Peach cobbler with canned peaches and a soft golden crust
Peach cobbler with canned peaches works well when the quantity of fruit and liquid is measured separately. This batter-style cobbler has a soft interior and a golden surface, rather than a biscuit lid. It serves about twelve small dessert portions.
Among peach cobbler recipes made with canned peaches, this style is useful because the fruit goes onto the batter without stirring. Set aside approximately 15 minutes for preparation and 50–55 minutes for baking, plus a short rest before serving.
Why canned peach cobbler can turn watery: adding every drop from all four cans changes the liquid balance. The stated reserved amount is part of the recipe, not a suggestion to pour in all the syrup.
This peach cobbler recipe with canned peaches is based on fruit packed in light syrup. Heavy syrup makes it sweeter; fruit packed in juice changes the sweetness and should be treated as a variation. Do not promise identical results after replacing the flour with a gluten-free blend or omitting baking powder.
Ice cream or yogurt may be served alongside after the cobbler rests. They are optional additions and are not included in the listed ingredients or serving size.
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| Oshxonadagi faol vaqt | — |
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| Oshxona | American home baking |
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Masalliqlar
12 porsiya
1-bosqich
Heat oven to 375 °F (190 °C). Drain peaches into a bowl, measuring exactly 240 ml of their light syrup for this recipe. Set the fruit aside and discard or reserve extra syrup for another use.
2-bosqich
Put butter in a 13-by-9-inch baking dish and melt in the warming oven. Remove carefully with oven mitts; the dish and butter will be hot.
3-bosqich
Whisk flour, sugar, baking powder and salt in a bowl. Stir in milk just until moistened. Pour batter over melted butter in the dish without stirring the layers.
4-bosqich
Arrange drained peaches over the batter. Stir lemon juice and vanilla into the measured syrup, then pour over the fruit. Again, do not mix everything into one uniform batter.
5-bosqich
Bake about 50–55 minutes, until the top is golden and the center has no wet flour batter. Let stand 10–15 minutes before spooning into bowls; the fruit filling is very hot straight from the oven.
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