Toss These Juicy Fruits Into A Warm, Baked Dessert And Wait For Epic Things To Happen To Your Taste Buds
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, peach cobbler, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Peach cobbler. A traditional summer favorite in my home. It was made almost every day for a while there and we never got bored. Especially when paired with a nice, big scoop of vanilla ice cream. Mmm, good. Nothing compares to that.
I’ll be honest with you, peaches aren’t my favorite part of the cobbler. It’s the crust itself. Ohh, I love that mixture of flour, butter, and sugar that tops the peaches. Especially when it’s all crunchy and toasty. In my opinion, it’s the best part of the dish. This recipe is a favorite of mine because it makes a perfectly crispy crust.
Recipe and photo courtesy of Center Cut Cook.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: If fresh peaches are not in season, use about 4 small cans of chopped peaches.