Here’s a classic peach cobbler recipe—warm, sweet, and perfect for fall or summer peaches.
Ingredients (serves 6–8)
For the filling:
- 6 cups fresh peaches, peeled and sliced (or 2 cans, drained, if using canned)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 1 tsp lemon juice
- 2 tsp cornstarch (for thickening, optional if peaches are very juicy)
For the topping:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, melted
- ¼–½ cup milk (adjust for batter consistency)
- Optional: ½ tsp cinnamon or nutmeg for extra flavor
Instructions
1. Preheat and prepare peaches
- Preheat oven to 350°F (175°C).
- In a medium bowl, mix peaches with sugars, cinnamon, lemon juice, and cornstarch. Set aside.
2. Make the topping
- In another bowl, combine flour, sugar, baking powder, and salt.
- Stir in melted butter and enough milk to make a pourable batter (like thick pancake batter).
3. Assemble
- Pour peach mixture into a greased 9×13-inch baking dish.
- Pour the batter over the peaches evenly. Don’t worry if it doesn’t completely cover them—this is normal.
4. Bake
- Bake for 40–45 minutes, until topping is golden brown and the peach filling is bubbling.
5. Serve
- Let cool slightly before serving.
- Optional: Serve with vanilla ice cream or whipped cream for extra indulgence.
I can also give a shortcut version using canned peaches and biscuit topping that’s even quicker but just as delicious. Do you want me to provide that version?
