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. It is also quite delicious served with vanilla ice cream, of course. 😉
Yield: 10 servings (or more if served with ice cream or cookies!)
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 2 cups granulated sugar, divided
- 1 T baking powder
- pinch of coarse salt
- 1 cup milk (I used 1 percent)
- 4 cups fresh peach slices (I use 4 to 5 large peaches)
- 1 T lemon juice
- ground cinnamon or nutmeg, optional
- vanilla ice cream, for serving, 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 peaches over the batter- DO NOT STIR.
- Sprinkle with cinnamon or nutmeg, if desired.
- Bake at 375 degrees for 28 to 30 minutes, on convection, or up to 45 minutes in a conventional oven, until golden brown.
- Serve cobbler warm, at room temperature, or cool.