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Crunchy Peach Cobbler Recipe
|Canned cling peach slices in syrup||29 Ounce (1 Can / 2 Cans, 16 Ounces Each)|
|Granulated sugar||6 1⁄3 Tablespoon, divided (1/3 Cup Plus 1 Tablespoon)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs), divided|
|Uncooked rolled oats||1⁄3 Cup (5.33 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs), melted|
|Ground cinnamon||1⁄2 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Cold water||5 Tablespoon|
|Whipped cream||4 Tablespoon (Adjust Quantity As Needed For Serving)|
Serving size: Complete recipe
Calories 3936 Calories from Fat 1528
% Daily Value*
Total Fat 172 g265.3%
Saturated Fat 47.9 g239.6%
Trans Fat 13.5 g
Cholesterol 85.7 mg
Sodium 1112.1 mg46.3%
Total Carbohydrates 559 g186.2%
Dietary Fiber 19.6 g78.5%
Sugars 314.4 g
Protein 33 g66.1%
Vitamin A 39% Vitamin C 13.3%
Calcium 28.2% Iron 81.8%
*Based on a 2000 Calorie diet
Combine 1/3 cup of the granulated sugar and the cornstarch in small saucepan.
Slowly add reserved peach liquid, stirring to make sauce smooth; add vanilla.
Cook over low heat, stirring constantly, until thickened.
Combine brown sugar, 1/2 cup of the flour, the oats, margarine and cinnamon in small bowl; stir until crumbly.
Preheat oven to 350°F.
Combine remaining 1 1/2 cups flour, 1 tablespoon granulated sugar and the salt in small bowl.
Cut in shortening until mixture resembles coarse crumbs.
Sprinkle water, 1 tablespoon at a time, over flour mixture and toss lightly until mixture holds together.
Press together to form ball.
Roll out on floured surface to 10-inch square.
Press on bottom and about 1 inch up sides of 8 x 8-inch baking dish.
Layer peaches, sauce and crumb topping over crust.
Bake 45 minutes.