Warm Peach Cobbler is hard to beat any time of year. This recipe is easy enough for beginner cooks and bakes in about 40 minutes.
There are 700 varieties of peach and about as many ways to enjoy this ancient Chinese fruit. Peaches are eaten fresh, used in teas and cocktails, baked into desserts, preserved, and canned. They are rich in Vitamin A, E, and C and contain considerable amounts of zinc, magnesium, and potassium. Peaches are also plentiful and cheap during the Carolina’s season from early June until September. With so many reasons to add peaches to your menu this week, why not pick up a bag or basket on your next market trip?
Enjoy peaches any time of year for a comforting and satisfying fruit dessert.
Peachy Cobbler, serves 2
Ingredients
- 3 fresh peaches, peeled and sliced or cubed
- 1 Cup White Sugar plus 1 Tablespoon
- 1 Cup All Purpose Flour
- 1 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt, not Kosher
- 1 Egg, beaten well or Substitute 3 Tablespoons dairy or soy milk
- 1/2 Cup Butter or Margarine, melted
- 2 Teaspoons Lemon Juice
- Several Dashes of Ground Cinnamon to cover the topping
Directions
- Preheat oven to 375 degrees. In a bowl combine cut peaches with juice and 1 Tablespoon of sugar gently until fruit is coated.Layer fruit evenly across the bottom of a glass baking pie dish or casserole baking dish.
- In a dry bowl combine the dry ingredients. Stir to combine then stir in the beaten egg until all is moist. A medium hen egg is a good size for this dish. A duck egg would be too big and rich for our topping. *Substitute 2 ounces of pasteurized liquid egg or egg substitute if desired.
- Spread topping evenly across the peaches to cover them. Sprinkle cinnamon across top completely. Pour melted butter over top.
- Bake uncovered 40 minutes or until topping is cooked to a golden-brown color.
- Enjoy warm. Whipped cream, Cool Whip, or ice cream is a great served with this cobbler.
Notes
Refrigerate leftovers for up to 3 days or freeze for up to 3 weeks. Fully reheat before eating leftovers.
