Peach Cobbler

Course: Dessert, Fruit dessert

Cuisine: American

Keyword: peach cobbler

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 290kcal

Author: Malinda Linnebur

This old-fashioned Peach Cobbler is simple to make. It's filled with sweet, ripe peaches that bake in their juices, creating a flavorful syrup. Topped with a biscuit-like cake topping that is soft on the inside and slightly crunchy on the outside.

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Ingredients

2 pounds (910g) fresh peaches, peeled or unpeeled and sliced into 1" wedges
juice of ½ a lemon
½ teaspoon cinnamon
⅛ teaspoon nutmeg
3 tablespoons butter, melted
1 cup (150g) all-purpose flour
¾ cup (165g) granulated sugar; divided
2 teaspoons baking powder
½ cup (120ml) milk
2 teaspoons vanilla

Instructions

Preheat oven to 350℉. Lightly grease a 9×9 baking dish, 10" cast iron skillet, or 2/2.5 quart baking dish. Add peaches, lemon juice, cinnamon, and nutmeg to the dish and toss to combine; set aside.
In a medium bowl, combine the melted butter, flour, ½ cup sugar, baking powder, milk, and vanilla. Spread over the top of the peaches. Sprinkle with remaining sugar and pour ½ cup of water over the top.
Bake for 45 minutes or until the top is golden. Allow to cool slightly before serving.

Notes

STORAGE: You can store the cooled cobbler covered in the refrigerator for up to 4 days.
FREEZER-FRIENDLY: Cover the completely cooled cobbler with plastic wrap and heavy-duty foil and freeze for up to 3 months. Thaw completely overnight. To reheat, remove the cobbler from the refrigerator 20 minutes before reheating. Bake at 350 degrees for 20 minutes or until warmed through.
NUTRITION: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.

Nutrition