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Peach Cobbler

As summer draws to a close, so do the summertime desserts. Peach Cobbler is one of my favorite summer desserts and this is a really simple recipe for it. If you have never made peach cobbler, then I recommend starting with this recipe. If you can, eat it with vanilla ice cream and it makes a wonderful summer treat. This also works really well as a potluck dessert if you need one. 

Peach Cobbler

Ingredients:

  • 5 peaches, peeled, cored, and sliced (about 4 cups) or 1 bag of frozen peaches

  • 1 stick (8 tablespoons) of butter or margarine

  • 1 1/2 cups of all-purpose flour

  • 1 3/4 cups of granulated sugar

  • 2 teaspoons of baking powder

  • 1/2 teaspoons of salt

  • 3/4 cups of water

  • ground cinnamon

Instructions:

  1. Preheat the oven to 350℉.

  2. Slice butter/margarine into thin pieces and lay out on a 9x13 baking pan.

  3. Place the pan in the oven while it preheats.

  4. In a skillet, cook peaches, 3/4 cups of sugar, and 1/4 teaspoons of salt on medium heat until the sugar dissolves and the juices are brought out. (If the peaches are frozen, it takes a little longer.)

  5. Combine the flour, remaining sugar and salt, and baking powder in a bowl slowly adding water.

  6. When the oven is preheated, pour it into the pan and spread into an even layer.

  7. Spoon peaches, and their juice, onto the top of the batter.

  8. Sprinkle cinnamon generously over the top.

  9. Bake for about 35-40 minutes.

  10. Eat.

Recipe Notes:

  • You do not want to combine the contents in the pan as they come together while baking (do not let them mix but you can spread the contents out on top.).

  • This can keep for approximately three days at room temperature and a week in the fridge.

  • The cooking time is based on the oven in Clare’s kitchen, so if you are making it elsewhere, it might need more or less time. The texture should be much like that of a sponge cake. A knife inserted should come out without batter.

I hope that you enjoy this recipe and please let me know if you have any questions.
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