Peaches may mean summer to you, but you can make this delicious peach cobbler any time of the year with fresh, frozen, or canned sliced peaches. If you don't like the fuss of rolling out pie dough (not to mention cleaning up afterward), making a cobbler is an easy choice. The cake-like topping is sweet and delicious when paired with the spiced peaches. Serve this wonderful cobbler warm, with cream or ice cream.
- For the Peach Filling:
- 5 cups peaches (peeled, pitted, thinly sliced, about 10 medium peaches)
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 cup water
- 1 tablespoon butter (cut into small pieces)
- For the Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 2 large eggs (beaten)
- 6 tablespoons butter (melted)
- Prepare your peaches. Fresh peaches will need to be peeled, pitted, and thinly sliced. You can substitute frozen thawed peaches or 2 large cans (1 pound, 13 ounces each) drained sliced peaches for the fresh sliced peaches. If you are using canned peaches, reserve 1/4 cup of the syrup to use in place of the water.
- Lightly butter an 8-inch square or round baking dish. Heat the oven to 375 F.
- Combine the sliced peaches with the 1/3 cup sugar, 2 tablespoons flour, flavorings, cinnamon, and water. Blend the filling ingredients and pour the filling into the prepared baking dish. Dot the filling with the 1 tablespoon of butter, cut into pieces.
- Combine the topping ingredients and stir until they are well blended. Spoon the topping evenly over the peaches, spreading it gently to cover as much as possible.
- Bake the cobbler for 30 to 40 minutes until topping is golden.
- Serve warm with cream or ice cream.
When using fresh peaches, you will want them to be as ripe as possible but not yet gone bad. That can be a short window of time after you buy a crate of peaches or harvest them from your own tree. Blanching the peaches will help you peel them. Place them in a pot of boiling water for about 40 seconds, then quickly remove them to an ice water bath for one minute. They will be much easier to peel and you will be less likely to mangle the fruit.
If you buy a crate of peaches, you may want to do all of the blanching and peeling at once. Then you can freeze peach halves to use in cobblers throughout the year. You will get the best result if you freeze them on a cookie sheet before transferring them to freezer bags. Place 10 halves in each bag to be ready to make peach cobbler without needing to measure.
|Nutritional Guidelines (per serving)|
|Total Fat||16 g|
|Saturated Fat||8 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||3 g|