Old Time Oven Peach Cobbler
Components
For the Filling of Peaches:
- 4 cups fresh peeled and sliced peaches (or 2 cans of drained peaches)
- Half a cup of granulated sugar (modify according to peach sweetness)
- One tablespoon of lemon juice
- one tsp finely ground cinnamon
- 1 tablespoon cornstarch (to make the filling thicker; optional)
Regarding the Cobbler Top:
- One cup of flour for all purposes
- 1 cup of sugar, granulated
- One-third tsp baking powder
- Half a teaspoon of salt
- one cup of milk
- 1/3 cup melted unsalted butter
- One tsp vanilla essence
- Cinnamon, ground (to sprinkle on top)
Guidelines
Warm up the oven:
- Set the oven temperature to 350°F (175°C).
Get the peach filling ready.
- Sliced peaches, sugar, lemon juice, cinnamon, and cornstarch (if using) should all be combined in a big basin. Toss to coat the peaches carefully. Transfer the peach mixture into a 9 x 13-inch baking dish coated with oil.
Prepare the Cobbler Top:
- Mix the flour, sugar, baking powder, and salt in a separate bowl. Pour in the milk, vanilla essence, and melted butter. Mix until barely incorporated; a few lumps are acceptable.
Put the Cobbler Together:
- Evenly cover the peach filling in the baking dish with the batter. The batter will rise during baking, so don’t stir.
Cook:
- Add a small amount of ground cinnamon to the batter’s surface. A toothpick inserted should come out clean after baking for 40 to 45 minutes in a preheated oven, or until the top is golden brown.
Serve:
- Before serving, allow the cobbler to cool somewhat. Savor it warm alongside whipped cream or vanilla ice cream!
Advice:
- You can flavor the peach filling further by adding a small teaspoon of nutmeg.
- Feel free to experiment with different fruits; this recipe works nicely with berries or apples!
Savor the flavor of your Old-Time Oven Peach Cobbler!