Peach Cobbler
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Desserts
Peach Cobbler
This peach cobbler bakes up with juicy, spiced peaches under a golden cake-like topping that crisps at the edges. It works with fresh or frozen peaches, and the batter rises up around the fruit as it bakes. This recipe fills a 9x13 dish and serves eight, best with a scoop of vanilla ice cream.
Ingredients
- 8 cups sliced peaches (fresh or frozen)
- 1 cup granulated sugar (1/2 for fruit, 1/2 for batter)
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
Directions
- Heat the oven to 350F. Toss the peaches with 1/2 cup sugar, the lemon juice, and cinnamon, and let them sit while you make the batter.
- Put the butter in a 9x13 baking dish and place it in the oven to melt, about 5 minutes.
- Whisk the flour, remaining 1/2 cup sugar, baking powder, and salt. Whisk in the milk and vanilla until smooth.
- Pour the batter over the melted butter. Do not stir.
- Spoon the peaches and their juices evenly over the batter. Do not stir.
- Bake 40 to 45 minutes, until the top is golden and set. Cool 15 minutes before serving.
Tips and variations
- Do not stir after layering. The batter rises up around the fruit as it bakes.
- If using frozen peaches, there is no need to thaw them first.
- Add a pinch of nutmeg or a splash of bourbon to the fruit for depth.
- Serve warm with vanilla ice cream, which melts into the topping.
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Common questions
- Can I use frozen or canned peaches
- Yes. Use frozen peaches straight from the freezer, or drain canned peaches well so the cobbler does not turn watery.
- Why do I not stir the layers
- Pouring the batter under the fruit lets it bubble up and around the peaches as it bakes, forming the cobbler topping. Stirring ruins that.
- How do I know when it is done
- The topping should be golden and set, and the fruit juices should bubble at the edges. A toothpick in the topping comes out clean.
- How do I store peach cobbler
- Cover and refrigerate up to 4 days. Reheat in a warm oven so the topping crisps back up.
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