Fresh peach cobbler
Summer, fresh peaches, cobbler: a recipe for success
Servings 12 servings
Equipment
- 1 9x13 glass baking dish
Ingredients
- 4 cups peaches Peel and cut up fresh peaches to the size you like best, ranging from a fruit cocktail dice to wedges.
- ¾ cup sugar These days, I only use turbinado sugar, if I'm not using some other sweetener.
- ¼ tsp salt
- 6 tablespoons butter
- 1 cup AP flour
- 1 cup sugar These days, I only use turbinado sugar, if I'm not using some other sweetener.
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup milk
- 1 tsp cinnamon
Makes: 9 x 13inch rectangle
Instructions
- Preheat oven to 350 degrees.
- Gently cook peaches, 3/4 cup sugar, 1/4 tsp salt in a medium saucepan, med-low heat until sugar is disolved and peaches are fully softened and combined. Then, remove heat and set aside.
- Cut up cold butter into 1/4" cubes. Distribute these around the bottom of the 9x13 pan. Place into oven until just melted.
- In a bowl, thoroughly whisk together flour, sugar, salt, and baking powder. Pour the mixture into the pan, Mix with butter and spread evenly.
- Gently spoon the peaches over the batter. Spread carefully. Sprinkle cinnamon. Don't be stingy because the cinnamon will disappear into the batter.
- Bake for 40 minutes. Serve warm or at room temp, with ice cream, whipped cream, or even heavy whipping cream. Enjoy!
- Leftovers keep and retain goodness in the fridge for a week.
Notes
They say you can make this with canned peaches, and I suppose that's OK. I've only used fresh, beautiful fruit from the farmer's market, so I'm spoiled.