Dessert: United States – Peach Cobbler

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 20 min

Cook 45 min

Additional 20 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

6 cups (1.44 L) sliced peaches (fresh or thawed frozen; peeled optional)
1 / 2 cup (100 g) granulated sugar (for peaches)
1 tbsp (15 ml) lemon juice
1 tbsp (8 g) cornstarch
1 / 2 tsp (2.5 ml) ground cinnamon
Pinch of salt
1 / 2 cup (120 ml) (1 stick / 4 oz (115 g)) unsalted butter
1 cup (120 g) all-purpose flour
1 cup (200 g) granulated sugar (for batter)
1 tbsp (12 g) baking powder
1 / 4 tsp (1.25 ml) salt
1 cup (240 ml) milk
1 tsp (5 ml) vanilla extract
Vanilla ice cream, for serving (optional)

Show original ingredient measurements

6 cups sliced peaches (fresh or thawed frozen; peeled optional)
1 / 2 cup (100 g) granulated sugar (for peaches)
1 tbsp (15 ml) lemon juice
1 tbsp (8 g) cornstarch
1 / 2 tsp ground cinnamon
Pinch of salt
1 / 2 cup (1 stick / 115 g) unsalted butter
1 cup (120 g) all-purpose flour
1 cup (200 g) granulated sugar (for batter)
1 tbsp (12 g) baking powder
1 / 4 tsp salt
1 cup (240 ml) milk
1 tsp (5 ml) vanilla extract
Vanilla ice cream, for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Heat oven to 375°F (190°C). Place the butter in a 9x13-inch baking dish and put it in the oven until melted and sizzling, 5–8 minutes.
In a bowl, toss peaches with 1/2 cup (120 ml) sugar, lemon juice, cornstarch, cinnamon, and a pinch of salt until evenly coated. If using frozen peaches, thaw and drain first; if using canned, drain well and reduce the sugar to 1/3 cup (80 ml).
In another bowl, whisk flour, 1 cup (240 ml) sugar, baking powder, and 1/4 teaspoon (1.25 ml) salt. Whisk in milk and vanilla until smooth.
Remove the hot pan from the oven. Pour the batter evenly over the melted butter—do not stir.
Spoon the peaches and their juices evenly over the batter—do not stir. The batter will rise around the fruit as it bakes.
Bake until golden and set in the center, 38–45 minutes. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
Cool 15–20 minutes to thicken the juices. Serve warm with vanilla ice cream, if desired.

Heat oven to 375°F (190°C). Place the butter in a 9x13-inch baking dish and put it in the oven until melted and sizzling, 5–8 minutes.
In a bowl, toss peaches with 1/2 cup sugar, lemon juice, cornstarch, cinnamon, and a pinch of salt until evenly coated. If using frozen peaches, thaw and drain first; if using canned, drain well and reduce the sugar to 1/3 cup.
In another bowl, whisk flour, 1 cup sugar, baking powder, and 1/4 teaspoon salt. Whisk in milk and vanilla until smooth.
Remove the hot pan from the oven. Pour the batter evenly over the melted butter—do not stir.
Spoon the peaches and their juices evenly over the batter—do not stir. The batter will rise around the fruit as it bakes.
Bake until golden and set in the center, 38–45 minutes. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
Cool 15–20 minutes to thicken the juices. Serve warm with vanilla ice cream, if desired.