Description
A classic Southern peach cobbler with a buttery crust and juicy peach filling, baked to golden perfection. This comforting dessert is best served warm with a scoop of vanilla ice cream.
Ingredients
Scale
For the Crust:
- For the peach filling:
- 6 cups fresh peaches, peeled and sliced (about 8 medium peaches)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- For the cobbler crust:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- For topping:
- 1 tablespoon coarse sugar (optional)
- 1/2 teaspoon ground cinnamon (optional)
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- 2. Make the peach filling: In a large bowl, combine peaches, sugars, lemon juice, vanilla, cinnamon, and nutmeg. Let sit for 15 minutes, then stir in cornstarch.
- 3. Pour peach mixture into prepared baking dish and bake for 10 minutes.
- 4. Meanwhile, make the crust: Whisk together flour, sugar, baking powder, and salt in a medium bowl.
- 5. Stir in melted butter, milk, and vanilla until just combined.
- 6. Remove peaches from oven and drop spoonfuls of batter over the hot peaches. Spread gently to mostly cover.
- 7. If desired, mix coarse sugar with cinnamon and sprinkle over batter.
- 8. Bake 35-40 minutes until golden brown and bubbly. Let cool 15 minutes before serving.
Notes
For best results, use ripe but firm peaches. Frozen peaches can be substituted – thaw and drain first. The cobbler thickens as it cools. Store leftovers covered at room temperature for up to 2 days.