Ingredients:
4 Cups Of Canned Sliced Skinless Peaches In Syrup
3 Cups Of Fresh Sliced Nectarines
1 Tablespoon Of Homemade Lime Juice
1 Cup Of Nestle Carnation Evaporated Milk
2 Cups Of Domino Superfine Baking Sugar
1 Cup Of Whole Wheat Pastry Flour
1 Teaspoon Of Gaya Authentic Mexican Vanilla Extract
1 Teaspoon Of Ground Cinnamon
1/8 Teaspoon Of Ground Nutmeg
1/2 Cup Of Butterball Farms Unsalted Butter
1 Tablespoon Of Pure Baking Powder
1/4 Teaspoon Of Standard Table Salt
Information:
Serving Size 10
459 Calories Per Serving
19 Grams Of Fat
Preparation Instructions:
My good friend Ellie from Belleville Ontario gave me this peach nectarine cobbler recipe to publish here on my website. To kick start the recipe, please take out a two or three quart glass baking dish, then pour into it the melted unsalted butter. Next preheat your oven to 375 degrees Fahrenheit, or 175 degrees Celsius. During the next phase of the recipe, please take out a large mixing bowl, and then vigorously whisk in the evaporated milk, one cup of superfine baking sugar, whole wheat pastry flour, ground cinnamon, ground nutmeg, pure baking powder, and standard table salt. After mixing these ingredients up, a thick and creamy cobbler batter will emerge. Evenly spread this batter out over the top of your melted butter, but do not mix it with the butter. Next you will want to prepare the cobbler filling, so take out another mixing bowl, and whisk into it the canned sliced skinless peaches in syrup, fresh sliced nectarines, homemade lemon juice, one cup of superfine baking sugar, and the vanilla extract. Once you have adequately stirred up the filling, pour it over the top of your uncooked cobbler batter that is within the baking dish. Your cobbler is now all set to bake, so slide it into the oven for forty minutes, or until the surface is crisp and golden, and the fruit has started to slightly caramelize. That is it for this particular recipe, however we do have many other peach cobbler recipes available. Also please don't forget to bookmark our site.
