I don’t post — or make — very many dessert recipes, but this peach cobbler recipe is definitely worth sharing. In fact, it’s pretty much the only dessert I’ve made this summer. I suppose I could make something else, but this recipe is just so good that I don’t want to. So, if you’re looking for a knock-your-socks-off dessert, look no further.
There are two caveats: The first is that the cobbler is best eaten the same day you make it. The second is that you may not be able to stop eating it. And may I recommend topping it with a scoop of vanilla ice cream?
Summertime peach cobbler
Makes a 9×13-inch pan
By Jane and Michael’s Gourmet Extravaganza
For the batter:
- 6 Tbsp unsalted butter
- 1 cup all-purpose flour
- 2/3 cup sugar
- 1 Tbsp baking powder
- Pinch of salt
- 1 cup milk
For the peaches:
- 2 lbs. frozen peaches, slightly thawed
- 1/2 cup sugar
- 1 Tbsp fresh lemon juice
- Ground cinnamon (optional)
Preheat oven to 375 degrees. Cut the butter into tablespoon-sized pieces and place in a 9×13-inch baking dish. Place the dish into the oven while it is preheating to melt the butter.
Combine all dry batter ingredients in a medium bowl. Add the milk and stir just until combined. When the butter is melted, pour the batter into the pan on top of the butter (do not stir).
Meanwhile, combine the peaches, 1/2 cup sugar, and a squeeze of lemon juice in a large saucepan. Heat over medium-high heat, stirring occasionally, until the peaches are warmed through and the sugar is dissolved into a syrup. Pour the peaches over the batter (do not stir). Sprinkle with cinnamon, if desired.
Bake for 35-40 minutes at 375 degrees, or until the top of the cobbler is golden brown. Let cool at least 30 minutes before serving. Top each piece with a scoop of vanilla ice cream, if desired. Enjoy!
(Recipe adapted from Southern Living via Myrecipes.com)
Pairs well with:
Vanilla ice cream