Southeast Dairy Association - Peach Cobbler

Southern Peach Cobbler

No matter what time of year, nothing beats a warm scoop of peach cobbler with its perfect balance of sweet and tangy flavors. If fresh peaches aren’t in season, you can use unsweetened frozen peaches. The buttery cake-like top sets this cobbler apart from others. Top with vanilla ice cream for the perfect dessert experience.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 8

Ingredients

  • 2 pounds peaches, peeled and sliced (about 7-8 cups)
  • 2 cups granulated sugar, divided
  • 2 tablespoons lemon juice
  • 2 tablespoons cornstarch
  • 1 tablespoon vanilla
  • 12 teaspoon cinnamon
  • 14 teaspoon ground nutmeg
  • 1 cup milk
  • 12 cup (1 stick) butter
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons sugar (optional)
  • Vanilla ice cream

Instructions

  1. Preheat oven to 350°.
  2. Peel, core and slice peaches, and place in a large mixing bowl. Add 1 cup sugar, lemon juice, cornstarch, vanilla and spices. Stir until well combined. Set aside to rest for about 5 minutes.
  3. Meanwhile, place milk and butter in a microwave-safe container and cook on HIGH just until butter is melted, about 45 seconds. Stir until well combined. 
  4. In a medium mixing bowl, whisk together flour, remaining 1 cup sugar, baking powder and salt. Gradually pour in milk and butter mixture, whisking until smooth. Mixture should resemble the consistency of pancake batter.
  5. Pour peaches and any juices into a 13-x 9-inch baking dish, spreading into an even layer. Pour batter evenly over peaches; do not stir.
  6. If desired, sprinkle top with about 2 tablespoons of sugar. Bake at 350° for 55-60 minutes or until crust is golden brown and peaches are bubbly around edges.
  7. Serve warm or at room temperature. Serve with vanilla ice cream.

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