Peach Cobbler
This old fashioned Peach Cobbler recipe is not only extremely easy to make from scratch, but it’s made with fresh or canned peaches so you can enjoy it all year round!
Prep: 15min
Total: 55min
Serving Size: 1 serving
Nutrition Facts: calories 386 kcal, Carbohydrate 66 g, Protein 4 g, Fat 12 g, Saturated Fat 7 g, Cholesterol 33 mg, Sodium 211 mg, Fiber 2 g, Sugar 48 g, servingSize 1 serving
Ingredients:
- 5 peaches (, peeled, cored and sliced (about 4 cups))
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 6 Tablespoons butter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- ground cinnamon
Instruction:
- Add the sliced peaches, sugar and salt to a saucepan and stir to combine. *(If using canned peaches, skip steps 1 & 2 and follow the directions starting at step 3)
- Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
- Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
- In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
- Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
- Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.
Blackberry Cobbler Recipe | The Pioneer Woman | Food Network
FAQ
What is cobbler crust made of?
The method for the topping goes like this: Combine equal parts flour and sugar, and add enough melted butter to make a dough. This makes a very sweet cobbler with a topping somewhere between a sugar cookie and pie crust. Let me repeat that: a topping that is equal parts cookie and pie crust.
What is a traditional cobbler?
What makes a cobbler a cobbler?
How do you keep cobbler crispy?
When making cobblers, crisps, and crumbles in advance, the best way to ensure a crispy, crackly topping — with no signs of sogginess — is baking and storing the fruit filling and topping separately.
