Peach season is one of our favorite times of the year! We love finding new wakes to bake with them over the summer and today’s recipe is a staple that we go back to again and again. This peach cobbler is so simple to whip up and kids will love helping out in the kitchen. Sweet, but not too sweet, we enjoy it of course as dessert after a meal but it definitely makes a weekend brunch (or even a weekday breakfast!) extra special. We of course used fresh peaches here, but as you’ll see listed in the recipe below, you can swap in other fruits depending on what is available and in season where you live.
This cobbler also travels really well so makes a great treat to bring along to potlucks, backyard barbecues, or even picnics! We arranged the peach slices in simple rows here, but you can have fun with them and set up patterns if you like. Next time, we might try making flowers using raspberries as the centers and peaches as the petals.
For the fruit topping:
- 4 cups of preferred peeled, cored, and sliced fruit (such as peaches, apples, blueberries, blackberries, cherries)
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon lemon juice
For the batter:
- 6 Tablespoons butter
- 1 cup flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- Ground cinnamon
- Add the sliced fruit, sugar, lemon juice and salt to a saucepan and stir to combine.
- Cook on medium heat for 3-5 minutes, just until the sugar is fully dissolved. Remove from heat and set aside.
- Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9 x 13 inch baking dish. Place the pan in the oven while it preheats, melting the butter completely. Remove the pan from the oven.
- In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
- Spoon the fruit and juice over the batter. Sprinkle cinnamon generously over the top.
- Bake for about 40 minutes, until golden and crispy. Serve warm, with a scoop of ice cream, if desired.
Photography by Camilla Brenchley