Easy Peach Cobbler
The best peach cobbler recipe that tastes like the ones your mom and grandma used to make.
The best peach cobbler recipe that tastes like the ones your mom and grandma used to make.
- Carbohydrate 137.46110976293 g
- Cholesterol 27.8040000226757 mg
- Fat 10.484946008603 g
- Fiber 1.26455000644458 g
- Protein 3.48001750231833 g
- Saturated Fat 6.44821880533587 g
- Serving Size 1 1 serving (255g)
- Sodium 210.835425211471 mg
- Sugar 136.196559756486 g
- Trans Fat 0.834813800672926 g
- Calories 639 calories
Step-by-step
- Melt butter in a 13- x 9-inch baking dish.
- Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
- Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
- Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
A raw ingredient list fails to reveal how batter density dictates whether fruit sinks or floats during baking. Pouring dense wheat flour batter directly over melted butter without agitation allows the lower fat content to lift the rising starch structure upward as steam expands inside the 13- by 9-inch baking dish at 375 degrees Fahrenheit. Achieving this distinct textural separation requires strictly avoiding any stirring once components enter the pan.
Freezing baked fruit desserts introduces starch retrogradation, which causes the crust to toughen upon thawing unless specific mitigation steps are taken. Wrapping the completely cooled dish tightly in two layers of heavy-duty aluminum foil protects the structure for up to three months in a freezer operating at zero degrees Fahrenheit. Reheating requires covering the pan to prevent surface burning while restoring the interior crumb, using a moderate oven temperature of 350 degrees Fahrenheit for approximately 25 minutes until the center reaches a bubbling state.
Day-old leftovers undergo moisture migration where residual fruit juices soften the crisp top crust significantly. Transforming this second-day softening requires slicing individual portions and recrisping them on a parchment-lined sheet pan in a toaster oven set to 375 degrees Fahrenheit for seven minutes.
