Wednesday, August 31, 2022

Brown Sugar Peach Cobbler

Brown Sugar Peach Cobbler-Karri Perry 


1 15-ounce can peaches in heavy syrup—Reserve Syrup!

1 16-ounce bag frozen peaches

16 Tablespoons unsalted butter-melted-divided

1 cup brown sugar-divided

1/2 cup granulated sugar 

1 1/2 cups flour

1 large egg

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon vanilla

1/2 teaspoon cinnamon 

1/8 teaspoon nutmeg


Preheat oven to 400-degrees.

In an 9x13 casserole dish, add the 8 Tablespoons of melted butter.

Add the frozen peaches is a single layer, followed by the canned peaches AND the syrup.  Sprinkle peaches with 1/2 cup brown sugar, cinnamon and nutmeg.

In a medium bowl, add 8 tablespoons of melted butter-let cool slightly, then add 1/2 cup brown sugar, and granulated sugar, stir.  Add the egg and vanilla, stir to combine. Add the flour, baking powder, and salt.  Pour the cobbler topping over the peaches. Tip: the batter will spread out while baking—simply dollop the batter and spread it evenly-as best you can… it’s ok if it’s not perfect—the oven will melt it and it will fill in as it bakes.

Bake in a preheated 400-degree oven for 35-40 minutes uncovered on the middle oven rack-the cobbler will be ready when the cobbler is golden brown and bubbling throughout-or 180+ degrees internally.  

If the crust begins to look too brown toward the end of the bake time—lay a piece a aluminum foil gently across the top—another trick—is to carefully move the cobbler the the lowest rack for the last five minutes—this still allows the cobbler to bake, but gives the crust a little reprieve from the direct heat… (it’s just a way to accomplish a fully baked cobbler-and get the heat where you need it-without over browning the crust)

Allow cobbler to rest for 30 minutes before serving. Best served warm with vanilla ice cream.

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