Ingredients
- 2 ta can (15 oz kore) sliced peaches light syrup e (drained, reserve ½ cup syrup)
- 1 cup all-purpose flour
- 1 cup granulated sugar (divided)
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (melted)
- ¾ cup milk
- 1 tsp vanilla extract
- 1 tsp cinnamon (optional)
Instructions
- Preheat & Prep: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Layer Peaches: Spread the drained peaches evenly on the dish. Add ¼ cup sugar and cinnamon (if using) and mix well.
- Make Batter:Mix flour, ¾ cup sugar, baking powder and salt in a bowl. Make smooth butter by mixing melted butter, milk, and vanilla until smooth.
- Assemble:Spread the batter over the peaches.Drizzle reserved peach syrup on top (creats a caramelized crust).
- Bake: Bake for 40 to 45 minutes, Until it’s golden and bubbling.Let cool for 10 minutes before serving.
Extra Tips
- For an extra crunch, sprinkle turbinado sugar over the butter before baking.
FAQ's
Q: Can I use peaches in heavy syrup instead of light syrup?
A: Yes, but reduce the amount of sugar added by two to three tbsp, otherwise it will be too sweet.
Q: How do I store leftovers?
A: Cover and store in the refrigerator for up to 4 days. Reheat in the oven or microwave before eating.
Q: Can I freeze peach cobbler?
A: Of course, you can freeze unbaked cobbler for up to three months, but if you want to bake it from frozen, you will need to add 10 to 15 minutes extra time.
Q: Why did my cobbler turn out soggy?
A: For syrup overload or underbaking. Drain the peaches well and ensure that the center is set properly.
Q: Can I substitute fresh peaches?
A: Yes, use 4 cups sliced fresh peaches and add ½ cup water or juice.
