Every summer when the Venable family hit the road for vacation, we’d stop and buy fresh peaches at a roadside stand. We’d eat our fill and bring the rest to friends and family for peach cobblers. My recipe is easy and always brings smiles. Be sure to use the freshest and ripest summer peaches that you can find.
Total Timeunder 2 hours
OccasionCasual Dinner Party, Family Get-together
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecrisp, fruity, sweet
Type of Dishdessert
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 8 to 10 peaches, peeled, pitted, and thinly sliced
- ½ cup sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Juice of 1/2 lemon
- 2 teaspoons cornstarch
- 1 cup all purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ¾ cup milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 to 3 tablespoons sugar
- 1 pint vanilla ice cream
Preheat the oven to 350°F. Put the butter in a 9 x 13- inch baking dish and place in the oven to melt. Once melted, remove from the oven. Keep the oven on.
To make the peaches, combine the sliced peaches, sugar, cinnamon, nutmeg, lemon juice, and cornstarch in a bowl and toss well. Set aside.
To make the batter, combine the flour, sugar, baking powder, and salt in a bowl. Stir in the milk, egg, and vanilla. Pour the batter over the melted butter.
Arrange the peach slices on top of the batter. Sprinkle the remaining sugar over the entire cobbler. Bake for 25 to 30 minutes, until the top is golden brown and the cake begins to pull away from the sides of the baking dish. Remove to a wire rack to cool for 10 minutes before serving.
Spoon a scoop of ice cream over each serving.
2012 David Venable