Fresh Peach Cobbler
When there are a plethora of fresh peaches available, Brenda highly recommends making this peach cobbler.
This recipe should work well at any elevation. If you have elevation-related baking concerns, reference Brenda’s High Elevation Adjustments infographic.
Fresh Peach Cobbler
Step 1: Peaches
Remove the skins & slice:
8-10 fresh peaches
To make ~4 cups. Sprinkle with:
1/4 cup sugar
Fold together, set aside.
Step 2: Cake batter
In the bowl of a stand mixer, sift together:
1 1/4 cup flour
3/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Set to low speed until combined. Add:
1/2 cup butter, softened
Mix on low speed to cut in butter. Then add:
1 egg
1/2 cup sour cream
2 Tbsp milk
1 tsp vanilla
Turn mixer to low speed until ingredients are combined. Stop mixer and scrape bowl sides. Mix on medium speed for 30 seconds.
Step 3: Assemble
To a 13”x9” baking dish, add:
Sugared peaches, including juice (Step 1)
Dollop over the top:
Cake batter (Step 2)
Spread evenly, and then sprinkle evenly over the batter:
1 - 2 Tbsp sugar
Step 4: Bake & serve
Bake at 350F for 30 minutes or until cake tests done.
Serve warm.
Brenda’s tips:
Serving size: one 13”x9”
No fresh peaches? Substitute 1 quart or 2 (15 oz) cans of peaches
This recipe should work well at any elevation. If you have elevation-related baking concerns, reference Brenda’s High Elevation Adjustments infographic
Window to B’s kitchen…
