Description
Enjoy this rustic Warm Spiced Peach Cobbler, a heartfelt recipe from my kitchen. Fresh peaches, warm spices, and a buttery topping make it a cherished dessert.
Ingredients
Scale
- Sweet Peach Filling:
- 6 cups fresh ripe peaches, peeled, pitted, and sliced (about 6–8 medium peaches)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- Buttery Cobbler Topping:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
- 1/2 cup whole milk
- Flavor Enhancers:
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Finishing Touches:
- 1 tablespoon turbinado sugar (optional, for sprinkling)
Instructions
- Prep Your Peaches:: First things first, get those peaches ready. I usually peel them – a quick dip in boiling water then an ice bath makes the skin slip right off, honestly, it’s a game-changer! Slice them into nice, even wedges, about half an inch thick. This is where I sometimes get a little messy, peach juice everywhere, but it’s part of the fun, right?
- Crafting Your Warm Spiced Peach Cobbler Filling:: In a big bowl, toss your sliced peaches with both sugars, cornstarch, lemon juice, cinnamon, nutmeg, and vanilla extract. Give it a good stir until every peach slice is coated in that sticky, fragrant mixture. You’ll smell the spices already, and it’s just heavenly. Let it sit for about 10 minutes; this helps the peaches release some of their juices.
- Whip Up the Buttery Topping:: While the peaches are doing their thing, get started on the topping. In another bowl, whisk together the flour, sugar, baking powder, and salt. Now, cut in that cold, cubed butter. I use my fingertips, squishing the butter into the flour until it looks like coarse crumbs, with some pea-sized bits still visible. This step is key for a tender topping, don’t overmix!
- Bringing the Topping Together:: Gradually pour in the whole milk, mixing gently with a fork until a soft, shaggy dough forms. Don’t knead it, just bring it together. Honestly, I always worry I’ve added too much milk, but it usually comes together perfectly. It should be just moist enough to drop by spoonfuls, not a wet batter.
- Assembling Your Warm Spiced Peach Cobbler:: Pour your spiced peach mixture into a 9×13 inch baking dish. Spread it out evenly. Now, here’s the fun part: drop spoonfuls of the cobbler topping over the peaches. Don’t worry about covering every single peach; the rustic look is part of its charm! Sprinkle with turbinado sugar if you’re using it, for that extra sparkle.
- Bake Until Golden Perfection:: Pop your dish into a preheated oven (375°F or 190°C) and bake for 40-50 minutes. You’ll know it’s done when the topping is beautifully golden brown, the peaches are bubbly and tender, and your kitchen smells absolutely incredible. I always keep an eye on it, because ovens can be quirky, and sometimes mine bakes faster on one side! This Warm Spiced Peach Cobbler is pure magic.