Picture this: Steaming hot peach cobbler topped with vanilla bean ice cream melting down the sides of the cobbler. Isn’t that a sight for sore eyes?
Peach cobbler is the perfect dessert for all seasons, but there’s nothing like the taste of peaches and ice cream during the summertime.
I use canned peaches in my recipe to give it a southern flare and whipping cream to give it an added level of richness.
1 stick salted butter
1 cup sugar
1 cup flour
1 1/2 tsp. baking powder
3/4 cup whipping cream
2, 15 ounce cans of peaches 1 in water, 1 in juice
Topping
1/2 cup sugar
2 tsp. cinnamon
Preheat oven to 350 degrees.
Place butter in an 8×8 baking dish.
Put into preheated oven for 10 minutes, to melt.
Separate peaches from liquid and set liquid aside.
In a large bowl add flour, sugar, and baking powder. Whisk together.
Add milk and 3/4 cup of reserved peach juice to flour mixture. Whisk to combine.
This will form a batter.
Add peaches to melted butter. Stir to combine.
Pour batter over peaches.
Topping
Mix sugar with cinnamon.
Sprinkle over the top.
Bake for 55 to 60 minutes, until golden brown in color and baked through.
Notes
I use canned peaches in my recipe to give it a southern flare and whipping cream to give it an added level of richness.
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