Easy Peach Cobbler


It’s just isn’t summer without a Peach Cobbler! Enjoy this easy recipe this weekend.  We even have a few tips to pick just the right peaches!

How To Choose the Perfect Peach

Peaches do not get sweeter once they are picked. They do get softer and juicer but never sweeter. That is why it is important to avoid rock hard peaches that were picked when they were still green.

Look for peaches that show a background of color; yellow or creamy with a rosy blush on their cheeks. Avoid peaches with green undertones, they were picked too early.

Look for peaches with smooth, unwrinkled skin with no blemishes and or bruises.

Choose peaches that give slightly at the seam when pressed with your thumb even though the rest of the peach is firm.Leave peaches at room temperature a day or so to soften. Then store them in the refrigerator. They will keep for 3- 5 days.

Look out for peaches with tan circles, an early sign of decay.

Easy Peach Cobbler


1/2 cup unsalted butter, melted

1 cup all-purpose flour

2 cups sugar

3 teaspoons baking powder

Pinch salt

1 cup milk

4 cups peeled, pitted and thinly sliced fresh peaches (5 to 6 medium peaches)

1 tablespoon fresh lemon juice

Several dashes ground cinnamon or ground nutmeg (optional)


Preheat oven to 375 degrees.

Pour the melted butter into a 13 by 9 by 2-inch baking dish.

In a medium bowl, combine the flour, 1 cup sugar, the baking powder, and the salt and mix well.

Stir in the milk, mixing until just combined. Pour this batter over the butter but do not stir them together.

In a small saucepan, combine the peaches, lemon juice, and remaining cup of sugar and bring to a boil over high heat, stirring constantly.

Pour the peaches over the batter but do not stir them together. Sprinkle with cinnamon or nutmeg if desired.

Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

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