Classic Southern Peach Cobbler
A warm, sweet peach cobbler with a buttery crust, perfect for summer desserts.
15 mins
Prep Time
45 mins
Cook Time
6
Servings
Ingredients
- 6 cups fresh peaches, peeled and sliced
- 1 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Prepare the peach filling: In a large bowl, combine the sliced peaches, 1 cup sugar, cinnamon, nutmeg, and lemon juice. Stir well and set aside.
Make the batter: In another bowl, whisk together the flour, 1 cup sugar, baking powder, and salt. Add the melted butter, milk, and vanilla extract. Stir until just combined.
Assemble the cobbler: Pour the batter into the prepared baking dish. Spoon the peach mixture evenly over the batter, including any juices.
Bake for 45 minutes, or until the top is golden brown and the filling is bubbly.
Let the cobbler cool for 10-15 minutes before serving. Serve warm with a scoop of vanilla ice cream or whipped cream.
Chef's Tips
- Peel the peaches easily by blanching them in boiling water for 30 seconds, then transferring to an ice bath.
- For a richer flavor, use brown sugar instead of granulated sugar in the peach filling.
- If using frozen peaches, thaw and drain them well to avoid excess liquid.
- For a crispier topping, sprinkle a little extra sugar on top before baking.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results.
