Lazy Peach Cobbler Receita

Craving a warm, comforting cobbler but short on time? This Lazy Peach Cobbler is your answer! This incredibly easy recipe comes together quickly, and you can easily swap peaches for apples or fruit cocktail for endless delicious variations. Get ready for a bubbly, golden-brown topping and a sweet, juicy filling – perfect for a weeknight dessert or a weekend treat!

Preparo 15 min
Cozimento 70 min
Calorias 430.7 kcal
Proteína 8g
Avaliação Seja o primeiro
Lazy Peach Cobbler 42

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Equipe editorial de cozinha da Forktionary

A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Lazy Peach Cobbler

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Como fazer Lazy Peach Cobbler

  1. Preheat oven to 375°F (190°C).
  2. In an ungreased 8x8 inch baking dish, whisk together 1 ½ cups Bisquick baking mix, ¾ cup milk, and ½ teaspoon ground nutmeg.
  3. Stir in 6 tablespoons (3 ounces) of melted butter until just combined.
  4. In a separate bowl, gently combine 1 cup granulated sugar and 4 cups peeled and sliced fresh peaches (or 4 cups apple slices, or 4 cups fruit cocktail, drained).
  5. Evenly spoon the peach (or apple/fruit cocktail) mixture over the batter in the baking dish.
  6. Bake for 50-60 minutes, or until the topping is golden brown and the filling is bubbly. Let cool slightly before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

188g

Fat

57g

Carbs

20g

Perguntas frequentes

Quanto tempo leva para fazer Lazy Peach Cobbler?

Lazy Peach Cobbler leva cerca de 85 minutos do início ao fim — aproximadamente 15 minutos de preparo e 70 minutos de cozimento.

Quantas calorias tem Lazy Peach Cobbler?

Lazy Peach Cobbler tem aproximadamente 430.7 calorias por porção, com cerca de 8 g de proteína, 20 g de carboidratos e 31 g de gordura.

De quais ingredientes preciso para Lazy Peach Cobbler?

Os principais ingredientes de Lazy Peach Cobbler são Bisquick, Milk, Ground Nutmeg, Butter, Sugar, Peaches. Veja a lista completa com as medidas acima.

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