Peach Cobbler
Juicy spiced peaches under a golden, buttery biscuit topping — the kind of dessert that fills the kitchen with the smell of summer.
Ingredients
- 6 largepeaches(peeled, pitted, and sliced about ½ inch thick — fresh or thawed frozen)
- ½ cupgranulated sugar(for the filling)
- 1 tbsplemon juice
- 1 tspground cinnamon
- ¼ tspground nutmeg
- 1 tbspcornstarch
- ¼ cupunsalted butter(cut into small pieces)
- 1 cupall-purpose flour
- ¼ cuplight brown sugar(packed)
- 1 ½ tspbaking powder
- ¼ tspsalt
- ¾ cupwhole milk
- 1 tbspturbinado sugar(for topping)
Method
- 01
Preheat the oven to 375 °F (190 °C) and lightly butter a 9×13-inch baking dish.
- 02
Combine the 6 large sliced peaches, ½ cup granulated sugar, 1 tbsp lemon juice, 1 tsp ground cinnamon, ¼ tsp ground nutmeg, and 1 tbsp cornstarch in a large bowl. Toss until the peaches are evenly coated.
- 03
Pour the peach mixture into the prepared baking dish and spread into an even layer. Scatter the ¼ cup butter pieces over the top.
- 04
Bake the peaches uncovered for 10 minutes while you prepare the topping — this jump-starts the juices and keeps the topping from going soggy.
- 05
Whisk together the 1 cup all-purpose flour, ¼ cup light brown sugar, 1 ½ tsp baking powder, and ¼ tsp salt in a medium bowl.
- 06
Pour in the ¾ cup whole milk and stir just until a thick, shaggy batter forms. Do not overmix — a few lumps are fine.
- 07
Remove the dish from the oven. Drop the batter in large spoonfuls over the hot peaches, leaving gaps so steam can escape.
- 08
Sprinkle the 1 tbsp turbinado sugar evenly over the batter for a crackly, golden crust.
- 09
Return the dish to the oven and bake for 30–35 minutes, until the topping is deep golden brown and a toothpick inserted into the center comes out clean.
- 10
Let the cobbler rest for at least 10 minutes before serving so the filling thickens slightly. Serve warm, ideally with vanilla ice cream or whipped cream.
Adapted from public domain & community sources