I have some amazing friends on the East coast that shared with me their mom’s peach cobbler. I have never liked peaches no matter how prepared. But I make this at night and chill it overnight for a delicious and quick breakfast. The only change I made was adding cinnamon. We substituted the regular sugar with Splenda®, so my son could eat a big piece.
Original recipe makes 10 servings
1 1/2 cups butter
1 1/2 cups all-purpose flour
1 1/2 cups white sugar
1 1/2 cups milk
10 fresh peaches – peeled, pitted, and sliced
1 pinch ground cinnamon, or to taste
1 hr 20 mins
- Preheat oven to 375 degrees F (190 degrees C). Melt butter in a 9×13-inch baking dish in the preheating oven.
- Mix flour, sugar, and milk together in a large bowl; pour into baking dish with melted butter. Spread peaches over the batter and sprinkle with cinnamon.
- Bake in the preheated oven until cobbler is bubbling and lightly browned, about 45 minutes. Let cool about 15 minutes before serving.
Calories: 472 kcal
Carbohydrates: 52.1 g
Cholesterol: 76 mg
Fat: 28.5 g
Fiber: 0.6 g
Protein: 3.5 g
Sodium: 215 mg