Peach Cream Cheese Cobbler (Print version)
Bake peach cream cheese cobbler with drained peaches, buttery batter and vanilla cream cheese. Includes exact quantities, timing and practical baking tips.
# Ingredients:
Ingredients
01 -
115 g unsalted butter
02 -
150 g plain flour
03 -
150 g sugar, divided
04 -
2 tsp baking powder
05 -
1/4 tsp salt
06 -
240 ml milk
07 -
600 g drained sliced peaches
08 -
200 g cream cheese, softened
09 -
1 tsp vanilla extract
# Instructions:
01 -
Heat oven to 180°C / 350°F. Melt butter in a 23 × 33 cm baking dish.
02 -
Beat cream cheese with 30 g sugar and vanilla until smooth.
03 -
Whisk flour, remaining 120 g sugar, baking powder and salt. Stir in milk just until smooth.
04 -
Pour batter over the melted butter without stirring. Distribute drained peaches and teaspoonfuls of cream cheese evenly over the batter.
05 -
Bake 40–50 minutes until golden and the batter in the center is set; test a cake area rather than a cream cheese pocket.
06 -
Rest for 20 minutes before scooping. Refrigerate leftovers within two hours and use within three days.
# Good to know:
01 -
Includes 20 minutes resting time; baking takes 40–50 minutes.