Ingredients for Georgia Peach Cobbler
- 1 1/2 cups granulated sugar
- 2 tablespoons cornstarch
- Peach Syrup
- 2 (15 ounce) cans of peaches, drained
- 1 teaspoon almond extract
- All Purpose Flour
- 1 teaspoon baking powder
- Ground Cinnamon
- 1/2 cup (1 stick) cold unsalted margarine
- 1 large egg
- Low Fat Milk
- Whipped Cream
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How to Make Georgia Peach Cobbler
- Preheat oven to 400°F (200°C). Lightly grease an 8x8x2-inch baking pan.
- Prepare the filling: In a medium saucepan, combine 1/2 cup granulated sugar, 2 tablespoons cornstarch, and 1/2 cup peach syrup (from canned peaches).
- Cook over medium heat, stirring constantly, until the mixture boils and thickens (about 1-2 minutes).
- Stir in 2 (15 ounce) cans of peaches, drained, and 1 teaspoon almond extract.
- Keep the filling warm while you prepare the topping.
- Prepare the topping: In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon ground cinnamon.
- Cut in 1/2 cup (1 stick) cold unsalted margarine using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together 1 large egg and 1/4 cup milk. Add to the flour mixture and stir gently just until moistened.
- Pour the warm peach filling into the prepared baking pan.
- Drop the topping by rounded tablespoons onto the hot filling, creating 6 mounds.
- Bake for 20-25 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly before serving warm with whipped cream or ice cream.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
168g
Fat
7g
Carbs
20g
