Print1-2-3 Peach Cobbler
This peach cobbler comes together in one dish. The trick is heating the peaches with preserves and butter before they ever hit the oven, so they start marrying together first. That head start is what gives you a gooey, golden-edged cobbler with almost no active time on your end.
Top a still-warm helping of this cobbler with a big scoop of local Oklahoma ice cream and it’s dessert in one bowl.
Ingredients
- 1 pound Oklahoma peaches, sliced
- 1/2 cup Garden Club apricot preserves
- 1/2 stick Hiland Dairy salted butter, cut into pats
- 2 Hansen’s Eggs egg
- 1/3 cup Braum’s Milk
- 1/3 cup Hiland Dairy Sour Cream
- 1 package Shawnee Mills Corn Muffin Mix
- 2 tablespoons brown sugar
Preheat the oven to 350 degrees.
Place the peaches in an 8 X 8 glass baking dish and heat them in the microwave until they are good and hot, which takes about 2 minutes or so.
Tip: Frozen peaches work perfectly in the off-season. Just microwave them for about 5 minutes instead.
Carefully stir the preserves into the hot peaches, then heat the dish in the microwave for a little more time (30 to 40 seconds). Fold in the butter pats, then level out the filling. Spray a little cooking spray around the inside and top edges of the pan to prevent the crust from sticking.
Now, mix the crust. In a small mixing bowl, whisk the eggs and milk until they are well beaten. Add the sour cream and mix it until it resembles small curds. Next, add the muffin mix and stir just enough to incorporate the dry ingredients. Make sure not to overmix.
Pour the crust mixture evenly over the hot, buttery peaches. Place the dish in the center of the oven and bake 30 to 35 minutes. Use a skewer to test the center for doneness.
Let the cobbler rest for 15 minutes before serving. Serve it hot, topped with a generous scoop of Hiland Dairy or Braum’s vanilla ice cream.