- 1 stick (8 tablespoons) butter
- 1½ cups all-purpose flour
- 1½ cups sugar, plus 2 tablespoons
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups milk
- 1 teaspoon almond extract, divided
- 2 pounds peaches, peeled and sliced (about 4 cups)
- Adjust oven rack to lower middle position and heat oven to 350 degrees. Put butter in a 13- by 9-inch baking pan; set in oven to melt.
- Meanwhile, whisk flour, 1½ cups of sugar, baking powder, and salt in small bowl. Whisk in milk and ½ teaspoon almond extract until smooth. Toss peaches with remaining 2 tablespoons of sugar and ½ teaspoon almond extract. When butter has melted, remove pan from oven. Pour batter into pan; arrange fruit over batter. Bake until batter turns golden brown, 45 to 50 minutes. Serve warm or at room temperature.
Had a bowl of this…warm…with ice cream at the reunion. It was heavenly. And it was simple too. So simple that a 4 and 6 year old made it. Fantastic recipe.
Jennifer @ Maple n Cornbread says
Jenny Flake says
Love the looks of your peach cobbler!! I want some for breakfast!!
Perfect dessert for summer time!
I’ve been making cobbler from this recipe for years. In fact, I have a peach cobbler in the oven right now! I’ve made it with all kinds of fruit, but my favorite is a combination of blueberries and blackberries.
This looks amazing!!!
Michelle @ Brown Eyed Baker says
Gorgeous cobbler! Love peach anything this time of year!
I love cobbler, especially with ice cream! This looks delicious and so easy to make. Thanks for the great recipe!
Wow, great job here. Awesome picture too! You should really consider submitting this to Recipe4Living’s Fall Cobbler Recipe Contest – http://www.recipe4living.com/articles/the_fall_cobbler_recipe_contest.htm – It looks delicious!
Jen @ How To: Simplify says
This cobbler is perfect for the warm summer months! It looks delicious! I would love to have some with vanilla ice cream. Yum!
I do a bourbon soaked peach variation of this at the restaurant I work for, with spices. Except, I use 1 egg and decrease the flour, sugar, and milk by 1/2 cup. I might have to try it your way to and see how it comes out. 🙂 I’m curious how much the texture will change.
Cookin' Canuck says
Perfect for the sweet summer fruit. I like the addition of almond extract.
Fuji Mama says
LOVE cobbler! Oooh, and I love that this recipe adds almond extract! I think almond extract helps accentuate and bring out the flavor of the peaches!
this is one of the most gorgeous pictures maggy has taken yet! good work on the recipe, mama…it’s easy and so good. and nice work maggy–no matter how pretty something looks in real life, it can be tough to capture it on film.
Made this last night with my fresh CSA peaches – it was super yummy!
This really brought back memories for me. My mom made this all the time. Here in TX we had a long wet winter, record snow in fact, and the peach crop here was outstanding. I’ll have to make a batch of this up this weekend.
Matt Kadey says
Did you know that you can replace the butter (and save a ton of calories) by using silken tofu instead. I thought the results were good in this peach cobbler I made:
Ambika Kumar says
I would love to make this! Do you think this will work with tinned peaches? In India we do not get fresh ones..even if we do they are pretty rare…
I think it would work just fine. If the peaches are packed in syrup, you might want to cut back on the sugar. Good luck!
Just tried this recipe and it doesn’t look at all like yours and is raw/runny. So bummed! I put it back in oven hoping it’ll bake more. What could I have done wrong!?
Pam Anderson says
So sorry to hear this cobbler didn’t work for you, because it’s so good! I have a couple of thoughts. Did you melt the butter in the oven in the baking pan? Getting the pan good and hot before the batter goes in is key to this cobbler getting done. Might you have used a disposable pan to bake it in? Thin baking pans like this don’t retain heat, and so that might have been one of the reasons the cobbler didn’t set. And then there’s the issue of oven accuracy. In fact I think one of my ovens at our PA house is off–it’s taking longer than normal for dishes to get done. I’ve got it on my list to buy an oven thermometer to check it. Maybe you could try that.
BTW… did the cobbler finally set with the longer baking time? Keep in touch!
My family made this recipe with a large can of peaches and self-rising flour.
We added the butter to the peaches and heated them until hot and then poured them on top of flour, sugar (a lot less) and milk mixture. No almond extract was added. It is very good but very sweet. It seems like it was 1 cup measurements for the ingredients
Jo Ann says
Can this peach cobbler be frozen in individual servings?
Pam Anderson says
Hey Jo Ann, this cobbler is best when eaten fresh from the oven. And if you look at the recipe, it’s so simple, there’s no need to bake ahead and freeze.