- Ready In:
- Melt butter in a 9 x 13 inch pan.
- Mix together flour, sugar, baking powder & salt.
- Stir in milk & egg.
- Pour evenly over melted butter.
- Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
- Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
- Serve warm with ice cream.
Questions & Replies
This was absolutely delicious!! It was very easy to prepare and I had all the ingredients on hand. I have never made a peach colbler before and this one will definately be a repeat in my home!! I may cut back a wee bit on the sugar next time. As well, it only took 30 minutes to cook to a golden brown for me. Served it with French Vanilla Ice Cream - Yummy!!!
A few tweaks due to my wife's medical condition and to reduce the possibility of inflammation. I subbed the flour with King Arthur's Gluten Free flour. Then I subbed the sugar with Coconut Sugar and reduced it by 1/4 cup in the batter. I replaced the milk with Goat Milk and used Grassfed Kerrygold butter. I also added a splash of Madagascar Vanilla to the fruit/sugar mixture purely for flavor. Then I added a half cup of Strawberries for some punch with the smooth sweetness of the Peaches. It was a big hit at the BBQ.
We've had a lot of stone fruit and berries around this summer and I have been making shameful quantities of cobbler using this and other recipes. I would say that this recipe is my favorite thus far. I have made it with a variety of fruits and some tweaking so I'll share what we've tried and liked: 1. I've made it with any combo of peaches, plums, pluots, blueberries, strawberries, nectarines, and even mango (which I didn't care for). I would say that straight peach or maybe peach with a handful of blueberries is the best, but no variety was ever turned away, and it's always a great way to use up fruit that might otherwise spoil. 2. The nutmeg is key to the flavor profile, please don't omit this unless you really dislike nutmeg. 3. I sub brown sugar for some of the white sugar in the fruit. 4. I cut back at least 1/4 c. of sugar in both the batter and the filling. 5. I tried (and REALLY liked) subbing buttermilk in place of the milk in the batter. When I did this, I cut the baking powder to 1 t. The buttermilk gave a nice sour tang to balance all of the sweet, and added to the depth of flavor. In all, a great recipe that is, and will continue to be a summer favorite.