Here’s a classic, comforting Peach Cobbler recipe—sweet, warm, and perfect with a scoop of vanilla ice cream.
Ingredients (serves 6–8)
For the filling:
- 5–6 cups fresh or canned peaches, peeled and sliced (if using canned, drain some juice)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 2 tsp cornstarch (to thicken, optional but recommended if peaches are juicy)
For the topping:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- Optional: cinnamon sugar for sprinkling on top
Instructions
- Preheat oven:
- Preheat to 375°F (190°C).
- Prepare the filling:
- In a large bowl, mix peaches with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, vanilla, and cornstarch.
- Pour into a greased 9×13-inch baking dish.
- Make the topping:
- In a separate bowl, whisk together flour, sugar, baking powder, and salt.
- Stir in milk and melted butter until just combined (batter will be thick).
- Assemble the cobbler:
- Spoon dollops of the topping over the peach filling. It doesn’t need to cover completely; it will spread as it bakes.
- Optional: sprinkle cinnamon sugar over the top.
- Bake:
- Bake for 35–45 minutes, until the topping is golden brown and a toothpick inserted comes out clean.
- If the topping browns too quickly, cover loosely with foil.
- Serve:
- Let cool 5–10 minutes before serving.
- Serve warm with vanilla ice cream or whipped cream.
Tips
- Use ripe, juicy peaches for best flavor. Frozen peaches can also work—just thaw and drain excess liquid.
- The topping is like a thick biscuit batter; don’t try to smooth it out completely.
- For extra flavor, add a splash of peach liqueur or almond extract to the filling.
If you want, I can also give a quick skillet version that’s ready in 30 minutes and still has that bubbly, golden top.
Do you want me to give that version?
