HISTORIC DINER RECIPE - Katy Peach Cobbler as featured in KANSAS! Magazine

A portion of the KANSAS! Magazine article on the Abilene & Smoky Railroad is devoted to the  train’s unique historical Dining Car Heritage Series . "Dinner Trains Embrace Kansas History" appears in the 2025, vol. 81, issue 2 of KANSAS! Magazine and includes a recipe for Katy Peach Cobbler. 

Served on the Missouri-Kansas-Texas Railroad, this cobbler was a popular dessert on the “The Katy” diner. The original recipe appears online and in a cookbook, “Dinner on the Diner,” by Will C. Hollister (Trans-Anglo Books, 1965). Since the original recipe calls for “1/2 cube butter” and both “thick and thin cooked tapioca,” the recipe below includes simplified adjustments made by caterer Lucinda Kohman.

 

KATY PEACH COBBLER   Yield: 4 servings  (8x8-inch baking pan)

INGREDIENTS

Peaches:

2 cups sliced peaches, fresh, frozen, or canned (if using canned peaches, drain the juice reserving 1/2 cup to add to ingredients in step #2 of the instructions) 

1/3 cup granulated sugar (may be adjusted depending on sweetness of the fruit)

1 tablespoon instant tapioca (also referred to as quick or minute tapioca)

1/8 teaspoon almond extract

Batter:

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup whole milk

1 1/4 teaspoons baking powder

4 tablespoons butter (1/2 stick)

INSTRUCTIONS

1.   Preheat oven to 400 degrees F.

2.   Peaches: Place peaches to a bowl, add sugar, tapioca and almond extract. Let set while preparing batter.

3.   Batter: In a mixing bowl, combine flour 1/2 cup sugar, milk and baking powder. 

4.   Assembly: Melt butter in 8 x 8-inch baking pan, and then pour batter over the top of the butter.

5.   Spoon the peach mixture over the batter and bake for approximately 35 minutes or until a toothpick inserted in the baked crust comes out clean; cover lightly with foil if edges begin to brown before the center. During the baking the batter will rise to the top.

Recipe without photos . . .

KATY PEACH COBBLER   Yield: 4 servings  (8x8-inch baking pan)

INGREDIENTS

Peaches:

2 cups sliced peaches, fresh, frozen, or canned (if using canned peaches, drain the juice reserving 1/2 cup to add to ingredients in step #2 of the instructions) 

1/3 cup granulated sugar (may be adjusted depending on sweetness of the fruit)

1 tablespoon instant tapioca (also referred to as quick or minute tapioca)

1/8 teaspoon almond extract

Batter:

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup whole milk

1 1/4 teaspoons baking powder

4 tablespoons butter (1/2 stick)

INSTRUCTIONS

1.   Preheat oven to 400 degrees F.

2.   Peaches: Place peaches to a bowl, add sugar, tapioca and almond extract. Let set while preparing batter.

3.   Batter: In a mixing bowl, combine flour 1/2 cup sugar, milk and baking powder. 

4.   Assembly: Melt butter in 8 x 8-inch baking pan, and then pour batter over the top of the butter.

5.   Spoon the peach mixture over the batter and bake for approximately 35 minutes or until a toothpick inserted in the baked crust comes out clean; cover lightly with foil if edges begin to brown before the center. During the baking the batter will rise to the top.

Jalapeño Peach Chicken

A sweet and spicy dish that my sister, Marla Payne, recommended. And, since I had fresh Colorado peaches and garden jalapeños, I decided to give it a try. YUM! (I did cut down the jalapenos I put in Barry’s portion of the sauce. I also cut the recipe in half but have included the full recipe for 4.) 

Jalapeño Peach Chicken     4 servings
4 boneless, skinless chicken breasts or thighs
Salt and black pepper to taste
2 tablespoons olive oil
1 cup peach preserves
2 fresh peaches, sliced
1 to 2 jalapeños, thinly sliced
3 cloves garlic, minced
1/4 cup apple cider vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 teaspoon red pepper flakes (optional, for extra heat)
Fresh cilantro, chopped for garnish

1. Prepare the Chicken: Season the chicken breasts or thighs with salt and black pepper on both sides.
2. Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat.
3. Add the chicken and sear for about 5-6 minutes on each side until golden brown and cooked through. 
   
   
   
4. Remove the chicken from the skillet and set aside.
5. Prepare the Sauce: In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
6. Add the peach preserves, apple cider vinegar, soy sauce, and honey. Stir to combine and bring to a simmer.
   
