Peach cobbler

Less suited as a snack.

American Southern baked dessert: ripe peaches with cinnamon and sugar baked under spoonfuls of buttery biscuit dough rubbed from flour and cold butter; 8 portions, served warm.

Menu portion81 min328.1 kcal per menu portion

Peach cobbler

Dessert · 8 servings · Quantities for the whole recipe (8 servings).

Ingredients

Display quantities

1,000 gPeaches, yellow, raw
120 gSugars, granulated
3 gSpices, cinnamon, ground
15 gLemon juice, raw
15 gCornstarch
5 gButter, without salt editorial addition
200 gWheat flour, white, all-purpose, unenriched
50 gSugars, granulated
10 gLeavening agents, baking powder, double-acting, sodium aluminum sulfate
2 gSalt, table
85 gButter, without salt
150 gMilk, whole, 3.25% milkfat, with added vitamin D
10 gSugars, granulated

Method

Blanch the peaches for 30 seconds, peel, stone and cut into wedges; about 1.2 kg of fruit gives 1000 g of flesh.
Preheat the oven to 190 °C. Toss the peaches with 120 g sugar, 3 g cinnamon, 15 g lemon juice and 15 g cornstarch and spread in a baking dish of about 20 × 30 cm greased with 5 g butter.
Pre-bake the fruit for 15 minutes at 190 °C until it releases juice and bubbles.
Meanwhile mix 200 g flour, 50 g sugar, 10 g baking powder and 2 g salt, rub in 85 g cold diced butter with your fingertips to coarse crumbs and stir in 150 g cold milk with a fork to a sticky dough.
Drop the dough in 8 spoonfuls over the hot peaches and sprinkle with 10 g sugar.
Bake for 30 minutes at 190 °C until the topping is golden brown and cooked through and the juices bubble thickly around it.
Rest for 15 minutes so the juices thicken and serve warm in 8 portions.

Menu components

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

Allergens

Contains: Gluten, Milk

Derived from ingredients – check the package label.

Nutrition per menu portion

A dash means the value is unknown, not zero.

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

Per serving

Energy from macronutrients

Protein4.4 g5%
Fat10.3 g28%
Total carbohydrate (by difference)56.9 g67%

Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.

Energy: 328.1 kcal
Protein: 4.4 g
Fat: 10.3 g
Total carbohydrate (by difference): 56.9 g
Total dietary fibre (USDA): 2.8 g
Saturated fatty acids: 6.1 g
Sodium: 239.6 mg
Salt (sodium × 2.5): 0.6 g

Per 100 g of finished food

Energy: 173.2 kcal
Protein: 2.3 g
Fat: 5.4 g
Total carbohydrate (by difference): 30 g
Total dietary fibre (USDA): 1.5 g
Saturated fatty acids: 3.2 g
Sodium: 126.5 mg
Salt (sodium × 2.5): 0.32 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

Calculation limitations

Nutrition is a calculated estimate, not a laboratory measurement.
Some ingredient quantities use documented estimates or household-measure assumptions.
The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.
Menu nutrition is the sum of its component recipes, each scaled to one menu portion.

Recipes

Peach cobbler

Ingredients

Method

Menu components

Allergens

Per serving

Per 100 g of finished food

Calculation limitations