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Peachy Cobbler
Products Used
3
66
157
Prep Time:
20m
Bake/Cook Time:
35m - 40m
Yield:
6 - 8 servings
The flavors of summer mixed with the comforts of a homemade peach cobbler make this a dessert that all will love. We start with a traditional Peach Cobbler recipe and top it with raspberries just after it comes out of the oven for a caramelized warm and gooey summer treat. Cobblers are an easy, non-fussy summer dessert. Just scoop into bowls right out of the oven and top with powdered sugar, whipped cream, or vanilla ice cream.
Los sabores del verano están mezclados de un cobbler casero que todo el mundo va a disfrutar. El azúcar morena y la canela sacan los sabores del melocotón y la frambuesas que hacen los estomagos y las bocas felices.
Products Used
Ingredients
Peach Cobbler
- 4 ripe peaches or one bag frozen sliced peaches, thawed
- 3 tablespoons lemon juice
- 2 pouches (1/2 cup) Redi-Measure Light Brown Sugar
- 1 teaspoon cinnamon
- 3/4 cup all-purpose flour*
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 3/4 cup milk
- 6 tablespoons unsalted butter, melted
Decoration
- 1 peach
- 1/2 pint raspberries
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350°F.
- If using fresh peaches slice in even slices and place on bottom of a 9 x 9 inch baking pan
- Pour on lemon juice and sprinkle with brown sugar and cinnamon.
- In a bowl sift flour and baking powder together. Add salt and sugar. Using a whisk, mix in milk and whisk until smooth.
- Pour thin cake batter over peaches. Drizzle melted butter over cake batter and place in oven. Bake until center is golden brown and bounces back when lightly pressed with a finger, about 35-40 minutes.
- When removed from oven, decorate with fresh peaches and raspberries and sprinkle with confectioner’s sugar.
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This is a family favorite 5 star
I have been using this recipe I kept from the back of your brown sugar box since the 80's. It never fails. It is still a crowd pleaser after all these years. Great server with vanilla ice cream on top. Thanks Imperial!
I am looking for an old recipe that use to be on the back of the light brown sugar box....back in 1980. Does anyone have that recipe?