Peach-Rosemary Cobbler

Photo by Debbie R.
Adapted from tasteofhome.com

PREP TIME

20

minutes

TOTAL TIME

55

minutes

SERVINGS

8

servings

PREP TIME

20

minutes

TOTAL TIME

55

minutes

SERVINGS

8

servings

Adapted from tasteofhome.com

Ingredients

  • 1/4

    cup honey

  • 2

    tablespoons cornstarch

  • 3/4

    teaspoon grated lemon peel

  • 1

    tablespoon lemon juice

  • 1/8

    teaspoon salt

  • 1/8

    teaspoon ground cinnamon

  • 4

    cups fresh or frozen sliced peeled peaches, thawed

  • TOPPING:

  • 1-1/2

    cups all-purpose flour

  • 1/2

    cup packed brown sugar

  • 1-1/2

    teaspoons baking powder

  • 1

    teaspoon ground cinnamon

  • 1

    teaspoon minced fresh rosemary

  • 1/2

    teaspoon salt

  • 1/2

    cup cold butter, cubed

  • 1/4

    cup plus 2 tablespoons water

  • 1/2

    teaspoon vanilla extract

  • 1/4

    teaspoon almond extract

  • Vanilla ice cream, optional

Directions

1. Preheat oven to 400°. In a large bowl, mix the first six ingredients. Add peaches and toss to combine. Transfer to a greased 1-1/2-qt. or 8-in.-square baking dish. Bake 15 minutes. 2. Meanwhile, in a bowl, whisk flour, brown sugar, baking powder, cinnamon, rosemary and salt. Cut in butter until mixture resembles coarse crumbs. Mix water and extracts; add to flour mixture, stirring just until moistened. 3. Drop dough by heaping tablespoonfuls over peach mixture. Bake, uncovered, 20-25 minutes longer or until filling is bubbly and topping is golden brown. 4. Serve warm. If desired, top with ice cream. Yield: 8 servings.

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