Introduction: Peach Cobbler
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About: I like to cook, I like to edit videos, and I like to make props and other useless time consuming things.
Peach cobbler is a tasty and pretty easy desert. And since peaches come in cans, you can have it all year round! And since I have never seen a cobbler recipe on this site, I decided to put up this one that I found a long time ago.
Step 1: Ingredients
You will need...
1/2 C melted butter
4 C peaches (2 large cans or 9 whole peaches)
2 Tbs sugar
1 C sugar
1/4 tsp salt
1 tsp baking powder
1 C flour
1 tsp cinnamon
3/4 C milk
Preheat your oven to 350*
1/2 C melted butter
4 C peaches (2 large cans or 9 whole peaches)
2 Tbs sugar
1 C sugar
1/4 tsp salt
1 tsp baking powder
1 C flour
1 tsp cinnamon
3/4 C milk
Preheat your oven to 350*
Step 2: First...
Pour 1/2 of melted butter into your 9 x 13 pan.
Then add your peaches. (If they come in a can, strain them first.)
Cut peach halves into four pieces each, then toss with 2 Tbs of sugar until completely mixed.
Then add your peaches. (If they come in a can, strain them first.)
Cut peach halves into four pieces each, then toss with 2 Tbs of sugar until completely mixed.
Step 3: Next...
In a mixing bowl combine 1 C sugar, 1/4 tsp salt, 1 tsp baking powder, 1 C flour, 1 tsp cinnamon, and 3/4 C milk.
Whisk to combine.
Pour or spoon the batter on top of the peaches. Try to make it as even as possible.
Whisk to combine.
Pour or spoon the batter on top of the peaches. Try to make it as even as possible.
Step 4: Baking
Place your 9 x 13 pan into the oven on the middle rack and set your timer for 45 minutes.
You remembered to preheat your oven right?
Check the cobbler at 45 minutes, because ovens vary and altitude alters cooking times, it may need a little more time.
You remembered to preheat your oven right?
Check the cobbler at 45 minutes, because ovens vary and altitude alters cooking times, it may need a little more time.
Step 5: Done!
When the cobbler is done, it will be very hot, so I suggest letting it cool for a bit.
You will notice that the batter receded a little, that's alright though, it all did cook. You will know it's done because some of the higher areas will have browned a little bit, and if you press on the areas of batter that are like little 'islands', they will be firm, but spring back when you've stopped pressing on them. You could also use the toothpick method, and if it comes out clean, you're good.
This recipe doesn't have a crumble topping, but if you wanted you could probably add one. I personally like the little cakey bits. It's especially good with some whipped topping or vanilla ice cream, but however you like it is just fine too.
You will notice that the batter receded a little, that's alright though, it all did cook. You will know it's done because some of the higher areas will have browned a little bit, and if you press on the areas of batter that are like little 'islands', they will be firm, but spring back when you've stopped pressing on them. You could also use the toothpick method, and if it comes out clean, you're good.
This recipe doesn't have a crumble topping, but if you wanted you could probably add one. I personally like the little cakey bits. It's especially good with some whipped topping or vanilla ice cream, but however you like it is just fine too.