Easy homemade Peach Cobbler recipe made with fresh or canned peaches. A quick, easy and comforting summer dessert.
After a little research I discovered this phrase does not refer to the making of pie as easy, but rather the eating of it. That makes more sense, because making a perfect pie can be a royal pain in the anatomy:
- make the perfect pie dough that will be flaky and tender and hold it’s shape.
- shape the dough into a thin even perfect circle (or two) then gently move it to the pan without it cracking.
- add perfect filling (ok, I admit with most pies this is usually pretty easy)
- top with another perfect circle of pie crust and crimp edges, vent and decorate – or use another topping like meringue.
- bake until the top is perfectly brown, careful not to overbrown any crust decorations on top.
- make filling, pour in pan
- mix batter for crust, pour on top
- bake until brown
It is summer time and beautiful fruit like peaches and berries are ripening. I, for one, do not want to spend the time and effort on making a pie. Cobbler is just as good if not homier and more comforting. And it is almost impossible to screw up.
Here’s a quick video to show you how to blanch the peel off of the peaches if you are not familiar with the process.
If you have a load of fresh peaches, you might want to can up some of these Honey Spiced Peaches so you can make this later in the year as well.
- 1 can peaches in light syrup - 29 ounce size can or approximately 4 cups of fresh peaches prepared as below
- 1/2 cup butter or margarine
- 1 cup all purpose flour or gluten free all-purpose flour
- 1 cup sugar
- 1 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Preheat oven to 400°.
- To prepare fresh peaches: boil a quart or so of water in a large saucepan. Put cold water and ice cubes in a large bowl. Do not fill either the pan or the bowl above half way! Have a strainer ready in the sink. Score an x on the top of each peach. Gently place peaches into boiling water and boil for 2-3 minutes. Drain peaches in the strainer and then put them in the ice water. The skin should easily slide off.
- Remove pit from the peaches and halve or quarter or slice as desired. Try to save any juice from the peeling/pitting process. Pour over the cut peaches plus enough water to almost cover them. Add 1/4 to 1/2 cup of sugar depending on the sweetness of the peaches. You should have approximately 4 cups of fruit and juice.
- Heat fruit and butter or margarine in a sauce pan and pour into a 2 quart baking dish which has been oiled or sprayed with cooking spray.
- Mix all other ingredients.
- Pour evenly onto heated fruit.
- Bake 30 to 35 minutes until top turns golden brown. Best served warm.
In my opinion this is best served warm with a big scoop of good vanilla ice cream.
Until next time, happy eating.