Molasses and Peach Cajun Cobbler
Deep, dark flavors from blackstrap molasses paired with ripe, juicy summer peaches.
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Ingredients
- 6 cups Fresh peaches, sliced
- 1/2 cup Blackstrap molasses
- 1/4 cup Dark brown sugar
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1 1/2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 cup Cold unsalted butter, cubed
- 3/4 cup Whole milk
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- 1 tablespoon Turbinado sugar for topping(optional)
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- 2
In a large bowl, toss the sliced peaches with the molasses, dark brown sugar, cinnamon, and ginger until evenly coated.
- 3
Transfer the peach mixture into the prepared baking dish and spread it out evenly.
- 4
In a separate medium bowl, whisk together the flour, baking powder, and salt.
- 5
Cut the cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- 6
Stir in the milk and vanilla extract just until a thick, sticky dough forms; do not overmix.
- 7
Drop spoonfuls of the dough over the peach filling, leaving small gaps for steam to escape, and sprinkle with turbinado sugar.
- 8
Bake for 40-45 minutes until the filling is bubbling and the biscuit topping is deep golden brown.
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