This peach cobbler recipe is simply one of my all-time favorite recipes of all that I have posted so far. Even though I am not a sweets eater, my sisters, brothers, friends, and most of the rest of the family most definitely are. I do love from time to time a great apple or peach cobbler.
If you don’t care for peaches you can always substitute apples, blackberries, or perhaps blueberries for them. Also, if you do not want to peel fresh peaches you can use 2 cans of about 1 lb-14 oz size of sliced peaches. Make sure to drain them and reserve about 1/4 cup of the syrup to use instead of the water this recipe calls for. However, substituting the reserved syrup for the water in the peach cobbler recipe is simply a preference of mine.
How long can you store peach cobbler?
With a peach cobbler, you can store it for up to 4 days in the refrigerator. However, if you want your peach cobbler to last a bit longer, freezing is the way to go! With proper storage techniques, you can store this delicious dessert for up to 3 months.
So why not make enough to enjoy again and again? In our cooking classes, we’ll teach you all the tips and tricks for storing your favorite recipes so you can savor them a little longer.
- 1 medium bowl
- 1 large spoon
- 1 baking dish
- 1 knife
- 1 liquid measuring cup
- 1 wooden spoon
- 4 to 6 cups sliced peeled peaches about 3 to 4 lbs
- 2 tbsps butter or margarine
- ¼ tsp salt
- ½ cup sugar
- ½ tsp cinnamon
- 1 tbsp lemon juice
- 2 tbsp flour
- ¼ tsp almond extract
- ½ tsp vanilla extract
- 1 egg slightly beaten
- ½ cup sugar
- 2 tbsps butter or margarine softened
- ½ cup unsifted all-purpose flour
- ¼ tsp salt
- ½ tsp baking powder
- To make the filling, take a medium bowl and mix together the peaches, sugar, flour, vanilla, and almond extracts, cinnamon, and lemon juice. Also, add 1/4 cup water and the salt. Pour this mixture into your baking dish and dot with the butter.
- Preheat the oven to 375F.
- Now you should make the batter, by mixing together in a medium bowl all of the batter ingredients listed above. Then you should beat this mixture with a wooden spoon until completely smooth. No lumps, please. Now you should drop in about 8 to 9 portions of the mixture over the filing. Make sure to spread this mixture evenly. The batter will spread out during the baking process.
- Bake this in the oven until the peaches are tender and your crust appears to be a golden brown color. You want to serve this warm, with vanilla ice cream or if you prefer you can substitute a whipped cream.
Some cobbler recipes, especially in the American south, resemble a thick-crusted, deep-dish pie with both a top and bottom crust. There are times when instead of making the crust homemade, I will pick up already made pie crust that I only need to roll out and add to the bottom and the top layers of the peach cobbler.
This is another way to do the crust. I just happen to like my own. When I say it is all about the presentation, I mean just that. I believe you will really love the look and taste of my peach cobbler recipe. After you try it, you can always leave me a comment below.