Peach Cobbler Recipe
Remember: this is not a peach pie recipe, but a peach cobbler. Although, the filling can be used for a peach pie, as well. Which I absolutely love! Yum!
Please note: if you do not have fresh peaches, can peaches or frozen peaches will do. (If using can peaches, drain the liquid and cook for less time on stove—see directions.)
8 cups of peaches
3/4 cup sugar
2 tablespoons cornstarch
¼ cup of water or apple cider
¼ teaspoon of sea salt
1 teaspoon ground cinnamon
1 teaspoon of vanilla
1 1/2 cups of self-rising flour
½ teaspoon of cinnamon
2 sticks cold unsalted butter
¾ cup heavy cream
Preheat oven to 375° F. In a large bowl, combine flour, ¼ sugar, ½ teaspoon of cinnamon. Cut in 1 ½ sticks of cold butter (cut into small cubes). Best to use your hands. Mix flour until it looks like small crumbs the size of peas. (Do not over mix as you do not want the butter to melt. Stir in the ¾ cup of heavy cream just into dough comes together. Don't worry; it will be a little sticky, so don't add anymore flour!
In a sauce pan, mix together your peaches, ¾ sugar, 2 tablespoons of cornstarch, ¼ cup of apple cider or water, sea salt, cinnamon and vanilla. Heat for 5-6 minutes until slightly thickened. In your baking dish( 2 quart size), pour in the remaining ½ stick of butter (melted). Pour in peach filling. Using a tablespoon or floured hands, begin to drop spoonfuls of dough over the filling. Don't worry about covering the filling completely, as the dough will spread during baking.
Bake for 40-45 minutes. Serve with whipped cream or vanilla ice cream. Butter pecan is even better!
From My Family To Yours, Happy Holidays! Blessings!
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