Peach Cobbler

Monday, April 13 is National Peach Cobbler Day. Since this dessert is one of my favorites in the world, recommending other recipes just didn’t seem good enough, especially because part of me would say – with all due modesty of course –  I bet I could do better. And I thought it would be nice to use my own photo too, which meant I’d have to make the recipe now, wouldn’t I??

I found a ridiculously simple recipe out there, so easy I remembered it by heart to write this story. I added a few enhancements and may I say, this dessert is so irresistible, I honestly wanted to say that it yields 2 servings.

So if it’s just you two, simply take 2 spoons to the warm pan and have at it. If it’s just you, I’d recommend eating it in 2 servings – one now, one an hour from now.

Otherwise, be fair and share. It’s super easy to make all over again.

Peach Cobbler

½ cup unsalted butter (1 cube)
1 cup flour
3/4 cups sugar
1 Tbsp baking powder
pinch salt
1 tsp ground cinnamon
1 cup milk
4 cups sliced peaches (see Note below)
2/3 cup sugar
1 Tbsp fresh lemon juice
1 Tbsp vanilla extract
1 tsp Cinnamon
Freshly grated nutmeg, about ¼ tsp

Preheat oven to 375F. Place cut-up cube of butter in square baking dish and place in oven to melt butter – check every couple minutes; do not let butter burn or brown.

In large bowl, mix flour, (3/4 cup) sugar, baking powder, salt, cinnamon. Add milk and combine just until dry ingredients are blended in, do not over mix.

When butter is melted, pour flour and milk mixture over butter, do not stir or mix.

Combine peaches, (2/3 cup) sugar, lemon juice, vanilla, cinnamon, nutmeg in medium saucepan. Cook just until mixture is warm. Pour peaches over contents already in baking dish, do not stir or mix.

Bake for about 44 minutes, until lightly browned on top.  Let cool at least 10-15 minutes before serving.

Yields about 8 servings.

Note: If you’re not able to find fresh peaches at this hour, you may have an easy time finding frozen peach slices, which package will likely yield 4 cups, just enough for this recipe. Place frozen peach slices in large bowl and sprinkle with flour. The flour coating will keep the slices from becoming mushy when cooked!

If you must use canned peaches because you just really want to make this and no other variety is available, no one will report you. Just drain the peaches well, and do not add sugar to them. Simply toss with lemon juice, cinnamon and nutmeg, and add to recipe as directed.

Diana Scalia

Diana Scalia

Your Chef and Tour Maestra

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