Best Peach Cobbler Ever Recipe

Ingredients
<br>- 1 (29 ounce) can sliced peaches
<br>- 2 tablespoons butter, melted
<br>- 1 pinch ground cinnamon
<br>- 1 pinch ground nutmeg
<br>- 1 tablespoon cornstarch
<br>- 1/2 cup water
<br>- 1 cup milk
<br>- 1 cup white sugar
<br>- 1 cup all-purpose flour
<br>- 2 teaspoons baking powder
<br>- 1 pinch salt
<br>- 1/2 cup butter
<br>- 1 teaspoon ground cinnamon
<br>- 1/4 teaspoon ground nutmeg
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sliced peaches with juice, 2 tablespoons melted butter, a pinch of cinnamon and a pinch of nutmeg. Dissolve cornstarch in water, then stir into peach mixture; set aside.
<br>step 2: In another bowl, combine milk, sugar, flour, baking powder and salt. Beat until smooth - mixture will be thin.
<br>step 3: Melt 1/2 cup butter in a 9x13 inch pan. Pour batter over melted butter. Spoon peaches over batter. Sprinkle top with additional cinnamon and nutmeg.
<br>step 4: Bake in preheated oven for 1 hour, or until knife inserted comes out clean.
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Ingredients
- 1 (29 ounce) can sliced peaches
- 2 tablespoons butter, melted
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 cup milk
- 1 cup white sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- 1/2 cup butter
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sliced peaches with juice, 2 tablespoons melted butter, a pinch of cinnamon and a pinch of nutmeg. Dissolve cornstarch in water, then stir into peach mixture; set aside.
step 2: In another bowl, combine milk, sugar, flour, baking powder and salt. Beat until smooth - mixture will be thin.
step 3: Melt 1/2 cup butter in a 9x13 inch pan. Pour batter over melted butter. Spoon peaches over batter. Sprinkle top with additional cinnamon and nutmeg.
step 4: Bake in preheated oven for 1 hour, or until knife inserted comes out clean.

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