Peach Cobbler
User Reviews
5
Peach Cobbler
Description
The Peach Cobbler recipe features a layered preparation of a lightly sweetened batter crust and a fresh peach filling. The crust uses melted butter beneath a flour-based batter containing baking powder for lift, sugar for sweetness, and milk for moisture. The peaches are peeled, sliced, then cooked with sugar, lemon juice, vanilla extract, and cinnamon to create a deep fruit flavor with subtle spice notes. Baking the dish without stirring keeps the crust texture varied – crisp near the edges and cakey in the center.
The dish is baked until the crust turns golden brown, offering a warm, slightly syrupy peach topping with tender, buttery dough beneath. Its texture contrasts between juicy fruit and soft crust. Serving it slightly cooled highlights the flavors and temperature balance, and adding vanilla ice cream provides a creamy complement that enriches the fruity sweetness.
To peel peaches easily, blanching them briefly in boiling water helps loosen the skin without damaging the flesh. Leftovers store well covered on the kitchen counter up to three days. Prepared cobbler can be frozen after baking and reheated thoroughly in a moderate oven to retain texture and flavor.
Ingredients
Crust
- 1/2 cup butter melted, unsalted
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 cup milk
Peach Filling
- 6 cups peach about 7-8 medium peaches, peeled and sliced fresh
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 375 degrees farenheit. Place butter in a 13x9 inch baking dish and melt in the microwave.
- In a medium sized bowl, mix together the flour, 1/2 cup sugar, baking powder, and salt. Pour in the milk and whisk until most of the lumps are gone. Pour over the top of the melted butter but do not stir.
- Combine the peaches, 1/2 cup sugar, lemon juice, and vanilla extract in a medium sized sauce pan. Bring to a boil over high heat, stirring occasionally. Pour over the top of the butter and crust batter but do not stir.
- Bake uncovered in the preheated oven for 40-50 minutes until top is nicely golden brown. Allow to cool just slightly before serving. Serve warm on its own, or with vanilla ice cream.
Notes
- Blanch peaches briefly in boiling water to peel easily without losing flesh.
- Store leftover cobbler covered on the counter for up to three days.
- Freeze baked cobbler wrapped tightly in plastic and foil for up to three months; thaw in refrigerator then reheat at 350°F until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 89mg | 4% |
| Potassium | 435mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 781IU | 16% |
| Vitamin C | 8mg | 9% |
| Calcium | 113mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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