   
   
7. .Add the sliced peaches and jalapenos. Let the mixture cook for about 3 to 4 minutes until the peaches are tender and the sauce thickens slightly.
8. Combine and Cook: Return the chicken to the skillet, spooning some of the sauce over the top.
9. Let the chicken cook in the sauce for an additional 2-3 minutes to absorb the flavors.
10. Serve: Garnish with fresh cilantro and red pepper flakes if using.
11. Serve with your choice of sides such as rice, quinoa, or a fresh salad.

Recipe without photos . . . Jalapeño Peach Chicken     4 servings

4 boneless, skinless chicken breasts or thighs
Salt and black pepper to taste
2 tablespoons olive oil
1 cup peach preserves
2 fresh peaches, sliced
1 to 2 jalapeños, thinly sliced
3 cloves garlic, minced
1/4 cup apple cider vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 teaspoon red pepper flakes (optional, for extra heat)
Fresh cilantro, chopped for garnish

1. Prepare the Chicken: Season the chicken breasts or thighs with salt and black pepper on both sides.
2. Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat.
3. Add the chicken and sear for about 5-6 minutes on each side until golden brown and cooked through.
4.  Remove the chicken from the skillet and set aside.
5. Prepare the Sauce: In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
6. Add the peach preserves, apple cider vinegar, soy sauce, and honey. Stir to combine and bring to a simmer. 
7. .Add the sliced peaches and jalapenos. Let the mixture cook for about 3 to 4 minutes until the peaches are tender and the sauce thickens slightly.
8. Combine and Cook: Return the chicken to the skillet, spooning some of the sauce over the top.
9. Let the chicken cook in the sauce for an additional 2-3 minutes to absorb the flavors.
10. Serve: Garnish with fresh cilantro and red pepper flakes if using.
11. Serve with your choice of sides such as rice, quinoa, or a fresh salad.

 

Peaches ’n Cream Scones

My favorite way to eat a fresh Colorado peach is leaning over the kitchen sink while the sweet, sticky juice runs down my chin and forearm! Fresh peach pie (Hays House recipe) is my second choice, baked peach pie with a crumble topping or peach cobbler or crisp all via for my third choice. Following close behind are these scones . . . . great for breakfast, brunch or anytime. Actually anything with fresh peaches is HIGH on my list. Beyond dessert and sweet treats, there's always Summertime Peach Salad.

 

 

Peaches ’n Cream Scones   Yield: 8 scones

Scones

2 cups + 2 tablespoons all purpose flour

1/3 cup packed brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, cubed and cold

1 egg

1/4 cup heavy cream, plus more for brushing

1/4 cup sour cream

2 teaspoons vanilla

1/2 cup fresh peaches, diced (about half of a Colorado peach)

Vanilla Glaze

1/2 cup powdered sugar

2 teaspoons vanilla

1 to 3 tablespoons heavy cream

Sanding (coarse) sugar, if desired

1. Scones: Preheat oven to 400°. Line a baking sheet with parchment paper.
2. In a bowl, mix together flour, brown sugar, baking powder, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.

   

   Cold, cubed butter — ready to be worked into the flour mixture. 

   
   
3. Whisk together heavy cream, sour cream, egg, and vanilla. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
   
   
   
4. Stir in the peaches, and mix until just combined.
5. On a well-floured surface, turn out the scone dough and pat into a small disk (8 to 9” in diameter, 1/2" thick). Cut into 8 pie shaped wedges. 
   
   
   
6. Transfer to the baking sheet. Brush each scone with just a bit of heavy cream and sprinkle with sanding (coarse sugar) if desired.
   
   
   
7. Bake for 16 to 18 minutes, or just until golden brown. Allow to cool.
8. Glaze: Whisk together powdered sugar, vanilla extract, and 1 tablespoon of the heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 tablespoon at a time, until it has reached the desired consistency. Pour over warm scones. 
   
   
   

Recipe without photos . . .Peaches ’n Cream Scones   Yield: 8 scones

Scones

2 cups + 2 tablespoons all purpose flour

1/3 cup packed brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, cubed and cold

1 egg

1/4 cup heavy cream, plus more for brushing

1/4 cup sour cream

2 teaspoons vanilla

1/2 cup fresh peaches, diced (about half of a Colorado peach)

Vanilla Glaze

1/2 cup powdered sugar

2 teaspoons vanilla

1 to 3 tablespoons heavy cream

Sanding (coarse) sugar, if desired

1. Scones: Preheat oven to 400°. Line a baking sheet with parchment paper.
2. In a bowl, mix together flour, brown sugar, baking powder, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
3. Whisk together heavy cream, sour cream, egg, and vanilla. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
4. Stir in the peaches, and mix until just combined.
5. On a well-floured surface, turn out the scone dough and pat into a small disk (8 to 9” in diameter, 1/2" thick). Cut into 8 pie shaped wedges. 
6. Transfer to the baking sheet. Brush each scone with just a bit of heavy cream and sprinkle with sanding (coarse sugar) if desired.
7. Bake for 16 to 18 minutes, or just until golden brown. Allow to cool.
8. Glaze: Whisk together powdered sugar, vanilla extract, and 1 tablespoon of the heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 tablespoon at a time, until it has reached the desired consistency. Pour over warm scones.

