Quick and easy Peach Cobbler
- Carbohydrate 60.423496 g
- Cholesterol 3.785 mg
- Fat 1.671116 g
- Fiber 1.56831000497341 g
- Protein 2.739329 g
- Saturated Fat 0.8859171 g
- Serving Size 1 1 Serving (137g)
- Sodium 250.25945 mg
- Sugar 58.8551859950266 g
- Trans Fat 0.1975062 g
- Calories 261 calories
Step-by-step
- Preheat oven to 350 degrees F.
- Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
- Put the butter in a 3-quart baking dish and place in oven to melt.
- Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.
- To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream
Standard measurements printed on a page omit the chemical dynamics occurring inside the baking dish. Southern cobblers traditionally bypassed modern chemical leaveners by relying on self-raising flour and specific fat ratios to create structure. Melting eight tablespoons of butter directly in a three-quart glass or ceramic dish before adding the batter ensures the edges crisp thoroughly at 350 degrees Fahrenheit. Pouring the flour and milk mixture over the hot fat without stirring creates a dense barrier that allows the fruit to float upward during baking. Simmering four cups of peeled fruit with water and sugar for ten minutes softens the cell walls of the peaches before they enter the oven. Substituting standard all-purpose flour requires adding two teaspoons of baking powder and half a teaspoon of salt to replicate the rise of self-raising flour. Ground cinnamon adds aromatic warmth but remains optional. Bake the dessert for thirty to forty-five minutes until the golden batter completely caps the bubbling syrup. Leftovers keep for three days under refrigeration when sealed properly.
