Description
Warm tortillas cradle cinnamon-spiced peaches coated in sugar and lemon, then get covered in a buttery cake batter that bakes into a golden, tender crust. Top each slice with melting vanilla ice cream for a summer-ready treat.
Ingredients
- 4 large flour tortillas
- 5 cups sliced fresh peaches
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp cornstarch
- 2 tbsp melted butter
- 1 cup self-rising flour
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp melted butter
- Pinch salt
- 1 pint vanilla ice cream
Instructions
- Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- In a medium bowl combine sliced fresh peaches with 1/2 cup granulated sugar, lemon juice, ground cinnamon, ground nutmeg, and cornstarch; toss until peaches are well coated.
- Lay each flour tortilla flat and spoon the peach mixture onto the center, then roll up and place seam-side down in the prepared baking dish.
- In another bowl whisk together self-rising flour, 1/2 cup granulated sugar, milk, egg, vanilla extract, melted butter, and a pinch of salt until smooth.
- Pour the batter evenly over the filled tortillas, covering them completely.
- Bake for 35 to 40 minutes, or until the topping is puffed and golden brown.
- Let the enchiladas rest for 10 minutes, then serve warm with scoops of vanilla ice cream.
Notes
- You can substitute canned peaches if fresh are out of season.
- For extra crunch, sprinkle coarse sugar on top of the batter before baking.
- Allow the cobbler to cool slightly before serving so the sauce thickens.
- Store leftovers in the refrigerator for up to three days and reheat gently.