Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Place the stick of butter in a 9x13-inch baking dish and set it in the oven while it preheats. Once the butter is fully melted, carefully remove the dish.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Pour in the milk and vanilla extract, stirring just until the dry ingredients are moistened. Be careful not to overmix.
- Pour the batter evenly over the melted butter in the baking dish. Do not stir.
- Spoon the canned peach slices and about half of their syrup or juice over the batter, distributing them evenly. Do not stir.
- Sprinkle the ground cinnamon and nutmeg evenly over the top.
- Bake for 40 to 45 minutes, until the crust is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cobbler to cool for at least 10 minutes before serving. Serve warm, optionally with vanilla ice cream or whipped cream.
Nutrition
Notes
For a richer flavor, substitute half the milk with buttermilk. You can use light or heavy syrup peaches depending on sweetness preference. To make ahead, prepare through step 6, cover, and refrigerate for up to 4 hours before baking. Store leftovers covered in the refrigerator for up to 3 days; reheat in a 300°F oven. If the top browns too quickly, tent loosely with foil during the last 10 minutes of baking. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for classic Southern style.