Try this Peach Cobbler recipe
- Carbohydrate 25.5454835228541 g
- Cholesterol 25.9291666981118 mg
- Fat 9.79238001206857 g
- Fiber 0.476001669089886 g
- Protein 1.99999816814303 g
- Saturated Fat 6.11898467421847 g
- Serving Size 1 1 Serving (59g)
- Sodium 237.527733605573 mg
- Sugar 25.0694818537642 g
- Trans Fat 0.735000934236345 g
- Calories 195 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Pour butter in to the bottom of a large casserole or 9 x 13 inch pan.
- In the prepared dish, toss together the peaches and 2 tablespoons sugar.
- In a mixing bowl, combine the 1 cup sugar, salt, baking powder, flour, cinnamon, and milk. Spoon batter over the peaches.
- Bake for 45 minutes in the preheated oven, or until top is golden brown.
Warm fruit juices bubbling through a crisp, golden crust release volatile aromatic compounds like lactones and benzaldehyde, creating a distinctly fruity fragrance before the dish even cools. Pouring melted butter directly into the bottom of a nine-by-thirteen-inch baking pan before adding any other components establishes a thermal medium that fries the bottom edges of the batter as the oven reaches three hundred fifty degrees Fahrenheit. Tossing the sliced fruit with a small amount of sugar draws out cellular moisture via osmosis, creating a syrupy pool that interacts with the flour and baking powder mixture spooned on top. As the starch hydrates and the leavening agent releases carbon dioxide gas, the batter naturally floats upward through the melting fat and fruit juices, reversing the traditional dump-and-bake dynamic seen in heavier pastry applications. Allowing the dessert to bake for roughly forty-five minutes ensures the flour cooks thoroughly while the surface achieves deep Maillard browning. Retaining crispness requires avoiding airtight lids during storage, as trapped steam will quickly soften the delicate sugar crust.
