Peach Cobbler
User Reviews
5
Peach Cobbler
Description
The filling is made by combining peeled, sliced peaches with orange juice and granulated sugar, then placed in a baking dish. The topping consists of a mixture of flour, baking powder, and salt combined with creamed softened butter and sugar. Egg and vanilla extract are beaten in, followed by gradual incorporation of the dry ingredients to form a sticky batter.
Spoonfuls of the batter are dropped over the peach mixture and baked at 375°F until the topping is golden brown and the filling is bubbly. The cobbler is cooled slightly before serving and is often enjoyed with vanilla ice cream for added creaminess. Peeling peaches is facilitated by blanching and shocking them in ice water. Butter is softened gently before creaming. Leftovers can be stored refrigerated for up to three days or frozen for up to three months after baking.
The recipe yields about six cups, sufficient for six servings.
Ingredients
For the filling:
- 3 pounds peach peeled and sliced (about 4 cups, see note 1, fresh
- 1/3 cup orange juice
- 3 tablespoons granulated sugar
For the topping:
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- pinch salt
- 1/2 cup butter softened (see note 2)
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- vanilla ice cream for serving, optional (see note 3)
Instructions
- Preheat oven to 375 degrees. In a medium bowl, add peaches, orange juice, and sugar, and stir to combine, then pour into a 9-inch square or round baking dish.
- In a small bowl, whisk together flour, baking powder, and salt. In a medium bowl, cream butter and sugar together until pale and fluffy, about 5 minutes.
- Beat in egg and vanilla extract. Working in batches, add ⅓ of the flour mixture at a time, beating well after each addition.
- Drop rounded tablespoons of batter over the peach mixture (I like to use the OXO small scoop, a #70 portion scoop, heaped).
- Bake until the topping is golden brown and the filling is hot and bubbly, about 35 to 40 minutes. Cool 10 minutes before serving. Serve with ice cream if desired.
Notes
- Peel peaches by blanching in boiling water briefly, then shocking in ice water to loosen skins.
- Soften butter gently at low microwave power for better creaming.
- Vanilla ice cream or whipped cream are recommended serving options with the cobbler.
- Leftover cobbler can be safely stored covered at room temperature the same day; refrigerate for up to three days afterward.
- For freezing, bake the cobbler first, cool completely, then wrap tightly; thaw overnight in the refrigerator before reheating.
- This recipe yields about 6 cups, suitable for approximately six 1-cup servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (1 cup each)
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 386kcal | 19% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 180mg | 8% |
| Potassium | 335mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 43g | 86% |
| Vitamin A | 1279IU | 26% |
| Vitamin C | 16mg | 18% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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