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Category: Desserts
Prep Time: Cook Time: Total Time:
Peach Filling Ingredients:
8 medium-size fresh peaches, sliced into thin wedges or bite size chunks - about 9-10 cups
1 teaspoon fresh lemon juice
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon vanilla
3 teaspoons cornstarch
Topping Ingredients:
2 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
2 teaspoon baking powder
1 teaspoon salt
12 tablespoons butter, chilled or frozen and grated
1/2 cup boiling water
Cinnamon Sugar Topping Ingredients:
1/3 cup white sugar
2 teaspoons cinnamon or raw sugar
Preheat oven to 425F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler might overflow a bit. The baking pan will catch the drips and prevent a mess in the oven.
In a large bowl, combine the peaches and the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9x13 baking dish.
Bake the peach mixture in the preheated oven for 10 minutes. While the peaches are baking, combine the dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
Remove the peaches from the oven and drop the topping over them in spoonfuls. Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Enjoy!
FREEZER DIRECTIONS: The peach filling can be prepared and frozen in advance. I have frozen it for up to a year without any problems. Combine the peach filling ingredients in a large ziploc bag, press the air out and freeze flat. When you are ready to bake the cobbler, thaw in the refrigerator and then pour into the baking dish and proceed with the recipe.
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Peach Cobbler - easy
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Category: Desserts
Prep Time: Cook Time: Total Time:
Peach Filling Ingredients:
8 medium-size fresh peaches, sliced into thin wedges or bite size chunks - about 9-10 cups
1 teaspoon fresh lemon juice
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon vanilla
3 teaspoons cornstarch
Topping Ingredients:
2 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
2 teaspoon baking powder
1 teaspoon salt
12 tablespoons butter, chilled or frozen and grated
1/2 cup boiling water
Cinnamon Sugar Topping Ingredients:
1/3 cup white sugar
2 teaspoons cinnamon or raw sugar
Preheat oven to 425F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler might overflow a bit. The baking pan will catch the drips and prevent a mess in the oven.
In a large bowl, combine the peaches and the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9x13 baking dish.
Bake the peach mixture in the preheated oven for 10 minutes. While the peaches are baking, combine the dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
Remove the peaches from the oven and drop the topping over them in spoonfuls. Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Enjoy!
FREEZER DIRECTIONS: The peach filling can be prepared and frozen in advance. I have frozen it for up to a year without any problems. Combine the peach filling ingredients in a large ziploc bag, press the air out and freeze flat. When you are ready to bake the cobbler, thaw in the refrigerator and then pour into the baking dish and proceed with the recipe.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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