Peach Cobbler
There’s something truly special about a warm peach cobbler fresh from the oven. The soft, juicy peaches turn rich and syrupy as they bake, and the top becomes golden and buttery with just the right bit of crispness around the edges. It tastes like sunshine and comfort all in one spoonful.
Ingredients
For the peaches
- 2 pounds (1kg) about 5–6 fresh peaches , peeled and sliced (or 2 cans of sliced peaches, drained)
- 1/3 cup (70g) granulated sugar
- 1/2 tsp (1g) cinnamon
- 1 tbsp (15ml) lemon juice
For the batter
- 1 cup (125g) all-purpose flour
- 1/3 cup (70) granulated sugar
- 2 tsp (8g) baking powder
- 1/4 tsp (1g) salt
- 1 cup (240ml) milk
- 1/2 tsp (2.5g) vanilla extract
- 6 tbsp (80g) unsalted butter , to melt in the baking pan
Instructions
- Preheat the oven to 350°F (180°C). Place a 9 x 13-inch (23 x 33 cm) baking dish in the oven with the butter to melt as it preheats.
- Remove once butter is melted and hot.
Prepare the peaches.
- Cut the peaches into thick slices.
- In a saucepan over medium heat, combine peaches, sugar, cinnamon and lemon juice.
- Bring to a simmer for about 5–6 minutes to let the juices thicken slightly. (If using canned peaches, just warm them through, don’t boil.)
Make the batter.
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Add milk and vanilla; stir until just combined, do not overmix.
Assemble the cobbler.
- Pour the batter evenly over the hot melted butter in the baking dish. Do not stir.
- Spoon the warm peach mixture evenly over the batter.
- Again, do not stir, the batter will rise around the fruit as it bakes.
- Bake for 40–45 minutes, or until the top is golden brown and crisp.
- Cool slightly before serving, then enjoy warm with a dust of powdered sugar or a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition
Serving: 1 serving out of 6Calories: 299kcalCarbohydrates: 44.6gProtein: 3.9gFat: 12.6gSaturated Fat: 7.8gCholesterol: 34mgSodium: 200mgPotassium: 235mgFiber: 1.1gSugar: 27.8gCalcium: 115mgIron: 1mg