My classic peach cobbler recipe is new and improved by roasting the peaches. Not only does this method eliminate the watery peach filling, but it brings out the sweetness and flavor of the peaches better.
Keyword cobbler, peach, roasted
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Cooling time 10 minutesminutes
Total Time 1 hourhour20 minutesminutes
Ungreased baking sheet
Baking pan 9"x12"
For the peaches:
3cupssliced peachesfresh is best
1 ½tablespoonsfresh lemon juice
¼cupgranulated sugaror brown sugar
For the batter:
1egg plus one egg yolk(slightly beaten)
1 ½teaspoonsvanilla extract
Preheat oven to 350 degrees. Peel and slice the peaches and place in a bowl. Toss with the lemon juice and pour out onto an ungreased baking sheet.
Sprinkle the half of sugar over the top, followed by the cinnamon and nutmeg.
Place the baking sheet, uncovered, in a 350 degree oven and roast until the peaches are soft (but not mushy) and the juice has thickened, approximately 25 minutes. Remove from the oven.
Using a spatula, remove the peaches and juice and place them in a 9" x 12" baking pan. Allow cooling to room temperature while you make the cobbler batter.
In a small bowl, using an electric mixer, beat the remaining sugar and softened butter together until creamy.
Add the flour, baking powder, and salt. Mix using a pastry to cut in the dry ingredients until they are pea sized.
Then add the slightly beaten eggs and vanilla. Beat just until combined. (Batter will be thick)
Dot the top of the peaches with small dollops of batter, covering most of the peaches.
Bake in preheated 350-degree oven for 35 to 40 minutes or until the crust is golden brown and the peach juices are bubbling.
Optional: Sprinkle coarse sanding sugar over the top of the batter while hot out of the oven.
Remove from oven and let stand to cool before serving. Garnish with whipped cream or serve with vanilla ice cream. Enjoy!
Note: This recipe makes two generous servings or three smaller portions. Nutrition is based on 2 servings.