If you don't have time to peel and pit fresh peaches or if they aren't in season, make this cobbler with canned peaches. The canned peaches with liquid make a delicious filling for the cobbler, and the simple biscuit-like topping bakes to a perfect golden brown.
- 1 (29-ounce) large can sliced peaches in light syrup
- 1/3 cup brown sugar (light or dark, packed)
- 1/4 cup granulated sugar
- Juice of 1 lemon, or about 2 tablespoons
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch salt
- 1 tablespoon butter
- 2 tablespoons cornstarch
- 1 cup/4 1/2 ounces all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1/4 cup butter (chilled)
- 1/3 cup milk
- Heat oven to 400 F.
- Butter a 1-quart to 1 1/2-quart baking dish.
- Place a strainer over a bowl and drain the peaches, reserving the syrup.
- Arrange peach slices in the prepared baking dish.
- Measure 1 cup of the syrup into a small saucepan; blend in the sugars, lemon juice, spices, salt, 1 tablespoon of butter, and cornstarch. Place the saucepan over medium heat. Bring to a boil; simmer, stirring, until thickened and clear, about 4 to 5 minutes. Pour the hot mixture over the peaches.
- Place the peach filling in the oven while preparing the topping.
- Sift together the flour, baking powder, 1/2 teaspoon salt, and 2 teaspoons sugar.
- Cut in the 1/4 cup of chilled butter until the mixture resembles coarse crumbs. Add the milk and stir until a stiff dough is formed.
- Drop the dough by spoonfuls onto the hot peach filling. Return the cobbler to the oven and bake until topping is browned, or about 20 minutes.
- Serve warm with vanilla ice cream or whipped cream.
|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||7 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||3 g|