Classic Old Time Peach Cobbler (Print version)
Juicy peaches bake under and through a buttery old-fashioned batter for a warm, homey cobbler with golden edges.
# Ingredients:
For the peaches
01 -
6 cups (900 g) peeled sliced peaches, about 6 to 7 medium
02 -
1/3 cup (67 g) granulated sugar
03 -
1 tablespoon lemon juice
04 -
1 tablespoon cornstarch
05 -
1/2 teaspoon ground cinnamon
06 -
1/8 teaspoon ground nutmeg
07 -
1/4 teaspoon fine salt
For the batter and topping
08 -
1/2 cup (113 g) unsalted butter
09 -
1 cup (120 g) all-purpose flour
10 -
3/4 cup (150 g) granulated sugar
11 -
2 teaspoons baking powder
12 -
1/4 teaspoon fine salt
13 -
1 cup (240 ml) whole milk
14 -
1 teaspoon vanilla extract
15 -
1 tablespoon coarse sugar, optional
# Instructions:
01 -
Heat the oven to 350°F. Place the butter in a 9x13-inch baking dish and set it in the oven until melted, 4-6 minutes. Remove the dish carefully.
02 -
In a large bowl, toss peaches with 1/3 cup sugar, lemon juice, cornstarch, cinnamon, nutmeg, and 1/4 teaspoon salt until evenly coated.
03 -
Whisk flour, 3/4 cup sugar, baking powder, and 1/4 teaspoon salt in a bowl. Add milk and vanilla, then whisk just until smooth.
04 -
Pour the batter evenly over the melted butter. Spoon the peaches and their juices over the batter. Do not stir. Sprinkle coarse sugar over the top if using.
05 -
Bake for 45-50 minutes, until the top is golden brown and peach juices bubble around the edges. If needed, cover loosely with foil near the end.
06 -
Let the cobbler rest for 20 minutes so the filling can thicken. Serve warm with vanilla ice cream or whipped cream.
# Good to know:
01 -
Best served warm after a 20-minute rest.
02 -
Frozen peaches can be used if thawed and drained first.
03 -
Canned peaches should be drained before using.