You don’t have to wait until warm-weather months to make this unforgettable summer classic. Thanks to frozen peaches, there’s no peeling, pitting, or slicing involved, so it’s superquick!
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Peach Cobbler
2014-10-09 20:26:03
Makes 6 to 8 servings
Filling
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 (20-ounce) packages frozen peach slices, thawed and drained
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
Topping
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/3 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 3/4 cup buttermilk
- 1/4 cup turbinado sugar
Instructions
- Preheat oven to 375°. Lightly grease a 13x9-inch baking dish.
- For filling: In a large bowl, stir together sugar, flour, cinnamon, and salt. Add peaches, lemon juice, and vanilla; toss to coat. Pour into prepared baking dish.
- For topping: In a small bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, beat butter, 1/3 cup granulated sugar, and vanilla at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Spread topping over filling. Sprinkle with turbinado sugar.
- Bake for 55 to 60 minutes or until topping is golden.
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