Ingredients
For the Filling:
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5 cups fresh or canned peaches, peeled and sliced (if using canned, drain juice)
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1/2 cup (100g) granulated sugar
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1/4 cup (50g) brown sugar
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1 teaspoon lemon juice
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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2 teaspoons cornstarch (optional, for thicker filling)
For the Batter / Topping:
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1 cup (125g) all-purpose flour
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1 cup (200g) granulated sugar
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1 teaspoon baking powder
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1/2 teaspoon salt
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1 cup (240ml) milk
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1/2 cup (115g) unsalted butter, melted
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1 teaspoon vanilla extract
Instructions
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Preheat oven: 350°F (175°C).
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Prepare the filling:
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In a bowl, combine peaches, sugars, lemon juice, cinnamon, nutmeg, and cornstarch (if using). Set aside.
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Make the batter:
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In another bowl, whisk together flour, sugar, baking powder, and salt.
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Stir in milk, melted butter, and vanilla until smooth.
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Assemble the cobbler:
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Pour batter into a greased 9×13-inch baking dish.
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Spoon the peach filling evenly over the batter. Do not stir—the batter will rise around the fruit while baking.
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Bake: 40–45 minutes, or until the top is golden and a toothpick inserted into the batter comes out clean.
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Cool slightly: Let it cool for 10–15 minutes before serving. Serve warm with ice cream or whipped cream if desired.
✅ Tips:
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For extra flavor, add a teaspoon of almond extract to the filling.
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If using frozen peaches, thaw and drain them first to prevent excess liquid.
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A crumb topping (flour + brown sugar + butter) can be sprinkled over the fruit for added texture.
If you want, I can also give you a stovetop peach cobbler version that doesn’t require an oven. It’s super quick and still delicious. Do you want that version?
