I found this recipe from a Southern lady who grew up on a peach farm in Georgia—and it shows. It’s one of those simple, old-fashioned cobblers where the batter rises through the fruit as it bakes, creating a golden, cake-like top and juicy peach filling underneath. It’s pure comfort in a pan, and one of my favorite ways to enjoy summer peaches.
Ingredients (serves 6 - 8):
- 115 g unsalted butter, melted
- 120 g all-purpose flour
- 200 g sugar, divided (use less if you want it less sweet)
- 3 teaspoons baking powder
- Pinch of salt
- 1 cup milk
- 4 cups fresh peaches, peeled, pitted, and thinly sliced (about 5–6 medium peaches)
- 1 tablespoon fresh lemon juice
- Ground cinnamon or nutmeg, to taste (optional)
Instructions:
Preheat the oven to 375°F (190°C).
Pour the melted butter into a 9×13-inch baking dish.
In a medium bowl, whisk together the flour, 100 g of sugar, baking powder, and salt. Stir in the milk until just combined. Pour the batter evenly over the butter in the baking dish—do not stir.
In a small saucepan over high heat, combine the sliced peaches, lemon juice, and remaining sugar. Bring to a boil while stirring constantly.
Pour the hot peach mixture evenly over the batter in the baking dish. Do not stir. If desired, sprinkle the top with a pinch of cinnamon or nutmeg.
Bake for 40–45 minutes, or until the top is golden brown and set.
Serve warm or at room temperature, with whipped cream or vanilla ice cream if desired.