I think the best part of putting together this dish is the crumble over the top. For real, you can do it in any way you like best. Sometimes I use the typical cake box mix to create the crumble, while other times (specifically making apple cobbler), I make the topping myself with flour, butter, oats and brown sugar. It is the perfect combination to top over any homemade dessert!
Check out what our friends over at Center Cut Cook had to say about this:
“This timeless summer dessert features fresh juicy peaches, hints of cinnamon, and a buttery light batter that is baked until golden brown and delicious!”
This is the perfect recipe to take camping, to a BBQ or just to enjoy alone at home on a movie night. You are going to love how easy this one is!
Ingredients
6-8 fresh, ripe peaches (about 5 cups), peeled and sliced
1 teaspoon McCormick vanilla 1 tablespoon fresh lemon juice 1 teaspoon ground cinnamon
2 cups Domino sugar, divided
1/2 cup Land O’ Lakes unsalted butter, melted
1 cup Gold Medal all-purpose flour
1 tablespoon baking powder
1 cup McArthur milk
1/4 teaspoon salt
Instructions
Pre-heat your oven to 375 degrees.
Pour melted butter in a 13 x 9 inch baking dish.
In a medium sized bowl sift together 1 cup all-purpose flour, 1 cup sugar (reserve the other cup for the peaches), 1 tablespoon baking powder, and 1/4 teaspoon salt. Add in 1 cup milk and stir just until all ingredients are combined. Pour the batter over the butter. DO NOT STIR. In a large saucepan, combine sliced peaches, 1 cup sugar, 1 teaspoon vanilla, 1 tablespoon fresh lemon juice, and 1 teaspoon ground cinnamon. Bring this mixture to a boil, stirring constantly. Pour the peach mixture evenly over the batter. DO NOT STIR *Note: One option for modifying this recipe to make it less sweet is to use 1/2 cup of sugar here. Also, the order is correct. Butter, batter, peaches. During baking, the batter rises above the peaches!
Bake for 40-45 minutes, or until the top is golden brown.
Cool slightly before serving.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Store in an airtight container in the fridge.
Thanks again to Center Cut Cooks for this amazing recipe.
What the heck in McArthur Milk???? Goat milk or something? Never ever heard of such a thing.Called the grocery store and they put me through to the dairy manager and she had never heard of it. Asked several people including a pastry chef and none had ever heard of such thing. So guess we will not be making this peach dessert.
Duh-uh, Patty. If you read the list of ingredients you will see that name brand sugar, butter, etc. are listed. so it would be safe to assume that McArthur is a brand name, not a type of milk. Too bad you won’t be making this cobbler. The rest of us will and we’ll enjoy it on your behalf.
mcarthur is a brand name,,lol,,enjoy!,but its only a brand unless they ask 4 buttermilk,,,there u r
Just a brand, you can use Prairie Farms, Deans or any other brand.
CORN CASSEROLE: PLAIN OR SELF RISING FLOUR?
I would say if you put baking powder in it that it is plain flour.
Actually there is no baking powder in any flower, the difference between regular flour n self rising is is yeast.
Self rising flour does not have yeast in it. It has baking powder in it.
Yummy looks good
Can I use soy milk or coconut milk? I cannot use any dairy because of a severe allergy.
For the corn casserole.
Almond milk would work in this, but coconut mild might give it an extra little something! I would try both to see which you like best.
Can I use coconut milk or soy milk since we have a dairy allergy… for the corn casserole.
Absolutely! I recommend almond milk for this particular recipe. You might want to add a bit more butter to get that creamy effect that whole cow’s milk gives.