Description
Sweet peach juices mingle with cinnamon and nutmeg beneath a tender, golden-brown crust. Each spoonful offers a contrast of sticky-sweet fruit and buttery, biscuit-like batter that warms the senses.
Ingredients
- 6 cups peeled sliced peaches
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter melted
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl combine peaches, 1 cup sugar, cornstarch, lemon juice, cinnamon, and nutmeg; toss gently and set aside.
- In another bowl whisk together flour, 1 cup sugar, baking powder, and salt.
- Stir in milk and vanilla extract until the batter is smooth.
- Pour the melted butter into a 9×13-inch baking dish, tilting to coat the bottom evenly.
- Pour the batter over the butter without stirring.
- Spoon the peach mixture and all accumulated juices evenly over the batter, leaving the batter and peaches in separate layers.
- Bake for 40 to 45 minutes or until the top is golden brown and the filling is bubbly.
- Allow the cobbler to rest for about 10 minutes before serving.
Notes
- Use fresh, ripe peaches for the best flavor and texture.
- For an extra-crispy top, sprinkle a little cinnamon sugar over the batter before baking.
- Letting the cobbler rest helps the juices thicken into a delicious sauce.
- Store any leftovers covered in the refrigerator for up to three days.