Peach Cobbler
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Peach Cobbler
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Peach Cobbler has a syrupy, thick peach filling and a flaky, crispy, golden brown biscuit topping that's dusted with cinnamon sugar. Add some vanilla ice cream and dig in!
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Ingredients
For peach filling:
- 4 cups peaches peeled and sliced (about 4-5 large ripe peaches)
- 1 teaspoon fresh lemon juice
- 2 Tablespoons granulated sugar
- 2 Tablespoons brown sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla
- 2 teaspoons cornstarch
For biscuit topping:
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 6 Tablespoons unsalted butter cold
- ¼ cup boiling water
For cinnamon sugar topping:
- 2 Tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 375℉ degrees. Spray an 8”x8” square baking pan with nonstick spray, and set aside. Mix all ingredients for filling in a large bowl. Stir to combine, and place in the sprayed pan. Set aside.
- For the biscuit topping, combine the flour, sugars, baking powder, and salt in a bowl. Stir to combine.
- Grate the cold butter into the bowl and stir gently to coat the butter with the flour. Add the boiling water, and stir until just combined.
- Drop by small spoonfuls on top of the prepared peach filling.
- In a small bowl, mix the granulated sugar with the cinnamon. Sprinkle over the cobbler.
- Bake for 50-55 minutes or until the biscuit topping is golden brown and crispy and the filling is thick and bubbly.
- Let it cool slightly as the filling will thicken. Serve warm or room temperature with a scoop of vanilla ice cream or whipped cream.
Notes
- Store covered at room temperature for up to 2 days or in the refrigerator for 4-5 days.
- Baked cobbler may be frozen in an airtight container, wrapped in foil or plastic wrap and placed in a freezer bag for 3-4 months.
- The recipe may be doubled and baked in a 9”x13” pan.
- To easily peel the peaches, place them them into boiling water for about 30 seconds. Remove and immediately immerse into ice water. The peel will slide right off!
- When slicing the peaches, cut each into slices that are ¼”-½” thick (about 8-10 slices.) Cut the peaches a little thinner if they are on the harder side.
- For using frozen peaches: If using frozen peaches, you will need about 4 cups. Let defrost slightly by placing them in a shallow bowl for 15-20 minutes, stirring occasionally. Don’t let them defrost totally, or you will have mushy peaches.
- Depending on the depth of the dish, you may want to put a cookie sheet under it in case of any spillovers.
- A piece of foil can be placed over the dish if the topping is getting too brown.
Nutrition Information
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Calories
222kcal
(11%)
Carbohydrates
37g
(12%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Cholesterol
20mg
(7%)
Sodium
155mg
(6%)
Fiber
2g
(8%)
Sugar
24g
(48%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 20mg | 7% |
| Sodium | 155mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
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