Spiced peach cobbler is warm, comforting, and delicious. Serve with a scoop (or 2) of vanilla ice cream. It’s the perfect ending to a Sunday dinner or Friday Fish Fry. Nonetheless, try this recipe to share with your loved ones during the next get-together. As a child, I lived near Atlanta, Georgia for a few years. Peach cobbler is one of those dishes that make me smile and reflect on that time.
*Please be sure to read the additional notes on the ingredients and instructions below before getting started!
INGREDIENTS
4 cans sliced peaches, drained
1/2 cup butter
1/2 tbsp cinnamon
1 bay leaf
5 cloves
1/2 tsp ground nutmeg
1 tbsp vanilla paste
1.5 cup self-rising flour
1 cup whole milk
3/4 cup water
1 cup granulated sugar
1 cup light brown sugar
INSTRUCTIONS
Preheat the oven to 350°F.
Combine peaches, cinnamon, bay leaf, cloves, nutmeg, brown sugar, vanilla paste, and water in a pot. Simmer for 15 minutes. Remove from heat.
Melt butter and add to baking dish. Swirl the baking dish to allow the butter to fully coat the bottom and sides of the dish. There should still be a small pool of melted butter at the bottom of the baking dish.
Combine flour, milk, and granulated sugar. Mix well until it is the consistency of pancake batter.
Pour batter into the buttered baking dish. DO NOT MIX THE BUTTER INTO THE BATTER. The butter will start to pool and sit on top of the batter.
Using a ladle or cooking spoon, layer the peaches on top of the batter. Be sure to evenly distribute the peaches across the batter.
Gently spoon the remaining liquid from the peaches on top. DO NOT MIX!
Bake for 35-45 minutes at 350°F until the batter is golden brown. Let cool for about 30 minutes.
Best served warm and on the same day, but can be refrigerated for up to 3 days. Enjoy with a scoop of vanilla ice cream!
If you make or adjust this recipe, we would love it if you tag us on Instagram at @thematchingaprons
Notes on Ingredients:
Peaches. This recipe calls for canned sliced peaches, but fresh peaches can also work.
Butter. Peach cobbler is an indulgent treat. Do not skimp on the butter. Butter makes everything better, and in this recipe, it prevents sticking.
Spices:
Cinnamon
Bay leaf
Cloves
Nutmeg
Vanilla paste. If you do not have vanilla paste on hand, you can substitute it with vanilla extract.
Do not substitute self-rising flour with all-purpose flour. It will not work.
Sugar. This recipe calls for both light brown and white granulated sugar. The light brown sugar is used in the syrup and adds subtle caramel notes. The white sugar is used in the batter and maintains the color. If you do not have light brown sugar, use 2 cups of white sugar- one in the batter and one in the syrup.
Notes on Instructions:
The most important thing to remember is not to mix the layers. The melted butter is the base layer. The batter is the middle layer. The peaches and syrup are on the top layer. Don’t mix these layers. They will combine perfectly with each other as the cobbler bakes.
Storage: Store in the fridge for up to 3 days. Reheat in the oven or microwave.
Serve very warm. It’s best when you enjoy it on the same day. Again, a scoop of vanilla ice cream takes it to the next level.
Want to be extra? Add a small splash of your favorite bourbon to the peach syrup before simmering.
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