For the very best flavor, use fresh seasonal peaches that are ripe but still firm. Or, substitute the same amount of frozen peaches that have been thawed and drained, or well-drained canned peaches instead.
Course Dessert
Cuisine American
Keyword peach cobbler
Prep Time 20 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 8
Calories 357kcal
Ingredients
3poundsfresh peaches
¼cupbrown sugar
½ teaspooncinnamon
½ teaspoonnutmeg
1cupall-purpose flour
1cupgranulated sugar
½cup melted butter, plus 1 tablespoon butter for preparing the pan
1egg
1teaspoonbaking powder
½ teaspoon salt
Instructions
Preheat the oven to 375°F. Prepare a 9 X 13 baking dish with 1 tablespoon of soft butter spread to coat the insides of the dish.
First, prepare the peaches. Bring a medium pot of water to a boil. Add a few of the peaches to the water (don't crowd the pot) and boil for 30-45 seconds or until the skin softens and easily pulls away. The time will vary depending on how ripe the peaches are. Use a slotted spoon to remove the peaches from the pot to a cutting board. Cool the peaches until you can handle, then gently rub the skin from the fruit, or use a paring knife to peel the skin from the peaches. Slice the peaches in half and remove the pit, then slice into ¼-inch pieces.
Layer the peaches in the baking sheet and toss with the brown sugar, cinnamon and nutmeg. Bake in the oven for 15 minutes then remove.
While the peaches are baking, in a large mixing bowl, use a fork or whisk to mix the flour, sugar, egg, melted butter, baking powder, and salt until the mixture is similar in texture to cookie dough. Drop the dough onto the top of the baked peaches, gently spreading to cover.
Bake for 35-40 minutes or until the cobbler is bubbly and the crust is golden, crisped, and cooked through. Serve warm or at room temperature. Refrigerate for up to 3 days.
Notes
To make ahead of time, prepare the cobbler through step 4 and refrigerate until ready to bake. If the cobbler is baked cold and straight from the refrigerator, add a 5-10 additional minutes baking time, or until the top is golden and the fruit is bubbly. For a pretty presentation, reserve a few of the cooked peaches before adding the dough, and place them on top of the dough before baking so they sit on top of the cobbler crust.