Southern-Style Peach Cobbler
Ingredients
- 2 tablespoons (28g) butter, melted (for the pan)
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (7g) cornstarch
- 2 cups (454g) peaches, peeled and sliced*
- 1 tablespoon (14g) lemon juice
- pinch of table salt
- 2 large eggs
- 3/4 cup (149g) granulated sugar
- 3 tablespoons (43g) butter, melted
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1/4 teaspoon almond extract, optional
- 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 cup (227g) milk
- coarse sparkling sugar or cinnamon sugar, for sprinkling on top
Directions
- 1
Preheat the oven to 350°F. Lightly grease a 9" round pan that's at least 2" deep. If the pan isn't 2" deep, use a 9" square pan, or 1 1/2-quart casserole dish. Drizzle 2 tablespoons melted butter into the pan, swirling the pan to coat the bottom.
- 2
To make the filling: Whisk together the sugar and cornstarch, then combine the mixture with the remaining filling ingredients. Set the filling aside.
- 3
To make the cake: Whisk together the eggs, sugar, melted butter, and extracts.
- 4
Whisk together the flour, baking powder and salt.
- 5
Add the flour mixture to the egg/butter mixture alternately with the milk, beginning and ending with the flour and stirring thoroughly after each addition.
- 6
Pour the batter into the prepared pan. Sprinkle with coarse white sparkling sugar or cinnamon sugar.
- 7
Spoon the peaches (with any accumulated juice) on top.
- 8
Bake the cobbler for 50 to 60 minutes, until the fruit is bubbling and the cake is a light golden brown.
- 9
Remove the cobbler from the oven, and let it cool for about 10 to 15 minutes before serving. Serve with whipped cream or ice cream, if desired.
- 10
Storage instructions: Cover and refrigerate any leftovers. Reheat in a warm 300°F oven for 10 to 20 minutes.