Easy peach cobbler
Sweet cinnamon peaches baked into a golden, buttery batter that rises up around them, from frozen peaches you can find any time of year.
- 85 min total
- 20 min hands-on
- Anyone can make this
- Serves 12
- About $0.81 a serving
- 290 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 12 servings.
- 1 stick butter
- 2 lb frozen sliced peaches
- 1½ cups milk
- 3 cups vanilla ice cream, to serve (optional)
From your pantry
- ⅓ cup brown sugar, packed
- 1 tsp ground cinnamon
- 1½ cups all-purpose flour
- 1½ cups sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
Each serving has about 290 calories, 3 g protein, 52 g carbs and 8 g fat, and costs about $0.81 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No milk? Half-and-half works.
Steps
Tap an underlined word for a quick explanation.
the oven to 350°F. Put the butter in a 9 by 13 inch baking dish and set it in the oven to while it heats, about 8 minutes.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 8 min
Dolly’s tip: Take it out once it’s melted. A little browned is lovely; dark brown is too far.Microwave the peaches in a large bowl on the defrost setting for about 5 minutes, stirring once, until , then off the juice.
Thaw. Thawing means letting frozen food soften back to fridge-cold, safest in the fridge overnight or in a sealed bag in cold water. Never thaw meat, poultry or fish on the counter.
How you’ll know: It bends and gives when you press it, with no hard, icy center left.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Timer: 5 min
the peaches with the brown sugar and cinnamon.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
the flour, then it with the sugar, baking powder and salt in a bowl, and whisk in the milk and vanilla until smooth.
Spoon and level. Spoon and level is how to measure flour: spoon it lightly into the measuring cup, then sweep the extra off the top with the back of a knife. Scooping straight from the bag packs in too much flour and makes bakes dry and heavy.
How you’ll know: The flour sits flat and even with the rim, and you never pressed it down or tapped the cup.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Food safety: Don’t eat raw dough or batter, not even a lick of the spoon. Raw flour can carry E. coli and raw eggs can carry salmonella until they’re cooked. The one exception is dough with no eggs, made with flour heated to 165°F.
Pour the batter over the butter in the dish, and don’t stir.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Dolly’s tip: It looks wrong, but trust it. The batter bakes up through the butter into a crisp, golden crust.Spoon the peaches evenly over the batter.
Bake 45 to 55 minutes, until the top is deep and a in the cakey part comes out clean.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Toothpick test. The toothpick test tells you whether a cake or brownie is baked through: poke a toothpick into the middle and pull it out. Wet batter on it means it needs more time.
How you’ll know: For cakes it comes out clean or with a crumb or two; for fudgy brownies, a few moist crumbs but no wet batter. A thin knife works too.
Timer: 45 min
Let it cool for 15 minutes, then serve warm, with vanilla ice cream if you like.
Timer: 15 min
Plan this in Dollop, and get the grocery list
Dollop picks a dessert for treat night, puts what you need on the week’s grocery list, and walks you through each step.
