Southern Peach Cobbler

Serves 8 · 20 min prep · 45 min cook

Ingredients

• 6 cups fresh peaches, peeled and sliced (or frozen peaches, thawed)
• 3/4 cup granulated sugar for filling
• 1/4 cup light brown sugar, packed
• 1 tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp cornstarch
• 1/4 tsp kosher salt
• 1/2 cup (1 stick) unsalted butter
• 1 cup self-rising flour
• 1 cup granulated sugar for batter
• 1 cup whole milk
• 1 tsp pure vanilla extract
• 1 pint, for serving vanilla ice cream

Instructions

1. 1Preheat the oven to 350°F. Place the butter in a 9×13-inch baking dish and set the dish in the oven while it heats so the butter melts completely, about 5 to 8 minutes. Watch carefully so the butter foams but does not brown.
2. 2If using fresh peaches, bring a large pot of water to a boil. Score a small X on the bottom of each peach, blanch 30 to 45 seconds, then transfer to an ice bath. Slip off the skins, pit, and slice into ½-inch wedges.
3. 3In a large bowl, toss the peach slices with the granulated sugar for filling, brown sugar, lemon juice, cinnamon, nutmeg, cornstarch, and salt until the fruit is evenly coated and starting to release juice.
4. 4If the peaches are firm or were frozen, tip the mixture into a saucepan and simmer over medium heat for 5 to 8 minutes, stirring gently, until the juices thicken lightly and the fruit softens. Remove from the heat.
5. 5In a medium bowl, whisk the self-rising flour with the granulated sugar for batter. Pour in the milk and vanilla and stir just until a smooth, pourable batter forms; do not overmix.
6. 6Carefully remove the hot baking dish from the oven. Pour the batter evenly over the melted butter. Do not stir—the butter will pool and under the batter.
7. 7Spoon the peach mixture and all its juices evenly over the batter. Do not stir; as it bakes the batter will rise up and through the fruit.
8. 8Bake on the center rack for 40 to 50 minutes, until the top is deep golden brown, the edges bubble vigorously, and a toothpick inserted into a cakey spot comes out clean.
9. 9Transfer the dish to a wire rack and let the cobbler rest 15 to 20 minutes so the juices settle and the topping firms slightly.
10. 10Scoop warm cobbler into bowls and top each serving with vanilla ice cream. Serve at once while the contrast of hot fruit and cold cream is sharpest.