Peach Cobbler Recipe

Prepare peaches

Preheat oven to 375°F (190°C). If desired, blanch peaches to peel: score an X on the bottom of each peach, plunge into boiling water 30–45 seconds, then transfer to an ice bath. The skins should slip off. Pit and slice peaches into 1/2-inch wedges (about 6 medium peaches).

Place the sliced peaches in a large bowl. Add 1 cup granulated sugar, 2 tablespoons packed light brown sugar, 2 teaspoons lemon juice, 2 teaspoons cornstarch, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and 1 teaspoon salt. Gently toss to combine, making sure the cornstarch is evenly distributed and no dry pockets remain. Let macerate 10–15 minutes while you prepare the batter so the juices develop.

After macerating, transfer the peach mixture and any accumulated juices to a 9x13-inch baking dish (or a 3-quart ovenproof dish), spreading into an even layer.

In a medium bowl whisk together 1 cup all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt until evenly combined.

In a separate bowl whisk 1 cup whole milk, 6 tablespoons melted unsalted butter (cooled slightly), 1 large egg and 1 teaspoon vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir just until combined; batter will be fairly thick but pourable. Do not overmix to keep the topping tender.

Spoon or dollop the batter evenly over the peaches in the baking dish. It’s fine if some fruit peeks through; the batter will spread while baking. Optional: dot the top with 2 tablespoons unsalted butter cut into small pieces and sprinkle 1 tablespoon coarse sugar and 1/4 teaspoon extra cinnamon over the batter for a crunchy, spiced top.

Place the baking dish in the preheated 375°F (190°C) oven and bake for 35–45 minutes, until the topping is golden-brown and a toothpick inserted into the topping comes out clean or with moist crumbs. The peach filling should be bubbling around the edges.

If the topping is browning too quickly before the filling is bubbling, loosely tent the dish with foil and continue baking until done.

Remove the cobbler from the oven and let rest 10–15 minutes to thicken. Serve warm, spooning peaches and topping into bowls. Optional: top with vanilla ice cream or whipped cream.