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.
Ukufumana ezinye iiDesserts zasehlobo, jonga ezi ndlela zokupheka: Isiqhamo seTart, IBerry Trifle, IiBhari zeLemon, Ikhekhe leStrawberry, yaye Ikhekhe yePlum.
How to Make Peach Cobbler
Phawula: Imiyalelo epheleleyo inikwe kwikhadi leresiphi elingezantsi.
Ukutshisa i-oven ukuya kwi-375 ° F kwaye usethe i-oven rack phakathi. Gcoba i-11'' x 8.75'' isitya sokubhaka ngebhotolo; Bekela ecaleni. Hlanganisa i-peaches, iswekile, i-vanilla, i-sinamoni, i-nutmeg esandula ukugayiwa, ijusi yelamuni kunye ne-cornstarch kwisitya esiphakathi..
Gxuma ukudibanisa, kwaye ubeke umxube wepesika eceleni. Kwisitya esikhulu, hlanganisa izithako ezomileyo. Xuba ndawonye umgubo, iswekile, umgubo wokubhaka, isoda yokubhaka, netyuwa.
Yongeza ibhotolo ye-cubed, kwaye usebenze kumxube womgubo kunye ne-pastry cutter okanye izandla zakho de ufane neimvuthuluka zesonka.
Whisk ibhotela kunye ne-vanilla kunye kwikomityi yokulinganisa iglasi okanye isitya esincinci; yongeza kumxube womgubo kunye nebhotela kwaye ugxobhoze nge-spatula ye-rubber de idibaniswe; musa ukuxuba kakhulu.
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.
Bhaka de umphezulu ube mdaka bugolide kwaye incindi ijiyile kwaye igwedla malunga nemizuzu engama-45 ukuya kwengama-50. If the biscuits are browning too much, cover them loosely with foil.
Susa i-pan kwi-oven. Vumela i-cobbler ipholile kancinane ngaphambi kokuyikhonza nge-ice cream ye-vanilla okanye i-dollop ye-cream cream.
Izinongo eziyeleleneyo:
- Ipeach Cobbler
- I-Apple cobbler
- I-Strawberry Cobbler
- IPlum Cobbler
- Peach Galette
- Ikeyiki entsha yePesika
iresiphi
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.izixhobo
Izithako
- 3 iipounds iipesika ezityheli (malunga ne-7 yeepesika eziphakathi), zigalelwe kwaye zisikwe kwii-intshi ze-¼-intshi
- 2 amacephe entsha yejusi yelamuni
- 6 wezipuni ushukela ogqithisiweyo
- 6 wezipuni ishukela elibomvu elibomvu
- 3 wezipuni cornstarch
- ¼-1 isipuni i-cinnamon yomhlaba
- ¼ isipuni umhlaba i-nutmeg
- 1 isipuni i-vanilla ecocekileyo
For the Sweet Biscuits:
- 1-½ iikomityi uflawo wezinto zonke , igalelwe kwikomityi yokulinganisa yaza yalungiswa ngemela
- ⅓ ikomityi ushukela ogqithisiweyo
- 1-¾ amathisipuni umgubo wokubhaka
- ¼ isipuni Isoda yokubhaka
- ¼ isipuni ityuwa
- 113 g (amacephe ayi-8) ibhotolo ebandayo engenatyiwa , usike kwiinqununu ezincinci, kunye nokunye ukugcoba i-pan
- ¾ ikomityi plus 2 amacephe ibhotela okanye ibhotela yasekhaya
- 1 isipuni i-vanilla ecocekileyo
- 1 isipuni turbinado iswekile yokufefa
- Ukulungiselela
- I-ayisikrimu ye-vanilla okanye i-ayisikrimu enencasa
imiyalelo
- Ukutshisa i-oven ukuya kwi-375 ° F kwaye usethe i-oven rack kwindawo ephakathi. Gcoba i-11'' x 8.75'' isitya sokubhaka ngebhotolo; Bekela ecaleni.
- Kwisitya esiphakathi, hlanganisa i-peaches, iswekile, i-lemon zest, i-sinamon, i-nutmeg, ijusi yelamuni, i-vanilla kunye ne-cornstarch. Gxuma ukudibanisa, kwaye ubeke umxube wepesika eceleni.
- Kwisitya esikhulu, hlanganisa izithako ezomileyo. Xuba ndawonye umgubo, iswekile, umgubo wokubhaka, isoda yokubhaka, netyuwa. Yongeza ibhotolo ye-cubed, kwaye usebenze kumxube womgubo kunye ne-pastry cutter okanye izandla zakho de ufane neimvuthuluka zesonka.
- Whisk ibhotela kunye ne-vanilla kunye kwikomityi yokulinganisa iglasi okanye isitya esincinci; yongeza kumxube womgubo kunye nebhotela kwaye udibanise kunye ne-spatula yerabha, de idibaniswe; musa ukuxuba kakhulu.
- 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.
- Bhaka de umphezulu ube mdaka bugolide kwaye iijusi zingqindilili kwaye ziyagquma malunga nemizuzu engama-40 ukuya kuma-45. Ukuba iibhiskithi zimdaka kakhulu, zigubungele ngokukhululekileyo ngefoyile. Susa i-pan kwi-oven. Vumela i-cobbler ipholile kancinane ngaphambi kokukhonza nge-ice cream ye-vanilla okanye i-dollop ye-cream cream.
amaNqaku
Ugcinwa njani kwaye Ufudumeze kwakhona Ukugcina: 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. Ukuphinda uqhubeke: 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. Yenza Phambili 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. Indlela yokuQinisa 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.Iinkcukacha zokutyaEasy Peach CobblerInani ngokuSebenzaCalories245% Daily Value *amafutha7g11%Amafutha odibileyo4g25%Ukutshintshwa kwamafutha0.2gAmafutha ePolyunsaturated0.4gAmanqatha eMonounsaturated2gCholesterol17mg6%Sodium134mg6%Potassium212mg6%I-carbohydrate45g15%ifayibha2g8%iswekile31g34%protein3g6%IVithamini A645IU13%Vitamin C6mg7%ikhalsiyam39mg4%intsimbi1mg6%* Imilinganiselo yemihla ngemihla isekelwe kwi-2000 ikhalori yokutya.Lonke ulwazi lwesondlo lusekwe kwizibalo zomntu wesithathu kwaye luqikelelo kuphela. Iresiphi nganye kunye nexabiso lesondlo liya kwahluka ngokuxhomekeke kwiibrendi ozisebenzisayo, iindlela zokulinganisa, kunye nobukhulu bezabelo kwikhaya ngalinye.
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