Peach Cobbler
Rocky Mountain Cooking
Rocky Mountain Cooking
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  • 3 pounds of fresh peaches, sliced (I used 7 of the ones that you see in the picture) ½ cup sugar (my peaches were really sweet, add more sugar if needed) 3 tbs corn starch ¼ tsp salt zest of one lemon 1 lemon, juiced 1 stick butter, melted 1 cup all purpose flour ¾ cup sugar ½ cup sliced almonds 2 tsp baking powder 1 tsp salt 1 tsp cinnamon ¼ tsp nutmeg, grated Instructions Slice peaches and place in a large bowl., Add the sugar, corn starch, lemon zest, lemon juice and salt. Mix well and set aside. In another bowl, add the melted butter, flour, almonds, baking powder, salt, cinnamon and nutmeg. Stir until well combined. Prepare a 6x9 inch baking dish by spraying it with cooking spray or coating it with butter. Place the peach mixture evenly in pan. Top the peaches with crumble mixture evenly on top. Cover loosely with tin foil and bake at 350 degrees for about 45 minutes. After about 15 minutes, remove tin foil to brown the top. Let sit for at least 15 minutes before serving. 3.2.2807
  • 36 pounds of pork butt, chopped and browned. 16 onions diced, 48 cloves of garlic minced, 5 bushels of green chili’s peeled and chopped, 96 cups of homemade chicken broth…. seriously?!



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