This peach cobbler recipe features juicy, cinnamon-spiced peaches baked under a golden, buttery biscuit-style topping with crisp edges and a tender, cake-like center. It is a classic Southern dessert that is easy to make with fresh, frozen, or canned peaches, and it is best served warm with a scoop of vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: American
Ingredients
- 6 large ripe peaches (about 2 1/2 pounds), peeled and sliced, or 6 cups frozen peach slices
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/2 cup (113 g) unsalted butter, melted
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup whole milk
- 1 tablespoon coarse sugar, for sprinkling
- Vanilla ice cream or whipped cream, for serving
Instructions
- Preheat the oven to 350°F (175°C). Pour the melted butter into a 9 x 13-inch baking dish (or a 3-quart casserole) and tilt to coat the bottom.
- In a large bowl, toss the peaches with 1/2 cup granulated sugar, the brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, and vanilla. Let sit for 10 minutes so the peaches release their juices.
- In a separate bowl, whisk together the flour, 3/4 cup granulated sugar, baking powder, and salt.
- Stir in the milk until just combined and the batter is smooth. Do not overmix.
- Pour the batter evenly over the melted butter in the baking dish. Do not stir.
- Spoon the peaches and their juices evenly over the batter. Do not stir. The batter will rise up and around the fruit as it bakes.
- Sprinkle the top with coarse sugar and a pinch of cinnamon, if desired.
- Bake for 45 to 55 minutes, until the topping is deep golden brown and the peach juices are bubbling around the edges.
- Let the cobbler cool for 15 to 20 minutes so the filling thickens. Serve warm with vanilla ice cream or whipped cream.
Notes
- Ripe, fragrant peaches give the best flavor. To peel them easily, blanch in boiling water for 30 to 60 seconds, then transfer to an ice bath and slip off the skins.
- Frozen peaches work well. Do not thaw them first, and add 5 to 10 minutes to the baking time.
- For canned peaches, drain well and reduce the sugar in the filling to 1/4 cup.
- Do not stir the layers. The batter rises through the fruit to create the classic cobbler texture.
- Place a baking sheet on the rack below to catch any bubbling juices.
- Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or in a 350°F (175°C) oven until warmed through.
- To freeze, wrap the cooled baked cobbler tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For a crunchier top, sprinkle with a mixture of 2 tablespoons sugar and 1/2 teaspoon cinnamon before baking.
- Swap in blueberries, blackberries, or a mix of berries for a variation.
Nutrition
- Serving Size: 1 serving (1/12 of cobbler)
- Calories: 275
- Sugar: 37g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Find it online: https://thefamilycooking.com/peach-cobbler-recipe/
