Peaches are in peak season, and this recipe is worth every calorie and minute spent making it.
This yummy treat is super simple. The only thing that takes time is the peeling and cutting of the peaches. If your peaches are ripe enough, consider dropping them for 1 to 2 minutes into a pot of rapidly boiling water. Remove and let cool for a couple minutes. The peel will come right off. If your peaches aren’t ripe, this won’t work.
I tend to boil tons of peaches, in batches, and make a large container of cut peaches for anything we want for the next few days. Also, with so many peaches cut, you can gather lots of juice when you add sugar to them. Gather the juices by draining in a colander. Then boil the peach juice, adding some more sugar, and you’ll have a peach syrup perfect for cocktails. I don’t have an exact recipe for this, just simmer until it thickens to your liking.
But this cobbler recipe … wow. It’s so amazing. My family of five polished it off. So note that while this makes eight servings, it’s dang tasty, so you just may want to make more. There is no better late summer dessert than this peach cobbler!
I’ve been experimenting with a breakfast peach cobbler, as well. It’s gluten-free and less sweet. A few more tweaks are needed, so look for it next week when the recipe is perfected. When peaches are in season, you want as many recipes as you can have that use them … right?!
But for now … here it is.
The Best Peach Cobbler Recipe
Note: while this makes eight servings, if I were having eight people over, I may make two. Why? This is amazing and I’d have a smaller dinner to make room for more dessert!
- 1⁄2 cup (1 stick) melted butter
- Filling:
- 4 cups fresh peaches, skin removed, and cut into bite-size chunks
- 1/2 cup sugar (if you plan not to serve with ice cream, up this to 1 cup to make it sweeter)
- 1 teaspoon cinnamon
- Juice of 1 lemon
- Peel of one lemon
- Crust:
- 1 cup flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2⁄3 cup room temperature milk
- 1 egg
- Preheat the oven to 350 degrees.
- Peel the peaches (cut off the skin or you can boil the whole peaches for a couple of minutes if they are ripe, and then easily remove the peel).
- Melt the butter in a 9x13 glass baking dish or similar volume pan. I use a pottery dish that is 10" round and 4 inches deep. To keep the mess at a minimum, place the butter in the dish and then place the dish in the microwave for 1 minute.
- For the filling, combine the peaches, 1/2 cup sugar, cinnamon, lemon juice and peel. (I combine in a small colander to allow extra juices to be gathered in a bowl below. Save for cocktails or to use this syrup over ice cream! But do let the peach mixture drain.)
- In a separate bowl, mix the flour, 1 cup sugar, baking powder and salt together.
- Pour in the milk and raw egg and stir until mixed.
- Pour this mixture over the melted butter and let it settle so that it is evenly distributed.
- Place the peach mixture on top, but do not mix. Just spoon it on top of the batter. Believe me, do not mix it. The batter will rise over the peaches as it cooks!
- Bake for 35 to 45 minutes. The batter will rise above the peaches and be a golden brown.
- Serve warm with ice cream.
