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Category: Cobblers/Crumbles and Crisps
Prep Time: Cook Time: Total Time:
1/3 cup butter, melted
1 cup white sugar
1 cup flour
1 tsp baking powder
1/2 tsp cinnamon
1 cup milk
29 oz. sliced peaches (in light syrup), undrained
Optional Topping:
1 tbsp brown sugar
1 tbsp white sugar
1/2 tsp cinnamon
Preheat the oven to 350 degrees F.
In a medium mixing bowl, combine the sugar, flour, cinnamon, and baking powder. Stir in the milk until combined. Don't overmix. Pour the butter into the bottom of a deep baking dish. Pour batter over.
Gently spoon your peaches in syrup over the batter mixture. Be sure to include enough syrup to make a sauce. Bake about 35 minutes, until almost cooked through.
Combine sugar, brown sugar, and cinnamon in a small bowl. Sprinkle over crust. Return to the oven and bake until golden brown, about 5-10 minutes longer.
Be sure to have plenty of cold vanilla ice cream to serve with it! Serves 6-8
Tip: To make this easy Easter dessert even easier, bake it ahead of time until it is set up, but not browned. Then finish browning it off right before serving, so it tastes fresh-made.
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QUICK PEACH COBBLER
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Category: Cobblers/Crumbles and Crisps
Prep Time: Cook Time: Total Time:
1/3 cup butter, melted
1 cup white sugar
1 cup flour
1 tsp baking powder
1/2 tsp cinnamon
1 cup milk
29 oz. sliced peaches (in light syrup), undrained
Optional Topping:
1 tbsp brown sugar
1 tbsp white sugar
1/2 tsp cinnamon
Preheat the oven to 350 degrees F.
In a medium mixing bowl, combine the sugar, flour, cinnamon, and baking powder. Stir in the milk until combined. Don't overmix. Pour the butter into the bottom of a deep baking dish. Pour batter over.
Gently spoon your peaches in syrup over the batter mixture. Be sure to include enough syrup to make a sauce. Bake about 35 minutes, until almost cooked through.
Combine sugar, brown sugar, and cinnamon in a small bowl. Sprinkle over crust. Return to the oven and bake until golden brown, about 5-10 minutes longer.
Be sure to have plenty of cold vanilla ice cream to serve with it! Serves 6-8
Tip: To make this easy Easter dessert even easier, bake it ahead of time until it is set up, but not browned. Then finish browning it off right before serving, so it tastes fresh-made.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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