Sunday, February 11, 2018

Easy Peach Cobbler

Southern Living

1/2 cup unsalted butter 
1 cup all-purpose flour 
2 cups sugar, divided into 1 cup portions
1 cup milk
1 tablespoon baking powder 
Pinch of salt 
4 cups fresh peach slices 
1 tablespoon lemon juice 
Ground cinnamon or nutmeg (optional) 


  1. Melt butter in a 13- x 9-inch baking dish or casserole.
  2. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
  3. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
  4. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.


  • You can use frozen peaches, or canned, or cherries or blueberries or blackberries or raspberries, or a mixture. Consider draining some of the syrup off and adjusting the sugar for canned fruit. 
  • You absolutely do not need 1 cup of sugar in the fruit mixture. Adjust the sugar after tasting the fruit, especially if you're using canned or sugar-packed frozen fruit. You want to taste the fruit, but you also want to have a fruit juice and sugar syrup that thickens (and you can cheat by adding a little flour or corn starch and using less sugar). 
  • With some judicious pouring and butter distribution, you can use smaller individual cobbler dishes. 
  • Serve with ice cream on warm cobbler, or even heavy cream. 

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