Peaches are at their peak right now, so what better time to make peach cobbler? This is an old Southern Living recipe that I’ve made for years. I love making this when we have company because I can measure everything out ahead of time then mix it together right before dinner. I bake it while we eat so we can enjoy it hot out of the oven with a big scoop of ice cream…I recommend salted caramel but vanilla is also an excellent choice.
- 1 stick unsalted butter
- 1 cup flour
- 2 cups sugar, divided
- 1 tbsp baking powder
- 1/4 tsp kosher salt
- 1 cup whole milk
- 1 tsp vanilla
- 4 cups peaches, peeled and sliced
- 1 tbsp lemon juice
Preheat the oven to 375F, place the stick of butter in a 9×13 in. baking dish.
Mix the flour, 1 cup of sugar, salt and baking powder together in a bowl, add the milk and vanilla and stir to combine.
Bring the peaches, the other cup of sugar and lemon juice to a boil in a medium pot then reduce to a simmer and cook for 5 minutes, stirring frequently.
Meanwhile, place baking dish with butter in the oven to melt. Once melted, pull the pan out, add the batter do not stir it. Then add the peaches over the top of the batter. Again, do not stir.
Bake for 40-45 minutes or until golden brown. Serve peach cobbler warm with ice cream on top. Then eat the leftovers for breakfast with coffee, it’s the law!