Categories: Uncategorized

Buttery Vanilla Peach Cobbler

Ingredients
1/2 cup unsalted butter (1 stick)
1 cup all-purpose flour
2 cups granulated sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
1 tablespoon vanilla extract
4 cups sliced peaches (fresh, frozen, or canned and drained)
Optional: 1 teaspoon ground cinnamon or nutmeg

Instructions
Preheat your oven to 350°F (175°C). Place the stick of butter in a 9×13 baking dish. Put the dish in the oven just until the butter melts. Remove carefully but leave the oven on.

In a medium bowl, whisk together the flour, 1 cup of the sugar, baking powder, and salt. Add the milk and vanilla extract. Whisk until the batter is smooth and no lumps remain.

Pour the batter directly over the melted butter in the baking dish. Do not stir. The butter should stay at the bottom and around the edges to help create the crispy golden crust.

In a separate pot, add the peaches and the remaining 1 cup sugar. If using fresh or frozen peaches, cook them for 5 to 7 minutes until the sugar dissolves and the peaches release juices. If using canned peaches, simply heat them until warm. You can add cinnamon or nutmeg here if you like.

Spoon the peaches and their syrup evenly over the batter. Again, do not stir. The batter will rise around the peaches as it bakes, creating the cobbler texture.

Bake in the preheated oven for 45 to 55 minutes, or until the top is golden brown, crisp, and bubbling around the edges. The center should look set and not wet.

Remove from the oven and let it cool for 10 minutes. Serve warm with vanilla ice cream or whipped cream if you like.

Tips for the Best Cobbler
Do not stir the batter and peaches together. The separation creates the magic cobbler crust.
If you want extra caramelization, sprinkle 1 tablespoon sugar on top before baking.
If using frozen peaches, do not thaw; just heat with sugar.
For a thicker syrup, add 1 teaspoon cornstarch to the peach mixture.
To make it richer, add 2 tablespoons heavy cream to the batter.

Would you like a big recipe for a blueberry or apple version too?