This delightful treat has its roots in early American cooking, originating from the South, where fresh peaches are abundant during the summer months. Its sweet, juicy filling paired with a buttery, flaky crust creates a delicious harmony that’s simply irresistible.
Ingredients
Scale:
6 cups fresh peaches, peeled and sliced
1 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon cornstarch
1/4 teaspoon cinnamon
Pinch of salt
1 1/2 cups all-purpose flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 cup whole milk, at room temperature
1/2 cup unsalted butter, melted
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the sliced peaches, sugar, lemon juice, vanilla extract, cornstarch, cinnamon, and salt. Toss gently until the peaches are coated. Let sit for 10-15 minutes.
In a separate bowl, whisk together the flour, baking powder, salt, and sugar.
Add the milk, melted butter, and vanilla extract to the dry ingredients. Stir until just combined; do not overmix.
Pour the peach filling into a greased 9x13-inch baking dish.
Drop spoonfuls of the cobbler batter over the peach filling.
Bake for 30-35 minutes, or until the topping is golden brown and a toothpick comes out clean.
Remove from the oven and let cool for about 10 minutes before serving.
