Classic Peach Cobbler
All kinds of warm fuzzies coming from this classic peach cobbler. Sweet, juicy peaches topped with a delicious sweet biscuit topping --a true comfort-food dessert.
Ingredients
Peach Filling:
- 6 cups (about 3 pounds) peeled & sliced peaches see note
- ⅔ cup (5 ounces) brown sugar
- 2 tablespoons (0.65 ounces) flour
- 2 tablespoons lemon juice see note
- 2 tablespoons softened butter
Cobbler Topping:
- 2 cups (10 ounces) all-purpose flour
- ⅔ cup (5 ounces) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ cup (1 stick) butter melted
- 1 teaspoon vanilla extract
Instructions
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Preheat oven to 325 degrees F. Lightly grease a glass 9x13-inch baking dish with cooking spray and set aside.
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In a large bowl, combine the peaches, brown sugar, flour, and lemon juice and stir to combine. Pour the mixture into the prepared pan. Dot with the softened butter.
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For the topping, in a large bowl (I use the same bowl and just scrape it clean) add the flour, sugar, baking powder, and salt.
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Make a well in the dry ingredients and pour in the milk, melted butter, and vanilla. Stir just until combined, being careful not to overmix. Batter should be a bit lumpy.
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Dollop the batter over the peach filling by spoonfuls. It's okay if it's not perfect.
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Bake for 45-50 minutes until the topping is set and baked through and the filling is bubbly. Let rest for a few minutes before serving. It is best served the same day (warm or at room temperature) with whipped cream or vanilla ice cream.
Recipe Notes
1. Although it is best with fresh peaches, I've also made this recipe with frozen or canned peaches. Thaw and drain frozen peaches or drain canned peaches before using in the recipe.
2. You can use fresh or bottled lemon juice in this recipe.