This classic old fashioned peach cobbler is the perfect summer time dessert!
prep time 15mins
cook time 43mins
total time 58mins
author: Salt & Baker
4cupspeachespeeled and sliced
1cupall purpose flour
(Skip this step if using canned peaches). In a small saucepan add the sliced peaches lemon juice, and ¾ cups of sugar. Place over medium heat for a few minutes, stirring occasionally, just until the sugar has dissolved (we want to bring out the juices of the peaches). Remove from heat and set aside.
Preheat oven to 350°F. Place the butter in the pan and place pan in the preheated oven. Once the butter has melted, remove the pan from the oven.
In a medium sized bowl whisk the flour, 1 cup of granulated sugar, baking powder, and salt. Stir in the milk. Stir until just combined, don’t overmix. Pour this mixture into the 13x9 inch pan, overtop of the butter. Gently smooth into an even layer.
Spoon the peaches mixture over the batter. (Or if using canned peaches**, spoon that over the batter). Sprinkle the top with ground cinnamon, use as much or as little as you'd like. I used about 1/2 to 1 teaspoons worth.
Bake at 350°F for 38-44 minutes or until the top is golden brown and baked through.
Serve warm with a scoop of vanilla ice cream*, if desired.
*This is my favorite vanilla ice cream recipe. **If using canned peaches, use 1 quart undrained.This peach cobbler will keep at room temperature for 2 days, or in the fridge for 4-5 days.