Description
Sweet, aromatic sliced peaches bake beneath a tender, golden batter that turns crisp along the edges, balanced with warm hints of cinnamon and vanilla.
Ingredients
Scale
- 4 cups peeled, sliced peaches (about 4 to 5 medium peaches)
- 1/2 cup granulated sugar (for the fruit)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter (1 stick)
- 1 cup all-purpose flour
- 3/4 cup granulated sugar (for the batter)
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 3/4 cup whole milk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Place the unsalted butter into a 9×13-inch baking dish and place the dish into the oven for 3 to 5 minutes until the butter melts completely, then remove and set aside.
- In a medium saucepan set over medium heat, combine the sliced peaches, 1/2 cup granulated sugar, lemon juice, and ground cinnamon. Cook for 3 to 5 minutes, stirring occasionally, until the sugar dissolves and the fruit releases its natural juices. Remove from heat.
- In a medium mixing bowl, whisk together the flour, 3/4 cup granulated sugar, baking powder, and salt. Pour in the milk and vanilla extract, whisking just until the dry ingredients are moistened into a smooth batter without overmixing.
- Pour the batter directly over the melted butter in the baking dish. Do not stir the batter and butter together. Spoon the warm peach slices and their syrup evenly across the top of the batter layer.
- Bake at 350°F (175°C) for 40 to 45 minutes, until the batter rises to the surface, the top turns golden brown, and the edges bubble. Cool for 10 minutes before serving warm.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: dessert
- Cuisine: Southern
Nutrition
- Serving Size: 1
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Resist the urge to stir the batter into the melted butter or stir the fruit into the batter. Layering them undisturbed allows the batter to rise naturally through the fruit, producing the classic cobbler crust structure.