Buttery Vanilla Peach Cobbler (Print Version)
Enjoy golden, buttery baked peaches with a vanilla sweet crust, perfect served warm with ice cream or cream.
# Ingredients:
→ Fruit Base
01 -
4 cups fresh peaches, sliced
02 -
1 teaspoon vanilla extract
03 -
1/2 cup granulated sugar
→ Sweet Crust Batter
04 -
1 cup all-purpose flour
05 -
1 1/2 teaspoons baking powder
06 -
1/2 teaspoon salt
07 -
1/2 cup granulated sugar
08 -
1 cup whole milk
→ Butter Base
09 -
1/2 cup unsalted butter, melted
→ Optional Finishing
10 -
1 tablespoon granulated sugar
11 -
1/2 teaspoon vanilla extract
# Steps:
01 -
Peel the peaches by blanching in boiling water for 30 seconds, then transfer to ice water and slip off the skins. Slice peaches evenly and combine in a bowl with 1/2 cup of the sugar and 1 teaspoon vanilla extract. Allow to macerate, releasing juices for a light syrup.
02 -
Preheat oven to 350°F (175°C). Pour 1/2 cup melted butter into the base of a 9×9-inch baking dish without mixing or spreading.
03 -
In a mixing bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Pour in milk and whisk until batter is smooth with a consistency similar to pancake batter.
04 -
Pour the batter gently over the melted butter in the baking dish without stirring. Evenly spoon the macerated peaches and syrup over the batter. Drizzle 1/2 teaspoon vanilla extract across the top for extra flavor.
05 -
Sprinkle 1 tablespoon sugar evenly across the top for additional crispness, if desired. Bake for 45–50 minutes, or until the crust is golden brown and edges are bubbling. The crust should have a deep caramel color.
06 -
Let the cobbler rest for 10 minutes to allow the syrup to thicken slightly. Serve warm, garnishing with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel sauce to complement the flavors.
# Notes:
01 -
Using ripe, firm peaches ensures the best texture and flavor. Blanching helps peel them efficiently without bruising.
02 -
For optimal results, avoid stirring layers after assembling. This preserves the classic cobbler crust.