Southern-Style High Altitude Peach Cobbler
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
High altitude peach cobbler with juicy, cinnamon-spiced peaches nestled beneath a golden, buttery topping that’s crisp on the edges yet soft and cake-like in the center.
Yield: 9 servings
Equipment
- 8x8 inch Square Pan
- Mixing bowl
Ingredients
Peach Filling
- 4 cups Peaches cut in 1 inch chunks
- ½ cup Brown Sugar
- 4 tbsp All Purpose Flour
- 2 tsp Vanilla Extract
- ½ tsp Cinnamon
Cake Topping
- 1 cup All Purpose Flour
- 1 ½ tsp Baking Powder
- ⅓ cup White Sugar
- ¼ tsp Salt
- ¼ cup Butter melted
- ½ cup Milk
- 1 tbsp Coarse Sugar optional
Instructions
- PREPARE PEACHES – Fresh peaches need peeled, pitted, and cut into 1 inch pieces. Canned peaches need drained and cut into 1 inch pieces. The cut pieces of pieces of peaches (whether fresh or canned) should be 4 cups.
- PREHEAT - preheat the oven to 375° F
- COMBINE PEACH FILLING - dump the prepared peaches and vanilla into the baking pan. In a small bowl mix together the brown sugar, flour, and cinnamon. Sprinkle the mixture over the peaches and vanilla then stir to coat the peaches.
- MIX CAKE BATTER - combine all the ingredients together and drop dollops of the cake batter on top of the peach filling. OPTIONAL: sprinkle coarse sugar over top of the cake batter
- BAKE - bake for 40 minutes or until the top is golden brown and the peach filling is bubbling up.
- SERVE WARM - add a scoop of vanilla ice cream and enjoy!
Notes
TIP: When using canned peaches, dump the peach slices in a colander and let sit for several minutes to ensure all the juices drain off.
STORAGE: cover tightly and store in the fridge for up to 4-5 days