Peach Cobbler Like No Other

Photo Credit: Barefeet In The Kitchen

This Peach Cobbler Like No Other is filled with juicy peaches and then topped with a lovely cinnamon sugar crust that's both buttery and flaky. A little trick is to use a cheese grater to grate the cold butter as a way to cut in the butter. This trick only takes just a moment, and it's easier than the more traditional methods. Otherwise, you can simply cut in the cold butter into small pieces and then blend it into the flour mixture, using either a pastry blender or your fingertips. Whether or not you choose to peel the peaches for this cobbler is totally up to you, it's a personal preference. Some people like them peeled while others prefer unpeeled. With that said you won't notice much of a difference either way and if you choose to use unpeeled peaches, it will save you some time. Instead of the flour in the topping recipe, you can use the gluten-free substitution of brown rice flour, tapioca starch, and potato starch.

This dessert recipes idea is easy to make and is just as good the next day. Store the peach cobber in the refrigerator until you are ready to serve, then heat up and serve with some vanilla ice cream if you'd like. The peach is a deciduous tree that is native to the region of Northwest China between the Tarim Basin and the north slopes of the Kunlun Shan mountains, where it was first domesticated and cultivated. Peaches bare an edible juicy fruit called a peach or a nectarine. Peaches were brought to the Americas by Spanish explorers in the 16th century and eventually made its way to England and France in the 17th century, where it was a prized and expensive treat. It is thought that the first peaches were brought to North American colonies from England by the horticulturist George Minifie in the early 17th century, to plant at his Estate of Buckland in Virginia. Thomas Jefferson had peach trees at Monticello, but United States farmers did not begin any commercial production of peaches until the 19th century in Maryland, Delaware, Georgia and finally Virginia. Fresh market peaches are available from May through to September.

Nutrition Facts for: Peach Cobbler Like No Other from Barefeet In The Kitchen

Ingredients: Peaches, lemon juice, granulated sugar, brown sugar, cinnamon, nutmeg, arrowroot or cornstarch, all purpose flour, baking powder, kosher salt, butter, cinnamon.

* The entire recipe has been calculated for 16 servings.

* Percentages (%) are based on a 2000 calorie diet

* Per Serving: Calories 232, Calories from Fat 80, Total Fat 8.9g 14%, Saturated Fat 5.5g 27%, Cholesterol 23mg 8%, Sodium 212mg 9%, Potassium 187mg 5%, Carbohydrates 37.7g 13%, Dietary Fiber 1.3g 5%, Sugars 24.3g, Protein 2.2g, Vitamin A 9%, Vitamin C 6%, Calcium 4%, Iron 6%

The peach is a member of the rose family, with over 700 varieties of the fruit. The two basic types of peaches are the clingstone peach and the freestone. In clingstone peaches, it gets its name as the flesh clings to the stone of the peach, which makes it difficult to separate. This type of peach variety is more suitable for processing. The pit of freestone peaches freely separates from the flesh of the peach, making it the best variety for fresh consumption. Thank you to Mary at the "Barefeet in The Kitchen" recipe site for sharing this simple dessert recipes idea for Southern peach cobbler. This is just one of the easy dessert recipes you will find on the site. Some of the food ideas you will find on the site include appetizers, breakfast ideas, main dish, side dish, dessert recipes, salads, gluten free ideas, sandwich recipes and more. *

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