The Perfect Peach Cobbler


By Connie Morrison — I’m obsessed with finding the perfect cobbler recipe, and this might be it. I slightly modified the original recipe by adding cinnamon and 2 tablespoons of
half-and-half to make the topping easier to spread. Try it now while there are still peaches at the roadside stands, or if you froze peaches like I did, open a bag and let them thaw before using. This recipe would also work with berries.

6-8 peaches, about 3 cups, peeled and sliced
1 stick of butter, softened
1 cup of sugar, plus 2 tablespoons
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 large egg
2 teaspoons vanilla
2 tablespoons whole milk or half-and-half
Juice of 1 lemon
A greased 9-inch by 9-inch pan

• Peel and slice peaches. Toss with 2 tablespoons of sugar and lemon juice.
Pour into the bottom of a greased 9-inch by 9-inch pan.
• Mix 1 cup of flour with baking powder, salt (use only 1/2 teaspoon of salt if
butter is salted), nutmeg and cinnamon.
• In a separate bowl, combine softened butter and remaining cup of sugar. Stir until
well combined. Add flour mixture and stir until mixture starts to look crumbly.
• Add egg, milk, and vanilla, and stir until combined. It will have the texture
of a fluffy cookie dough.
• Spoon the topping batter by spoonfuls over the peaches and smooth to cover well.
• Bake at 350 degrees for 35-45 minutes, until the crust is golden brown.
• Serve with whipped cream.
Recipe adapted from

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