Easy Peach Cobbler
Peaches are not only great fresh; they are also fantastic in
cooking and desserts, too! Peach cobblers and crisps are a couple of my favorite summer
desserts! They are similar; both are shallow pans of fruit and some flour or
grain thickener, with a sweetener.
Some cobblers are made with the flour on top of the raw seasoned fruit
and baked; while others mix the thickener and the sweetener with the fruit
and heating it and then put the flour topping on last. Crisp are usually
uniform mixes of fruit and grains, like oats. The recipe below is for a
REALLY easy peach cobbler, that tastes great!
Ingredients
-
½
cup (1 stick) unsalted butter - 1 cup granulated sugar or Splenda (sucralose)
- 1 cup all purpose flour (white, mixed grain or whole wheat works fine)
- 1 Tablespoon baking powder
- ¾ cup milk (low-fat or non-fat are fine)
- 3 cups sliced fresh peaches, peeled or skins left on
- ½ cup firmly packed brown sugar
- ½ teaspoon cinnamon
Options:
You can add 1/2 cup chopped pecans - they taste GREAT in a peach cobble.
You can also add other fruits: blueberries and blackberries are particularly good in combinations with peaches. Just add 1 cup of either to this recipe in step 6.
Directions
Step 1 - Preheat the oven and prepare the peaches
Preheat oven to 350°F (175 C). Wash, peel and slice the peaches. You can slice them thin or thick as you prefer! Note: you can dunk the peaches in boiling water for 45 seconds, then into ice water, and the skins will usually slide right off.
Step 2 - Melt the butter
Melt
the stick of butter in a medium sauté pan over medium-high heat until it bubbles
and turns golden-brown. Be careful: it will burn quickly and easily!
Step 3 - Add the butter to a baking dish
Pour the butter into an 8-inch square baking dish.
Step 4 - Mix the dry ingredients and the milk
In
a medium bowl, stir together the 1 cup sugar (or Splenda, or blend), the 1 cup
flour, 1 tablespoon baking powder, 1/2 teaspoon cinnamon and 3/4 cup milk.
Step 5 - Add the batter to the baking dish
Pour the batter on top of the melted butter. Do not stir.
Note: the photo shows a dark brown batter because, instead of 1 cup sugar, I used 1/2 cup Splenda and 1/2 cup brown sugar; just to cut the calories some.
Step 6 - Add the peaches
Without
mixing, arrange the peaches evenly on top of the batter.
Step
7 - Add the brown sugar
Evenly sprinkle the brown sugar over the cobbler.
Step 8 - Bake the cobbler
Bake
the cobbler for 40 to 45 minutes at 350 F (175 C), until the top turns golden brown. The batter
will migrate from the bottom of the pan to cover the peach slices partially.
Serve warm or at room temperature; preferably with peach ice cream!. Yield 6 to 8 servings.
Measurements:
1. About 2 medium to large peaches = 1 cup sliced peaches.
2. About 4 medium peaches = 1 cup pureed peach.
Substitutions:
In most recipes, frozen or canned peaches can be substituted for fresh peaches. The frozen and canned peaches have already been sweetened; therefore, the amount of sugar called for in a recipe will have to be adjusted. Also, the peaches should usually be drained before using.
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