Buttery Vanilla Peach Cobbler with Sweet Crust

How to make Buttery Vanilla Peach Cobbler with Sweet Crust

Step 1: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Step 2: In a saucepan over medium heat, combine sliced peaches, sugar, vanilla extract, cinnamon, and lemon juice. Simmer for 5-7 minutes until peaches are juicy and tender. Remove from heat.

Step 3: Pour the melted butter into the prepared baking dish.

Step 4: In a bowl, whisk together flour, sugar, baking powder, salt, milk, and vanilla extract until smooth. Pour the batter evenly over the melted butter—do not stir.

Step 5: Spoon the warm peach mixture evenly over the batter. Again, do not stir. The batter will rise around the fruit while baking.

Step 6: Sprinkle the top with coarse sugar and a pinch of cinnamon if desired.

Step 7: Bake for 40-45 minutes, or until the crust is golden brown and set in the center.

Step 8: Serve warm with a scoop of ice cream and caramel drizzle.

Recipe Variations and Possible Substitutions

• Fruit swap: Substitute peaches with nectarines, plums, or a mix of berries.
• Dairy-free: Use plant-based milk and dairy-free butter alternatives.
• Spiced version: Add nutmeg, allspice, or cardamom for a deeper flavor profile.
• Crunchy top: Add chopped pecans or oats to the sugar topping for added texture.

Storage and Reheating Tips

• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Reheating: Warm individual portions in the microwave for 30-40 seconds or reheat the entire dish in a 300°F oven for 15-20 minutes.
• Freezing: Freeze baked cobbler (cooled) in an airtight container for up to 2 months. Thaw overnight and reheat before serving.