Products used in this recipe
Brown Sugar Peach Cobbler
Yield: 4 Servings (33 oz. each - 4 Round Pans, 8-inch)
Yield: 4 Servings (33 oz. each - 4 Round Pans, 8-inch)
A classic, old-fashioned dessert that pretty much everyone still loves…because it’s tasty and incredibly simple to make. We’ve prepped the peaches for you—what are you waiting for?
| Ingredient | Weight | Measure |
|---|---|---|
| Brown sugar, packed | 7.3 oz. | 1 cup |
| All-purpose flour, divided | 15 oz. | 3 cups |
| Cornstarch | 2 Tbsp. | |
| Pumpkin pie spice, divided | 1 1/2 Tbsp. | |
| Kosher salt | 1/2 tsp. | |
| Butter, melted | 8 oz. | 1 cup |
| Simplot Simple Goodness™: Peaches, IQF Sliced 4/5lb | 5 lbs. | 6 cups |
| Sugar, granulated | 14.2 oz. | 2 cups |
| Baking powder | 1 Tbsp. | |
| Butter, softened | 6 oz. | 3/4 cup |
| Eggs | 6 each | |
| Sour cream | 4 1/2 oz. | 1/2 cup |
| Sparkling sugar, coarse | 4 Tbsp. |
Preparation Instructions:
- Step 1
- Preheat convection oven to 350°F. Spray four 8-inch round cake pans or disposable foil pans with pan spray.
- Step 2
- In a small bowl, combine the brown sugar, 5 oz. flour, cornstarch, 1/2 Tbsp. pie spice, salt and melted butter. In a large bowl, combine peaches and brown sugar blend, toss or stir to coat. Portion 24 oz. of peach filling in each pan.
- Step 3
- For the topping; blend 10 oz. flour, baking powder, 1 Tbsp. pie spice in medium bowl. Cut in softened butter until mixture looks like coarse cornmeal. Whisk together eggs and sour cream in a measuring cup. Add to the topping dry ingredients. Top each pan with 10 oz. of topping blend by spoonful. Sprinkle each pan with 1 Tbsp. coarse sugar. Bake uncovered for 20 minutes, cover with foil and bake another 15-20 minutes or until golden brown and bubbly.
