Ingredients
8 cups fresh sliced peaches (about 6 to 7 large freestone peaches)
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
2 teaspoons cornstarch (optional, but helps thicken the syrup)
1 cup all purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/2 cup unsalted butter, melted
2 tablespoons sugar for topping
1 teaspoon cinnamon for topping
Instructions
1-Make ahead prep: Prepare macerated peach mixture and batter separately, cover, and refrigerate up to 24 hours.
2-Assemble the cobbler: Pour batter into baking dish, then spoon the peach mixture on top.
3-Bake: Bake in preheated oven according to recipe instructions, adding 5–7 extra minutes if starting from cold.
4-Rest and serve: Let the baked cobbler rest for 10–15 minutes before serving to allow filling to set.
Last Step:
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🍑 Freestone peaches are ideal since the pit releases easily. Choose peaches that are ripe but still firm with a sweet, fragrant aroma near the stem.
🧈 The golden rule for a fluffy topping is to avoid overmixing. Stir the batter just until the flour disappears; a few small lumps are perfectly fine.
❄️ Out of season, use drained canned peaches (reduce sugar to 3/4 cup) or thawed and fully drained frozen peaches to prevent a soupy filling.
- Prep Time: 20 minutes
- Maceration Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 42g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg