Homemade Peach Cobbler
User Reviews
5
Homemade Peach Cobbler
Description
This Peach Cobbler recipe begins with peaches drained from fruit juice and mixed with bourbon for extra depth, cinnamon, sugar, and cornstarch to thicken the juices during baking. The topping is a simple mixture of flour, sugar, baking powder, nutmeg, and salt combined with melted butter and vanilla to resemble a loose dough. Sprinkled over the peaches, it bakes to a golden crust that contrasts with the soft, bubbling fruit beneath.
The texture blends the softness of the cooked peaches with a lightly crisp and crumbly topping enriched with warm spices. Baking at 350°F produces a balanced cook, allowing the flavors to meld and the topping to brown without burning.
Serve the cobbler warm, ideally with a scoop of vanilla ice cream or whipped cream to complement the warm spices and peaches. For best results, use canned peaches drained well, frozen peaches thawed completely, or fresh peeled peaches in quantities that fill the baking dish about two-thirds full. Let the cobbler cool slightly before serving to set the topping.
Ingredients
COBBLER
- 30 oz peaches drained, canned, in fruit juice
- 2 - 3 Tbsp bourbon
- 1 Tbsp cornstarch
- 1 tsp ground cinnamon
- 1/4 cup granulated sugar
TOPPING
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/8 tsp ground nutmeg
- 1/4 tsp kosher salt
- 1/2 cup butter melted, unsalted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 F degrees. Butter a 2 quart baking dish and set aside.
- Combine cobbler ingredients (peaches, bourbon, cornstarch, cinnamon and sugar), in a mixing bowl, stirring until all peaches are coated. Transfer mixture to prepared baking dish.
- In a separate mixing bowl, combine topping ingredients (flour, sugar, baking powder, nutmeg and salt), using a whisk to remove any lumps.
- Add vanilla extract to melted butter, then pour into the flour mixture and stir with a rubber spatula until a crumbly dough has formed. Mixture should hold together loosely when pinched between two fingers.
- Crumble topping dough over the top of the peaches, then bake for 25 minutes, until golden brown and bubbly. Let cool 10-15 minutes before serving.
- Serve warm, with a scoop of ice cream if desired.
Notes
- When using frozen peaches, thaw fully before preparation for best texture.
- Fresh peaches can substitute canned; about 6-8 medium peaches will fill the baking dish adequately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 65g | 22% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 101mg | 4% |
| Potassium | 359mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 45g | 90% |
| Vitamin A | 935IU | 19% |
| Vitamin C | 9mg | 10% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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