This is the easy "magic batter" cobbler: you pour a simple batter over melted butter, spoon peaches on top, and as it bakes the batter rises up and around the fruit into a golden, cakey-crisp crust. Use fresh peaches in summer, or frozen/canned any time of year.
Ingredients
- 6 cups sliced peaches (fresh, frozen & thawed, or canned & drained)
- 1 cup sugar (for the peaches) + 1 cup sugar (for the batter)
- 1 tbsp cinnamon + 1 tsp vanilla
- ½ cup (1 stick) butter
- 1 cup flour + 1 tbsp baking powder + pinch salt
- 1 cup milk
Method
- Macerate. Toss the peaches with 1 cup sugar, the cinnamon and vanilla. Let them sit while the oven heats to 350°F (175°C) — they'll get juicy.
- Melt butter. Put the butter in a 9×13 baking dish and set it in the oven just until melted.
- Make the batter. Whisk the flour, the other 1 cup sugar, baking powder, salt and milk into a smooth batter. Pour it evenly over the melted butter — do not stir.
- Add peaches. Spoon the peaches (and their juices) over the batter — again, don't stir. The batter rises through the fruit as it bakes.
- Bake. 40–50 minutes until the crust is deep golden and the edges bubble. Cool slightly and serve warm with vanilla ice cream.
🍑 Don't stir
The whole trick is leaving the layers alone — butter, then batter, then peaches. Stirring ruins the self-forming crust.