Homemade Peach Cobbler

This old-fashioned peach cobbler recipe cooks fresh peach slices in a sugar syrup before layering them over a thin batter and baking to perfection.

Prep Time 20

Cook Time 40

Total Time 1

Servings

Preheat oven to 350°F.
Add the peaches, ½ cup of the granulated sugar, brown sugar, and water to a medium saucepan. Bring to a simmer over medium heat; continue simmering, stirring occasionally, for about 10 minutes.
4 cups peeled and sliced peaches, ½ cup granulated sugar, ¼ cup lightly packed light brown sugar, ⅓ cup water
While the peaches simmer, add the butter to a 9x13-inch baking dish. Place the baking dish in the oven for 5-7 minutes, or until the butter is melted.
½ cup unsalted butter
In a medium bowl, whisk together the flour, the remaining ½ cup granulated sugar, baking powder, and salt. Whisk in the milk and vanilla until smooth. The batter will be very thin.
½ cup granulated sugar, 1 cup all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon fine sea salt, 1 cup whole milk, 1 teaspoon vanilla extract
When the butter is melted, remove the pan from the oven and pour the batter into the pan. DO NOT STIR. Spoon the peaches and their syrup in an even layer over the batter. Again, DO NOT STIR. If desired, sprinkle the top with cinnamon.
Cinnamon
Bake for 40-45 minutes. It is done when the edges of the cobber are golden brown and the batter at the top of the cobbler is set and springs back when lightly pressed. Allow to cool slightly before serving with a scoop of vanilla ice cream.

If using frozen peaches, allow to thaw before making the syrup, adding the thawed peaches and any of their juice to the saucepan with the sugars and water.
If you have self-rising flour, you can use 1 cup of self-rising flour in place of the all-purpose flour and omit the baking powder and salt.
You can add a pinch of nutmeg to the top of the cobbler along with the ground cinnamon if you like. I have also sprinkled the top with pumpkin pie spice instead of cinnamon; the spices in the blend all pair nicely with peaches.

Store covered at room temperature for 1-2 days or in the refrigerator for up to 4 days.