Peach Cobbler
A classic Southern peach cobbler with a self-rising batter that bakes up golden brown around a warmly spiced peach filling — no stirring required.
- For the Batter
- 1/2 cup melted butter
- 1 cup flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup room temperature milk
- 1 room temperature egg
- For the Filling
- 1 (28 ounce) can sliced peaches, drained
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Melt the butter directly in a 9x13-inch baking pan, either in the oven as it preheats to 350°F or in the microwave, then set the pan aside.
- In a bowl, mix together the flour, sugar, baking powder, and salt until evenly combined.
- Stir the milk and egg into the flour mixture just until you have a smooth, pourable batter.
- Pour the batter evenly over the melted butter in the pan — don't stir the two together, since the butter rising up through the batter as it bakes is part of what gives this cobbler its texture.
- Combine the drained peaches, sugar, cinnamon, and nutmeg in a bowl, then spread the mixture evenly over the batter. Do not stir this into the batter — the layers are meant to stay separate going into the oven.
- Bake for 35 to 45 minutes, until the batter has risen up around and through the peaches and turned golden brown on top.
- Serve warm, ideally with a scoop of vanilla ice cream melting into the warm cobbler.
Chef's Note: The "don't stir" instruction is the whole trick to this cobbler — as it bakes, the batter rises up and around the peach layer on its own, creating pockets of soft cake next to jammy fruit rather than one uniform mixture. Melting the butter right in the baking pan before the batter goes in also means one less bowl to wash and helps the bottom of the cobbler turn golden and slightly crisp.
Frozen peaches work just as well as canned here if that's what you have on hand — just thaw and drain them well first so the filling doesn't turn watery. This recipe is also easy to scale back on sugar if you prefer a less sweet dessert; plenty of people cut it down and it still turns out great.
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