Southern Peach Cobbler
This Southern peach cobbler is going to bring back a lot of memories. Plenty of butter, juicy, ripe peaches, milk, and vanilla make this a rich, luscious dessert few will be able to resist. Call it Southern charm.
Ingredients
- 1 stick (4 oz) butter
- 4 cups (about 2 lbs) peeled and sliced peaches (from about 6 large peaches)
- 2 cups granulated sugar, or less to taste
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- Pinch salt
- 1 cup whole milk
- 1 tablespoon vanilla extract
- Vanilla ice cream or whipped cream, for serving (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil.
- Plop the stick of butter in a 9-by-9-by 2-inch (23-by-23-by-5 cm) square baking dish or a 9-inch deep-dish pie plate or a 10-by-2-inch (25-by-5 cm) round casserole pan and place it in the preheating oven just until the butter melts. You may want to let the oven door slightly ajar (even if it is summer) so you don’t forget about the butter and let it burn.
- In a large bowl, gently toss the peaches and 1 cup sugar and let it rest while you prepare the cobbler batter until the peaches release some of their juices.
- In a medium bowl, sift together the remaining 1 cup sugar, the flour, baking powder, and a pinch of salt. Add the milk and vanilla and stir just until combined. Pour the batter over the melted butter but do not stir.
- Spoon the peaches and their juices carefully on top of the batter without stirring or otherwise disrupting the batter. Place the baking dish or pie plate on the lined baking sheet. Bake until the cobbler topping rises to the surface and is golden brown and bubbly, 40 to 45 minutes.
- Serve warm or cold, topped with ice cream or whipped cream, if desired.
Nutrition
Serving: 1portion | Calories: 543kcal | Carbohydrates: 96g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 34mg | Fiber: 2g | Sugar: 77g