|Nutritional Guidelines (per serving)|
|Servings: 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When we think of peaches we automatically think of the South, especially Georgia. So it only seems natural that peach cobbler is a favorite Southern dessert, especially when the fuzzy pinkish-yellow fruit is in season and at its juiciest. But this recipe is also delicious with canned peaches, so you can make it at any time of year. Many peach cobbler recipes call for spooning the peach mixture over the dough or instruct to drop dollops of the dough over the peach slices. This peach cobbler recipe, however, features a full crust covering the fruit, creating a crispy top over a sweet and tender filling.
This dessert is just asking for a scoop of vanilla ice cream or sweetened whipped cream to finish it off. You can also add a pinch of nutmeg to the cream for an added flavor. This is a great make-ahead dessert to bring to your next barbecue or potluck dinner.
- 2 cups flour (all-purpose)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons sugar (divided)
- 1/2 cup shortening
- 3/4 cup milk
- 3 1/2 cups sliced peaches (or 1 large can (28 to 32 ounces), drained)
- 1 tablespoon lemon juice (freshly squeezed)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon butter (softened)
- 1 cup sweetened whipped cream (or vanilla ice cream)
Preheat the oven to 450 F.
Sift flour, baking powder, salt and 1 tablespoon of the sugar into a bowl.
With a pastry blender, cut in shortening until you have fine crumbs. Add milk and mix to make a soft dough.
In a casserole or baking dish, combine sliced peaches with lemon juice, remaining 2 tablespoons sugar, cinnamon, and butter.
Drop spoonfuls of the dough on top of the peach mixture and pat dough to cover the top of peaches; use a knife to create vents to allow steam to escape.
Bake in the oven for 10 minutes; reduce heat to 350 F and bake for an additional 25 minutes, or until crust is golden brown. Serve warm with a dollop of whipped cream or vanilla ice cream.