Why this cobbler feels like a hug in every spoon
- All fresh fruit fills the kitchen with that peachy perfume reminding you of lazy sunny afternoons in grandma’s yard
- Simple pantry staples come together with basic flour sugar and butter into a rich crust that bakes golden and crisp around juicy peaches
- Speed friendly you dont have to fuss over layers or special pans you just toss peaches into the baking dish top with batter and bake
- Comfort with a twist sweet cinnamon notes mingle easily with a buttery topping for a fresh spin on a classic favorite
- One pan clean up means you spend more time eating and less time scrubbing metal racks and multiple bowls
Ingredient gathering for your peach cobbler
- 6 large ripe peaches peeled pitted and sliced thick for that juicy center piece
- 1 cup granulated sugar to sweeten the peaches and help break down the fruit as it bakes
- 1 cup all purpose flour for a soft cake like topping without any fuss
- 1 teaspoon baking powder to give the crust a gentle lift under the bubbling fruit
- 1 pinch salt to balance the sweet notes of sugar and fruit in your cobbler
- 1 stick unsalted butter melted and poured at the base of the dish for that golden broil finish on top
- 1 teaspoon ground cinnamon sprinkled into the batter and over the peaches for warm spiced flavor
- 1 teaspoon vanilla extract stirred into the batter for an aromatic twist that sings with every bite
Quick oven plan for peach cobbler joy
- Step one Preheat oven to three fifty degrees fahrenheit and set a rack in the middle spot this gives a golden broil finish without burning the top or undercooking the fruit
- Step two Melt the stick of butter in the baking dish right in the oven this way you skip extra cleanup just pop the pan in as it heats
- Step three In a medium bowl whisk flour baking powder salt and half the sugar until smooth then stir in milk and vanilla this forms your simple batter
- Step four Toss sliced peaches with remaining sugar and cinnamon in a separate bowl until each slice is well coated release that sweet steam while baking
- Step five Remove the hot dish from oven pour in the batter spreading gently but dont push it to edges it will bake around peaches
- Step six Spoon the sugared peaches evenly over the batter dont stir just let them settle into the pockets for a layered effect
- Step seven Bake for thirty to thirty five minutes until the top is puffed golden and the fruit is bubbling hot along the edges use a fork tip to check center
- Step eight Let the cobbler rest ten minutes this slow cool down helps set the juices so you dont burn your tongue
- Step nine Serve warm with a generous scoop of vanilla ice cream or a drizzle of heavy cream its pure summer bliss
Shortcut tips for next level peach cobbler
- Frozen peaches if you missed the farmers market skip peeling and pitting by using frozen slices thawed slightly for the same result
- Premixed spice grab a cinnamon sugar blend from the spice rack and sprinkle right on peaches no need to measure two items
- One bowl mixing melt butter in the baking pan then whisk your batter straight in that same dish cut down on dishes
- Par baked crust lightly bake the batter alone for five minutes before adding peaches this seals the edges and prevents a soggy bottom
- Bubble guard place a foil tent loosely over the top in the last ten minutes to keep the crust from over browning while the fruit finishes cooking
First bite memories and warm fuzzies
The moment you scoop into that first slice youll hear a gentle crack as the crust parts and a ribbon of peach juice escapes warm and fragrant. Its like a hello from a summer afternoon when every worry faded away. Ice cream melting into warm pockets makes a swirl of vanilla goodness in each spoonful.
The sweetness hits right behind a subtle tang from the fruit and that hint of cinnamon puts a smile on your face before you even swallow. Its an easy peach cobbler recipe that feels fancy yet is as honest as a home cooked hug.
Each bite is soft under your teeth rich buttery and bursting with sun warmed peach flavor. You might catch yourself closing your eyes looking for another spoonful before the first even arrives back in the dish.
Leftover serving adventures
When you have more cobbler than you can eat at once dont let it hide in the fridge until it dreams of mold. Reheat a single portion in the oven at three fifty for ten minutes until the top is crisp once more. That broil finish comes right back.
If you want a midday treat slice a wedge and microwave for twenty seconds then top with cold yogurt or whipped cream. Its perfect when the afternoon slump hits and you need a quick sweet boost.
For a party share day old cobbler cold or at room temperature along with a selection of cheeses nuts and fresh fruit. It makes a lovely spread and snacks are instantly more gourmet when served on a pretty tray.
Final thoughts plus common questions answered
This easy peach cobbler recipe is proof comfort food can be fast friendly and still taste like a summer fair without the cotton candy. You get fruity filling nestled under soft golden crust with minimal prep and cleanup. It travels well keeps for days if covered tightly and doubles nicely for a crowd.
Q What if my peaches are underripe Let them sit at room temperature for a day then slice toss with sugar and cinnamon. The sugar will draw out juices and soften the fruit as it bakes.
Q Can I skip the cinnamon Yes you can. Youd miss out on that warm spice note but you can swap lemon zest or nutmeg or leave it plain for a lighter taste.
Q How do I store leftover cobbler Cover the dish tightly with plastic wrap or foil and keep in the fridge for up to three days. Reheat slices individually or warm the whole pan side by side.
Q Can I use gluten free flour Absolutely use a 1 to 1 gluten free baking blend. The texture may be slightly denser but still tasty and perfect for folks with dietary needs.
Easy Peach Cobbler Recipe
Equipment
- 1 9x13-inch baking dish
- 2 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
Ingredients
- 4 cups fresh peaches, peeled and sliced Approximately 6 medium peaches.
- 1 cup granulated sugar Divided; ½ cup for peaches and ½ cup for batter.
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the sliced peaches, ½ cup of sugar, and lemon juice. Toss until the peaches are well coated. Set aside to let the flavors meld.
- In another bowl, whisk together the flour, remaining ½ cup of sugar, baking powder, and salt.
- Add the milk, melted butter, and vanilla extract to the dry ingredients. Stir until just combined; do not overmix. The batter will be slightly lumpy.
- Pour the batter into the bottom of a greased 9x13-inch baking dish.
- Spoon the peach mixture over the batter, spreading it evenly. Do not stir; the batter will rise around the peaches during baking.
- Bake in the preheated oven for 45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool slightly before serving.
- Serve warm with a scoop of vanilla ice cream or whipped cream for an extra treat.
