This creamy traditional Peach Cobbler hits! Juicy and sweet peaches with crisp cake-like toppings will always make a great crowd-pleaser. This is why this home-cooked Peach Cobbler recipe is ideal for any occasion, from basic dinner to the main course of a dinner party. Additionally, you can prepare it using fresh, canned, or frozen peaches. So, it’s a recipe that’s affordable for you! (It costs less than one dollar per serving! Woot!!)
INGREDIENTS FOR PEACH COBBLER
It is possible to double the recipe to make Peach Cobbler because it will take a while to cook, and you could have some opinions about it. Two of my friends recently tried to destroy the whole dish before I finished my first bowl. I was flooded with the sting of resentment that swept over me as the teens escaped to play a game dubbed Grand Theft Auto in case there weren’t enough thefts. What you’ll need for my quick Peach Cobbler recipe:
Peaches are the main attraction on the screen here. They can be used fresh, canned, frozen, or new. Cutting your peaches in case you don’t wish to is unnecessary. It’s a tactile aspect for me. If canned, store the juices in their containers and don’t throw away the juices. You can keep the juices if they’re removed with syrup, but leave out the brown sugar from the recipe. If you are using frozen items, allow them to thaw before mixing them with any other ingredient.
Sugar can sweeten the batter and filling, deepening the pie’s hue. The recipe calls for brown and granulated; however, if you only have one kind, you can use whatever you have. This recipe is very flexible.
Cinnamon is an excellent match with peaches and adds an extra dimension to the taste profile. I also sprinkle a little ginger ground on the beauties and some nutmeg in the batter to bring out more flavor; however, if your peaches are incredibly delicious, you can cut them both out.
Lemon juice is an excellent addition to acidity in the filling. It also helps to thicken the juices of peaches. It can be used fresh or canned.
Cornstarch helps thicken the juices of peaches while keeping their clarity and gloss. Add two tablespoons of all-purpose flour for those who don’t own cornstarch. The flour could make the juices cloudy.
All-use flour is the ingredient that makes this batter used to make the cobbler. We haven’t tried this gluten-free flour recipe, so we can’t provide any specific directions. However, I’m sure it’d taste great using almond flour. I recommend using almond flour 1:1 to AP flour and then include an egg in the batter to aid in the binding. This has not been tested; it’s just my thoughts as a foodie who is a nerd.
Baking powder is aerated and leaves a white residue in the batter. If you do not have baking powder, use 1/2 teaspoon baking soda and add one spoon of lemon juice to the milk cup called to make this dish.
Almonds can be paired wonderfully with peaches and add some texture to the cobbler. If you prefer to use sliced almonds, feel,l free to use chopped. You can replace the almonds with pecans or walnuts. Do not eat the almonds if you they suffer from a nut allergy or if cost-effective as you’d prefer.
Butter and milk to make the batter. The fat content in milk helps keep the crumb soft,, so you should use whole milk or add another tablespoon of butter if you’re using milk that is 2. If you want to stay vegan, you can use dairy products made from plant sources and butter.
Vanilla: The scent of vanilla is present in the batter, but it can be left out if you don’t have vanilla on hand.
Six peaches* that have been peeled and divided into 1/4 inch pieces ($2.76)
Half Cup brown sugar($0.22)
1/4 tsp salt ($0.02)
1/8 tsp ground ginger ($0.02)
1 teaspoon of cornstarch($0.04)
One teaspoon Lemon juice ($0.03)
8 TBSP salted butter, melt ($1.02)
1 1/2 cups of flour ($0.21)
1 Cup sugar($0.40)
1/2 cup of almonds that have been toasted ($1.27)
1 1/2 TSP baking flour ($0.09)
1/4 tsp cinnamon ($0.02)
1 pinch nutmeg ($0.01)
1/4 tsp salt ($0.02)
1 cup of milk ($0.30)
1 tsp vanilla extract ($0.72)
Place your oven’s rack in the center. Preheat the oven to 350 degrees F. Mix the peaches cut into slices, brown sugar, salt, and crushed ginger in a bowl. The beauties should remain for five minutes to absorb the sugar and spice and let their juices flow.
Set up a large skillet on medium heat. Add the peaches as well as their juices. The juices will simmer in about 5 minutes. Mix the cornstarch with lemon juice to make a slurry. Add the peaches to mix well. The heat should be turned to mid-high and bring it to a boil.
The juices will thicken to the point where they are not separate when you slide the spoon through their surface (about 5 mins), then take the pot off the stove.
Incorporate the melted butter into an oven-proof dish, and then add the peaches that have been cooked and juices.
In a large mixing bowl, mixes sugar, flour, and almonds toasted in slices of baking powder along with cinnamon, nutmeg, and salt.
Mix in vanilla and milk, and mix gently until a batter is formed. Place the batter on the top of the peaches. For a sturdy crust, keep the batter in its original state. If you’d like a few beauties to puncture the crust, mix the batter with the beauties at least once.
Cook the dessert in a preheated 350-degree oven until the cake is golden, approximately 35 minutes. Serve cool and enjoy!!