Peach & Blueberry Galette

Summertime peaches and blueberries were highlighted in a French Galette that we served for an informal dinner. Kind of like a pie, it is simpler because it’s freefrom, no  top curst, adornments or crimping added..

Peach & Blueberry Galette    6 to 8 servings

Crust:

 1 1/2 cups flour, plus more for rolling

 1 tablespoon granulated sugar

 1/4 teaspoon table salt

 11 tablespoons cold butter, cut into 1/2 tablespoon pieces

 1 egg yolk (reserved white to glaze dough)

 3 tablespoons milk

Filling:

 2 cups peeled and sliced fresh peaches (about 1 pound)

1/2 cup fresh blueberries

1/4 cup granulated sugar

 2 tablespoons all-purpose flour

 Pinch of salt

 1 egg white, beaten

 2 tablespoons sugar (coarse sugar preferred but granulated works, too)

1. To make the dough,  combine the flour, sugar, and salt in a food processor and pulse to combine. Add the butter to the flour and pulse till the butter is broken into small pieces and the mixture resembles cornmeal. 
   
   
   
2. Mix together the egg yolk and milk and add to the dough. Pulse till the dough comes together. 
   
   
   
3. Pour onto a piece of plastic wrap and press into a flat disk. Wrap and chill for 30 minutes.
   
   
   
4. Preheat the oven to 350°F. 
5. Carefully toss the peaches and blueberries with the sugar, flour, and salt.
6. Roll out the dough to a 12-inch round on a piece of parchment paper that has been lightly floured surface. 
   
   
   
7. Carefully move the dough to the baking sheet. 
8. Arrange the fruit in the center of the dough, leaving about an inch of the perimeter uncovered. 
   
   
   
9. Fold the outside edge of the dough over the fruit, pleating as needed. 
10. Brush egg white over the exposed crust. 
11. Sprinkle coarse sugar over the dough and fruit.
12. Bake the galette until the crust turns a light brown and the filling bubbles, about 50 minutes. 
13. Let cool at least 10 minutes. 
    
    
    
14. Cut and serve with ice cream or whipped cream if desired. 
    
    
    

 

  

Recipe without photos . . . Peach & Blueberry Galette    6 to 8 servings

Buttery Crust:

 1 1/2 cups flour, plus more for rolling

 1 tablespoon granulated sugar

 1/4 teaspoon table salt

 11 tablespoons cold butter, cut into 1/2 tablespoon pieces

 1 egg yolk (reserved white to glaze dough)

 3 tablespoons milk

Filling:

 2 cups peeled and sliced fresh peaches (about 1 pound)

1/2 cup fresh blueberries

1/4 cup granulated sugar

 2 tablespoons all-purpose flour

 Pinch of salt

 1 egg white, beaten

 2 tablespoons sugar (coarse sugar preferred but granulated works, too)

1. To make the dough,  combine the flour, sugar, and salt in a food processor and pulse to combine. Add the butter to the flour and pulse till the butter is broken into small pieces and the mixture resembles cornmeal. 
2. Mix together the egg yolk and milk and add to the dough. Pulse till the dough comes together. Pour onto a piece of plastic wrap and press into a flat disk. Wrap and chill for 30 minutes.
3. Preheat the oven to 350°F. 
4. Carefully toss the peaches and blueberries with the sugar, flour, and salt.
5. Roll out the dough to a 12-inch round on a piece of parchment paper that has been lightly floured surface. 
6. Carefully move the dough to the baking sheet. 
7. Arrange the fruit in the center of the dough, leaving about an inch of the perimeter uncovered. 
8. Fold the outside edge of the dough over the fruit, pleating as needed. 
9. Brush egg white over the exposed crust. 
10. Sprinkle coarse sugar over the dough and fruit.
11. Bake the galette until the crust turns a light brown and the filling bubbles, about 50 minutes. 
12. Let cool at least 10 minutes. 
13. Cut and serve with ice cream or whipped cream if desired. 

Kathy Coup's Peach Upside Down Cake

We’ve flipped for Peach Upside Down Cake! And, especially delighted that Kathy Coup shared her family recipe . . . caramelized fruity goodness over a tender, light cake that has stood the test of time. The original Dinette Cake recipe shown below is from Kathy’s grandmother. Kathy’s mother used the recipe for upside down cake. Following in her footsteps, Kathy made this Peach Upside Down Cake first for her children and now for her grandchildren. 

