Savor the flavors of summer with this rustic timeless dessert. Old-fashioned peach cobbler is an easy to make Southern staple that makes the perfect ending to any summertime meal. Fresh, juicy peaches at the peak of sweetness are baked into a sponge-like batter that magically floats to the top during baking creating a soft, buttery, and light cake with a warm, gooey peach syrup. With hints of vanilla and cinnamon, this ultimate comfort food is a delicious and delightful way to highlight one of summer’s fruit superstars. Let me tell you – this recipe is absolutely amazing, especially warm out of the oven and topped with a scoop of vanilla ice cream.
Ingredients
Cinnamon Sugar Peaches
4 fresh peaches, peeled, cored and sliced
⅓ cup granulated sugar
¼ cup light brown sugar
¾ tsp ground cinnamon
¼ tsp salt
Peach Cobbler
6 Tbsp unsalted butter, cubed
1 cup all-purpose flour
½ cup granulated sugar
¼ cup light brown sugar
1¾ tsp baking powder
¼ tsp salt
1¼ tsp pure vanilla extract
¾ cup whole milk
Directions
Cinnamon Sugar Peaches
Add the sliced peaches, granulated sugar, brown sugar, cinnamon, and salt to a saucepan and stir to combine.
Cook on medium heat for a few minutes, just until the sugar is dissolved and helps to bring out the juices from the peaches. Remove from the heat and set aside.
Peach Cobbler
Preheat oven to 350°F. Add the butter cubes to a 9x9-inch baking dish. Place the dish in the oven while it preheats to allow the butter to melt. Once melted, remove the dish from the oven.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
Stir in the vanilla and milk, just until the dry ingredients are moistened. Dollop the mixture into the pan on top of the melted butter and gently smooth it into an even layer to the edges (do not stir!).
Spoon the peaches over the batter and gently the syrup on top. (The batter will rise to the top during baking.)
Bake for about 37-42 minutes, or until the top is golden brown. Serve warm with a scoop of ice cream, if desired.
Comments