I have made this dessert every summer for over 15 years! It is simple, easy and wonderful. The method is unlike any other cobbler I have made. First, the batter is poured over melted butter in a baking dish. Then the unpeeled peach slices are cooked in sugar and lemon juice after which they are layered on top of the batter. As the cobbler bakes, the batter rises and envelopes the peaches.
I add more peaches than stated in the recipe because I can’t help myself. 🙂 I bought TONS of peaches at our farm stand because they were so gorgeous!! We were eating even more peaches while I was putting these ingredients together. The recipe calls for 4 cups of sliced peaches and I used 5 large (gigantic) yellow peaches. The end result had more peach and less batter per bite and was terrific. This recipe is from Dori Sanders’ Country Cooking, via Southern Living. We ate it with Pecan Shortbread Cookies– is that too much? 🙂 They went surprisingly well together.
Yield: 10 servings (or more if served with cookies!)
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 2 cups granulated sugar, divided
- 1 T baking powder
- pinch of salt
- 1 cup milk (I used 1 percent)
- 4 cups fresh peach slices (I used 5 large peaches)
- 1 T lemon juice
- ground cinnamon or nutmeg (optional)
- Melt butter in a 13- x 9-inch baking dish.
- Combine flour, 1 cup sugar, baking powder and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over melted butter (DO NOT STIR).
- Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (DO NOT STIR).
- Sprinkle with cinnamon or nutmeg, if desired.
- Bake at 375 degrees for 35 minutes (on convection) to 45 minutes or until golden brown. Serve cobbler warm or cool.