Peach Cobbler

1 hr to make • Serves 8-10


10 Peaches, ripe


1 Egg white

Baking & Spices

2 tsp Baking powder
2 cups Brown sugar
3 tbsp Corn starch
2 cups Flour
3/4 cup Granulated sugar
1 tsp Nutmeg
1/2 tsp Salt


1 stick Butter
3/4 cup Buttermilk

Beer, Wine & Liquor

3 tbsp Almond liqueur
More from this board

Give classic Rice Crispy Treats a makeover: use puffed brown rice and mix in dried cranberries and sunflower seeds. Plus, they're gluten-free!

Sandra's simple Mini Cherry-Lemon Meringue Pies are the perfect kid-sized dessert. The kids will love pressing the crust into the pans and spooning in the filling.

Food Network Kitchen made these cookies small for built-in portion control, and added whole-wheat flour and dried fruit for a nutritional boost.

Turn frozen cheesecake into these adorable, kid-perfect Cheesecake Pops. Put out an array of toppings and let the kids dip the pops into their favorites.

Sandra's Chocolate-Banana Mini Loaves start with a banana bread mix, then are dressed up with cocoa, chocolate chips and banana chips.

These classic Simple Chocolate Chip Cookies are a recipe you should have in your back pocket--they're chewy, chocolatey, and the perfect snack when you're craving something sweet.

Flashback to the good old days with these Animal Cracker cookie cutters!

Melissa makes her Indoor S'more Sundae in a muffin tin and toasts the individual bites under the broiler.

Whip up some homemade cake pops with this kit!

With a buttery shortbread crust and creamy layer of dulche de leche, Food Network Magazine's Dulce de Leche Cookie Bars studded with chocolate chips and pecans will become your new favorite pastry treat.

Crank out a big batch of cookies in less than an hour without even using your mixer with Food Network Magazine's Basic Coconut Macaroons.

Alex bakes her cornbread in a preheated 9-inch cast-iron skillet. Serve the classic cornbread with sweet, simple strawberry jam.

Spice up your kitchen with this 'Don't Be Afraid To Take Whisks' mug!

Rather than struggling to make perfect slices from one large pastry, serve individual tarts, like these Lemon Meringue Tartlets. The addition of orange juice and limoncello in the lemon custard seriously raises the bar for all future lemon tarts.

The combination of maple syrup and buttery walnuts deserves more credit. Make Food Network Magazine's Maple-Walnut Cheesecake with a walnut graham cracker crust and you'll agree.

Give bread pudding a summer twist with a sweet berry sauce and serve it with vanilla ice cream.

Jeff prepares these buttery Pretzel Hot Dog Buns the way you would prepare a soft pretzel: by rolling the dough out into logs, boiling them, then baking.

Always have an excuse to eat cookie dough with the 'YOLO, lick the bowl' mug. Available at the Food Network Store!

This Bourbon Praline Cake is topped with an irresistible crunchy praline layer.

Gina's rich and decadent Flourless Chocolate Cake is pure comfort food.

Ina's foolproof recipe for Cinnamon Baked Doughnuts makes baking doughnuts easy, plus they're healthier than the fried kind. With a baking time of only 17 minutes in the oven, they're coated with a cinnamon sugar topping. Serve these warm!

This moist, flavorful Hummingbird Cake is packed full of bananas, fresh pineapple and spices.

For Sunny Anderson's family, cocoa powder is the key ingredient for making a classic Red Velvet Cake.

These classic Simple Chocolate Chip Cookies are a go-to sweet treat, easy to whip and store--well, if they last!