Peach Cobbler | Easy Peach Cobbler Recipe

Peach Cobbler | Easy Peach Cobbler Recipe

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Discover a straightforward, homemade, and delightful peach cobbler recipe. Indulge in the succulent and moist peach cobbler, featuring a cake batter crafted from whole wheat flour. While fresh peaches are the star, you can easily substitute with canned peaches.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine Indian
Servings 8
Calories 215 kcal

Ingredients
  

For Peach Layer

  • 500 grams peach or 2 cups chopped peaches or 6 to 7 medium to large-sized peaches
  • ¼ to ½ cup sugar or 50 to 100 grams sugar – add according to sweetness in the peaches

For Butter Layer

  • 50 to 60 grams unsalted butter or 7 tablespoons melted butter – salted butter can be added instead

For Batter Layer

  • 120 grams whole wheat flour or 1 cup (wholemeal flour, atta)
  • 2 teaspoons baking powder
  • 1 pinch salt – skip when using salted butter
  • ½ teaspoon vanilla extract or ¼ teaspoon vanilla essence
  • ¼ teaspoon cinnamon powder
  • 2 pinches nutmeg powder – optional
  • 100 grams sugar or ½ cup or add as required
  • 1 cup milk – 250 ml or add as required

Instructions
 

Preparing Peaches

  • Rinse and peel 500 grams peach or 6 to 7 medium to large peaches.
  • Cut them into half and remove the stones. Chop all of them into 1 to 1.5 inches chunks.
  • Take the chopped peaches and sugar in a mixing bowl. For sweet-tasting peaches, add ¼ cup sugar
  • For less to moderately tart and sweet-tasting peaches, add ⅓ to ½ cup sugar
  • Mix very well and keep aside. Preheat oven at 190 degrees celsius or 370 degrees fahrenheit for 15 minutes prior to baking.

Melting Butter & Making Batter For Peach Cobbler

  • Take unsalted butter (roughly 60 grams) in a small bowl or a small pan. Let it melt on a stovetop on a low flame. You can even melt butter in the oven in the pan that you will use to bake (use a 9×9 inch square baking pan).
  • In a bowl, take 1 cup whole wheat flour, 2 teaspoons baking powder and 1 pinch salt. Skip salt if using salted butter.
  • Mix very well with a spoon or whisk.
  • Add ½ teaspoon vanilla extract, ¼ teaspoon cinnamon powder, 2 pinches of nutmeg powder and ½ cup sugar. You can use less sugar too. At times I have made a cobbler with 6 tablespoons sugar and the taste is mildly sweet but not sweet enough.
  • Again mix very well with a spoon or whisk.
  • Pour 1 cup milk or add as required.
  • With a whisk mix well. Mix with light pressure. You do not want gluten strands to form in the batter. You can even mix by using the cut and fold technique. Tiny lumps are alright in the batter. The consistency is medium flowing like that of a pancake batter.

Layering For Peach Cobbler

  • Pour the melted butter in a ceramic or stoneware 9×9 inch square baking dish.
  • Pour the batter on top of the melted butter layer. Do not stir or mix. Do not even shake or tilt the pan.
  • Using a large spoon, top the chopped peaches on the batter. Just gently place the peaches on the batter all over and evenly. Pour the leftover peach juice from the bowl on top of the peaches all over.
  • Cover the entire surface of the pan with peaches and sugar mixture. Do not stir or shake the pan or press the peaches in the flour batter.

Baking Peach Cobbler

  • Now place the pan in a preheated oven. Bake at 190 degrees celsius or 370 degrees fahrenheit for 40 to 60 minutes till the top is crisp and golden. Oven time varies, so do keep a check.
  • Once the top crust looks golden and crisp, remove from the oven.
  • Let the peach cobbler become warm or cool at room temperature. Serve peach cobber plain or with vanilla ice cream. Leftover peach cobbler can be refrigerated.

Nutrition

Calories: 215kcalCarbohydrates: 38gProtein: 4gFat: 7gSaturated Fat: 4gCholesterol: 16mgSodium: 20mgPotassium: 314mgFiber: 3gSugar: 26gVitamin A: 409IUVitamin C: 4mgCalcium: 88mgIron: 1mg
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