Old-Fashioned Peach Cobbler with Fresh Peaches
This old-fashioned peach cobbler combines juicy fresh peaches with a simple batter that rises up and around the fruit as it bakes. The top becomes crisp and deeply golden while the peaches stay soft, sweet, and syrupy underneath.
Servings: 8 servings
Calories: 330kcal
Equipment
- 2 ½- to 3-quart casserole dish
- Vegetable peeler optional
Ingredients
For the peaches
- 5 medium peaches peeled, pitted, and sliced, about 4 cups
- ¾ cup granulated sugar
- 1 tablespoon fresh lemon juice
- ½ teaspoon ground cinnamon optional
For the cobbler
- 6 tablespoons unsalted butter
- 1 cup self-rising flour
- ¾ cup granulated sugar
- ¾ cup milk
- 1 tablespoon coarse sugar optional
Instructions
- Preheat the oven to 350°F.
- Place the butter in a 2 ½- to 3-quart casserole dish. Put the dish in the oven for several minutes, just until the butter has completely melted. Carefully remove the dish from the oven and set it aside.
- Add the sliced peaches, granulated sugar, lemon juice, and cinnamon to a large skillet.
- Cook over medium heat for 2 to 3 minutes, stirring gently, just until the sugar has melted and the peaches begin releasing their juices. Remove the skillet from the heat.
- In a medium mixing bowl, whisk together the self-rising flour and granulated sugar.
- Add the milk and whisk just until the batter is smooth and no dry flour remains. Do not overmix.
- Pour the batter evenly over the melted butter in the casserole dish. Gently spread it with a silicone spatula, but do not stir the batter into the butter.
- Spoon the peaches evenly over the batter, then drizzle all of the syrup from the skillet over the top. Do not stir the layers together.
- Sprinkle the coarse sugar over the cobbler, if using.
- Bake for 40 to 45 minutes, or until the top is deeply golden brown, the fruit is bubbling around the edges, and the center appears fully baked.
- Let the peach cobbler cool for at least 15 minutes before serving. Serve warm on its own or with vanilla ice cream.
Notes
To make 1 cup of self-rising flour, whisk together:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- Use peaches that are ripe and flavorful but still firm enough to peel and slice. Do not stir the melted butter, batter, and peaches together.
- Keeping the layers separate allows the batter to rise around the fruit as the cobbler bakes.
- Place the casserole dish on a rimmed sheet pan before baking if the dish is very full or you are concerned about the juices bubbling over.
- Store leftover peach cobbler covered in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave or warm the uncovered casserole dish in a 325 F oven.
Nutrition
Calories: 330kcal | Carbohydrates: 59g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 23mg | Potassium: 170mg | Fiber: 2g | Sugar: 46g | Vitamin A: 606IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 0.5mg
