Recipe: Sous Vide Peach Cobbler in a Jar - Sous Vide Guy

2-4 Servings
3 hr 20 min

Recipe: Sous Vide Peach Cobbler in a Jar

By Jack Lawson Dessert Sous Vide

January 21, 2021

There's nothing quite like cobbler, no matter the weather. Summer, winter, fall, and spring are all perfect times to enjoy seasonal variations.

  • Prep: 20 mins
  • Cook: 3 hrs
Ingredients


2 cups of peaces, sliced into thin wedges

8 tbsp. unsalted butter, melted

1 cup whole milk

1 cup granulated sugar

1 cup self-rising flour

1 tsp cinnamon

1 tsp vanilla extract


Directions


1Heat your water bath to 195 degrees Fahrenheit, or roughly 90.5 degrees Celsius.

2Place your canning jars in the water bath as its heating up to reduce the change of a breakage down the line.

3Whisk together the flour, sugar and cinnamon until well incorporated. Add the vanilla, and the milk a little at a time until smooth. Stir in the peaches and the melted butter.

4Carefully remove your canning jars from the water bath and split the batter between them, leaving about 1-inch of head. Tighten the lids fully, then go back one half to one full rotation. This will allow air to escape while pressurizing the jars in the bath.

5Cook for 3 hours then remove and let cool for 10 minutes before serving.

00:00


1 Review


Candace Ip

March 19, 2021

Just the recipe I was looking for this weekend. Thanks!

Recipe: Sous Vide Peach Cobbler in a Jar - Sous Vide Guy
Recipe details
  • 2-4  Servings
  • Prep time: 20 Minutes Cook time: 3 Hours Total time: 3 hr 20 min
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Ingredients
Sous Vide Peach Cobbler in a Jar
  • 2 cups of peaces, sliced into thin wedges
  • 8 tbsp. unsalted butter, melted
  • 1 cup whole milk
  • 1 cup granulated sugar
  • 1 cup self-rising flour
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
Directions
  • 1 Heat your water bath to 195 degrees Fahrenheit, or roughly 90.5 degrees Celsius.
  • 2 Place your canning jars in the water bath as its heating up to reduce the change of a breakage down the line.
  • 3 Whisk together the flour, sugar and cinnamon until well incorporated. Add the vanilla, and the milk a little at a time until smooth. Stir in the peaches and the melted butter.
  • 4 Carefully remove your canning jars from the water bath and split the batter between them, leaving about 1-inch of head. Tighten the lids fully, then go back one half to one full rotation. This will allow air to escape while pressurizing the jars in the bath.
  • 5 Cook for 3 hours then remove and let cool for 10 minutes before serving.
Kiyann Grimaldo
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