Ingredients
For the Filling:
- 6–8 fresh peaches, peeled and sliced (or 4 cups canned peaches, drained)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
- 2 teaspoons lemon juice
- 1 tablespoon cornstarch
For the Topping:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
Optional:
- Vanilla ice cream or whipped cream, for serving
Step 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.
- In a large bowl, combine the peaches, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch.
- Mix well, ensuring the peaches are evenly coated. Pour the peach mixture into the prepared baking dish.
- In another bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the melted butter, milk, and vanilla extract. Stir until smooth.
- Pour the batter evenly over the peach mixture, spreading it gently with a spatula if needed.
- Bake in the preheated oven for 40–45 minutes, or until the topping is golden brown and the peach filling is bubbling.
- Let the cobbler cool for 10–15 minutes before serving.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Classic and Timeless: A recipe that never fails to bring smiles.
- Versatile: Works beautifully with fresh, frozen, or canned peaches.
- Comforting: Perfect for any gathering or cozy night in.
- Blanching Peaches: For easy peeling, blanch fresh peaches in boiling water for 30 seconds, then transfer them to an ice bath.
- Thicker Filling: Add an extra tablespoon of cornstarch if you prefer a thicker peach filling.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days and reheat gently