A classic American summer dessert featuring juicy peaches baked under a fluffy, cobblestone-like biscuit batter, golden and crisp on top—best enjoyed with a scoop of ice cream.
Light brown sugarAbout 55g, for cooking the peaches¼ cups
Granulated sugarAbout 50g, for cooking the peaches¼ cups
All-purpose flourAbout 120g1 cup
Granulated sugarAbout 150g, for the batter¾ cups
Baking powder2 tsp
Cinnamon½ tsp
AllspiceA small pinch, optional to taste~¼ tspest.
NutmegA dash, optional to taste
~¼ tspest.
Salt¼ tsp
Whole milk¾ cups
Ice creamOptional, for serving~1est.
Steps
1
Preheat the oven to 375°F (190°C). Place the butter in a 9x13-inch baking dish and bake for about 5 minutes until melted and bubbly. Remove and set aside.
2
Slice the peaches thinly (just under half an inch), peeling if desired. To peel easily, blanch them in boiling water for 30 seconds first.
3
Transfer the sliced peaches to a large skillet, add the brown sugar and granulated sugar, and cook over medium heat until the sugar melts and the peaches release some juice. Remove from heat and set aside.
4
In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, salt, and optional allspice and nutmeg until well combined.
5
Pour in the milk and mix just until combined, being careful not to overmix the batter.
6
Pour the batter into the baking dish with the melted butter, spreading it out but not stirring it into the butter.
7
Spoon the cooked peaches along with their juices evenly over the batter, leaving some gaps for the batter to peek through.
8
Bake at 375°F for 40 to 45 minutes, until the batter is fully baked and springs back when lightly pressed.
9
Let the cobbler cool slightly before serving, ideally with a scoop of ice cream. Store any leftovers in an airtight container in the fridge for up to 3 days.
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