Juicy cinnamon peaches baked under a buttery batter that rises up golden and crisp around the fruit. Made with fresh, frozen or canned peaches; serves 8.
This Southern peach cobbler uses the classic melted-butter method: batter is poured over butter in a hot dish, then topped with peaches, and it bakes up golden around the fruit.
Serve it warm with vanilla ice cream.
Ingredients
Peaches
6 cups sliced peaches (fresh and peeled, frozen and thawed, or two 29-ounce cans, drained)
1/2 cup sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
Batter
1/2 cup butter
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup milk
1 teaspoon vanilla extract
For serving
Vanilla ice cream, for serving
Instructions
Heat the oven. Heat the oven to 350°F. Put the butter in a 9 x 13-inch baking dish and set it in the oven to melt.
Prepare the peaches. Toss the peaches with the sugar, lemon juice and cinnamon. (With canned peaches in syrup, cut the sugar to 1/4 cup.)
Make the batter. Whisk the flour, sugar, baking powder and salt, then whisk in the milk and vanilla until smooth.
Assemble. Pour the batter evenly over the melted butter; do not stir. Spoon the peaches and their juices over the top.
Bake. Bake 40 to 45 minutes, until the top is golden and the batter is set around the fruit.
Serve. Cool 15 minutes and serve warm with ice cream.
Tips
Use the same method with blackberries, blueberries or a mix of fruit.
Leftovers keep covered in the refrigerator for 3 days; rewarm in a 300°F oven.
Questions about this recipe
Can I use frozen peaches?
Yes. Thaw and drain them first, and add a few extra minutes of baking.
Why not stir the batter into the butter?
Leaving it separate is what makes the crisp, buttery edges.
