HOMEMADE PEACH COBBLER CRUMBLE RECIPE
Are you looking for a flat out, perfect every single time Homemade Peach Cobbler Recipe? This Peach Cobbler Crumble is one of the best desserts you will experience if you love peaches and cobbler. The Recipe is simple and the ingredients are few.
Sample happiness in a bowl and be sure to share this homemade peach cobbler crumble recipe with others. The recipe reaches another level when you add a scoop of vanilla ice cream while this dish is still hot.
Peach Cobbler Crumble
9 Large Southern Fresh Peaches sliced or
2 Large 28 oz Cans of Peaches in heavy syrup or
2 – 12 oz bags of Frozen Peaches can also be used
12 whole cinnamon graham crackers blended/crushed
1 stick of butter
1 tsp. salt
1/2 c. white sugar plus 2 tablespoons to add to the crushed graham cracker mixture
2 tsp. pure vanilla flavor
1 tsp. cinnamon
Homemade Peach Cobbler Crumble
If making with fresh peaches you may want to pick up a peach pitter to help make it easier to cut your slices, they can be purchased basically at most stores that sell kitchen products.
In a mixing bowl, if using fresh peaches, wash them well and then peel the skin away with a peeler or a sharp paring knife. Pit the peaches or slice them at an angle if you don’t have a pitter.
Remove the skin and slice the peaches [this step should also begin for frozen peaches that have been thawed as well as canned – Add the sugar and stir.]
THE PARTY IS GETTING STARTED
Place a cover over the peaches and place in the refrigerator to allow them to set for about 20 minutes. You can do this for an hour or overnight if you want. You’re basically marinating the peaches with the sugar which is a nice little infusion of sweetness, I usually do the 20 minutes.
Grind the cinnamon graham crackers in a blender (I use a ninja) and set aside in a small bowl, add 1/2 stick of softened butter and 1 tablespoon of sugar to mix in with the crumbs.
Mix the crumbs all together, with a fork, place in a round or square glass baking dish [8 or 9 inch] coated with melted butter not too much but just enough to prevent sticking…cooking spray or extra virgin olive oil will leave an unwanted taste so I use butter.
Pat it down to cover the bottom of the dish (save 1/4 cup of the crumbs and set aside)
Place in the oven and bake for 7 minutes to allow the crust to bake a little then remove and add the peaches making sure you use a large serving spoon with holes to shake out the juice.
In the bowl of peaches, add the salt, cinnamon, and the remaining 1/2 of the stick of butter and place throughout the peaches.
Sprinkle the remaining graham cracker crumbs on top of the cobbler and place in the oven uncovered.
Bake at 400 for 30 minutes then reduce heat to 350 and cover with foil for another 25 minutes. Remove and let cool for about 10 minutes…serve hot
Serve hot for an amazing bowl of cobbler, and top it off with a scoop of vanilla ice cream
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