{"id":1841,"date":"2024-12-13T20:22:32","date_gmt":"2024-12-13T20:22:32","guid":{"rendered":"https:\/\/breckas.com\/?p=1841"},"modified":"2024-12-13T20:22:32","modified_gmt":"2024-12-13T20:22:32","slug":"vintage-oven-baked-peach-cobbler","status":"publish","type":"post","link":"https:\/\/breckas.com\/index.php\/2024\/12\/13\/vintage-oven-baked-peach-cobbler\/","title":{"rendered":"vintage oven-baked peach cobbler"},"content":{"rendered":"<h3 class=\"wp-block-heading\">Vintage Oven-Baked Peach Cobbler Recipe<\/h3>\n<h4 class=\"wp-block-heading\">INGREDIENTS:<\/h4>\n<p><strong>For the fruit filling:<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>6 cups fresh or frozen peaches<\/strong>, sliced<\/li>\n<li><strong>3\/4 cup granulated sugar<\/strong><\/li>\n<li><strong>1 tablespoon lemon juice<\/strong><\/li>\n<li><strong>1 tablespoon cornstarch<\/strong>(optional, for thickening)<\/li>\n<li><strong>1\/2 teaspoon ground cinnamon<\/strong><\/li>\n<li><strong>1\/4 teaspoon ground nutmeg<\/strong><\/li>\n<\/ul>\n<p><strong>For the biscuit topping:<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>1 cup all-purpose flour<\/strong><\/li>\n<li><strong>1\/4 cup granulated sugar<\/strong><\/li>\n<li><strong>1 teaspoon baking powder<\/strong><\/li>\n<li><strong>1\/4 teaspoon salt<\/strong><\/li>\n<li><strong>1\/4 teaspoon ground cinnamon<\/strong><\/li>\n<li><strong>1\/4 cup unsalted butter<\/strong>, cold and cubed<\/li>\n<li><strong>1\/2 cup milk<\/strong> (or buttermilk for a tangier flavor)<\/li>\n<li><strong>1 teaspoon vanilla extract<\/strong><\/li>\n<\/ul>\n<hr class=\"wp-block-separator has-alpha-channel-opacity\" \/>\n<h4 class=\"wp-block-heading\">INSTRUCTIONS:<\/h4>\n<ol class=\"wp-block-list\">\n<li><strong>Preheat the oven<\/strong>:<br \/>\nPreheat your oven to 375\u00b0F (190\u00b0C). Grease a 9\u00d79-inch baking dish or an 8\u00d78-inch square dish.<\/li>\n<li><strong>Prepare the peach filling<\/strong>:<br \/>\nIn a large bowl, toss the sliced peaches with sugar, lemon juice, cornstarch (if using), cinnamon, and nutmeg. Transfer the mixture to the prepared baking dish and spread it evenly.<\/li>\n<li><strong>Make the biscuit topping<\/strong>:<br \/>\nIn a separate bowl, combine flour, sugar, baking powder, salt, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.<br \/>\nPour in the milk and vanilla extract, and stir just until combined (the dough will be thick).<\/li>\n<li><strong>Assemble the cobbler<\/strong>:<br \/>\nDrop spoonfuls of the biscuit dough over the peach filling. Don\u2019t worry about covering the filling completely; the dough will spread as it bakes.<\/li>\n<li><strong>Bake the cobbler<\/strong>:<br \/>\nBake for 40-45 minutes, or until the biscuit topping is golden brown and the peach filling is bubbling around the edges.<\/li>\n<li><strong>Serve<\/strong>:<br \/>\nLet the cobbler cool for 10-15 minutes before serving. It\u2019s delicious on its own or with a scoop of vanilla ice cream or whipped cream.<\/li>\n<\/ol>\n<hr class=\"wp-block-separator has-alpha-channel-opacity\" \/>\n<p>This vintage-style peach cobbler is a classic dessert with a sweet, fruity filling and a soft, biscuit-like topping. Let me know if you\u2019d like tips for adding a streusel topping or making it with a different fruit!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vintage Oven-Baked Peach Cobbler Recipe INGREDIENTS: For the fruit filling: 6 cups fresh or frozen peaches, sliced 3\/4 cup granulated&hellip;<\/p>\n","protected":false},"author":1,"featured_media":1842,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"vintage oven-baked peach cobbler - Grandma Baking Recipes","description":"Vintage Oven-Baked Peach Cobbler Recipe INGREDIENTS: For the fruit filling: 6 cups fresh or frozen peaches , sliced 3\/4 cup granulated sugar 1 tablespoon lemon"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1841","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/1841","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=1841"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/1841\/revisions"}],"predecessor-version":[{"id":1843,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/1841\/revisions\/1843"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/1842"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=1841"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=1841"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=1841"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}