Desserts & Bakery · Free
Southern Peach Cobbler
Sweet, juicy peaches bubbling under a soft, buttery cake-like topping with crisp golden edges. Best served warm with a scoop of vanilla ice cream.
****+
Prep 20 min · Cook 45 min
Method
In a bowl, toss the sliced peaches with 1 cup sugar, the lemon juice, and cinnamon, then let them sit 15 minutes to release their juices.
Heat the oven to 350 degrees F. Put the butter in a 9x13-inch baking dish and place it in the oven for a few minutes just until the butter melts.
In a separate bowl, whisk together the flour, 1 cup sugar, baking powder, and salt.
Whisk the milk and vanilla into the dry ingredients until you have a smooth, pourable batter.
Remove the hot dish from the oven and pour the batter evenly over the melted butter; do not stir them together.
Spoon the peaches and their juices evenly over the batter, again without stirring; the batter will rise up and around the fruit as it bakes.
Bake on the center rack for 40 to 50 minutes, until the topping is deep golden brown and the edges are crisp.
The cobbler is done when the top is set and the peach juices bubble thickly around the edges.
Set the dish on a wire rack and let it cool for at least 20 minutes so the juices thicken slightly.
Serve warm, spooned into bowls, ideally with a scoop of vanilla ice cream on top.
Chef's tips
- To peel peaches easily, score an X on the bottom, dip in boiling water for 30 seconds, then slip the skins off.
- Do not stir the batter and peaches together; layering them is what creates the signature cobbler texture.
- Frozen peaches work well out of season; just thaw and drain off excess liquid first.
Cooking times vary by equipment -- cook to temperature and to taste.
