Grandma’s Timeless Peach Cobbler

Absolutely — here’s a warm, nostalgic recipe for Grandma’s Timeless Peach Cobbler. It’s buttery, bubbling, and packed with tender peaches and a golden, crisp top — just like Grandma made, with love and no shortcuts.

🥧 Grandma’s Timeless Peach Cobbler

🍑 Ingredients:

For the Peach Filling:

• 6–8 fresh peaches (or 2 cans, drained; or 1 bag frozen, thawed)

• 1/2 cup granulated sugar

• 1/4 cup brown sugar

• 1/2 tsp ground cinnamon

• 1/4 tsp ground nutmeg (optional)

• 1 tbsp lemon juice

• 1 tbsp cornstarch (for thickening)

For the Cobbler Batter:

• 1 cup all-purpose flour

• 1 cup granulated sugar

• 2 tsp baking powder

• 1/4 tsp salt

• 3/4 cup milk (whole milk preferred)

• 1/2 tsp vanilla extract (optional)

• 1 stick (1/2 cup) unsalted butter

👩‍🍳 Instructions:

1. Preheat your oven to 350°F (175°C).
   Place the butter in a 9×13-inch baking dish and let it melt in the oven while preheating. Keep an eye on it so it doesn’t brown.

2. Prepare the peaches:

   • If using fresh peaches, peel (optional), pit, and slice.

   • In a saucepan over medium heat, combine peaches with sugars, cinnamon, nutmeg, lemon juice, and cornstarch.

   • Bring to a simmer for 5 minutes until syrupy. Remove from heat.

3. Make the batter:

   • In a medium bowl, whisk together flour, sugar, baking powder, and salt.

   • Add milk and vanilla; mix until smooth (a few small lumps are okay).

4. Assemble the cobbler:

   • Carefully remove the hot baking dish with melted butter from the oven.

   • Pour the batter evenly over the butter (do not stir).

   • Spoon the peach mixture over the batter (again, don’t stir — the magic happens as it bakes).

5. Bake:

   • Bake for 40–50 minutes, or until the top is golden brown and bubbly around the edges.

6. Cool & Serve:

   • Let rest for 10–15 minutes before serving.

   • Serve warm with vanilla ice cream or a dollop of whipped cream.

💡 Grandma’s Tips:

• Letting the batter sit on the hot butter without stirring creates the classic cobbler crust.

• Want a crunchier top? Sprinkle with a little cinnamon sugar before baking.

• This recipe works great with blackberries, blueberries, or apples too!