Joan’s Easy Peach Cobbler Retsept
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I used fresh peaches in this recipe, but fresh ripe nectarines or dried canned peaches work well. Serve this super light custard warm with vanilla ice cream or frosting using some easy heavy cream.
As the baker bakes, a cake-like batter partially covers the cinnamon-flavored peaches.
This is a fabulous summer recipe perfect for baking or Fourth of July celebrations. Enjoy it every year!
What you’ll need
1 stick (4 ounces) butter, melted 1 cup plus 3 tablespoons granulated sugar, divided 1 cup all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup milk 1 teaspoon vanilla extract 3 to 4 ripe peaches, peeled, thinly sliced 1/2 teaspoon cinnamon
How to make it
Preheat oven to 375 F (190 C/gas 5). Pour melted butter into a 2-quart (11-by-7-inch or 9-inch square) pan. In a mixing bowl, combine 1 cup sugar, flour, baking powder and salt; stir to combine. Stir in milk and vanilla before mixing. Pour melted butter over batter. Rinse peaches with remaining 3 tablespoons sugar and 1/2 teaspoon cinnamon. Arrange peach slices over batter. Bake 40-50 minutes or until a toothpick inserted into the cake comes out clean. The top will be browned and the cake will start to pull away from the sides of the pan. Serve warm with low-fat cream sauces , whipped cream or vanilla ice cream. Nutritional guidelines (per serving) Calories 407 Total fat 19 g Saturated fat 11 g Saturated fat 6 g Cholesterol 45 mg Sodium 353 mg Carbohydrate 57 g Fiber 3 g Protein 4 g (Nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
