My mother made this cobbler every Sunday from late summer into the winter, using whatever peaches were in the pantry. You melt butter right in the pan, pour a simple batter over it and spoon the peaches on top without stirring. In the oven the batter bubbles up around the fruit and bakes into a golden, buttery crust with crisp edges and a soft, cakey middle. It takes ten minutes to put together and tastes like a church supper. Serve it warm with a scoop of vanilla ice cream.
Servings: 10 · Prep: 10 min · Cook: 45 min
Ingredients
- 1/2 cup (115 g) unsalted butter
- 2 cans (15 oz / 425 g each) canned sliced peaches in juice or light syrup
- 1/4 cup (50 g) light brown sugar
- 1 tsp ground cinnamon
- 1 cup (125 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup (240 ml) whole milk
- 1 tsp vanilla extract
- as desired vanilla ice cream, to serve
Method
- Heat the oven to 350°F (175°C). Put the butter in a 9×13-inch (23×33 cm) baking dish and set it in the oven for 5 to 7 minutes, until melted. Take it out and swirl so the butter covers the bottom.
- Drain the peaches well, saving 1/4 cup (60 ml) of the juice. In a bowl, toss the peaches with the brown sugar, cinnamon and the saved juice.
- In another bowl, whisk together the flour, granulated sugar, baking powder and salt. Add the milk and vanilla and whisk just until smooth; a few small lumps are fine.
- Pour the batter evenly over the melted butter. Do not stir. The butter will pool around the edges, and that is exactly what you want.
- Spoon the peaches and their syrup evenly over the batter. Again, do not stir; the batter will rise up around the fruit as it bakes.
- Bake for 40 to 45 minutes, until the top is deep golden brown and a toothpick pushed into the cakey part between the peaches comes out clean.
- Let the cobbler cool for at least 15 minutes so the juices thicken a little. Spoon into bowls while still warm and top with vanilla ice cream.
Tips and variations
- In summer, use 4 cups (about 700 g) of sliced fresh ripe peaches tossed with 1/3 cup (65 g) sugar in place of the canned fruit.
- Peaches packed in heavy syrup are sweeter; if that is all you have, skip the brown sugar.
- A pinch of nutmeg or ground ginger with the cinnamon gives it a lovely fall flavor.
- Cover leftovers and keep them in the fridge up to 3 days; warm portions in the microwave for 30 seconds.
Warm cobbler, cold ice cream and the people you love around the table: that is Sunday at its best. Enjoy!
