Easy Peach Cobbler

Instructions

1. 1

   Blanch the peaches in boiling water for 30 to 60 seconds, then transfer to an ice bath and peel away the skin with a paring knife.

2. 2

   Slice the peeled peaches into 1/4-inch thick wedges and place them in a large mixing bowl.

3. 3

   Toss the peach slices with 3/4 cup granulated sugar and 2 tablespoons fresh lemon juice, then let the mixture sit at room temperature for 45 minutes to 1 hour to macerate and release the natural juices.

4. 4

   Preheat your oven to 350°F and lightly butter a 9-inch round or 8x8-inch square baking dish.

5. 5

   Whisk together the flour, baking powder, sea salt, cinnamon, and nutmeg in a medium bowl until well combined.

6. 6

   Cut the chilled butter into small cubes and add them to the flour mixture, then use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.

7. 7

   Pour the milk and vanilla extract into the flour-butter mixture, then stir with a wooden spoon just until the ingredients come together into a thick, slightly lumpy batter without overworking.

8. 8

   Transfer the macerated peaches and their accumulated juices into the prepared baking dish, spreading them in an even layer.

9. 9

   Drop spoonfuls of the batter directly over the peach mixture in a scattered pattern, leaving some gaps for the filling to bubble through as it bakes.

10. 10

    Sprinkle the remaining 1/4 cup granulated sugar and 2 tablespoons brown sugar (if using) evenly over the batter.

11. 11

    Bake in the preheated oven for 45 to 55 minutes, until the topping is golden brown and the fruit filling bubbles gently at the edges.

12. 12

    Remove from the oven and let the cobbler cool for 15 to 30 minutes before serving to allow the filling to set slightly and the flavors to meld together.

13. 13

    Serve warm with vanilla ice cream or freshly whipped cream alongside each portion.

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