Peach Cobbler

  • U Serves 6 People
  • P Prep: 00:20
  • P Cook: 00:50
Peach Cobbler

Nutritional Facts

per 1 serving size (Recipe makes 6 servings)


Amount Per Serving


Calories 251

Calories from Fat 27


% Daily Values*


Total Fat 2.95

4.54%


Saturated Fat 1.66

8.30%


Polyunsaturated Fat 0.23


Monounsaturated Fat 0.81


Cholesterol 5.00

1.67%


Sodium 470.83

19.62%


Potassium 134.17


Total Carbohydrate 54.84

18.28%


Dietary Fiber 1.43

5.72%


Sugars 38.11


Protein 2.83


Vitamin A 5.33%

Vitamin C 6.33%


Calcium 5.33%

Iron 6.83%


* Nutritional Values are estimated and may vary

³ Description

It may seem a bit un-American, but I'm not a huge fan of pumpkin pie. I don't dislike it, per se, but if there are any other dessert options, I'll choose them over the pumpkin pie. So I decided to add another dessert option to the Thanksgiving feast, but I wanted to keep it as simple as possible. A friend shared her very Southern mother's recipe for peach cobbler, and after we tried it for Canadian Thanksgiving, it became our go-to dessert year-round for family dinners and potlucks. There's just one important tip to remember. As hard as it is to NOT eat it while it's hot, you really should wait until it cools to room temperature to serve it. Once it cools, it takes on a slightly chewy texture that puts this dessert over the top.

² Ingredients

  •  1 cup White Flour
  •  1 cup Sugar
  •  1 tsp Salt
  •  1 oz Light Butter (Stick Without Salt)
  •  2 cup slices Peaches
  •  1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
   

q Directions

1) Melt butter in 2 qt. baking dish while preheating oven to 350 degrees.
2) Mix t/g dry ingredients in a bowl.
3) Drain peaches, keeping the juice. Cut peaches into chunks.
4) Mix peach juice with dry ingredients and pour into the baking dish with melted butter.
5) Spoon peaches over the top.
6) Bake 30-45 minutes, or until brown on top.
7) Cool before eating.
Note: This recipe does not double well. You’ll need to cook it longer, and it may never brown.

Recipe Provided by Clinton Thunder


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