Peach Cobbler
This peach cobbler features fresh, spiced peaches baked under a tender cake-like topping. It's a classic American summer dessert that tastes best served warm with vanilla ice cream.
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This peach cobbler features fresh, spiced peaches baked under a tender cake-like topping. It's a classic American summer dessert that tastes best served warm with vanilla ice cream.
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Using a small knife, score a shallow 'X' on the bottom of each peach.
Bring a large pot of water to a boil. Carefully place the peaches in the boiling water for 30-60 seconds.
Prepare a large bowl of ice water. Using tongs, transfer the blanched peaches directly into the ice bath to stop the cooking process.
Once cool enough to handle, peel the skins off the peaches. They should come off easily.
Slice the peaches in half, remove the pits, and cut them into 1/2-inch thick wedges.
In a large bowl, combine the peach wedges, brown sugar, cinnamon, nutmeg, cloves, a pinch of salt, maple syrup, and 1 teaspoon of vanilla extract. Toss gently to coat.
Transfer the peach mixture to a pie dish or a similar-sized baking dish.
Bake in a preheated oven at 375°F (190°C) for 15 minutes.
While the peaches are baking, prepare the cobbler topping. In a medium bowl, combine the all-purpose flour, granulated sugar, baking powder, and a pinch of salt.
Add the egg, melted butter, and 1/2 teaspoon of vanilla extract to the dry ingredients.
Whisk everything together until just combined into a thick, dough-like batter.
After 15 minutes, carefully remove the hot peaches from the oven. Spoon dollops of the batter over the top of the peaches.
Use the back of a spoon to gently spread the batter, covering most of the peach filling.
Reduce the oven temperature to 350°F (175°C). Return the dish to the oven and bake for an additional 30-40 minutes, or until the topping is golden brown and cooked through.
Let the cobbler cool for a few minutes before serving. It's best served warm, topped with a scoop of vanilla ice cream.
Store covered at room temperature up to 2 days, or refrigerate up to 4 days. Reheat in a 325°F oven for 15–20 minutes until warm.
Yes. Assemble the unbaked cobbler, cover, and refrigerate up to 8 hours. Bake directly from cold, adding 5–10 minutes to baking time.
Yes. Blanch fresh peaches in boiling water for 1–2 minutes, then ice bath. The skin will slip off easily.
Yes. Use about 6 cups drained canned peaches or thawed frozen peaches; reduce added sugar slightly since they're already sweetened.
The topping should be golden brown and a toothpick inserted into the cake layer comes out clean. The peach filling should bubble at the edges.
Yes. Replace butter with coconut oil or vegan butter in the topping. Use non-dairy milk in place of any dairy called for.
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