This Peach Cobbler is easy to make year-round with either fresh, frozen, or canned peaches. Top with ice cream, & it is easily one of our favorite desserts. You’ll be surprised if you don’t lick the bowl clean- it’s that good!
How do I store leftovers?
As with most desserts, Peach Cobbler is the best right after it is baked while it is still warm. If you don’t devour it in one night like we do, simply store in covered in the fridge for 4-5 days. To reheat, place back in the oven at
350 degrees F for about 20 minutes, or until warmed through. If it is browning too much, cover with tinfoil. Don’t forget to top with ice cream!
Looking for more fruity treats?
This Peach Cobbler is easy to make year-round with either fresh, frozen, or canned peaches. Top with ice cream, & it is easily one of our favorite desserts.
For the batter:
- 6 Tbsp butter
- 1 cup all-purpose flour (#2285)
- 1 cup granulated sugar (#1632)
- 2 tsp baking powder (#2847)
- 1/4 tsp salt (#1146)
- 3/4 cup milk
- ground Saigon cinnamon (#3626)
- Add the sliced peaches, sugar and salt to a saucepan and stir to combine. *If using canned peaches, skip to step 3
- Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
- Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
- In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
- Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
- Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.
Adapted from: https://tastesbetterfromscratch.com/peach-cobbler/