Brussels sprouts with sweet chile turn out delicious and a little spicy.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- ½ cup white sugar
- ¼ cup butter, softened
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 2 cups fresh peaches, pitted and sliced
- ¼ cup white sugar
- ¼ teaspoon ground cinnamon
- 1 ½ cups water
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9×9-inch glass baking dish.
- In a large bowl, cream 1/2 cup sugar and butter until light and fluffy.
- In a separate bowl, mix together flour, baking powder, and salt. Add to creamed mixture alternately with milk. Spread mixture evenly into the prepared baking dish.
- Spoon sliced peaches over batter. Sprinkle with 1/4 cup sugar and cinnamon. Pour water over the top.
- Bake in the preheated oven until liquid sinks to the bottom and batter puffs and turns golden brown, 45 to 55 minutes.
Nutrition Facts
| Calories | 262 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 324 mg |
| Sugars | 29 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
7.25.22 This certainly is easy to make, didn’t even peel the peaches. It bakes a bit differently, and the top in particular is different, but that’s not to say that it isn’t good, because it is. Peaches are in season, and I’m glad I found this recipe.
Stodgy & bland.
This recipe calls for only a little butter, which lets the peach flavor be the star. A little extra dusting of cinnamon sugar on top and this recipe is perfect.
It wasn’t sweet enough at all. And the peaches pretty much stayed at the top. It will probably be just fine with some ice cream but idk.
Added 1/4 c. Butter melted in the pan.
Added 1/4 c. Butter melted in the pan.
We have been making this every year, for Thanksgiving and Christmas. I made it for the first 4 years and now my oldest Daughter makes it and our whole family loves it
So easy and delicious! Served it with vanilla ice cream. Heaven!
Cut the sugar yo 3/4 cup. Used 1/4 cup butter in bottom of pa. Used store canned peaches in their own juice – 20 oz.
It was delicious – my family loved it! Simple and fast, I made it while my other dinner ingredients were coming together.
I made it using canned peaches and used 1cup of heavy syrup it’s was wonderful. Will definitely make it again.
Too much topping; I would adjust before making it again.
WONDERFUL … especially when served warm and topped with real whipped cream!!! I made a couple changes. I used 5 fresh peaches , and I used 1 cup of water instead of 1 1/2 cups.
I followed the recipe fully with the exception of replacing the 1.5 cups of water with 1 cup. If you like doughy, cake-like cobbler then you’ll find it good (not great), a bit bland but fixable by making a syrup of the last 1/4 cup sugar, 1 cup water, and cinnamon. The bottom does rise but I prefer a crumble top – oh, elusive crumble top!
Used canned peaches and halved the juice….still too watery. The topping did not puff well either.
This recipe is my go to desert!!!! With vanilla ice cream it’s perfect!!!!!!!
This isn’t the first time using this particular recipe. My family loves it.
I didn’t like the crust with this one.
Stunning! This recipe is so versatile, I’ve made it with peaches and, this time around, fresh wild Black Raspberries. I made mine in a 10 in. round glass pie pan, and it came out beautifully. With the change of fruit, I used about 1 pint of the raspberries. My husband couldn’t get enough.
This is a great and easy dessert. My family loved it. Use the peach juice not water.
This is one of the few peach cobblers that I have tried and liked. And I didn’t just like it, I loved it! I made it as is plus added about a teaspoon of vanilla. Used canned peaches and used the juice instead of water. Next time I will cut it back to 1 cup like people recommended.