Peach Cobbler

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Peach Cobbler

 

  • 1 cup all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp ground cinnamon
  • 1 cup skim milk
  • 3 tbsp canola oil
  • 29 oz sliced peaches (100% juice, drained)
  • ¾ cup sugar
  • 1 tsp lemon juice
  • ½ tsp vanilla extract

  1. Heat oven to 375°F.

  2. In an ungreased 8-inch square glass baking dish, mix together flour, baking powder, salt, and cinnamon. Stir in milk and oil with wire whisk until blended.

  3. In a medium bowl, mix sugar, peaches, lemon juice, and vanilla extract. Spoon over batter in baking dish.

  4. Bake 50-55 minutes or until golden brown. Let stand about 20 minutes before serving.

  5. Serve warm with whipped topping or vanilla frozen yogurt (optional – will add sugars and calories).

When peaches come into season, feel free to use 4 cups peeled/sliced fresh peaches. To make peeling easier, blanch peaches by submerging in boiling water for about 40 seconds, then drain and rinse with cold water. The skins will be loosened and more easily removed.

Nutrition Label

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Extension Educator:

Joddee Jacobsen, Program Leader

Community Vitality & Health
Extension Educator

(307) 235-9400
jjacobsen@natronacounty-wy.gov

University of Wyoming Extension

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Mandy Marney, Director, University of Wyoming Extension, College of Agriculture, Life Sciences and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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