Peach Cobbler

Step-by-step cooking

1. Step 1:

   

   How to make a peach cobbler? Prepare the products. Peaches for kobler are suitable for any — fresh, canned, frozen. And in general, other fruits or berries can be used instead of peaches or together with them. I took a measuring glass with a volume of 250 ml. I reduced the amount of sugar by almost half, but it's a matter of taste. The fat content of milk does not matter.

2. Step 2:

   

   Take the dough bowl. Sift the flour into it. This will not only remove possible debris, but also saturate the flour with oxygen, from which the baking will be much more lush and airy.

3. Step 3:

   

   Add other dry products to the flour — sugar, baking powder and salt. Salt in sweet pies acts as a flavor enhancer, do not give it up. Mix the ingredients well with a whisk.

4. Step 4:

   

   Pour milk into the flour mixture in a thin stream with constant stirring. Continue to stir the dough until smooth without lumps. The dough turns out to have the consistency of pancakes.

5. Step 5:

   

   Take a suitable baking dish. I have a large ceramic one, measuring 31 * 17 cm, and you can use several small molds to serve the kobler in portions. Put the butter, cut into pieces, into a mold (or into molds). Turn the oven on 180°C. Place the butter pan in the oven and wait until the butter has completely melted.

6. Step 6:

   

   Meanwhile, prepare the peaches. Wash and dry them. Then cut into halves and remove the bone. Cut each half into 4 more pieces. It turns out quite large slices, I would cut smaller peaches next time.

8. Step 7:

   

   Meanwhile, the butter has melted, remove the mold from the oven. Do not turn off the oven.

9. Step 8:

   

   And immediately, without waiting for the oil to cool, pour the dough into the mold. The butter will be at the top, just as it should, it will make the top of the pie beautiful and fragrant. There is no need to mix the dough with butter.

10. Step 9:

    

    Put the peaches on top. Since I have a rather large shape, the dough layer turned out to be thin, and the peaches did not drown in it, but remained on top. I advise you to take a smaller form for such a number of products, then there will be dough over the peaches.

11. Step 10:

    

    Put the form with the kobler in the oven. Bake it for 30-35 minutes. Since I had peaches on top, I determined the readiness by time. If there is dough on top, look at it — it should turn golden. Remove the finished kobler from the oven and cool slightly.

12. Step 11:

    

    Serve the kobler warm, with a scoop of vanilla ice cream. Bon appetit!