Kathy Coup's Peach Upside Down Cake    Make one 10" round cake

Dinette Cake

1 1/2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup shortening (Crisco)

About 1 teaspoon vanilla or other flavoring

2/3 cup milk

1 egg or 2 whites

Peach Topping

1 stick butter

About 1 1/2 cups brown sugar 

1 can (29 oz.) canned sliced peaches, drained or about 2 to 2 ½ lbs. frozen or fresh, peeled & sliced

1. CAKE: Mix flour, sugar, baking powder, salt and shortening together in a bowl and mix until well blended. 
   
2. Add vanilla, milk and egg (or whites) to dry ingredient. Mix and set aside so it’s ready to spread over peach mixture. 
3. TOPPING: Melt butter in a 10” cast iron skillet. 
   
4. Add enough brown sugar, about 1 1/2 cups, to absorb butter.
   
5. Arrange drained peaches over the brown sugar mixture.
   
6. Top with dollops of Dinette Cake batter; carefully spread batter to cover top of cake.
   
   
   
   
7. Bake in a preheated 350° oven about 35 to 40 minutes or until golden brown on top and a  toothpick inserted in the middle of the cake comes out clean.
   
8. Cool for a few minutes and then invert onto a serving plate.
   

Recipe without photos  . . 

Kathy Coup's Peach Upside Down Cake    Make one 10" round cake

Dinette Cake

1 1/2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup shortening (Crisco)

About 1 teaspoon vanilla or other flavoring

2/3 cup milk

1 egg or 2 whites

Peach Topping

1 stick butter

About 1 1/2 cups brown sugar 

1 can (29 oz.) canned sliced peaches, drained or about 2 to 2 ½ lbs. frozen or fresh, peeled & sliced

1. CAKE: Mix flour, sugar, baking powder, salt and shortening together in a bowl and mix until well blended. 
2. Add vanilla, milk and egg (or whites) to dry ingredients. Mix and set aside so it’s ready to spread over peach mixture. 
3. TOPPING: Melt butter in a 10” cast iron skillet. 
4. Add enough brown sugar, about 1 1/2 cups, to absorb butter.
5. Arrange drained peaches over the brown sugar mixture.
6. Top with dollops of Dinette Cake batter; carefully spread batter to cover top of cake.
7. Bake in a preheated 350° oven about 35 to 40 minutes or until golden brown on top and a  toothpick inserted in the middle of the cake comes out clean.
8. Cool for a few minutes and then invert onto a serving plate.

Individual Fresh Peach Cobblers — perfect during peach season

     It’s peach season and we’ve been enjoyed fresh peaches and cream (actually Greek Gods® Honey and Vanilla Greek yogurt which as good as, or better than cream) almost every day.

    Then I started thinking about my Mom’s Cobbler Recipe and decided to downsize it to make just two individual servings.  Here’s what I did . . . 

Individual Peach Cobblers

½ cup granulated sugar

½  cup all-purpose flour

½ stick (4 Tbsp.) butter, softened

1 egg

Fruit – in this case fresh peaches, peeled and cut to cover bottom half of tart and sweetened to taste with sugar + a little cinnamon.                  

1. Preheat oven to 375°.  Spray individaul tart dishes. (I used 4" dishes which made for large individual portion but fresh peach season is only once a year!)
2. In a mixing bowl, mix together the sugar, flour, butter and egg. 
   
   
   
   
3. Arrange fruit in  prepared tarts; spread batter over the 2 tarts—it does not have to cover every surface.
   
   
   
   
   
   
4. Bake 20 to 30 minutes or until lightly brown. 
   
5. Serve warm or cold; great with Greek Gods® Honey and Vanilla Greek yogurt, ice cream or whipped cream.
   

Recipe without photos . . .

Individual Peach Cobblers

½ cup granulated sugar

½  cup all-purpose flour

½ stick (4 Tbsp.) butter, softened

1 egg

Fruit – in this case fresh peaches, peeled and cut to cover bottom half of tart and sweetened to taste with sugar + a little cinnamon.                  

1. Preheat oven to 375°.  Spray individaul tart dishes. (I used 4" dishes which made for large individual portion but fresh peach season is only once a year!)
2. In a mixing bowl, mix together the sugar, flour, butter and egg. 
3. Arrange fruit in  prepared tarts; spread batter over the 2 tarts—it does not have to cover every surface.
4. Bake 20 to 30 minutes or until lightly brown. 
5. Serve warm or cold; great with Greek Gods® Honey and Vanilla Greek yogurt, ice cream or whipped cream.