Why do you have to layer the butter, batter and peaches?

This is quite simply how the magic of this cobbler happens! During the process of baking, the layers bake up to form the "cobbled" look of this dish. This baking process is similar to how a " dump cake " recipe works!

Can you use frozen peaches?

Yes! Let the peaches defrost (don't drain the liquid) with the sugar in the bowl, as instructed in the recipe.

Do you have to dice the peaches?

Nope. I prefer diced peaches in this recipe as it's easier to pick them up with a spoon, but if you'd like to keep them as slices, feel free to do so.

I don't have buttermilk, what can it be replaced with?

Buttermilk is used here to mimic some of the classic taste of a biscuit. But it's not essential, you can replace it with whole milk. Or make your own faux-buttermilk by adding a tablespoon of lemon juice to whole milk and letting it sit for 10 minutes.

Can this be made ahead of time?

Sadly no. I recommend eating and making this dish fresh. It is just at it's absolute best served warm from the oven. It can reheat, but it really doesn't taste the same the next day.

Perfect Peach Cobbler

Name: Peach Cobbler
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 5 peaches (about 1½ lb.), peeled (optional), pitted and diced; 1-1/4 cup (250 grams) granulated sugar, divided; 1-½ cups (180 grams) all-purpose flour; 1-½ teaspoons baking powder; ¼ teaspoon salt; 1-1/4 cups (285 grams) buttermilk; 1 teaspoon pure vanilla extract; 1 teaspoon pure almond extract; ¾ cup (140 grams) unsalted butter

Peach Cobbler

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5 from 3 reviews

Summertime comfort food at it's finest, this Peach Cobbler is of the cake variety and is so delicious. Juicy ripe peaches are baked together with a buttery almond-scented cake batter. Serve it warm with a scoop of ice cream, and it's the best way to savor summer peaches.

Author: Kelli Avila
Prep Time: 00:10
Cook Time: 00:45
Total Time: 55 minutes
Yield: Serves 6-8
Category: Cobbler
Method: Bake

Ingredients

5 peaches (about 1½ lb.), peeled (optional), pitted and diced
1-1/4 cup (250 grams) granulated sugar, divided
1-½ cups (180 grams) all-purpose flour
1-½ teaspoons baking powder
¼ teaspoon salt
1-1/4 cups (285 grams) buttermilk
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
¾ cup (140 grams) unsalted butter

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Instructions

Preheat the oven to 375ºF and set aside a 2-quart 11x7" baking dish (see notes for alternatives).
Combine peaches and ¼ cup sugar to a bowl. Let sit while assembling the cobbler batter.
Add flour, remaining 1 cup of sugar, baking powder and salt to a bowl and whisk to combine. Add in the buttermilk, vanilla and almond extract and stir together until combined.
Melt butter, and immediately pour into the baking dish. Next pour in the cobbler batter in the middle. Take a knife and swirl the butter around into the batter.
Scatter the peaches and the juice evenly over the top of the batter.
Bake in the center of the oven for 45-55 minutes, or until the middle is bubbling and the top is lightly browned.
Let cool slightly, about 10 minutes, then serve warm with a scoop of vanilla ice cream.

Notes

This recipe fits a rough 2-quart baking dish, or roughly 8 cups. This is typically a 7x11" baking dish. If you didn't have a 2-quart baking dish, you can bake this in a 9x13, but it will be thinner, and likely cook quicker. So check in on it after 35-40 minutes.

Find it online: https://everydaypie.com/peach-cobbler/