Peach Cobbler

Give a midwesterner a 70 degree day in March and catch us firing up the grill in shorts, debating whether or not to head to the lake for the day (the lake may or may not be frozen). We know it’s only false spring. We know we’ll wake up to a foot of snow tomorrow. We know.

But that doesn’t stop us. We had one of those magical days today, and luckily, I’d prepped these macerated peaches a couple days before, and they were just begging to be made into peach cobbler to have with our burgers. It doesn’t get much better than that.

I also bought a Greenstalk planter today after hearing Jess from Roots & Refuge Farm on YouTube rave about it for years. I probably would have kept it moving any other day, but the warm sun and the smell of spring made me do it. I’m telling you, there’s something about these unicorn days in this loooong stretch of post-holiday winter months that just gets to ya.

The peaches I used for this recipe were fresh, bought in the beginning of March, and less than tasty. I mean, I’m not sure what I expected buying peaches in March, but I saw them available on Instacart and I got excited, okay?

The best part is that the process of macerating them (covering them in sugar and letting them marinate in their own juices) followed by baking them makes them SO juicy and delicious and flavorful. You can also use canned peaches in place of the macerated peaches – it’ll come out great too.

This recipe is adapted from Tastes Better From Scratch. The differences in my recipe come from macerating peaches rather than cooking them (feel free to do it that way if you want to make it in one day rather than wait for them to marinate), using less sugar, and adding vanilla. Enjoy!

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Peach Cobbler

This sweet and buttery cobbler is the perfect way to greet summer, bursting with fresh juicy peach flavor

Course Dessert

Cuisine American

Keyword dessert, fruit, peaches, summer

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

Macerated Peaches

• 5-6 peaches peeled
• 1/4 cup sugar
• 1/4 tsp kosher salt

Batter

• 6 tbsp unsalted butter
• 1 cup flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/4 tsp kosher salt
• 3/4 cup milk
• 1 tsp vanilla
• Cinnamon

Instructions

• Cut peaches into 1/4" slices. Place in a bowl with sugar and salt. Cover and chill at least 2 hours, or until juices pull from peaches and create a syrup with the sugar.
• Preheat oven to 350°. Place butter in a 9×13 baking dish, and place dish in oven while preheating to melt the butter.
• While butter melts, combine flour, sugar, baking powder, and salt. Add milk and vanilla, mixing just until no dry flour remains.
• Once butter is melted, pour batter over butter and smooth into an even layer (do not have to mix batter and butter, just smooth batter out evenly).
• Top batter with peaches and juices. Sprinkle liberally with cinnamon.
• Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, and edges begin to brown. Serve warm, with ice cream if desired.