August is National Peach Month! What better way to honor this than with a peach cobbler (unless it is with peach ice cream — which also makes a great peach cobbler a la mode).
This is my favorite way to make peach cobbler. I love to make it with fresh, ripe peaches. However, if having a really bad day, and only if there are no frozen peaches in the freezer, then I will on very rare occasion use drained canned peaches as a cheat.
It is important to note that canned peaches having already been cooked really don’t need to be cooked yet again which lessens the nutritional values. So, if using canned peaches, it is really important to decrease the bake time so that you are only browning the crust or dumplings which is plenty of time for the peaches to be heated through without over cooking them any more than absolutely necessary to preserve more nutrients.
Frozen peaches are great when peaches aren’t in season during winter months or if an arthritis flair makes preparing fresh peaches too difficult. Just set the bag out about thirty minutes or so before getting started to allow them to thaw — to prevent having to increase the baking time and run the risk of over browning or burning the crust or dumplings. It is okay if they haven’t quite thawed all the way through as long as they are most of the way there.
NOTE: You can skip the brown sugar if desired but it is a very small amount going into a large 13 x 9 cobbler yet adds greatly to the flavor. You can also substitute honey, maple syrup, sucralose, or even molasses if desired. On the other hand, those who don’t have to watch their sugar intake at all may increase the amount if desired.
Simply toss the peaches and other ingredients together and set aside at room temperature to allow the flavors to meld and syrup to form while making the crusts or dumplings.
If using crusts: line bottom of (lightly buttered or spray oiled) baking pan or dish with crust then poke tiny holes with dinner fork to prevent air pockets from forming and pushing the crust upwards. Add peach mixture and lattice the top with crust. Brush latticed crust lightly with melted butter or milk and sprinkle very lightly with cinnamon and granulated sugar.
If using dumplings: Generously butter baking pan or dish and fill with peach mixture. Top with dumplings.
Bake at 350 F degrees for 40 to 45 minutes. If crust or dumplings brown too soon lay a sheet of foil loosely over top until finishes baking.
Serve plain or a la mode with a scoop of vanilla or peach ice cream.
You can vary the cobbler by also adding in a few berries, raisins (gold, black, or cranberry) and/or nuts (pecans, walnuts, cashews, almond slivers) if desired. It simply becomes a peach berry, or peach raisin, etc. cobbler.
Tam's Peach Cobbler
Whether using crust or dumplings, fresh or frozen peaches, homemade crust or refrigerated pie pastries, this is an easy to make, delicious peach cobbler.
Ingredients
- 6 cups sliced peaches, peeled and pitted or thawed
- 1/2 tsp cinnamon, or to taste
- 1 tsp vanilla extract
- optional: a pinch of nutmeg, allspice, and ground clove
- 4 Tbsp brown sugar, or to taste
NOTE: May substitute sucralose, honey, maple syrup, or molasses if desired or not use sugar at all
- pie pastry crusts or dumplings
- buttered or spray oiled 13 x 9 baking pan or dish
Instructions
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Toss peaches with cinnamon and brown sugar or any optional spices and set aside while making crusts or dumplings and preparing 13 x 9 baking pan or dish.
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If using crusts: line bottom of (very lightly buttered or spray oiled) baking pan or dish with crust then poke very tiny holes with dinner fork to prevent air pockets from forming and pushing the crust upwards. Add peach mixture and lattice the top with crust. Brush latticed crust lightly with melted butter or milk and sprinkle lightly with cinnamon and granulated sugar if desired.
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If using dumplings: Generously butter baking pan or dish and fill with peach mixture. Top with dumplings.
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Bake at 350 F degrees for 40 to 45 minutes. NOTE: If crust or dumplings brown too soon lay a sheet of foil loosely over top until finishes baking.
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NOTE: Canned peaches must be drained well before using and must decrease baking time. Bake only until crust or dumplings have browned and filling is just becoming bubbly. They are already cooked and therefore only require a little reheating in order to preserve as much nutritional value possible.
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