American Peach Cobbler Pie
Votes: 8
Time: 1 hour.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
This recipe from Paula Deen makes it easy to make a pie with soft, sweet peaches nestled in a light, crumbly shortcrust pastry.
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:
- 4 cups peeled and sliced peaches
- 1 cup of sugar (portions)
- 1/2 cup water
- 8 tablespoons butter
- 1.5 tbsp. self-raising flour (flour mixed with baking powder and salt)
- 1.5 cups of milk
- Ground cinnamon, optional
- Whipped cream or vanilla ice cream, for serving
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Cooking the dish according to the recipe:
- In a saucepan, combine the peaches, 1 cup of sugar, and water and stir well. Bring to a boil and simmer for 10 minutes. Remove from heat.
Place the butter in a 3-quart baking dish and place in the oven to melt. - Preheat oven to 180°C. Combine the remaining 1 cup of sugar and flour, then slowly whisk in the milk to avoid lumps. Pour the batter over the melted butter. Do not stir.
Place the fruit on the surface, carefully pouring the syrup over it. Sprinkle the surface with ground cinnamon, if desired. The dough will rise to the edges during baking. Bake for 30-45 minutes.
To serve, transfer to a bowl and serve with whipped cream or vanilla ice cream of your choice.
If you wish, you can cook Peach Cobbler in a Slow Cooker.
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