Peach cobbler is one of those fresh summery desserts. IT is made with fresh peaches (or using canned peaches) and a simple, easy to make batter. It is moist and soft and yet crunchy on the top, with peaches in between and their natural flavor and sweetness.
It is just great for summer since it´s fresh and a lot of countries in the world have lots of peaches on summer, so this is a definite must try for this time of the year.
Now, the best way to eat peach cobbler is with a scoop of vanilla ice cream on the side or on top. We like to serve it while still hot, that way the contrast with the ice cream is just heaven.
This recipe calls for some ground cinnamon on top, to taste, this enhances all the flavors beautifully, but if you don´t like cinnamon you can instead add some granulated sugar on top or just leave it like it is.
Something to note here is that this recipe can be made both with fresh and canned peaches, like we have mentioned before. I, personally, like it better when using fresh peaches. The texture comes out different, plus you can control the sugar you are adding to them.
However, what I will say, is that it is way easier to use canned peaches, because it is faster. You don´t need to peel, core, slice and cook them. Also, using canned peaches sometimes is cheaper, depending on where you buy your ingredients, so that´s something to consider.
If you like this recipe you have to go see our blueberry crisp recipe which you will for sure love.
- 5 (4 C) peaches, peeled, cored and sliced
- 3/4 C (5.30 oz) (150 gr) granulated white sugar
- 1/4 tsp (0.60 oz) (1.7 gr) salt
- 1/3 C + 1 tbsp (3.17 oz) (90 gr) butter unsalted
- 1 C (4.60 oz) (130 gr) all purpouse flour
- 2/3 C (4.70 oz) (133 gr) granulated white sugar
- 1 1/2 tsp (3.70 oz) (10.50 gr) baking powder
- 1/4 tsp (0.60 oz) (1.70 gr) salt
- 3/4 C (6 fl oz) (180 ml) whole milk
- Ground cinnamon to taste
On a pan over medium heat, cook the peaches, sugar and salt (if using canned peached, go straight to step 3.)
Cook for a few minutes until the sugar dissolves and the peaches release some juices. A caramel will form, its consistency has to be similar to that of canned peaches. Take off the heat and set aside.
Preheat the oven to 350º F (176º C). Cut the butter into small pieces and put them on cake pan of about 9 x 13 inches. Put the pan in the oven while it´s preheating so the butter melts, then take the pan out of the oven.
In a big bowl mix the flour, sugar, baking powder and salt. Stir in the milk just until combined. Add this batter to the pan with melted butter and even all out using a rubber spatula.
Spoon the peaches and caramel on top carefully. Spread some ground cinnamon on top to taste.
Bake at 350º F (176º C) for 35 to 40 minutes. Serve while still hot with a scoop of vanilla ice cream if desired.