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Perfect Peach Cobbler The Best Recipes

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Perfect Peach Cobbler

"I played with a base recipe and came up with this to take to a friend's pool party. It was such a hit. All the guys said, 'Gosh, I didn't know anyone knew how to use a Dutch oven anymore!' I told them they were my guinea pigs because this was my first attempt with fresh peaches instead of canned. I don't think I can go back now; it was perfect, especially served warm with a scoop of vanilla ice cream. A little extra work but I can't wait to make it again."

Ingredients :

  • 6 cups sliced peeled peaches
  • 1 mango - peeled, seeded, and diced
  • 1/4 cup rum (such as Appleton Estate®)
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon ground cinnamon
  • 1 pinch ground nutmeg, or more to taste
  • 1 cup water
  • 1/2 cup white sugar
  • 1/2 cup stevia sugar substitute
  • 2 tablespoons stevia brown sugar substitute
  • 1 1/2 cups self-rising flour
  • 1/2 cup white sugar
  • 1/2 cup stevia sugar substitute
  • 1 pinch ground cinnamon, or more to taste
  • 1 1/2 cups milk
  • 1/2 cup butter, melted

Instructions :

Prep : 20M Cook : 8M Ready in : 1H15M
  • Preheat oven to 375 degrees F (190 degrees C).
  • Stir peaches, mango, rum, lemon zest, almond extract, 1/8 teaspoon cinnamon, and nutmeg together in a bowl.
  • Stir water, 1/2 cup white sugar, 1/2 cup stevia sugar substitute, and brown sugar substitute together in a pot; bring to a simmer. Stir peach mixture into pot; cook and stir until peaches are heated through, about 5 minutes. Remove from heat.
  • Whisk flour, 1/2 cup white sugar, 1/2 cup stevia sugar substitute, and a pinch of cinnamon together in a bowl; add milk and whisk to form a smooth batter.
  • Pour melted batter into the bottom of a Dutch oven. Pour batter over butter. Gently spread peach mixture with syrup on top of the batter.
  • Bake cobbler in the preheated oven until syrup is bubbling and crust is risen and golden brown, 50 to 55 minutes.

Notes :

  • You can substitute spiced rum for the rum.

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