Simple Peach Cobbler
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Truth be told, this cobbler by Trisha Yearwood is incredibly easy to make. The secret is using self-rising flour, which helps the crust become fluffier and fuller. If you don't have self-rising flour, you can use cake flour with a pinch of baking powder to achieve the same effect.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cans (400g each) of sliced peaches in syrup
- 0.5 cups (110 g) butter
- 1 tbsp. self-raising flour
- 1 cup of sugar
- 1 cup of milk
- Homemade Whipped Cream, recipe below
Culinary advice:
- If you don't have self-rising flour, substitute it with 1 cup all-purpose flour mixed with 1 1/2 teaspoons baking powder and 1/8 teaspoon salt.
Homemade Whipped Cream:
- 2 cups chilled heavy whipping cream
- 4 tablespoons of sugar
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Cooking the dish according to the recipe:
- Preheat oven to 180°C.
- Pour the syrup from 1 can of peaches; reserve the syrup from the other can. Place the butter in a 9 x 12-inch (23 x 30 cm) ovenproof baking dish. Melt the butter on the stovetop or in the oven. In a medium bowl, combine the flour and sugar. Pour in the milk and peach syrup and stir. Pour the mixture over the melted butter in the baking dish. Arrange the peaches on top of the mixture. Bake for 1 hour. The cobbler is ready when the mixture rises above the peaches, covering them, and the crust is firm and golden. Serve warm with freshly whipped cream.
- Homemade Whipped Cream:
Chill a large metal bowl and beaters in the freezer for 15 minutes. Pour the chilled cream and sugar into the cold bowl and beat until fluffy and soft, about 5 minutes. The mixture should hold its shape when spooned out. Don't overbeat the cream, or you'll end up with sweet butter! You'll get 4 tablespoons of whipped cream.
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