Scrumptious Peach Cobbler With Canned Peaches

Scrumptious Peach Cobbler With Canned Peaches : A delectable fruit dessert that blends sweet, juicy peaches with a buttery, crumbly topping is definitely something you should treat yourself to. To put it simply, it is an experience that will make your mouth swim and leave you wanting more! What is the most enjoyable aspect? With only a few basic ingredients, you can whip it up in a matter of minutes.

Peach cobbler made with canned peaches is a delicious dessert that can be enjoyed at any time of the year whenever canned fruit is used. It is also possible to use fresh peaches, but the canned peach juice elevates the dish to a higher level.

 

Scrumptious Peach Cobbler With Canned Peaches

 

INGREDIENTS :

For Peach Cobbler

  • 1 cup all purpose flour
  • 5 tablespoon white sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 5 tablespoon butter cold cubes
  •  cup heavy cream cold
  • 6 tablespoon old fashioned rolled oatsor quick oats

For the Fruity Filling

  • 2 cups canned peaches (no sugar added)reserve the juice separately
  • 1 cup peach juice from canned peaches
  • ¼ cup brown sugar or raw brown sugar
  • 1 ½ tablespoon cornstarch
  • 2 teaspoon lemon juice freshly squeezed
  • 2 tablespoon butter cold or room tempcut into small cubes
  • 1 teaspoon cinnamon

 

peach cobbler with golden brown topping.

INSTRUCTIONS :

  • Warm the oven to 350 degrees Fahrenheit (176 degrees Celsius) and grease a baking or casserole dish measuring 9 by 13 inches or slightly smaller with butter.
  • Make sure the peach filling is ready. Peaches, peach juice, cinnamon, lemon juice, cornstarch, and brown sugar should be mixed together in a skillet and left to simmer over medium-low heat.
  • Mix thoroughly until everything is incorporated. Continue to simmer the mixture at a low temperature until it begins to bubble and reaches the required liquid consistency.

 

  • Be sure not to overcook it; you want it to be thick, but not so thick that it causes discomfort. Reduce the heat to a low setting if necessary.
  • Peach filling should be transferred to the baking dish that has been prepared. Place two tablespoons of butter cubes in a variety of locations across the peach mixture and dot them with butter. On top of the peaches, you can sprinkle additional cinnamon if you so wish.
  • Prepare the topping for the Cobbler. Put the dry ingredients, which include flour, five tablespoons of oats, sugar, baking powder, and salt, into a large bowl and mix them together.

 

  • A crumbly consistency should be achieved by incorporating the chilled butter into the flour mixture. You have the option of using a pastry cutter or handling it by hand. Be sure to take your time and complete this step completely.
  • While stirring gently, gradually pour in the chilled cream in portions. This will ensure that the components are lightly combined. Before beginning the process, make sure not to overstir or rush it. Because of the flour, the consistency of the mixture that is produced will be thick and somewhat sticky.
  • When placing the chunks of flour mixture on top of the peach filling, be sure to leave some space between them so that the peaches can still be seen through. The leftover oats can be sprinkled on top of the batter for an additional layer of texture and taste, but this step is optional.

 

  • A bake. The peach cobbler should be baked in an oven that has been warmed for roughly half an hour.
    It is important to keep a close eye on it until the top gets a gorgeous golden brown color and the peach mixture that lies underneath begins to bubble.
  • The peach cobbler should be removed from the oven once it is finished cooking and allowed to cool for a few minutes before being served.
  • Vanilla ice cream or caramel sauce would be a great accompaniment!

 

NOTES :

  • Don’t leave out the lemon juice; it helps to counteract the sweetness and improves the flavor of the filling as a whole.
    In order to avoid a more difficult consistency, it is important to avoid overworking the dough. Mix the cobbler topping just until the ingredients are incorporated.
  • The heavy cream should be added gradually and in portions in order to avoid a topping that is excessively clumpy and sticky.
  • Those who choose to use fresh peaches should peel and slice them, then sprinkle them with sugar (which is still required for this delicacy), and then place them in the refrigerator for a few hours.

 

  • In order to improve the flavor of the cobbler, they will make their own syrup using the peach juice that they extract. It is possible that you will still require some fruit juice to be added to the filling, depending on the peaches.
  • To put away Put the cobbler in a jar that seals well and store it in the refrigerator for up to two to three days. Consume within twenty-four hours for the finest possible texture and flavor as well.

 

  • Peach cobbler that has been canned with leftovers tastes even better when it is served cold.
  • In order to reheat.Bake the cobbler, covered with aluminum foil, for ten to fifteen minutes at a temperature of 350 degrees Fahrenheit, until it is completely heated through. Keeping the crispiness intact is facilitated by this.

 

 

🤷Frequently Asked Questions

 

What should I do if my cobbler topping is starting to brown?

Reduce the temperature of the oven slightly or cover the topping of your cobbler loosely with aluminum foil if it is browning too quickly. This will prevent the topping from browning any further. Ensure that the cobbler is not over-baked by keeping a tight watch on its level of doneness.

Can you freeze peach cobbler?

The answer is yes, peach cobbler can be frozen. For the purpose of freezing the cobbler, first let it to completely cool down, and then either wrap it securely in plastic wrap or aluminum foil, or place it in a container that is airtight. This can be frozen for up to three months at a time. The cobbler should be defrosted in the refrigerator overnight before being reheated in the oven until it is completely warm. When you are ready to enjoy it, you should do this. Please take into consideration that the texture may be somewhat altered by freezing and thawing, but the dish should still be tasty.

 

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