Peach Cobbler
A classic Southern-style peach cobbler made with buttery batter and sweet, syrupy peaches. This easy dessert comes together with pantry staples and bakes up golden and delicious—perfect with a scoop of vanilla ice cream.
Equipment
- 9x13 baking dish
- Mixing bowl
- Saucepan
- Whisk or spoon
Ingredients
- 1 cup self-rising flour
- 1 cup granulated sugar
- Pinch of salt
- 1 cup whole milk
- 1 stick 1/2 cup unsalted butter, melted
- 1 large can 29 oz sliced peaches in syrup
- 1 small can 15 oz sliced peaches in syrup, drained
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- Juice of half a lemon
- 1 tsp cinnamon optional
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine the self-rising flour, 1 cup granulated sugar, and a pinch of salt. Stir in the milk, then add the melted butter. Mix until smooth and well combined.
- In a pot over medium heat, combine the large can of peaches (with syrup), the drained small can of peaches, brown sugar, white sugar, lemon juice, and cinnamon (if using). Stir and simmer for 5–7 minutes, then remove from heat.
- Pour the batter into a buttered 9x13 baking dish. Do not stir. Gently spoon the peach mixture over the top, including some of the syrup. Do not mix—let the batter rise on its own.
- Place the dish in the preheated oven and bake for 45–50 minutes or until the top is golden brown and bubbling.
- Let rest for 10–15 minutes before serving. Enjoy warm with ice cream or whipped cream.
Notes
- For extra texture, sprinkle a bit of raw sugar on top before baking.
- Leftovers can be stored covered in the fridge for up to 3 days and reheated in the oven or microwave.
- Leftovers can be stored covered in the fridge for up to 3 days and reheated in the oven or microwave.