Easy Peach Cobbler
Creamy, juicy, and comfortingly sweet, this Easy Peach Cobbler is a delightful dessert that everyone will love.
Servings: 8 servings
Equipment
- Mixing Bowl
- 9x13 inch Baking Dish
Ingredients
Ingredients
- 2 cups Canned peaches, drained or fresh peaches, peeled and sliced
- 1 cup Granulated sugar Divided use is not required.
- 1 cup Self-rising flour Measured and leveled.
- 1 cup Milk Whole or 2% for best texture; room temperature.
- 1/2 cup Unsalted butter, melted About 1 stick.
- 1 teaspoon Vanilla extract Pure, for best flavor.
- 1/2 teaspoon Ground cinnamon Optional; for warm spice.
- 1/4 teaspoon Nutmeg Optional; fresh-grated if possible.
- 1 pinch Salt Optional; balances sweetness.
- 1 tablespoon Lemon juice Optional; brightens canned peaches.
- to taste Vanilla ice cream or whipped cream For serving, optional.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish lightly with butter or nonstick spray.
- In a large mixing bowl, whisk together 1 cup self-rising flour, 1 cup granulated sugar, and a pinch of salt until evenly combined. If using cinnamon and nutmeg, add them now and stir to distribute.
- Pour in 1 cup milk, 1 teaspoon vanilla extract, and 1/2 cup melted butter. Stir gently until the batter is smooth and lump-free.
- Pour the batter into the prepared baking dish and do not stir it after pouring.
- Spread the drained canned peaches (or sliced fresh peaches) evenly over the batter. If using canned peaches, sprinkle 1 tablespoon lemon juice over them.
- Place the dish in the preheated oven and bake for 45–55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean.
- Remove from the oven and let cool for 10–15 minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For best texture, keep sauce and topping together.