|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 2g||6%|
|*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.|
Whether it is the height of peach season and you have a surplus from the farmers market, or you are simply craving this comforting dessert other times of the year, this recipe for peach cobbler is sure to satisfy. If you don't have fresh peaches, you can use canned or frozen to make this simple cobbler. A soft crumble made of flour, sugar, salt, and egg is drizzled with a bit of melted butter before baking, helping to create a tender, golden topping.
- 3 cups sliced peaches (fresh, canned, or thawed frozen)
- 1 tablespoon fresh lemon juice
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 egg (beaten)
- 6 tablespoons unsalted butter (melted)
Gather the ingredients.
Preheat the oven to 375 F. Place the peaches on the bottom of a 10 by 6 by 2-inch baking pan. Sprinkle with the lemon juice.
In a medium bowl, sift together the flour, sugar, and salt. Mix to combine.
Add the beaten egg and toss the mixture until crumbly.
Sprinkle the crumble over the peaches.
Drizzle the cobbler with the melted butter.
Place in the oven and bake for 30 to 40 minutes, or until bubbly and browned.
Let cool slightly and serve warm with vanilla ice cream or sweetened whipped cream.
If you are using fresh peaches and prefer that they are peeled before being sliced, make the process easier by following a few steps. First, score the bottom of the peach with an "x." Then briefly boil the peaches, for only 10 to 20 seconds, until you see the skin has split. Remove the fruit to an ice water bath to stop the cooking process and then let sit to dry on paper towels. Then simply peel off the skin with your fingers or a paring knife; the skin should easily slip off.
To pit whole peaches, cut the peach in half along the middle of the fruit horizontally, slicing through to the pit. Gently twist the peach open by grasping the top and bottom and rotating in opposite directions until one half begins to release from the pit. Wiggle the peach half back and forth until it is completely detached.
Cobblers are one of those types of recipes that has several versions, depending on its origin, family tradition, and whether the top is crumbly (like this recipe) or cake-like. If you prefer a cobbler with a more solid top, try a recipe that includes baking powder in the dry ingredients, or a quick-and-easy version using store-bought yellow cake mix.