The peaches are ripe now and beginning to fall from the tree. I decided to whip up a fresh peach cobbler from scratch. It’s easy and won’t take more than 15 to 20 minutes to get the cobbler made and into the oven.



Elberta peaches are firm and juicy, perfect for jams, cakes, and eating fresh

Elberta peaches are firm and juicy. That makes them perfect for cobbler, pies, tarts, and jams.



All you need to make this super-simple summer dessert are a few fresh peaches and a basic cobbler batter.



Freshly picked ripe peaches make a superb  summer cobbler

The cobbler crust forms as the fruit and batter bake. The dessert is even tastier with a scoop of vanilla ice cream.






1/2 cup unsalted butter, melted

1 cup all-purpose flour

2 cups granulated sugar

3 teaspoons baking powder

pinch of salt

1 cup of milk

5 to 6 medium to large fresh peaches (peeled, pitted, and sliced)

1 tablespoon fresh lemon juice

1 teaspoon cinnamon or ground nutmeg (optional)





Preheat oven to 375 degrees Fahrenheit



Select a baking dish that measures 13 x 9 x 2 inches and pour the melted butter to coat the bottom.



Combine in a medium bowl the dry ingredients (set aside 1 cup of sugar for the peaches). Pour the milk over the dry mixture and stir gently to combine to create a batter. Do not overmix. Pour the batter into the butter-coated baking dish.



Put peaches into a saucepan and cover with the remaining cup of sugar and lemon juice. Over high heat, bring the peaches to a boil, stirring constantly. Remove from heat and pour the peaches over the batter in the baking dish, but do not stir.


Sprinkle the cinnamon and/or nutmeg over the fruit. Bake for 45 to 50 minutes. The cobbler batter will become a crusty topping through which the hot peach filling bubbles through. Serve it hot or cold, plain or with a dollop of whipped cream or a scoop of rich vanilla ice cream. Serves 4-6



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