Old Time Oven Peach Cobbler
This classic, old-fashioned peach cobbler features a sweet, juicy peach filling topped with a tender, cake-like biscuit topping. It’s the ultimate comfort dessert that fills your kitchen with the most wonderful aroma!
Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 40-45 minutes
Ingredients
For the Peach Filling:
· 8 cups fresh peaches, peeled and sliced (about 8-10 peaches)
· ¾ cup granulated sugar
· 2 tablespoons all-purpose flour
· 1 teaspoon vanilla extract
· ½ teaspoon ground cinnamon
· ¼ teaspoon ground nutmeg
· 1 tablespoon lemon juice
· 2 tablespoons unsalted butter, cut into small pieces
For the Cobbler Topping:
· 1 cup all-purpose flour
· 1 cup granulated sugar
· 2 teaspoons baking powder
· ¼ teaspoon salt
· 1 cup whole milk
· ½ cup unsalted butter, melted
· 1 teaspoon vanilla extract
· For sprinkling: 2 tablespoons coarse sugar (optional)
Instructions
- Prepare the Peaches:
· Preheat oven to 375°F (190°C).
· In a large bowl, combine sliced peaches, ¾ cup sugar, 2 tablespoons flour, vanilla, cinnamon, nutmeg, and lemon juice.
· Toss gently until peaches are evenly coated.
· Pour mixture into a 9×13 inch baking dish and dot with 2 tablespoons butter pieces.
- Make the Batter:
· In a medium bowl, whisk together 1 cup flour, 1 cup sugar, baking powder, and salt.
· Add milk, melted butter, and vanilla. Stir until just combined – batter will be slightly lumpy.
- Assemble:
· Pour batter evenly over the peach mixture. Do not stir!
· Sprinkle with coarse sugar if using.
- Bake:
· Bake for 40-45 minutes, or until the topping is golden brown and a toothpick inserted into the topping comes out clean.
· The peaches should be bubbling around the edges.
- Serve:
· Let cool for at least 15-20 minutes before serving.
· Serve warm with vanilla ice cream or whipped cream.
Chef’s Notes & Tips:
· Peach Preparation: To easily peel peaches, score an “X” on the bottom and blanch in boiling water for 30 seconds, then transfer to ice water
· Frozen Peaches: Can use 2 (16 oz) bags frozen peach slices – no need to thaw
· Canned Peaches: Use 2 (29 oz) cans, drained (reduce sugar to ½ cup)
· Butter Matters: The melted butter in the batter creates a rich, tender crust
· Don’t Overmix: Lumpy batter makes a lighter topping
· Baking Dish: Glass or ceramic works best for even heating
· Test for Doneness: The topping should be golden and the peach juice bubbling
Storage: Cover and store at room temperature for 2 days or refrigerate for up to 5 days. Reheat gently in the oven.
Enjoy this timeless dessert that tastes like grandma’s kitchen! The sweet peaches and tender cake-like topping create the perfect comforting dessert that’s best served warm with a scoop of vanilla ice cream.