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Blood Peach Cobbler Recipe

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Rich red in color, a bit tart, and absolutely delicious served warm with vanilla ice cream!

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Servings:

Ingredients

FILLING:
4 cups fresh blood peaches, peeled & sliced (2-3 lbs.)*
1/3 cup granulated sugar
1/2 teaspoon cinnamon
CRUST:
1 1/3 cups all purpose flour, sifted
2 teaspoons baking powder
1 1/2 tablespoons granulated sugar
1/2 teaspoon salt
5 tablespoons butter, cut into small pieces
1/2 cup milk
TOPPING:
1/2 cup flour
1/4 cup brown sugar, packed
1/4 cup butter (melted)
1/3 cup rolled oats
1/2 teaspoon cinnamon

Directions

PREP

35 mins

COOK

1 hr

READY IN

1.5 hrs

Place peeled and sliced peaches into a 4 cup measuring container. Sprinkle with 1/2 cup of sugar and cinnamon. Set aside.
In a medium bowl, mix flour, baking powder, 1 tablespoon of sugar and salt. Cut in 5 tablespoons of butter until combined. Stir in 1/2 cup milk just until combined. Spread in bottom and half way up the sides of the baking dish.
Cover with peaches.
In a small bowl, combine all topping ingredients and sprinkle over peaches.
Bake at 350º F. approximately 45-50 minutes.
Serve warm. Garnish with ice cream or whipped topping.

*Peaches peel more easily if immersed in boiling water for approximately 45-60 seconds. Chill immediately in ice water for one minute. Remove and peel.

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