Peach Cobbler Recipe

How To Make A Easy Peach Cobbler

Here's how to make a delicious peach cobbler easily.

1 1/2 cans of sliced Freestone peaches

cinnamon-just a little

sugar

butter

nutmeg (pinch)

Preheat oven to 350. Move the bottom crust into an 8 in square pan, pinch and shape into place. Put in peaches and juice from 1 can (more if you like), add pats of butter, sprinkle with sugar, cinnamon, and just a pinch of nutmeg.

Top with a prepared purchased top crust, pinch and shape over bottom crust to seal. Cut slits and sprinkle lightly with sugar if desired.

Put in 350 oven and bake until brown and bubbly top and bottom.

One Of The Best Peach Cobbler Recipes Ever

This one takes a little bit of effort but the extra time it will take is well worth it.

You will love it.

INGREDIENTS

• 8 fresh peaches - peeled, pitted and sliced into thin wedges

• 1/4 cup white sugar

• 1/4 cup brown sugar

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg

• 1 teaspoon fresh lemon juice

• 2 teaspoons cornstarch

• 1 cup all-purpose flour

• 1/4 cup white sugar

• 1/4 cup brown sugar

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 6 tablespoons unsalted butter, chilled and cut into small pieces

• 1/4 cup boiling water

• MIX TOGETHER:

• 3 tablespoons white sugar

• 1 teaspoon ground cinnamon

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C).

2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.