Description
An easy peach cobbler is the best way to enjoy summer’s ripe peaches. In this Southern-style peach cobbler, a sweetened peach filling is topped with a buttery, cake-like topping (so there’s no pie crust to roll out).
Ingredients
For the filling
- 1 1/4 – 1 1/2 pounds peaches, peeled, pitted, and each cut into 8 wedges
- 1/2 cup sugar
- 1 tablespoon fresh lemon juice
For the topping
- 4 tablespoons unsalted butter, melted
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 tablespoon baking powder
- 1/8 teaspoon salt
- 1/2 cup whole milk
Instructions
For the filling
- Cook peaches. In a large saucepan, combine peeled and sliced peaches, sugar, and lemon juice. Bring mixture to a boil over high heat, stirring constantly, then boil for 4 minutes, stirring occasionally. Remove from heat and set aside.
To make the cobbler
- Prep oven. Heat oven to 375 degrees F.
- Add butter. Pour melted butter into an 11-by-7-inch baking dish.
- Make batter. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Then whisk in milk just until combined.
- Add batter. Pour batter evenly over butter (do not stir).
- Add peaches. Spoon peaches (and all liquid) evenly over the batter (do not stir).
- Bake. Bake cobbler in preheated oven until filling is bubbling and top is golden brown, 30 to 35 minutes. Cool in pan on a rack until warm, about 15-25 minutes.
Notes
- Be sure to NOT stir the melted butter, peaches, and batter together in the pan.
- Allow the cobbler to cool until the filling is very warm but not hot before serving. The cooling time will allow the filling to thicken up.
- Recipe adapted from Gourmet Magazine, August 2004.
