I am making peach cobbler, do i neewd to drain the syurp form the can of peaches or do i add it to the batter?

INGREDIENTS


1 cup white sugar


1/2 cup butter, room temperature


1 cup self-rising flour


1 cup milk


1 (15 ounce) can peaches





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


In a one-quart baking dish or 9 inch square pan, cream together sugar and butter. Mix in flour and milk until smooth. Pour peaches and their juice over the top.


Bake 25 to 30 minutes in the preheated oven, until golden brown.

I am making peach cobbler, do i neewd to drain the syurp form the can of peaches or do i add it to the batter?
I always add the syrup to the batter...it just makes the cobbler more juicier and sweeter!
Reply:This recipe uses fresh peaches, but I would advise not to add the syrup as it may make the batter thinner than it should be.








Peach Cobbler Recipe courtesy Kristina Williamson, Schooner Ellida, Rockland, Maine

















Cobbler filling:


4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins)


3/4 cup brown sugar


1 teaspoon cinnamon


1 teaspoon vanilla


1 tablespoon flour





Cobbler crust:


1 cup flour


1 teaspoon baking powder


1/2 teaspoon baking soda


3 tablespoons brown sugar


4 tablespoons unsalted butter, cut into small pieces


2/3 cup buttermilk


1 tablespoon brown sugar, for topping


Whipped cream








Preheat the oven to 425 degrees F.


Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.





Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.





Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream.














More Recipes Like This


White Peach-Bourbon French Toast with White Peach-Pecan Maple Syrup


Fresh Peach Fried Pies with a Cinnamon Crust and Roasted Peach and Raspberry Ice Cream


Peach-Mustard Pork Chops


Peach Clafouti with Peach Ice Cream


Roasted Peach Soup garnished with Peach Sorbet and Butter Cookies
Reply:You need to drain them, in the peach cobbler recipes that call for canned peaches that I've seen. If you don't, the resulting peach filling will be awfully runny.





If you add the peach juice to the batter, it won't bake properly and will be a gooey mess, unless you omit an equal part of the other liquid the recipe calls for.
Reply:If the recipe calls for other liquid, you can compensate for the amount of syrup in the can.....
Reply:I drain the syrup personally but you can add a little to the batter for flavoring. Example- if your batter recipe calls for 1/2 cup of water, use 1/4 syrup from can and 1/4 water.



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