It is peach season and I absolutely love peaches! To make things better they are wonderful in this classic peach cobbler. Tender, fluffy and buttery with just the right hint of sweetness. You will love this cobbler.
Ingredients:
PEACH LAYER:
- 3 – 4 cups peeled and sliced peaches (about 1.5 – 2 pounds), see note about using frozen peaches
- 1/3 cup (about 2.5 ounces) lightly packed brown sugar
- 1 tablespoon flour
- 1/2 cup water (see note)
- 1 tablespoon fresh lemon juice
- 1 tablespoon butter
COBBLER TOPPING:
- 1 cup (5 ounces) all-purpose flour
- 1/3 cup (2.5 ounces) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup (4 tablespoons, 2 ounces) butter or coconut oil, melted
Directions:
Preheat the oven to 325 degrees F. Lightly grease a glass 8X8-inch baking pan with cooking spray and set aside (if using an aluminum baking pan, bake at 350 degrees).
In a medium bowl, combine the peaches, brown sugar, and flour and mix. Add the water and lemon juice and stir to combine. Pour the mixture into the prepared pan. Dot with the tablespoon of butter.
In the same bowl (make sure it’s scraped clean, no need to wash) or in another medium bowl, combine the flour, sugar, baking powder, and salt for the topping.
Make a well in the dry ingredients and pour in the milk and melted butter. Stir just until combined. Don’t overmix; it’s ok if it’s a little lumpy.
Dollop the topping by spoonfuls over the peaches.
Bake for 40-45 minutes until the topping is set and baked through and the filling is bubbly. Let rest for a few minutes before serving warm with vanilla ice cream (this is delicious served at room temperature, too).
