for 40 mins, until golden. Serve with scoops of vanilla ice cream.

CANTALOUPE PEACH JAM

Steps:

• Add the cantaloupe and peaches to a large pot.
• Cook over medium heat, stir constantly, for 15 minutes.
• Add in sugar and lemon juice, stir to combine.
• Bring to a boil, stirring constantly.
• Lower the heat and simmer 30 to 45 minutes, or until thickened.
• Add in the lemon rind and cook for 3 more minutes, stirring constantly.
• Take pot from oven burner; skim off foam.
• Pour hot mixture into hot, sterilzed jars, fill to about 1/4-inch from top.
• Remove air bubbles and wipe jar rims.
• Cover immediately with jar lids and screw on bands.
• Process in boiling water bath for 5 minutes.

CANTALOUPE-PEACH JAM RECIPE

Steps:

• Combine cantaloupe and peaches in a Dutch oven; cook over medium heat, stirring constantly, 15 minutes or until there is enough liquid to prevent fruit from sticking. Add sugar and lemon juice, stirring well. Bring to a boil stirring constantly. Reduce heat, and simmer 30 minutes or until thickened. Add lemon rind, and cook 3 additional minutes, stirring constantly. Remove from heat; skim off foam. Pour hot jam into hot, sterilized jars, filling to 1/4-inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in a boiling-water bath 5 minutes. This recipe yields 6 half-pints.