SOUTHERN PEACH COBBLER RECIPE | ALLRECIPES
Everybody loves this recipe, even my friends who do not like sweets. Excellent with fresh whipped cream or vanilla ice cream.
Provided by SLOANF
Categories Peach Desserts
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place butter in a deep 2 quart baking dish and place in oven to melt.
- In a medium bowl, mix sugar and flour. Stir in milk, a little at a time, until wholly incorporated. Pour carefully over melted butter in dish. Spoon peaches and syrup over batter.
- Bake in preheated oven 35 to 45 minutes, until crust is puffed and golden.
Nutrition Facts : Calories 306.2 calories, CarbohydrateContent 49.5 g, CholesterolContent 32.3 mg, FatContent 12.1 g, FiberContent 1.6 g, ProteinContent 2.5 g, SaturatedFatContent 7.6 g, SodiumContent 245 mg, SugarContent 39.5 g
BEST PEACH COBBLER EVER RECIPE | ALLRECIPES
This is a very moist cobbler - easy to make and delicious to eat!
Provided by J. Saunders
Categories Peach Desserts
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 1 9x13-inch cobbler
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sliced peaches with juice, 2 tablespoons melted butter, a pinch of cinnamon and a pinch of nutmeg. Dissolve cornstarch in water, then stir into peach mixture; set aside.
- In another bowl, combine milk, sugar, flour, baking powder and salt. Beat until smooth - mixture will be thin.
- Melt 1/2 cup butter in a 9x13 inch pan. Pour batter over melted butter. Spoon peaches over batter. Sprinkle top with additional cinnamon and nutmeg.
- Bake in preheated oven for 1 hour, or until knife inserted comes out clean.
Nutrition Facts : Calories 263.4 calories, CarbohydrateContent 48.4 g, CholesterolContent 18 mg, FatContent 6.8 g, FiberContent 1.9 g, ProteinContent 1.2 g, SaturatedFatContent 4.3 g, SodiumContent 137.8 mg, SugarContent 32.7 g
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