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Preheat your oven to 375°F. Lightly grease a 9x9 inch baking dish or an equivalent 2-quart oven-safe dish.

In a large mixing bowl, combine the sliced peaches, 1/2 cup granulated sugar, cornstarch, ground cinnamon, ground nutmeg, and lemon juice. Toss gently until the peaches are evenly coated.

Pour the peach mixture into the prepared baking dish. Distribute the 2 tablespoons of unsalted butter pieces evenly over the peach filling.

In a separate medium mixing bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, and salt until well combined.

Add the whole milk and 1/2 cup of melted unsalted butter to the dry ingredients. Stir with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are fine.

Spoon the cobbler batter evenly over the peach filling in the baking dish. The batter may not completely cover the peaches, but it will spread as it bakes.

Bake for 35 to 45 minutes, or until the topping is golden brown and the peach filling is bubbly around the edges. A toothpick inserted into the topping should come out clean.

Remove the cobbler from the oven and let it cool slightly for at least 10-15 minutes before serving. This allows the filling to set up properly. Serve warm, perhaps with a scoop of vanilla ice cream.


Preheat your oven to 375°F. Lightly grease a 9x9 inch baking dish or an equivalent 2-quart oven-safe dish.

In a large mixing bowl, combine the sliced peaches, 1/2 cup granulated sugar, cornstarch, ground cinnamon, ground nutmeg, and lemon juice. Toss gently until the peaches are evenly coated.

Pour the peach mixture into the prepared baking dish. Distribute the 2 tablespoons of unsalted butter pieces evenly over the peach filling.

In a separate medium mixing bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, and salt until well combined.

Add the whole milk and 1/2 cup of melted unsalted butter to the dry ingredients. Stir with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are fine.

Spoon the cobbler batter evenly over the peach filling in the baking dish. The batter may not completely cover the peaches, but it will spread as it bakes.

Bake for 35 to 45 minutes, or until the topping is golden brown and the peach filling is bubbly around the edges. A toothpick inserted into the topping should come out clean.

Remove the cobbler from the oven and let it cool slightly for at least 10-15 minutes before serving. This allows the filling to set up properly. Serve warm, perhaps with a scoop of vanilla ice cream.
