Warm Peach Cobbler with cold vanilla ice cream is one of the best ways to use ripe summer peaches.
Unlike complicated pies, cobbler doesn’t require rolling dough or creating a perfect crust.
Ingredients
Peach Filling
- 6 ripe peaches, sliced
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 tablespoon cornstarch
Cobbler Topping
- 1 cup all-purpose flour
- ⅓ cup sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 5 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 375°F.
Grease an approximately 8-by-8-inch baking dish.
Combine sliced peaches with sugar, lemon juice, vanilla, cinnamon and cornstarch.
Allow the mixture to sit for approximately five minutes.
Transfer the peaches and their juices to the baking dish.
In another bowl, combine flour, sugar, baking powder and salt.
Add milk, melted butter and vanilla.
Stir only until a thick batter forms. Avoid overmixing.
Drop spoonfuls of batter evenly over the peaches.
It doesn’t need to completely cover the fruit because the topping expands while baking.
Bake for approximately 35 to 45 minutes.
The cobbler is ready when the topping is golden and the fruit filling is bubbling around the edges.
Allow the dessert to rest for at least 15 minutes before serving.
Serving Suggestions
Serve warm with:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
- Toasted pecans
FAQ
Should I peel peaches for cobbler?
Peeling is optional. Peach skins soften considerably during baking.
Can I use frozen peaches?
Yes. Thaw them first and drain excessive liquid.
Can I use canned peaches?
Yes, but drain them well and reduce the added sugar if they were canned in syrup.
Why is my peach cobbler runny?
The cobbler needs time to cool because the filling thickens as its temperature drops.
