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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (274g) Recipe makes 8 servings |
||
| Calories 575 | ||
| Calories from Fat 171 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.1g | 29% | |
| Saturated Fat 11.7g | 58% | |
| Monounsaturated Fat 4.9g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 50mg | 16% | |
| Sodium 444mg | 18% | |
| Potassium 332mg | 9% | |
| Total Carbohydrate 98.7g | 32% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 68.6g | ||
| Protein 6.0g | 11% | |
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Fresh Peach Cobbler (Or Berry Cobbler)
By: Sharlene~W
Jan 17, 2002
A fabulous cobbler recipe. It is quick to make and delicious every time. If peaches are not in season--it is also wonderful with frozen sliced peaches--just be sure they are thawed through before you put it together and allow more time to cook.
SERVES 8 -10
Ingredients
- 6 cups peeled sliced peaches
- 1 1/4 cups sugar
- 1/4 cup all-purpose flour
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 3/4 cup unsalted butter, melted
- 1 tablespoon sugar
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cinnamon
Directions
1
Preheat oven to 350°F.2
Filling: Mix peaches, sugar and flour together and pour into a 15-inch baking dish.3
Batter: Combine 2 cups flour, 1 cup sugar, baking powder, and salt in food processor.4
Process to combine.5
Add the milk and melted butter.6
Process until smooth.7
Spoon batter over the peaches, making sure you spread to edge of dish.8
Sprinkle remaining 1 tablespoon sugar, nutmeg and cinnamon over the top.9
Bake in center of oven about one hour.10
Crust should be brown and crisp on the outside and cooked all the way through.11
Let cool for 10 minutes before serving.12
Serve with whipped cream or vanilla ice cream.13
Variation: Blackberry, blueberry or raspberry cobbler--omit cinnamon and nutmeg.
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- Course > Desserts > Cobblers
- Course > Desserts > Pies & Tarts > Pies
- Main Ingredient > Fruit > Pitted > Peaches
- Preparation > Time to Make > < 4 hours
- Dietary > Lighter Fare
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: David Busby
On Apr 12, 2009
Its very tasty indeed!! I used 3 cups of peaches, 1 1/2 cups of blueberries, and 1 1/2 cups of raspberries. It turned out really well. The crust was a little too thick for my taste,but still good none the less.. Cheers!
From: Rin
On Sep 2, 2003
Fabulous was the right word. It's the exact word my husband used with his first taste. I used fresh peaches from my tree. I used 3/4 cup butter since the recipe called for 1/2 to 1 cup. I used a 13x9 pan since that's what I had. I don't have a processor so beat the dry ingredients at slow speed with a mixer (in case dry ingredients being very evenly dispersed was important) & a mixer to combine milk & melted butter with dry ingredients. I was a little worried about the thiness of the batter over the peaches, but witin 15 minutes (my first peek into the oven) the batter had risen and covered all. It was very easy (only time consuming peeling so many peaches but very worth it). 350 degrees and 1 hour cooking time was perfect. I looked for a recipe without cornstarch & and with plain ingredients, so picked this one and I won't go any further. My peaches are very flavorful & juicy, but winter, supermarket peaches would probably work because the cinnamon & nutmeg on top and butter in the batter probably will make up for the lack in the winter peaches. I sure don't know why you only got 2 stars for your other review Sharlene. I'm checking out your other recipes right now. Your cobbler is a definite life time keeper!!!
From: Miss Annie in Indy
On Sep 16, 2006
I have to add my praises to everyone else! Oh, so good!!! I halved the recipe and then halved the sugar. It was still sweet enough for me. Instead of cinnamon and nutmeg I used 1/2 teaspoon oriental five-spice seasoning with my peaches and 1/2 teaspoon in the crust mixture. I loved it, really added depth to the cobbler. Easy to follow instructions and very easy to put together. Thanks for a keeper.
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