Recipe Index

Ingredients

• Salted butter, for greasing the baking dish
• 3 1/2 lb fresh peaches, peeled, pitted and sliced
• 2/3 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon kosher salt
• 3 tablespoons lemon juice
• For the topping:
• 1 1/4 cups all-purpose flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/4 cup salted butter, diced and cold
• 1/2 cup whole milk
• 1 tablespoon coarse sugar, such as sugar in the raw
• Vanilla ice cream or freshly whipped cream, for serving

Method

1. Heat the oven to 375°F. Butter a 9x13-inch baking dish.
2. In a large bowl, toss the peach slices with the 2/3 cup sugar, cornstarch, kosher salt and lemon juice until evenly coated. Pour into the prepared dish.
3. For the topping, whisk the flour, 1/3 cup sugar and baking powder in a bowl. Cut in the cold butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
4. Stir in the milk just until a thick, shaggy batter forms.
5. Drop the batter in large spoonfuls over the peaches, leaving some gaps for the fruit to bubble through. Sprinkle the top with the coarse sugar.
6. Bake for 45 to 50 minutes, until the topping is golden brown and the peach filling is thick and bubbling around the edges.
7. Let the cobbler rest for at least 15 minutes so the filling sets slightly. Serve warm with vanilla ice cream or whipped cream.

Prep: 25 min · Cook: PT0S · Total: 1 h 15 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data