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Brenda Gantt’s Peach Cobbler
This classic Southern dessert is made with fresh peaches and a buttery crust that is sure to satisfy your sweet tooth.
Equipment
- Mixing bowls
- Measuring cups and spoons
- 9×13 inch baking dish
Ingredients
- 6 cups fresh peaches, peeled and sliced
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup milk
- ½ cup unsalted butter, melted
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the flour, 3/4 cup of sugar, baking powder, and salt. Mix well.
- Stir in the milk and melted butter, and mix until smooth.
- Pour the batter into an ungreased 9×13-inch baking dish.
- In a separate bowl, mix together the remaining 1/4 cup of sugar, cinnamon, and nutmeg.
- Add the sliced peaches to the sugar mixture and toss gently to coat.
- Spoon the peaches and any remaining sugar mixture over the batter in the baking dish.
- Bake for 45-50 minutes, or until the crust is golden brown and a toothpick inserted into the center comes out clean.
- Serve warm with whipped cream or vanilla ice cream.
Notes
Recipe Notes: For a crispier crust, sprinkle a little bit of sugar on top of the batter before adding the peaches.
Special Tips: Use a pastry cutter or your fingers to cut the butter into the flour mixture for a tender, flaky crust.
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