Nothing really quite says southern like a nice juicy peach. This iconic southern dessert is probably my all time favorite, and it is really simple to make. For this recipe I use canned peaches (for convenience, and they are readily available out of season), but if you want to hassle with peeling, pitting, and prepping fresh peaches I won’t stop you. If you want to make the standard peach cobbler, there is no need to use the wonton wrappers.
- 29 oz Canned Peaches
- Juice from 1/2 a lemon
- 1 cup Sugar divided
- 1 cup Self-rising flour
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1 stick Un-salted butter 1/2 cup
- 2 tsp vanilla flavoring divided
- 1/4 cup Water
- 1 tbsp Cornstarch
- ground cinnomon
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Pre-heat over to 425F
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In a 13- x 9-inch baking dish add peaches with juice, 1/2 cup sugar, lemon juice, 1 tsp of vanilla, cornstarch, and sprinkle cinnamon generously over the top. Stir ingredients together.
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Place the dish in the over for 10 minutes.
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In a sauce pan bring the water to a boil.
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Cut butter in to small pieces.
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In a large bowl combine the flour, 1/2 sugar, baking powder, salt, 1 tsp of cinnamon (or more to taste), 1 tsp of vanilla, and butter.
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Slowly add the boiling water and mix ingredients in to a batter.
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Remove the peaches from the oven.
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With a spoon, carefully add scoops of the mixture over the top of the peaches.
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Bake for 30-45 minutes. Check at 30 minutes and continue until the top is a nice golden color, and the liquid is bubbling around the sides.
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Remove from oven and let rest for 30 minutes.
- 24 wonton wrappers
- vegetable or light olive oil
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Preheat oven to 350 F.
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Brush oil on both sides of each wonton wrapper.
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Tuck the wrapper evenly into a well of a standard sized 12 cupcake pan.
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Bake until cups are crispy and golden brown. About 10 minutes
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Remove from oven, and let cool.
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Fill cups with Peach Cobbler filling
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Add whipped cream, and sprinkle with cinnamon
