Crispy Crust Peach Cobbler with Vanilla Ice Cream
Fresh peaches may be substituted for canned peaches. Just peel and slice enough to make 3 cups.
Featured Pinch Tips Video
- 3 cups canned sliced peaches, drained
- ½ cup softened butter
- ¾ cup sugar
- 1 tsp. pure vanilla extract
- ½ cup whole milk
- 1 cup all-purpose flour
- pinch of salt
- 1 tsp. baking powder
- ½ cup sugar
- ¾ tsp. cinnamon
- 1 tbsp. cornstarch
- ¼ cup boiling water
1Preheat oven to 375º F. Spray an 8” or 9” baking dish with non-stick spray.
2In a bowl, mix flour, salt, and baking powder to combine; set aside.
3Drain peaches and pour them evenly into the prepared baking dish.
4In a large bowl, cream the butter with ¾ cup sugar. Add the vanilla and mix well.
5Add the milk, and the dry ingredients to the sugar butter mixture. Mix until creamy. Spread the batter over the peaches and smooth to completely cover.
6In a separate bowl, mix ½ cup sugar and ¾ tsp. cinnamon with cornstarch. Sprinkle the mixture evenly over the batter.
7Gently and evenly, pour boiling water over the sugar mixture making sure to cover all of the sugar with the water. This is what makes the crispy topping.
8Bake for 40-45 minutes. Cool slightly before serving with a scoop of vanilla ice cream.