Peach Cobbler

Name: Peach Cobbler
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 6 peach; 1/2 cup brown sugar; 1/4 tsp salt; 1/8 tsp ground ginger; 1 tsp cornstarch; 1 tsp lemon juice; 8 Tbsp butter; 1 1/2 cups flour; 1 cup sugar; 1/2 cup almond; 1 1/2 tsp baking powder; 1/4 tsp cinnamon; 1 pinch nutmeg; 1/4 tsp salt; 1 cup milk; 1 tsp vanilla extract

User Reviews

4.6

14 reviews

Excellent

Prep Time
15 mins
Cook Time
50 mins
Resting Time
10 mins
Total Time
1 hr 15 mins
Servings
8 servings
Calories
443 kcal
Course
Dessert
Cuisine
American

Peach Cobbler

Robert Zimmerman

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This buttery peach cobbler hits! You can use fresh or canned peaches, which makes this easy peach cobbler recipe a crowd and wallet-pleaser!

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Ingredients

Servings

Filling

6 peach $2.76, peeled and cut into 3/4 inch slices
1/2 cup brown sugar $0.22
1/4 tsp salt $0.02
1/8 tsp ground ginger $0.02
1 tsp cornstarch $0.04
1 tsp lemon juice $0.03

Batter

8 Tbsp butter $1.02, salted; melted
1 1/2 cups flour $0.21
1 cup sugar $0.40
1/2 cup almond $1.27, sliced; toasted
1 1/2 tsp baking powder $0.09
1/4 tsp cinnamon $0.02
1 pinch nutmeg $0.01
1/4 tsp salt $0.02
1 cup milk $0.30
1 tsp vanilla extract $0.72

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Instructions

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Set an oven rack in the middle of the oven and preheat it to 350°F. In a large bowl, mix the sliced peaches, brown sugar, salt, and ground ginger. Let the peaches sit for five minutes to absorb the sugar and spices and release their juices.
Set a large skillet over medium heat and add the peaches and their juices. Cook down the juices for about 5 minutes. Mix the cornstarch with the lemon juice to create a slurry, then add it to the peaches and stir well. Turn the heat to mid-high and bring to a boil.
When the juices have thickened to the point that they stay separated when you run a spoon through them (about 5 minutes), take the pan off the heat.
Add the melted butter to a pie dish, then add the cooked peaches and their juices.
In a large bowl, mix the flour, sugar, sliced toasted almonds, baking powder, cinnamon, nutmeg, and salt.
Stir in the milk and vanilla and mix lightly, just until a batter forms. Pour the batter on top of the peaches. For a solid crust, leave the batter as is. If you'd like some of the peaches to poke through the crust, stir the batter into the peaches once or twice.
Bake the cobbler in the preheated 350°F oven until the crust is golden brown, about 35 minutes. Cool before serving and enjoy!!

Notes

*You do not have to peel the peaches if you don't want to. If using canned peaches, use two 15-ounce cans of peaches in their own juices. Do not drain the juices. If using frozen sliced peaches, use 2 pounds, but thaw them before mixing them with the brown sugar.