Why You’ll Love This Recipe

This peach cobbler recipe is a favorite because it’s both simple to prepare and it delivers rich, old-fashioned flavors that warm the heart. The combination of tender, juicy peaches with a sweet, slightly crisp batter creates a delightful balance that’s hard to resist. Spices like cinnamon and nutmeg enhance the peach filling, adding a cozy touch to the dish. Whether it’s for a summer gathering or a holiday feast, this peach cobbler is destined to become a go-to favorite!

The Recipe

Ingredients:

For the Filling:

• 4 cups fresh or canned peaches, sliced
• 3/4 cup granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch (for fresh peaches)

For the Batter:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 3/4 cup milk
• 1 teaspoon vanilla extract

Step-by-Step Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
2. Prepare the peach filling:
   • If using fresh peaches, peel and slice the peaches. In a saucepan, combine the peaches, sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Stir well and cook over medium heat for 5-7 minutes, or until the mixture thickens and the peaches soften.
   • If using canned peaches, drain the peaches and mix them with the sugar, cinnamon, nutmeg, and lemon juice in a bowl. There’s no need to cook canned peaches.
3. Make the batter: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Stir in the melted butter, milk, and vanilla extract until just combined. The batter should be smooth and slightly thick.
4. Assemble the cobbler: Pour the batter into the prepared baking dish, spreading it evenly. Spoon the peach mixture over the top of the batter, making sure to distribute the peaches evenly. As it bakes, the batter will rise and envelop the peaches.
5. Bake the cobbler: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool and serve: Allow the cobbler to cool for a few minutes before serving. It’s best enjoyed warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!

Serving and Storage Tips

• Serving: This cobbler is best enjoyed warm straight from the oven. Pair it with vanilla ice cream, whipped cream, or a drizzle of caramel sauce for a decadent dessert experience.
• Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or in a warm oven before enjoying again.

Helpful Notes

• Fresh vs. Canned Peaches: Fresh peaches bring a vibrant flavor, but canned peaches are a great option when fresh ones aren’t available. Just make sure to drain the canned peaches well before use.
• Adjusting the sweetness: If you prefer a less sweet cobbler, consider reducing the sugar in the filling by about 1/4 cup.
• Cornstarch for thickening: For a fresh peach filling, cornstarch helps thicken the juices during baking. When using canned peaches, feel free to skip the cornstarch step.

FAQs

1. Can I use frozen peaches?
Absolutely! Just thaw the peaches and drain any excess liquid before adding them to the recipe.

2. Can I make this cobbler ahead of time?
Yes, you can assemble the cobbler a few hours in advance and refrigerate it until you’re ready to bake. Just be sure to add an extra 5-10 minutes to the baking time.

3. How do I prevent the cobbler from being too runny?
Make sure to thicken the fresh peach mixture with cornstarch, and drain canned peaches thoroughly to eliminate extra liquid.

4. Can I add other fruits?
Definitely! Peaches mix wonderfully with raspberries, blueberries, or blackberries. Feel free to add a cup of other fruits for a unique twist!

5. How can I make the cobbler more buttery?
For an extra buttery flavor, dot the top of the peach filling with small pieces of butter before baking.