Easy and traditional Southern Peach Cobbler with tart, buttery, spiced peaches topped with a soft, sweet cobbler and cinnamon sugar.
Course Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 12servings
Calories 272kcal
Author Michelle
Ingredients
For the peaches
8-12medium ripe peachespeeled and sliced (or 2-3 cans of sliced peaches)
¼cupgranulated sugar
¼cupbrown sugar
2teaspoonsflour
½teaspooncinnamon
⅛teaspoonnutmeg
1teaspoonlemon juice
½cupbuttermelted
For the cobbler
1cupflour
½cupbrown sugar
½cupgranulated sugar
2teaspoonsbaking powder
1cupmilk
1teaspoonsvanilla
For the Cinnamon-Sugar Topping
3tablespoonssugar
1tablespooncinnamon
Instructions
In a large mixing bowl, add prepared peaches and all of the peaches ingredients except the butter. Toss to fully coat the peaches in the mixture.
Pour your melted butter in a 9"x13" baking dish.
Dump your peach mixture over the butter.
Bake for 10 minutes in a 425°F oven.
While you're waiting for your peaches to cook a bit, mix up the ingredients for the cobbler and topping. In a separate small bowl, mix topping ingredients, and quickly stir to combine. Set aside.
In a large bowl, add all of the cobbler ingredients and whisk to combine.
When your peaches are ready, take them out of the oven, and pour cobbler batter over the peaches. Then top with the cinnamon-sugar mixture.
Bake for 25-30 minutes in a 375°F oven, until cobbler is cooked through and a toothpick comes out clean.
Serve warm. Top with ice cream, if desired.
Video
Notes
The batter will be runny! That's normal. It will firm up to cake-like consistency after baking.
You can easily convert this recipe to dairy free, by using coconut oil instead of butter and non-dairy milk.
Storage: Cover and store leftovers in the refrigerator for up to 4 days.
Freezer Directions: Cover and freeze the baked cobbler for up to 3 months. Thaw overnight in the refrigerator and warm in the oven before serving.