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Classic Peach Cobbler

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Ingredients

Peach Layer:

  • 3 - 4 cups peeled and sliced peaches, about 1.5 - 2 pounds, see note about using frozen peaches
  • ⅓ cup (71 g) lightly packed brown sugar
  • 1 tablespoon flour
  • ½ cup water (see note)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon salted butter

Cobbler Topping:

  • 1 cup (142 g) all-purpose flour
  • ⅓ cup (71 g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • ¼ cup (57 g) salted butter or coconut oil, melted

Instructions 

  • Preheat the oven to 325 degrees F. Lightly grease a glass 8X8-inch baking pan with cooking spray and set aside (if using an aluminum baking pan, bake at 350 degrees).
  • In a medium bowl, combine the peaches, brown sugar, and flour and mix. Add the water and lemon juice and stir to combine. Pour the mixture into the prepared pan. Dot with the tablespoon of butter.
  • In the same bowl (make sure it's scraped clean, no need to wash) or in another medium bowl, combine the flour, sugar, baking powder, and salt for the topping.
  • Make a well in the dry ingredients and pour in the milk and melted butter. Stir just until combined. Don't overmix; it's ok if it's a little lumpy.
  • Dollop the topping by spoonfuls over the peaches.
  • Bake for 40-45 minutes until the topping is set and baked through and the filling is bubbly. Let rest for a few minutes before serving warm with vanilla ice cream (this is delicious served at room temperature, too).

Notes

Frozen Peaches: if using frozen peaches, use the same amount as in the recipe; thaw them completely, reserving any liquid that drains off to use for the 1/2 cup liquid in the peach layer (if it's not quite enough to equal 1/2 cup, supplement the rest with water).
The Peach Layer: will be juicier if using, well, juicy peaches. Using underripe or firm peaches (fresh or frozen) might result in a cobbler that is more dry.
Filling: if you are looking for a thicker, more syrupy filling consider cutting down the water amount (or leaving it out if your peaches are extra juicy).
Whole Wheat Flour: for those interested, I have used white whole wheat flour for the recipe before; it's tasty, but the topping isn't quite as light and fluffy as using unbleached all-purpose flour.
Doubling: this recipe can easily be doubled for a 9X13-inch pan.