This peach cobbler recipe features a crispy, buttery topping over a sweet, juicy peach filling.
The peaches are spiced with cinnamon and nutmeg, and the biscuits are slightly sweet and delicious, served warm with a scoop of vanilla ice cream or whipped cream.
Pou plis Desè pandan ete, tcheke resèt sa yo: Fwi brak, Download jwèt la Berry Trifle, Sitwon Barres, Jwèt Frèz gato, epi Gato prin.
How to Make Peach Cobbler
nòt: Tout enstriksyon yo bay nan kat resèt ki anba a.
Chofe fou a a 375 ° F epi mete yon etajè dife pou chofe fou a nan mitan an. Grese yon plat boulanjri 11'' x 8.75'' ak bè; mete akote. Konbine pèch yo, sik yo, vaniy, kannèl, noutmèg frèch griye, ji sitwon, ak lanmidon mayi nan yon bòl mwayen..
Brase pou enkòpore, epi mete melanj pèch la sou kote. Nan yon bòl gwo, konbine engredyan sèk yo. Fwe ansanm farin lan, sik, poud boulanjri, soda boulanjri, ak sèl.
Ajoute bè a kib, epi travay li nan melanj farin lan ak yon kouto patisri oswa men ou jiskaske li sanble ak ti kal pen koryas.
Fwe buttermilk ak vaniy ansanm nan yon tas mezi vè oswa yon ti bòl; ajoute li nan farin lan ak melanj bè epi brase ak yon spatul kawotchou jiskaske konbine; pa melanje twòp.
Transfer the peach mixture to the prepared baking dish. Using a large spoon, dollop spoonfuls of biscuit batter over the peaches; sprinkle with the remaining tablespoon of sugar.
Kwit jiskaske tèt yo an lò mawon ak ji yo epè ak ebulisyon apeprè 45 a 50 minit. If the biscuits are browning too much, cover them loosely with foil.
Retire chodyè a nan fou a. Kite kòdonye a refwadi yon ti kras anvan sèvi l ak yon skoup krèm vaniy oswa yon ti gout krèm vide.
Resèt ki gen rapò:
- Pèch kòdonye
- Apple kòdonye
- Frèz kòdonye
- Plum kòdonye
- Pèch Galette
- Gratis gato pèch fre
Recipe
Easy Peach Cobbler
This peach cobbler recipe features a crispy, buttery topping over a sweet and juicy peach filling. The peaches are spiced with cinnamon and nutmeg, and the biscuits are slightly sweet and delicious, served warm with a scoop of vanilla ice cream or whipped cream.Engredyan
- 3 liv pèch jòn (apeprè 7 pèch mwayen), twou epi koupe an tranch ¼-pous
- 2 gwo kiyè ji sitwon fre
- 6 gwo kiyè granules sik
- 6 gwo kiyè limyè mawon sik
- 3 gwo kiyè mayi
- ¼-1 ti kiyè kannèl atè
- ¼ ti kiyè noutmèg atè
- 1 ti kiyè pi bon kalite ekstrè vaniy
For the Sweet Biscuits:
- 1-½ tas farin tout-bi , kiyè nan yon tas mezi ak nivele koupe ak yon kouto
- ⅓ tas granules sik
- 1-¾ ti kiyè luil boulanjri poud
- ¼ ti kiyè bikabonat
- ¼ ti kiyè kosher sèl
- 113 g (8 gwo kiyè) bè frèt san sale , koupe an ti moso, plis plis pou grese chodyè a
- ¾ tas plis 2 gwo kiyè buttermilk oswa buttermilk endijèn
- 1 ti kiyè pi bon kalite ekstrè vaniy
- 1 gwo kiyè sik turbinado pou voye
- Pou sèvi
- Vaniy krèm glase oswa krèm vide sikre
enstriksyon
- Chofe fou a a 375 ° F epi mete yon etajè dife pou chofe fou a nan pozisyon mitan an. Grese yon plat boulanjri 11'' x 8.75'' ak bè; mete akote.
- Nan yon bòl mwayen, konbine pèch yo, sik, zès sitwon, kannèl, noutmèg, ji sitwon, vaniy, ak lanmidon mayi. Brase pou enkòpore, epi mete melanj pèch la sou kote.
- Nan yon bòl gwo, konbine engredyan sèk yo. Fwe ansanm farin lan, sik, poud boulanjri, soda boulanjri, ak sèl. Ajoute bè a kib, epi travay li nan melanj farin lan ak yon kouto patisri oswa men ou jiskaske li sanble ak ti kal pen koryas.
- Fwe buttermilk ak vaniy ansanm nan yon tas mezi vè oswa yon ti bòl; ajoute li nan farin lan ak melanj bè epi brase ansanm ak yon spatul kawotchou, jis jiskaske konbine; pa melanje twòp.
- Transfer the peach mixture to the prepared baking dish. Using a large spoon, dollop spoonfuls of biscuit batter over the peaches; sprinkle with the remaining tablespoon of turbinado sugar.
- Bake until the tops are golden brown and juices are thick and bubbling about 40 to 45 minutes. If the biscuits are browning too much, cover loosely with foil. Remove the pan from the oven. Let the cobbler cool slightly before serving with a scoop of vanilla ice cream or a dollop of whipped cream.
nòt
Ki jan yo estoke ak chofe Nan magazen: Allow it to cool completely to room temperature. Once cooled, cover the dish tightly with plastic wrap or transfer individual portions to airtight containers. Store the cobbler in the refrigerator for up to 3 days. It's important to keep it well-sealed to maintain its freshness and prevent it from drying out. Pou chofe: There are several methods for reheating peach cobbler. One is to bake it. Preheat your oven to 350°F (175°C), place the cobbler in an oven-safe dish, and cover it loosely with foil. Bake for 15-20 minutes or until it is heated through. If you prefer a quicker method, you can use the microwave. Place individual portions of the cobbler on a microwave-safe plate and heat them on medium power in 30-second intervals, stirring or rotating the plate in between. Be careful not to overheat the cobbler, as it can cause the topping to become soggy. Once reheated, serve the peach cobbler warm and enjoy it as is or with a scoop of ice cream or whipped cream for a delightful treat. Fè Devan yo The Peach Cobbler can be made one day ahead and kept covered with plastic wrap in the refrigerator for up to 4 days. Reheat, covered with foil, in a preheated 300F oven for about 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes or until warm through. Ki jan yo friz To freeze the peach cobbler, first, ensure it is completely cooled. Once it has cooled, wrap it tightly in plastic wrap and place it in a freezer-safe container. Make sure to label the container with the date so you know how long it has been in the freezer. Peach cobbler will last in the freezer for up to 2 months. Next, thaw overnight in the refrigerator, reheat, and cover with foil in a preheated 300F oven for about 25 minutes. Remove the foil and continue reheating for 15 to 20 minutes or until warm through.nitrisyon ak fèEasy Peach CobblerKantite pou chak pòsyonKalori245Valè chak jou *Grès7g11%Grès satire4g25%Asid gra trans0.2gPoliensature grès0.4gMonounsaturated Grès2gKolestewòl17mg6%Sodyòm134mg6%potasyòm212mg6%Kaboyidrat45g15%Fib2g8%Sik31g34%Pwoteyin3g6%Vitamin A645IU13%Vitamin C6mg7%Kalsyòm39mg4%Fè1mg6%* Valè Pousantaj chak jou yo baze sou yon rejim kalori 2000.Tout enfòmasyon nitrisyonèl yo baze sou kalkil yon twazyèm pati e se sèlman yon estimasyon. Chak resèt ak valè nitrisyonèl yo pral varye selon mak ou itilize yo, metòd pou mezire, ak gwosè pòsyon pou chak kay.
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