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Peach Filling
- 6 cups fresh peaches (sliced) Choose ripe and juicy peaches for the best flavor.
1 cup granulated sugar Adjust based on the sweetness of the peaches. 1 teaspoon ground cinnamon For added flavor, consider adding nutmeg or ginger. - 1 tablespoon
lemon juice Helps enhance the flavor of the peaches.
Batter
1 cup all-purpose flour Can be substituted with gluten-free flour for a gluten-free version. - 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar Remaining sugar for the batter.
- 1 cup milk
- 1/2 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the sliced peaches, 1/2 cup of sugar, cinnamon, and lemon juice. Let it sit for about 10 minutes.
- In another bowl, combine the flour, baking powder, salt, and remaining 1/2 cup of sugar.
- Mix in the milk, melted butter, and vanilla extract until smooth.
Baking
- Pour the batter into a greased baking dish.
- Spoon the peach mixture over the batter; do not stir.
- Bake for 40-45 minutes or until the top is golden brown and bubbly.
Serving
- Let it cool for a few minutes before serving.
- Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
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Serving: 1g
Notes
To store leftover peach cobbler, let it cool completely. Cover it with plastic wrap or place it in an airtight container. Refrigerate for up to 3-4 days or freeze for up to two months.