Peach Cobbler
Equipment
- Mixing bowls
- 9x13-inch baking dish
- Whisk or wooden spoon
- Measuring cups and spoons
- Small saucepan (if peeling fresh peaches)
Ingredients
- 6–7 fresh peaches peeled and sliced
- 1 cup granulated sugar (divided)
- 1 cup flour all-purpose
- ½ cup unsalted butter melted
- 2 tbsp baking powder
- 1 tbsp vanilla extract
- ½ tbsp cinammon
- Pinch of salt
- Optional for topping: vanilla ice cream or whipped cream
Instructions
- Preheat your oven to 375°F.
- Prepare your peaches. If using fresh peaches, peel and slice them. If using frozen, thaw and drain. If using canned, drain well. Toss peaches with half the sugar and cinnamon.
- Melt the butter and pour it into the bottom of your baking dish.
- In a bowl, whisk together flour, remaining sugar, baking powder, salt, milk, and vanilla until smooth.
- Pour the batter over the melted butter—do not stir.
- Spoon the peaches and juice evenly over the batter. Again, don’t stir. The magic of cobbler is letting the batter rise around the peaches as it bakes.
- Bake for 40–45 minutes, or until golden brown and bubbling.
- Serve warm with vanilla ice cream or whipped cream.
Notes
Tips for the Perfect Peach Cobbler
- Use ripe, juicy peaches for the best flavor. If your peaches aren’t very sweet, add an extra tablespoon of sugar.
- Don’t skip the butter—it creates that crisp, caramelized edge cobblers are famous for.
- Always avoid stirring after layering. The cobbler batter rises on its own to form the crust.
Variations and Substitutions
- Berry Cobbler: Swap half the peaches for blueberries, raspberries, or blackberries.
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
- Sugar Alternatives: Try honey or maple syrup in place of white sugar for a natural sweetness.
- Spices: Add nutmeg, cardamom, or ginger for a deeper flavor.