Try this peach cobbler recipe.
- Carbohydrate 30.1287000110546 g
- Cholesterol 44.4916666700481 mg
- Fat 16.6165166678829 g
- Fiber 0.576000024543718 g
- Protein 1.51048333460149 g
- Saturated Fat 10.4270266673166 g
- Serving Size 1 1 Serving (108g)
- Sodium 124.720000014215 mg
- Sugar 29.5526999865109 g
- Trans Fat 1.24071666685243 g
- Calories 268 calories
Step-by-step
- In a mixing bowl mix the flour, sugar and milk together until well blended. set aside.
- Pour melted butter into the bottom of your pan. Pour the peaches and the juice in the pan. Pour the flour,sugar and milk mixture over the peaches, do not stir it. Bake on 350• for approx 40 minutes. Enjoy.
- Ps I always sprinkled with extra sugar and cinnamon on top! Make sure you have ice cream waiting!!
Peaches dictate the structural integrity of this dessert through their high moisture content and natural sugars. Fruit releases substantial liquid during baking, which dictates how the surrounding batter sets and browns. Understanding the behavior of this core component prevents a soggy crust or a dry interior. Adjusting quantities successfully requires attention to proportion rather than blind multiplication.
- Scale proportions linearly when doubling quantities, but transfer the batter into a larger baking vessel rather than overcrowding a standard nine-inch pan.
- Maintain the oven temperature at 350 degrees Fahrenheit consistently to ensure the butter and flour mixture rises correctly around the fruit.
- Bake for approximately 40 minutes until the edges turn golden brown and the center springs back slightly to a light touch.
- Substitute canned fruit with fresh sliced peaches by macerating them with sugar for thirty minutes beforehand to draw out excess juices.
Proper heat distribution guarantees an even crumb. Allowing the finished dish to rest for fifteen minutes permits the juices to thicken as the temperature drops.
