The peach cobbler has become one of the stars of Southern cooking, whether it’s made with fresh, frozen, or canned peaches, or a pastry crust, soft cake-like crust, or a delicious biscuit or dumpling topping. Serve peach cobbler warm, with whipped cream or vanilla ice cream.
Serves: 6Hands-on: 20 minutesTotal: 1 hourDifficulty: Easy
- 4 cups sliced fresh peaches
- 1 cup sugar, divided
- 1½ tsp. ground cinnamon, divided
- 1 large egg
- ⅓ cup half-and-half or whole milk
- 3 Tbsp. butter, melted
- ½ cup all-purpose flour
- 2 tsp. baking powder
- ½ tsp. salt
- Preheat oven to 350°F. Lightly grease an 11" × 7" baking dish with butter.
- Arrange peach slices in the baking dish; sprinkle with ½ cup sugar and 1 teaspoons cinnamon.
- In a medium bowl, whisk egg with half-and-half or milk. Whisk in remaining ½ cup sugar and melted butter. Stir flour before measuring; add to egg mixture along with baking powder and salt.
- Spoon the soft batter over peaches, covering as much of the top as possible. Sprinkle with remaining ½ teaspoons cinnamon
- Bake for 40 minutes until crust is nicely browned.