This old-fashioned dessert just seems to go with summer cookouts, Fourth of July celebrations, and pot-luck picnics. The sweet fruit dessert topped with a buttery batter is an ideal way to enjoy peaches at their peak. The juicy peaches are spiced with a bit of nutmeg and cinnamon and then spread with a cake-like mixture that bakes up to a golden brown.
Top this delicious old-fashioned peach cobbler with a scoop of vanilla ice cream or heavy cream for a perfect dessert.
- For the Batter:
- 1 large egg
- 1/2 cup granulated sugar
- 3 tablespoons melted butter
- 1/3 cup milk (low-fat is fine)
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- For the Filling:
- 4 cups sliced peeled peaches, about 8 medium peaches
- 1 tablespoon all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- Heat oven to 350 F (180 C). Grease a 2-quart shallow baking dish.
- To make the batter, in a mixing bowl, beat egg with sugar, melted butter, and milk.
- Combine the flour, baking powder, and salt in a separate bowl and blend thoroughly.
- Stir the flour mixture into the egg mixture until smooth and well blended. Set aside.
- In another bowl make the filling. Combine the peaches with flour, sugar, and spices. Transfer the peaches to the prepared baking dish. Spoon the batter evenly over the peaches then gently spread to cover.
- Bake in the preheated oven for 40 to 45 minutes, or until the crust is nicely browned and a toothpick inserted into the crust comes out clean.
Tips and Variations
Peeling a peach can be challenging and laborious, so when you have 8 peaches to peel you would sure appreciate an easier way. Luckily, there is a simple 3-step method. First, you need to be sure you have ripe peaches (underripe peaches will take a little longer) and score the bottoms. Then place them in a pot of boiling water for 40 seconds—this is called blanching. Quickly remove the fruit to an ice water bath to stop the cooking and let them sit for about 1 minute. Drain, dry, and place on a cutting board. The skins should now simply slip off using your fingers or a paring knife.
Fresh is best, but if you can't find fresh peaches in season, or are making this in the dead of winter, you can use frozen (thawed) peach slices or canned and drained slices. If you prefer a biscuit-type of cobbler topping, you might like the down-home peach cobbler. If it is summer and you have a bounty of fresh fruit on hand, feel free to combine a few in this recipe; raspberries marry very nicely with peaches, as do blueberries and plums.
|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||6 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||3 g|