This one is simple, really simple. The key is to have fresh, sweet peaches. I have never made a peach cobbler or peach crumble with canned peaches. I’m not knocking it if that’s your thing, it’s just not mine. My Grandma Kay loves this peach cobbler while my friend Gwen prefers the peach crumble (I’ll post that too), it’s really all about preference. This cobbler makes for a more cake-like topping. It’s delicious and definitely a fan favorite.
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Ingredients
1 cup granulated sugar
1 cup self-rising flour
1/4 cup brown sugar
1 stick of unsalted butter
6-8 peaches (for me, the more peaches, the better!)
1 cup whole milk
1 teaspoon cinnamon
1/4 allspice (optional)
1/4 ground nutmeg
pinch of kosher salt
Directions
- Preheat the oven to 375 degrees. Depending on how thick or thin you like your cobbler, select either a rectangle or square baking dish. Set that dish aside.
- In a mixing bowl, whisk 1/2 cup of the sugar, 1 cup self-rising flour and a pinch of the kosher salt.
- In a nonstick skillet over medium heat, add the melted butter, peaches, 1/2 cup granulated sugar, brown sugar, cinnamon, nutmeg and allspice. Make sure the peaches are evenly covered and simmer on low for about 4-5 minutes. Taste a little sample and make sure you like the spices to your preference.
- Take the peach mixture and pour it into your baking dish.
- Take the bowl that has the flour mixture for the topping and add the whole milk. Mix well.
- Slowly and evenly pour the flour/milk mixture over the peaches. Sprinkle a little more cinnamon on top and place in the oven uncovered for 40 minutes. At the 30 minute mark, check on the cobbler, especially if you’re using a rectangle dish to make sure it’s not getting too crispy (unless you like it that way!). Depending on how brown you want the topping, determine if you would like to bake the additional 10 minutes.
- Serve warm after letting it sit for 5-10 minutes with some vanilla ice cream. My favorite is the HEB Swoon Vanilla.
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