Winter can be a dicult time for a fruit lover. Aside from certain citrus fruits (which are great… don’t get me wrong), not much is in season, which means that all of the other fruits in the supermarket are (a)
more expensive and (b) worse quality. Not a good combination. So what’s a fruit-loving girl to do?!
This peach cobbler was ridiculously great. Like, so good. The canned-peaches perform pretty much like frozen peaches – once they’re baked, you really can’t tell they weren’t fresh. They are just lovely and bright, full of juicy goodness but also soft and creamy. And they are covered in a uffy, sweet, cakey dough. When everything is baked together, the dough gets moistened with the peach juice, and the peaches get warm and gooey so that you end up with a cobbler that is really, really hard to stop eating.
- 3 15-ounce cans of sliced peaches
- 6 tablespoons unsalted butter, melted
- 1 cup of sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup milk
INSTRUCTIONS
- preheat the oven to 350 degrees F.
- Drain the canned peaches and pour them into a 9-inch round cake pan, an 8-inch square pan, or any other baking vessel of a similar size. Pour the melted butter over the peaches.
- In a medium bowl, combine the sugar, flour, and baking powder. Add the milk and mix to combine.
- Pour this batter over the peaches. it’s okay if a few peaches peek through the batter – we’re going for a rustic look.
- Bake the cobbler in the oven for about an hour until it is golden on top and a bit crispy at the edges.
- Serve warm or at room temperature.
