This delicious fresh peach cobbler recipe is a perfect summertime dessert. Served with your favorite ice cream and enjoy with friends and family.
This recipe is very easy, to make, you can make it sweet as desire, all you need too do is to adjust the sugar quantity. If you want some running juice add more butter and vice versa but I like this fresh peach cobbler recipe as is.
You can use more peaches if you like more peaches than I used. Canned peach can be used as well just. If you’re using canned peach you don’t need to boil it with sugar as listed in the instructions.
You can double the recipe you need more, this recipe served about 8 people depending on what you consider a serving…lol.
You might want to try theses;
Gingerbread Cupcake (Baking with Kids)
- 2 Cups Fresh peaches (peeled, pitted, and sliced)
- ¾ Cup sugar
- Pinch of salt
- ½ Cup Unsalted butter
- 1 cup All-purpose
- ½-3/4 Cup Sugar (adjust to your preference)
- 2 Teaspoons baking powder
- ¼ Teaspoon nutmeg
- 1 Cup milk (your choice; I used whole milk)
- Pinch of salt
- Cinnamon powder (optional)
Preheat the oven to 375 degrees
In a small pan, mix the first 3 ingredients; sliced peaches, sugar, and salt and cook for a few minutes until the sugar dissolves.
Canned peach can be used as well; about 15oz will suffice. If you're using canned peach you don't need to boil it with sugar as listed in the previous step.
Cut butter and melt in a baking sheet. I used 10x6 (you can use size 9x9) casserole dish or pan, remove the baking sheet and set aside.
In a mixing bowl, whisk, flour, sugar, baking powder, salt, and nutmeg.
Add milk and mix until smooth, making sure no lumps.
Add the batter to the melted butter use a spatula to spread the batter.
Spread out the sliced peaches mixture (I reserved some slices), if you desire sprinkle some cinnamon powder.
Bake for about 35 minutes or until the top is golden and fully baked, you can also test it with a toothpick.
Serve with cookies ice cream and enjoy! I added some peaches I reserved while adding to the batter.
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