Old-Fashioned Peach Cobbler

BY Belinda Hulin Crissman TIMEJuly 15, 2020 PRINT

Old-Fashioned Peach Cobbler

This dish of cake-enrobed peaches makes an amazing brunch dessert. Cobblers usually pair best with ice cream or whipped cream. You can also serve it with a drizzle of confectioners’ sugar and cream glaze.

Serves 8

For the peach filling:

  • 5 cups peeled, sliced peaches
  • 2/3 cup white sugar
  • 1/3 cup brown sugar, packed
  • 1/4 teaspoon salt 
  • 1 tablespoon lemon juice

For the batter:

  • 6 tablespoons butter
  • 1 cup flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup half-and-half
  • 1 teaspoon vanilla or almond extract

Make the filling: In a medium saucepan, combine peaches, white and brown sugars, salt, and lemon juice. Cook over medium heat, stirring, until sugar dissolves. Remove from heat. 

Make the batter: Preheat the oven to 350 degrees F. 

In an oblong baking dish, distribute six tablespoons of butter. Place in the oven while it preheats, until butter melts. 

Meanwhile, in a bowl, whisk together the flour, sugar, baking powder, salt, half-and-half, and vanilla or almond extract. 

Remove the baking dish from the oven and swish the butter around. Pour batter into the butter and swirl around with a spatula to loosely distribute the batter around the dish. 

Make the cobbler: Spoon the peaches, including any liquid, evenly over the batter. 

Bake at 350 degrees F for 40 minutes, or until the batter puffs over and around the peaches and turns light brown on top. Serve warm with whipped cream or vanilla ice cream.

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