Peach Cobbler Recipe
I used fresh peaches in this recipe, but fresh ripe nectarines or drained canned peaches will also work. Serve this cobbler with a scoop of vanilla ice cream or a drizzle of cream.
I used fresh peaches in this recipe, but fresh ripe nectarines or drained canned peaches will also work. Serve this cobbler with a scoop of vanilla ice cream or a drizzle of cream.
- Carbohydrate 73.8736213888889 g
- Cholesterol 80.9833333333333 mg
- Fat 31.1201316666667 g
- Fiber 2.35053612565332 g
- Protein 4.91088305555556 g
- Saturated Fat 19.4252225 g
- Serving Size 1 1 Serving (227g)
- Sodium 340.736333333333 mg
- Sugar 71.5230852632356 g
- Trans Fat 2.3205825 g
- Calories 584 calories
Step-by-step
- Heat oven to 375°.
- Pour melted butter into a 2-quart baking dish (11x7 or 8-inch square).
- In a mixing bowl, combine 1 cup of the sugar, the flour, baking powder, and salt; stir to blend.
- Stir in the milk and vanilla until blended.
- Pour the batter over the melted butter.
- Toss the peaches with the remaining 3 tablespoons of sugar and 1/2 teaspoon of cinnamon.
- Arrange the peach slices over the batter.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.
- The top will be browned and the cake will begin to pull away from the sides of the pan.
- Serve warm with a little heavy cream, whipped topping, or a scoop of vanilla ice cream.
Baking requires precise attention to the moment when the batter transforms from liquid to crumb. Visual cues remain the most reliable indicator of doneness when no internal thermometer is required. Watch for the cake to visibly pull away from the edges of the baking dish, signaling that the starches have gelatinized and the structure has set. A wooden toothpick inserted into the center must emerge clean without wet crumbs clinging to it, confirming the interior is fully baked through. Historically, American fruit cobblers evolved out of necessity by European settlers who lacked proper pastry-making equipment and instead dropped biscuit dough or poured batter over abundant seasonal fruit. Modern variations maintain this simplicity by pouring a fluid batter directly over melted butter before topping with fruit. Fresh peaches yield the best results when ripe, but peeled, pitted nectarines serve as an exact one-to-one substitute without altering the moisture balance of the dessert. Baking at 375 degrees Fahrenheit ensures the butter underneath fries the surrounding edges of the batter into a golden crust while the fruit releases its natural juices upward. Allow the dessert to cool slightly before serving to let the sugar-thickened juices settle into the crumb.
