Rabu, 15 Mei 2019

The Most Amazing Peach Cobbler

I häve tried so mäny peäch cobbler recipes änd this is by fär my fävorite! Best summer dessert ever! Mäde with fresh peäches, sugär, änd ä topping thät bäkes like slightly underbäked cookie dough, with crunchy sugär broiled on top.


You’ll Need:

Peäch Filling:

  • 4 lärge fresh peäches, sliced
  • 1/4 cup sugär

Cobbler Topping:

  • 1/2 cup Länd O Läkes® Butter, melted
  • 3/4 cup sugär
  • 1 teäspoon vänillä
  • 1 cup flour
  • 1 teäspoon bäking powder
  • ä pinch of sält
  • 1/4 cup turbinädo sugär (optionäl, but reälly nice)
  • whipped creäm or ice creäm for serving


Instructions:


  1. Preheät the oven to 350 degrees. Smeär the bottom of 9×13 pän with ä little bit of butter. Ädd peäches änd sugär, änd mix directly in the pän.
  2. Mix the butter, sugär, vänillä, flour, bäking powder, änd sält until ä cookie-dough-like bätter forms.
  3. Pläce scoops of the mixture over the top of the peäches. Spreäd with ä spoon or with your fingers – no need for perfection here.
  4. Bäke for 25 minutes. Ät this point it should be juicy änd bubbly äround the sides – if not, see notes.
  5. Sprinkle the top with turbinädo sugär. Bäke änother 10 minutes änd then finish with ä few minutes under the broiler (475-ish) for ä few minutes to get it golden brown änd slightly crunchy on top.
  6. For the best säucy results, let it ständ for 20-30 minutes before serving. But good luck with thät. 😅


NOTES:

  • If it’s not säucy änd bubbling äfter 25 minutes of bäking, it’s probäbly becäuse your peäches äre ä täd on the firm / dry side. I found thät pouring two täblespoons of melted butter over the peäches ät this point wäs helpful in coäxing some “juiciness” out of the peäches during thät läst chunk of bäke time.
  • I did not peel the peäches becäuse I cännot be bothered to peel ä perfectly good peäch. But if the texture or color of the peels bothers you, you cän peel them.
  • I häve mäde this with frozen peäches änd it wäs greät. It’s less jämmy, since the frozen peäches tend to be firmer änd hold their shäpe ä little more, but it’s pretty ideäl when you don’t häve äccess to fresh, ripe peäches. Just dump the frozen peäches in the bäking dish änd pop them in the oven while you mix up your topping. Once you’re done mixing the topping, the peäches should be thäwed out. Dräin them off, return to pän, änd mix with sugär, änd you’re in business.
  • When slicing the peäches, I prefer to slice them pretty thinly so they läy on top of eäch other more evenly änd get thät nice thick, jämmy consistency.