The best peach cobbler made with fresh or frozen peaches, cinnamon, brown sugar, and a little half and half to make the crust rich and delicious.
Author: Lucy Brewer
4cupspeach slices (can use fresh or frozen)
½cupwater (usually need 1 cup if using frozen peaches)
1 ½sticks unsalted butter
1 ½cupsself-rising flour*
1 ½cupsgranulated sugar
1 ½cupshalf-and-half or whole milk
Preheat oven to 350. Place butter in 9 x 13-inch dish and melt in oven. Remove dish from oven when butter is melted.
Cook peach slices in water with brown sugar, cinnamon, nutmeg, and vanilla until boiling then turn down to a simmer and cook for about 5 minutes.
Stir together flour and sugar, then stir in half-and-half (or milk). Slowly pour the batter into the melted butter but do not stir.
Gently pour peaches and accumulated juice over the batter. No stirring!
Bake at 350 for about an hour or until crust is golden brown.
*Pro Tips for Making the Best Peach Cobbler:
Use good quality butter as it's the base of the crust.
If using all-purpose flour, add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt per cup of flour.
Be careful not to over-bake the cobbler.
Serve warm or at room temperature.
Store the peach cobbler in the refrigerator for up to 5 days.
How to Freeze Peach Cobbler:
This peach cobbler should be baked before frozen. To freeze, allow the cobbler to cool then wrap the dish tightly in plastic wrap. Cover the plastic wrap with aluminum foil and place in freezer. For best results, use within three months.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.