Description
Indulge in the warm, comforting flavors of Southern American cuisine with this delightful Peach Cobbler recipe. Sweet peaches are baked beneath a buttery, golden crust, creating a dessert that’s perfect for any occasion.
Ingredients
Scale
Peach Filling:
- 6 cups sliced fresh or canned peaches (drained if canned)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Cobbler Topping:
- ½ cup unsalted butter (1 stick)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup whole milk
Instructions
- Preheat the oven: Preheat the oven to 350°F. Place the butter in a 9×13-inch baking dish and melt it in the oven for about 5 minutes. Remove from the oven once melted.
- Prepare the peach filling: In a large bowl, mix the peaches with brown sugar, granulated sugar, cinnamon, nutmeg, vanilla extract, lemon juice, and cornstarch. Set aside.
- Make the cobbler topping: In another bowl, whisk together flour, granulated sugar, baking powder, and salt. Stir in the milk until just combined to form a smooth batter.
- Assemble the cobbler: Pour the batter over the melted butter in the baking dish without stirring. Spoon the peach mixture evenly over the batter without stirring again. The batter will rise up around the fruit as it bakes.
- Bake: Bake for 45 to 50 minutes until the top is golden brown and a toothpick inserted in the batter comes out clean. Let cool for 10 minutes before serving.
Notes
- You can use frozen peaches—just thaw and drain first.
- Serve warm with vanilla ice cream or whipped cream.
- For extra crunch, sprinkle sugar on top before baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 33g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
