Peach Cobbler with Sweet Topping (Print Version)
# Ingredients:
→ Filling
01 -
8 fresh peaches, peeled, cored, and sliced (about 2 pounds)
02 -
2 tablespoons granulated sugar
→ Topping
03 -
1 cup all-purpose flour
04 -
¾ cup granulated sugar
05 -
1 teaspoon baking powder
06 -
1 teaspoon ground cinnamon
07 -
⅛ teaspoon ground nutmeg
08 -
Pinch of salt
09 -
½ cup butter, melted
10 -
1 teaspoon pure vanilla extract
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Lightly grease a 2-quart baking dish with butter and set aside.
02 -
Arrange the peach slices on the bottom of the baking dish. Sprinkle with 2 tablespoons of sugar and set aside.
03 -
If the peaches are very soft and juicy, toss them with 1 tablespoon of cornstarch to help thicken the filling.
04 -
In a mixing bowl, whisk together the flour, ¾ cup sugar, baking powder, cinnamon, nutmeg, and salt. Melt the butter, then whisk in the vanilla. Pour the butter mixture over the dry ingredients and stir until the batter is moist and resembles cookie dough.
05 -
Using your hands, sprinkle the batter evenly over the peaches.
06 -
Bake for 25 to 30 minutes, or until the topping is browned and the filling is bubbly.
07 -
Remove from the oven and let the cobbler rest at room temperature for 15 minutes. Serve warm with ice cream.
# Notes:
01 -
Use ripe peaches for the best flavor and texture. To peel peaches, use the blanching method: boil the peaches for 30-60 seconds, then transfer to ice water to loosen the skin.
02 -
For a less sweet cobbler, reduce the sugar when adding it to the peach filling.
03 -
Prevent a soggy cobbler by coating the peach slices in flour or cornstarch if they release too much juice.
04 -
A 9x9 square pan works well for this recipe. For a larger crowd, double the recipe and use a 9x13 pan.