Easy Peach Cobbler
Ingredients:
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4–5 large ripe peaches (or 2 cans of sliced peaches, drained)
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1/2 cup granulated sugar (for the peaches)
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1 tbsp lemon juice (optional, but adds a nice tart kick)
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1 tsp vanilla extract
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1/2 tsp ground cinnamon (optional)
For the topping:
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1 cup all-purpose flour
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1 cup granulated sugar
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1 tbsp baking powder
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1/4 tsp salt
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1/2 cup unsalted butter, melted
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1/2 cup milk (or buttermilk for extra richness)
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1 tsp vanilla extract
Instructions:
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Prep the Peaches:
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If you’re using fresh peaches, peel and slice them, then toss them with 1/2 cup sugar, lemon juice, vanilla extract, and cinnamon (if using). Let them sit for about 10–15 minutes so they release their juices and become nice and sweet.
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If using canned peaches, just drain them and toss them with the same sugar, lemon juice, and cinnamon.
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Make the Cobbler Topping:
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Preheat your oven to 375°F (190°C).
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In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add the melted butter, milk, and vanilla extract, and stir until just combined. The batter should be thick but spoonable.
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Assemble the Cobbler:
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Pour the peach mixture (with all the juices) into a greased 9×9-inch baking dish or a similar-sized dish.
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Spoon the cobbler batter over the peaches in dollops, trying to cover the peaches as evenly as possible, though it doesn’t have to be perfect. It will spread as it bakes.
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Bake:
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Place the dish in the oven and bake for 40–45 minutes, or until the top is golden brown and the peach filling is bubbling around the edges.
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Serve:
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Let the cobbler cool for a few minutes before serving. It’s fantastic on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
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💡 Pro Tip: If you want to elevate this even further, sprinkle a little cinnamon sugar over the top before baking for a crunchy, sweet topping.
What’s your favorite part of peach cobbler—the juicy peaches or that crisp, buttery topping?
