Peach Cobbler Recipe

Prepare peaches

Peel, pit and slice peaches into 1/2-inch-thick wedges to yield about 6 cups. If using very ripe peaches, gently toss to avoid mashing.

In a large bowl combine sliced peaches, 3 tablespoons granulated sugar, 2 tablespoons light brown sugar, 1 tablespoon lemon juice, 1 teaspoon cornstarch, 1/2 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and 1/8 teaspoon salt. Toss until fruit is evenly coated and the cornstarch is fully incorporated.

Let the mixture sit while you make the batter for 10–15 minutes so the sugars draw some juice from the peaches and the cornstarch begins to thicken.

Preheat the oven to 375°F (190°C). Lightly butter a 9x9-inch (or similar 8x8 to 9x13 depending on desired thickness) baking dish.

In a medium bowl whisk together 1 cup all-purpose flour, 3/4 cup granulated sugar, 1 teaspoon baking powder and 1/4 teaspoon salt until evenly combined.

In a separate bowl whisk the wet ingredients: 1/2 cup whole milk, 1/4 cup melted unsalted butter (cooled slightly), 1 large egg and 1/2 teaspoon vanilla extract until smooth.

Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix; a few small lumps are fine. If desired, fold in 1 tablespoon turbinado sugar and 1/8 teaspoon nutmeg for extra texture and flavor.

Spread the batter evenly into the prepared baking dish, smoothing the top with a spatula so it reaches the edges.

Spoon the peach mixture evenly over the batter. It’s okay if some juice pools — that will soak into the batter and make a sauce while baking. Gently press down any large peach slices so they sit level.

Dot the top with 2 tablespoons cold butter, cut into small pats, distributing them over the peaches and batter so they melt and create pockets of richness.

Sprinkle an additional tablespoon of granulated or turbinado sugar over the top if you like a crisped, caramelized surface.

Bake in the preheated 375°F (190°C) oven for 35–45 minutes, until the top is golden brown, the edges are bubbling and a toothpick inserted into the center of the batter (not a peach slice) comes out with moist crumbs but not wet batter.

If the top is browning too quickly before the fruit is bubbly, tent loosely with foil for the last 10–15 minutes.

Remove from oven and let cool for 10–15 minutes. The filling will thicken as it cools.

Serve warm scoops of peach cobbler with vanilla ice cream or whipped cream as desired.

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in a microwave for 30–60 seconds or in a 350°F (175°C) oven until warmed through.