Ingredients
Equipment
Method
- Heat the oven to 350°F with the butter melting in a 9x13 pan inside it.
- Simmer the peaches, both sugars, cornstarch, cinnamon, nutmeg, and salt about 5 minutes, until thick and glossy. Don't cook it down to jam - it still has to spread.
- Off the heat, stir in the lemon juice and vanilla.
- Whisk the flour and sugar, then stir in the milk.
- Pour the batter over the melted butter. DO NOT STIR.
- Spoon the peaches over the batter. Still don't stir. Sprinkle cinnamon on top.
- Bake 38-45 minutes, until golden and bubbling.
- Serve warm with vanilla ice cream.
Video
Notes
Don't Stir It
The batter and the peaches stay separate in the pan. The batter comes up around the fruit on its own while it bakes, and that is what makes the crust. Stir them
together and you get a dense wet cake instead. Drain the Peaches Frozen peaches let go of a lot of water as they thaw, and that water is why cobblers come out soupy under the crust. Drain them, and don't skip the cornstarch - it is what holds the filling together. Good to Know
together and you get a dense wet cake instead. Drain the Peaches Frozen peaches let go of a lot of water as they thaw, and that water is why cobblers come out soupy under the crust. Drain them, and don't skip the cornstarch - it is what holds the filling together. Good to Know
- No frozen peaches? Use 2 cans (15 oz) drained peaches and cut both sugars in half - 1/4 cup white, 1/4 cup brown.
- Canned peaches come packed sweet already.
- Self-rising flour already has the leavening and the salt in it. Don't add baking powder.
- It bubbles over. Put a sheet pan underneath it.
- Pull it when the top is golden, not dark. A hot pan keeps browning the bottom after it comes out of the oven.
- Frozen peaches are picked ripe, and they cost about the same in January as they do in July.