Peach Cobbler Recipe
I had company over for dinner last week and when I asked them what they would like for dessert, they requested cobbler. Unfortunately I had just used up all of our fresh berries so canned peaches was what we had on hand. It works in a pinch! Most cobblers that I have made take about an hour to bake and with the kind of heat we have had in Northern California, there was no way I was using the oven for an hour! Determined to make cobbler in less than 45 minutes, I came up with this yummy Peach Cobbler recipe that bakes in 20 minutes! Works in a time crunch, and it tastes good too!
I found some extra juicy meyer lemons hanging out in the middle of my lemon tree so one lemon was all I needed, but you may need two if yours are small or firm. Most of the ingredients are ones that many of us often keep on hand so I like to keep recipes like this handy, for those occasions where I can’t or don’t want to run out to the store for a treat.
- 4 15 oz cans sliced peaches in light syrup
- ⅔ cup brown sugar
- ½ cup granulated sugar
- juice of 1 lemon
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 2 Tbs butter
- 4 Tbs cornstarch
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 4 tsp sugar
- ½ cup butter
- ⅔ cup milk
- Preheat oven to 400° and grease a 2 qt baking dish.
- Drain peaches, reserving 2 cups of the syrup. Arrange peach slices in bottom of baking dish.
- In a small saucepan, blend the syrup, sugars, lemon juice, spices, salt, butter and corn starch. Bring to a boil over medium heat. Simmer, stirring until thickened and clear; about 5 minutes.
- Pour the hot mixture over the peaches.
- In a medium sized mixing bowl, combine the flour, baking powder, ½ teaspoon salt, and remaining sugar. Cut in the butter until the mixture resembles coarse crumbs. Add milk and stir until dough is formed.
- Drop batter by the spoonfuls onto the hot peach filling.
- Bake 20 minutes, or until topping is lightly browned.
- Serve warm with ice cream or whipped cream.