2-Can Peach Cobbler: 10 Minutes of Work, Tastes Like Summer
Mabel June
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2-Can Peach Cobbler: 10 Minutes of Work, Tastes Like Summer
35 просмотров · 10 дней назад
Mabel June
313 подписчиков
35 просмотров · 10 дней назад
Two cans of peaches, a stick of butter, and ten minutes of work, honey. That's all it takes.
And one little 5-minute trick on the stove makes folks swear I picked those peaches off the tree this morning.
Well, hey there, sugar. So many of y'all made my last peach cobbler and wrote to ask me the same thing: "Mabel, the peaches at my store are hard as baseballs. What do I do?" So today I'm opening up my pantry. This is my mama's cup, cup, cup cobbler: a cup of flour, a cup of sugar, a cup of milk, a stick of butter and two cans of peaches. No rolling pin, no mixer, not one peach to peel. Butter on the bottom, batter on top, and don't you dare stir it.
Now I want to hear from you: who made the cobbler in your family? Tell me her name in the comments, and what made hers so special. I read every single one.
WHAT YOU NEED
2 cans (15 oz) sliced peaches in syrup, not drained
1 stick butter
1 cup flour, 1 cup sugar, 1 cup milk
2 tsp baking powder + a pinch of salt (or 1 cup self-rising flour instead)
1 tsp vanilla, 1/2 tsp cinnamon, half a lemon
Topping: 2 tbsp sugar + a pinch of cinnamon
8-inch square or 2-quart baking dish. 350°F for 45-60 minutes, then rest 15 minutes.
CHAPTERS
0:00 Peach cobbler from a can?!
0:28 Hey there, sugar
0:58 Why canned peaches are tradition
1:52 Everything you need
2:34 Step 1: Let the oven melt the butter
2:58 Step 2: The 5-minute peach trick
3:43 Step 3: The no-mixer batter
4:25 Step 4: Pour, but do NOT stir
5:09 Steps 5 & 6: Peaches on top, then bake
6:02 Mama's Sunday cobbler
6:40 Make it your own
7:20 3 ways folks mess it up
8:11 The first bite
9:01 Who made the cobbler in your family?
If you want more easy, old-fashioned desserts like this one, subscribe and come back and see me real soon. Bye now, sugar. Go on and get you a spoon.
#peachcobbler #southerndesserts #easydesserts
TAGS:
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