How To Make Easy Peach Cobbler With Chef Chris Shepherd | Made In Cookware

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener; brown sugar is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and lower in saturated fat; margarine is usually cheaper.

Start by making the topping with flour, baking powder, and a pinch of salt.

Incorporate cold butter into the dry ingredients using your hands or a pastry cutter until well mixed.

Refrigerate the topping for 20-30 minutes to firm up.

Peel the peaches and cut them into large chunks.

Coat the peaches with brown sugar, a little flour, salt, pepper, and cinnamon.

Zest a lemon and add the zest and juice to the peaches, then toss everything together to coat.

Transfer the peach mixture to a casserole dish.

Drop the chilled cobbler topping onto the peaches in large chunks, allowing it to spread as it bakes.

Sprinkle a little sugar in the raw on top for texture and color.

Bake in the oven at 350°F (175°C) for about 45 minutes, checking for doneness based on the thickness of the sauce and the crust's appearance.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens