Ingredients
Scale
- 2 cans or 4 cups canned peaches {drained}
- 1/3 cup flour
- 1 teaspoon cinnamon
- 2 cups unbleached all-purpose flour
- 1 Tbs . granulated sugar
- 2 1 ⁄2 tsp. baking powder
- 1 ⁄4 tsp. salt
- 4 Tbs . cold unsalted butter (, cut into pieces)
- 2 eggs
- 2 ⁄3 cup heavy cream {I used 2% milk}
- 1 Tbs sugar
Instructions
- reheat oven to 350 degrees
- Butter a 9×9 casserole dish and set aside.
- Use a colander to drain the peaches, reserving the juice for smoothies later on. In a large bowl gently toss the peaches, flour and cinnamon together until the peaches are coated. Pour peach filling into buttered casserole dish.
- In a bowl {I used the same one} stir together the flour, granulated sugar, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs.In a small bowl, whisk together the eggs and cream. Add the egg mixture to the flour mixture and stir until a sticky dough forms.
- Scoop heaping spoonfuls of scone dough on top of the cobbler and bake at 350 degrees for about 40 minutes or until the topping in lightly browned.
Notes
Serve cobbler alongside vanilla ice cream for dessert or in a bowl with a wee bit of milk for dinner.