Hey there! So, let me tell you about this peach cobbler recipe that’s been in my family for ages. I still remember the first time I made it—I was a teenager, trying to impress my then-boyfriend (now husband), and let’s just say the kitchen was a disaster zone. Flour everywhere, and I mean everywhere, but the taste? Heavenly. It’s become a staple, especially during summer when peaches are just begging to be picked. And if you’re not a fan of peeling peaches—join the club; it’s a sticky business, but worth it.
Why You’ll Love This
I make this when I need a dessert that’s both easy and impressive (those two don’t always go hand-in-hand, right?). My family goes wild for it, maybe because it fills the house with this amazing, sweet aroma that seems to say, “Welcome home!” It’s perfect for those chill Sunday afternoons. I mean, who doesn’t need a comforting bowl of cobbler now and then? (Or every day, no judgment here.)
Ingredients
- 6-8 ripe peaches, peeled and sliced (sometimes I cheat and use canned peaches—don’t tell my grandma!)
- 3/4 cup sugar (brown sugar gives it a nice twist)
- 1/2 cup butter (if you’re out, margarine works but isn’t as rich)
- 1 cup all-purpose flour (or gluten-free mix if you’re catering to dietary needs)
- 1 cup milk (I often use almond milk when I’m feeling fancy)
- 1 tablespoon baking powder
- A pinch of salt
Directions
- Preheat your oven to 375°F (190°C). This is usually when I start my playlist—music makes baking more fun!
- In a large bowl, combine the sliced peaches and half of the sugar. Let them sit for about 10 minutes (or until you can’t wait any longer).
- Melt the butter in a 9×13 inch baking dish. It’s going to smell amazing, trust me.
- In another bowl, mix the flour, remaining sugar, baking powder, and salt. Then, slowly stir in the milk until the batter is smoothish.
- Pour the batter over the melted butter without stirring (I know, it looks weird but go with it).
- Spoon the peaches over the batter. Here’s where I sneak a taste, for quality control, of course.
- Bake for about 45 minutes, until the top is golden and crispy. Patience is key here; don’t rush it!
Notes
I’ve discovered that using a mix of yellow and white peaches can give the cobbler an interesting flavor profile. Oh, and don’t be afraid if the batter doesn’t cover all the peaches perfectly—it’ll sort itself out in the oven, like magic.
Variations
I’ve experimented with adding a dash of cinnamon or nutmeg—both are delightful. Once, I tried using plums instead of peaches, and let’s just say, that was a one-time thing. Stick with peaches is my advice!
Equipment
If you don’t have a 9×13 dish, a couple of smaller pans work too—just adjust the baking time a bit. And if you’re like me, always searching for that lost measuring cup, a standard mug will do in a pinch.
Storage
Store leftovers in the fridge for up to three days, though honestly, in my house, it never lasts more than a day! It’s great cold, but I think a quick zap in the microwave brings it back to life.
Serving Suggestions
We love it with a scoop of vanilla ice cream or a dollop of whipped cream. Sometimes, we even eat it for breakfast—fruit is healthy, right?
Pro Tips
I once tried rushing the butter melting step and regretted it because the cobbler just didn’t have that perfect texture. Take your time with each step, and it’ll pay off.
FAQ
Can I use frozen peaches? Absolutely, just thaw and drain them first.
What if I don’t have baking powder? You can make your own by combining cream of tartar and baking soda.
Is it okay to double the recipe? Yes, but you’ll need a bigger dish, or bake it in batches. More cobbler, more fun!