Description
This Peach Cobbler recipe features ripe, juicy peaches cooked to perfection with a sweet and tangy lemon-infused filling, topped with a buttery, golden biscuit-like batter. Baked until bubbly and golden, it’s a classic Southern dessert that’s perfect for any occasion. Serve warm with vanilla ice cream for an irresistible treat.
Ingredients
Scale
Peach Filling
- 4 cups peaches, ripe, peeled, pitted, and sliced
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Cobbler Batter
- ½ cup unsalted butter, cut into cubes
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk
Instructions
- Prepare Peach Filling: In a medium saucepan over medium heat, combine peaches, sugar, cornstarch, lemon zest, and lemon juice. Bring the mixture to a gentle bubble and cook for about 5 minutes, stirring frequently until the peaches soften and the filling thickens.
- Melt Butter: Preheat your oven to 375°F (190°C). Arrange the cubed butter evenly in a 9×9-inch baking dish. Place the dish in the oven and bake until the butter is fully melted and bubbly, about 5 minutes.
- Prepare Cobbler Batter: In a mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar. Add the egg, vanilla extract, and milk, then whisk until just combined and smooth, with no visible flour.
- Assemble Cobbler: Pour the batter evenly into the baking dish over the melted butter. Next, spoon the warm peach filling evenly over the batter without stirring.
- Bake Cobbler: Return the baking dish to the oven and bake for 40-45 minutes, or until the topping is set, golden brown, and the peach filling is bubbling around the edges.
- Serve: Allow the cobbler to cool slightly before serving warm, ideally paired with a scoop of vanilla ice cream for added creaminess and contrast.
Notes
- Use ripe peaches for the best flavor; freestone peaches are easier to peel and pit.
- Make sure not to overmix the batter to keep the cobbler topping light and tender.
- You can substitute milk with buttermilk for a slightly tangier flavor and a fluffier topping.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
