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
- 1 1⁄2 tsp. ground cinnamon, divided
- 1 large egg
- 1⁄3 cup half-and-half or whole milk
- 3 Tbsp. butter, melted
- 1⁄2 cup all-purpose flour
- 2 tsp. baking powder
- 1⁄2 tsp. salt
- Preheat oven to 350°F. Lightly grease an 11-by-7-inch baking dish with butter.
- Arrange peach slices in the baking dish; sprinkle with 1⁄2 cup sugar and 1 teaspoons cinnamon.
- In a medium bowl, whisk egg with half-and-half or milk. Whisk in remaining 1⁄2 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 1⁄2 teaspoons cinnamon
- Bake for 40 minutes until crust is nicely browned.