Lovely Peach Cobbler Recipe
This beloved treat has been a favorite for generations, and for good reason. With its flaky, buttery crust, sweet and tangy peaches, and crunchy, golden-brown topping, peach cobbler is the perfect way to end a meal or satisfy your sweet tooth.
The beauty of peach cobbler lies in its simplicity. Just mix together some fresh peaches, sugar, and flour, then top with a crumbly mixture of butter, flour, and sugar, and bake until golden brown. But don’t be fooled – this humble dessert packs a big punch when it comes to flavor and texture. The peaches are tender and sweet, the crust is flaky and buttery, and the topping is crunchy and caramelized.
The below recipe would guide you to make tasty peach cobbler with just simple steps.
Lovely Peach Cobbler Recipe
If you love the delicious peach cobbler dish, then this guided recipe should be what you are looking for in order to start making some of that delicious peach cobbler that you love.
Equipment
- Pastry blender or fingers
Ingredients
- 3 cups fresh peaches sliced (450g)
- 1/2 cup granulated sugar 100g
- 2 tablespoons all-purpose flour 30g
- 1/4 teaspoon salt 1g
- 1/2 cup unsalted butter melted (115g)
- 1/2 cup all-purpose flour 60g
- 1/2 cup granulated sugar 100g
- 1/4 teaspoon salt 1g
- 1/2 cup heavy cream or milk 120ml
- 2 eggs beaten (120g)
- 1 teaspoon vanilla extract 5g
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine the sliced peaches, granulated sugar, flour, and salt. Let it sit for about 15 minutes, until the peaches start to release their juice.
- In a separate bowl, whisk together the melted butter, flour, sugar, and salt. Add the heavy cream or milk, beaten eggs, and vanilla extract. Whisk until smooth.
- Pour the peach mixture into the 9x13 inch baking dish.
- Drop the batter by spoonfuls onto the peach mixture.
- Bake for 40-45 minutes, or until the crust is golden brown and the peaches are tender.
- Serve warm, topped with vanilla ice cream or whipped cream if desired.
Nutrition
Calories: 350kcal
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