Happy "Eat a Peach" Day! It's a real food holiday that I had no idea existed until Heather (girlichef) suggested it as our theme for this month's She Made/Ella Hace. I'm all for celebrating food holidays so I was more than happy to make one of my favorite peach recipes. Heather whipped up a swoon-worthy Fresh Peach & Whiskey Ice Cream while I've serving up an Easy Peach Cobbler.
When I think of peaches the first thing that comes to mind is peach cobbler. It's not only my favorite peach recipe, it's also one of my top 3 all-time favorite desserts ever. (The first two being Banana Cream Pie and Fresas con Crema.) As soon as peaches are in season I buy a bunch to use just for the purpose of a peach cobbler. But... Hubby and the kiddies love fresh peaches and well peaches never seem to last long enough in our house to make into a cobbler. (It happens a lot in our house.)
Thank goodness for canned peaches! With canned peach slices I can enjoy peach cobbler anytime I want even when fresh peaches aren't in season. And with a buttery flaky biscuit topping made from scratch, I still get that delicious homemade melt-in-your-mouth taste.
Easy Peach Cobbler
- 1 can (29 oz.) sliced peaches
- 2 tablespoons cornstarch (I use unflavored Maizena)
- 1/2 cup + 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter
- 1/2 cup milk
- Whipped cream
Reserve 1/3 cup of the syrup from the canned peaches. Mix cornstarch into the reserved syrup until completely dissolved; set aside.
Pour the sliced peaches and remaining syrup into a medium saucepan. Stir in 1/2 cup of the granulated sugar and the ground cinnamon. Simmer peaches over medium heat until syrup starts to bubble. Stir in the reserved peach syrup with cornstarch mixture. Continue simmering for 1 to 2 minutes until mixture thickens slightly; remove from heat. Pour peach filling into a pie plate.
Preheat oven to 375°F. Combine the all-purpose flour with the remaining 2 tablespoons granulated sugar, baking powder, and salt. Using a potato masher or pastry cutter cut in butter into the flour until mixture resembles small peas. Stir in the milk until well combined. Drop biscuit topping by tablespoonfuls on top of the peach filling. Place pie plate on a larger baking sheet in case filling spills over.
Bake at 375°F for 15 to 18 minutes or until the biscuit topping turns a light golden brown. Remove from oven and let cool 10 to 15 minutes before serving. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!
Receta en español
Don't forget to visit girlichef's blog to check out her Fresh Peach & Whiskey Ice Cream