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A cozy and no-fuss dessert featuring a warm, saucy peach filling beneath a soft, cake-like crust, perfect with vanilla ice cream.

Ingredients

Scale
  • About 4 cups sliced fresh peaches (6–8 medium peaches) OR 1 quart jar canned peaches (drained or with a little juice reserved)
  • 1/2 cup granulated sugar (for the peaches)
  • A pinch of salt (to enhance peach flavor)
  • 1/2 cup (1 stick) butter, sliced, for melting in 9×13-inch baking dish
  • 1 cup all-purpose flour
  • 1 cup granulated sugar (for the batter)
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt (for the batter)
  • 1 cup milk
  • Ground cinnamon, for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C); slice butter and place in a 9×13-inch baking dish, then melt in oven and remove the dish.
  2. If using canned peaches, drain most syrup and reserve a few tablespoons juice if desired.
  3. Peel (if fresh) and slice about 4 cups peaches (to peel quickly, blanch peaches in boiling water for 30 seconds, transfer to ice bath, then slip off skins).
  4. Combine peaches with 1/2 cup granulated sugar and a pinch of salt in a saucepan; warm over medium heat stirring until sugar dissolves and peaches release juice; remove from heat.
  5. If peach mixture is very juicy, stir 1–2 teaspoons cornstarch into warm peach juices to thicken; set aside.
  6. In a large bowl, whisk together flour, 1 cup granulated sugar, baking powder, and 1/4 teaspoon salt; pour in milk and stir gently just until combined.
  7. Pour batter evenly over melted butter in baking dish without stirring, spreading gently to cover butter completely.
  8. Spoon warm peaches and juices evenly over batter.
  9. Sprinkle ground cinnamon over the peaches.
  10. Bake at 350°F for about 40 minutes, until topping is golden and a toothpick inserted near center comes out mostly clean and filling bubbles.
  11. Let cobbler cool a few minutes before serving.

Notes

To peel peaches easily, blanch them for 30 seconds in boiling water, then cool in an ice bath to slip off skins., Stir batter gently to keep soft, cake-like texture., If the peaches are very juicy, adding cornstarch helps avoid runny filling., Ensure butter is fully melted before pouring batter for a golden, crisp crust., If top browns too quickly during baking, tent with foil to prevent burning., Add 1–2 cups fresh or frozen berries for a mixed berry variation., Try a streusel topping of butter, flour, brown sugar, and oats for crunch., Enhance flavor with vanilla or almond extract in batter, or a pinch of nutmeg in peach filling., Substitute light brown sugar for granulated sugar in batter for a caramel flavor., Use 1:1 gluten-free baking blend in place of all-purpose flour for gluten-free version., Store leftovers covered in fridge 4-5 days; reheat gently by microwave or oven., Freeze baked cobbler up to 2 months; thaw overnight and reheat., Unbaked assembled cobbler can be frozen in a freezer-safe pan; bake from thawed with slightly increased time.

Nutrition

Find it online: https://gingerbaking.com/peach-cobbler/