Ingredients
Main Ingredients
- 3 cans 15 oz each sliced peaches Make sure to drain the peaches well.
- 6 tablespoons unsalted butter, melted Using unsalted butter helps control sweetness.
- 1 cup sugar
- 1 cup all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
- 1 teaspoon baking powder
- 1 cup milk
Method
Preparation
- Preheat your oven to 350 degrees F.
- Drain the canned peaches and pour them into a greased 9-inch round cake pan or an 8-inch square pan.
- Drizzle the melted butter over the peaches.
- In a medium mixing bowl, combine sugar, flour, and baking powder. Stir in the milk until fully mixed; some peach visibility is fine for a rustic look.
- Pour the batter evenly over the peaches.
- Bake for about 60 minutes until golden brown and crispy around the edges.
- Allow to cool slightly before serving warm or at room temperature.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 25g
Notes
Serve this peach cobbler warm, possibly with a scoop of vanilla ice cream. Can also be delightful with fresh fruit or a sprinkle of cinnamon. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Cover well to prevent freezer burn. Tip: Experiment with adding spices like cinnamon or nutmeg for extra flavor, and consider sprinkling nuts on top for crunch.
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