Hot Peach Cobbler Right Out Of The Oven



This old-fashioned peach cobbler recipe is not only easy to prepare from scratch, but it's made with fresh or canned peaches so you can enjoy it year-round! It's one of my family's favorite recipes from my mom, and although I'm biased, I think it's the best ever!


Serve the peach cobbler in a bowl with a spoon, and another bowl of cobbler is in the background.

Peach glove


Peach season is the best time of the year, am I right ?! I like to go "pick your own farm" or buy a large box from a local vendor. Peaches are one of those things I can't get sick of! I have loads of my favorite peach recipes that I rotate into each season, starting with my favorite homemade peach freezer jam.



This peach cobbler recipe comes from my mom, and it's the family's favorite recipe she made for us all the time! The best part about it is that it literally takes 5 minutes to pull together! My mom often uses a square bowl of homemade canned peaches, but you can also use fresh peaches!



How to peel peaches easily:

I have found that the easiest way to peel a peach is to gently dip 2-3 peaches at a time in a pot of boiling water. Leave them in the water for 30 seconds, then transfer them to an ice water bath. The ice-water bath will shock them and prevent the peach meat from cooking, but the peach peel will be so easy to peel that you won't even need a knife!


* Ingredients


° 3 cups peaches, peeled and chopped

° Pinch of salt

° 1/2 teaspoon lemon juice

° 1/8 teaspoon cinnamon

° 2/3 cup sugar

° ghee ; as it is required

° 1 piece of Pillsbury dough


* Instructions :


Place the peach slices in a medium-sized mixing bowl and add salt, lemon juice, cinnamon and sugar. Stir and set aside, stirring occasionally, to make juice.


Roll out the pie crust on a flat surface and place a loaf tray on it and cut the crust around the bottom of the pan, keeping the remaining crust. Rub the butter on the bottom and sides of the pan and place the chopped crust into the skillet. Bake at 350 degrees until light brown and let cool. Place the peach mixture in the skillet over the crust and add a tablespoon of butter. Use the remaining husk to lay on top, then chop to make a covered top layer and sprinkle on it 1 1/2 tablespoon sugar and 1/4 teaspoon cinnamon.


Baking at 350 degrees about 31 min  . Place ice cream on top.


I doubled the recipe, but I only used 2/3 cup sugar total and used two large cans of peaches (filtered). We will try with fresh peas when they are in season! I must say this is my favorite dessert nowadays!



Enjoy !

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