The peach cobbler recipe is one of my favorite summer desserts. There is no need for a blender; ultra easy and quick, you can cook it with any fruit, but I especially like it with peach and other juicy summer fruits. The secret of a well-puffed-up gluten-free dough is that all the ingredients are cold so that once in the heat of the oven, the steam that comes out makes the dough puff up.
The cobbler is a traditional American dessert. The cookie dough was placed on a bed of fruit. The English invented this recipe because they arrived in America and lacked the ingredients to cook the pudding, so they created the cobbler.
Preparation time: 20m, cooking time 40mn.
Can You Make Crown Royal Peach Cobbler ahead of time?
can be baked 6 hours ahead and cooled completely, uncovered, then chilled, and covered. Before serving, let stand at room temperature 1 hour, then reheat in a preheated 350°F oven until warm, about 20 minutes
How to Store Crown Royal Peach Cobbler
Yes, leftover peach cobbler should be stored covered in the refrigerator. It will help keep the cobbler topping from getting too mushy. It will keep in the refrigerator for 2 or 3 days.
Can You Freeze Crown Royal Peach Cobbler?
Freezing peach cobbler: Baked peach cobbler can be frozen for up to 3 months, however, the dough topping will be a little soggy. Instead, Freeze the unbaked cobbler for up to 3 months. When ready to bake, place the frozen cobbler in the oven for 20 minutes longer than the recipe directs (a total of 40 to 45 minutes)
Can you reheat Crown Royal Peach Cobbler?
Peach cobbler is best enjoyed warm, right after it’s baked. To reheat the peach cobbler, use the microwave or oven. To reheat in the oven, remove it from the fridge and allow it to come to room temperature
1/2 stick of butter
28oz can of peaches (undrained)
1/2 cup of sugar
1/2 cup of light brown sugar
2 tsp ground cinnamon
1/2 cup of water
3/4 cup of Crown Royal Peach whiskey
3/4 cup of cold water
Tbsp of cornstarch
1 cup of sugar
1/2 cup of light brown sugar
2 tsp of vanilla extract
1 1/2 cups of self-rising flour
2 tsp of cinnamon
1/4 tsp of nutmeg and sprinkle
Preheat oven to 400. And melt 1/2 stick of butter into a 13 by 9 Pyrex or casserole dish
In a heavy saucepan, combine a 28oz can of peaches (undrained), 1/2 cup of sugar, 1/2 cup of light brown sugar, 2 tsp ground cinnamon, and 1/2 cup of water and bring to a boil. Reduce heat and add 3/4 cup of Crown Royal Peach whiskey to the mixture and let simmer for about 10 minutes.
In a separate bowl combine 3/4 cup of cold water and a heaping tbsp of cornstarch to form a slurry add to the peach mixture and return to a boil.
In another mixing bowl, combine 1 cup of sugar, 1/2 cup of light brown sugar, 2 tsp of vanilla extract, 1 1/2 cups of self-rising flour (preferably White Lily), and enough milk to make a thin batter. Whisk with a wire whisk.
Pour hot peaches into a casserole dish with melted butter and then pour the batter mixture on top.
Combine 2 tbsp of sugar, 2 tsp of cinnamon, and 1/4 tsp of nutmeg and sprinkle on top.
Bake for 30 minutes until golden brown.
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