Description
This classic Southern peach cobbler features ripe summer peaches tossed in a light sugar syrup, baked beneath a tender, buttery biscuit-style topping. By preheating the buttered dish, we achieve a perfectly golden, crispy bottom crust that contrasts beautifully with the warm, jammy fruit center. It is an effortless, comforting dessert that highlights the vibrant, natural sweetness of fresh fruit.
Ingredients
6 cups fresh peaches, peeled and sliced
1 cup granulated sugar, divided
1 tablespoon cornstarch
1 cup all-purpose flour
1 tablespoon baking powder
1 cup whole milk
8 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Combine sliced peaches with half of the granulated sugar and cornstarch in a large bowl; let sit for 10 minutes to release juices.
In a separate bowl, whisk together the flour, remaining sugar, and baking powder.
Slowly stir in the milk until the batter is smooth and resembles thin pancake batter.
Place the melted butter in a 9×13 inch baking dish and heat in the oven until bubbling.
Pour the batter into the hot dish over the butter.
Spoon the peach mixture evenly over the batter.
Sprinkle with cinnamon if desired.
Bake for 45 minutes until the top is golden brown and the fruit is bubbling.
Notes
Use freestone peaches for easier slicing. You can substitute the flour with a high-quality gluten-free all-purpose blend. Serve warm, preferably with a scoop of vanilla bean ice cream.
- Prep Time: 20
- Cook Time: 45
- Category: Summer Desserts
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 38g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg