Fresh Peach Cobbler

4.91 from 10 votes

Fresh Peach Cobbler

Vibrant fresh peach cobbler served with vanilla ice cream is one of our most popular treats. It's the perfect simple summertime dessert.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

Peach Filling

4-5 peaches, peeled, pitted and sliced, (about 2 cups)
¾ cup granulated sugar
pinch of salt

Batter

1 cup all-purpose flour
1 cup sugar
1 cup milk
2 teaspoons baking powder
pinch of salt
½ cup butter

Instructions

Preheat oven to 350°F.
Add the peeled, sliced peaches, sugar, and salt to a medium pot and cook on medium heat until the sugar is dissolved and there is juice with the peaches. Set aside.
Melt the cube of butter in a 9×9-inch pan in the oven.
In a medium bowl, mix flour, sugar, milk, baking powder, and salt. Mix well.
Take out the pan with the melted butter and pour the batter mixture over it making sure it spreads mostly evenly.
Spoon peaches (with the juice) over it. Do not mix. Sprinkle with cinnamon if desired.
Bake for 38-44 minutes. Test the cake with a toothpick before pulling it out.

Video

Notes

Recipe Tips.

Ripen peaches faster by placing them in a brown bag.
Blanching the peaches will make it much easier to peel off the skin.
Once you have added the peaches on top of the batter don't mix it. The batter will rise while baking and create a beautiful top crust.

Freeze ahead of time. Bake and cool the cobbler. Wrap the entire pan with plastic and again with foil. Label and freeze for up to 3 months. Thaw overnight in the fridge and reheat.

Store. Cover leftovers with plastic wrap or divide them into airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

Reheat small portions in the microwave. To reheat larger portions in a 350°F oven for 15-20 minutes or warm throughout. If the top is browning before the cobbler is heating, then tent a piece of tin foil over the top.

Nutrition