Peach Cobbler Is Perfect Anytime
Summer is the perfect time for juicy, sweet peaches, and what better way to enjoy them than in a classic peach cobbler? This delicious dessert is easy to make and always a hit with guests. Whether you’re having a barbecue or just want a sweet treat, this recipe is sure to be a crowd-pleaser.
Fresh Peaches Only?
Also, you’re able to either use fresh peaches, frozen peaches or canned peaches it will always turn out great. The only part of about using fresh peaches is it tastes better if you are able to peel the peaches first. And there are a few ways to do it and here is a great site that shows a couple of great ways:
How to Peel Peaches (2-ways)
And once you have them peeled you’ll want to get them sliced up in whatever size works for you. Sometimes I think the more rustic the cut the more authentically homemade it makes it. And peach cobbler really screams homemade to me, more than a lot of other desserts. Although if they are all very different then you could run into some being overcooked an others being under cooked. So try your best to keep it somewhat close.
And if you’re looking for good canned peaches this is our favorite right now:
Old Fashioned Peach Halves
They might only be local to Michigan, but they are great even though they are pretty sweet. But we also tried it with Del Monte brand and those worked as well.
Top It Off
Then to top it off add some ice cream or some homemade whipped cream and you’ll really take it to the next level. As it melts over the peach cobbler it really brings it all together.
This delicious peach cobbler is the perfect summer dessert. The juicy peaches and sweet, crumbly topping make for a mouth-watering treat that everyone will love. So next time you’re in the mood for something sweet, give this recipe a try. You won’t be disappointed!
Thanks for stopping by and have a great day!
If you’re looking for another sweet recipe check out this recipe I made for a sweet bread I made in my bread machine:
Ingredients
- 5 or 6 peaches depending on size
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
For the batter:
- 6 tbsp unsalted butter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 tsp ground cinnamon
Instructions
- Cut an 'X' in the bottom of your peaches and place them in some boiling water for about 4 minutes. This will help you remove the skins if you don't want to peel them another way.
- Once the skins are removed you can slice them around the pit and separate the halves, and then cut the halves into slices.
- Add the sliced peaches, sugar and salt to a saucepan and stir to combine. You'll cook the peach mixture for about 5 minutes or until the peaches start to break down and the sugar is all dissolved.
- - If you're using canned peaches this is where you'll jump into the recipe.
- Preheat oven to 350 degrees F.
- Cut your butter into tablespoon pieces and add them to the bottom of a 9 x 13 in baking dish. And then add your dish to the preheating oven until the butter is melted and is slightly browned.
- In a bowl whisk together the flour, sugar, baking powder, and salt until well combined.
- Mix in the milk, until the batter is smooth, but don't over mix. Pour the batter into the pan with the melted butter. And if needed spread out the batter so it is as even as you can make it in the pan.
- Add the peaches and juice from the pan over the batter making sure to add them as lightly as possible so they don't sink too far down into the batter. And make sure you do not mix the peaches in. You want the peaches to be sitting on top.
- Dust your cinnamon on top of your peaches.
- Bake at 350 degrees for about 38-40 minutes. The top will be starting to brown and the bottom will be bubbling. Let cool for about 10 minutes so it has a chance to setup a little.
- Then scoop out a portion and I like to top it with some vanilla ice cream. Dust with more cinnamon if you'd like, and enjoy!
Notes
If you're using canned peaches you will need 2 16oz cans of sliced peaches.
Let me know how it turned out!
3 comments
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