It’s still summer, so we’re still hooked on peaches. This cobbler recipe is surprisingly quick and easy. It’s extra quick if you don’t peel the peaches. But you do you.
We talk you through this recipe on Episode 194 of our podcast. We suggest our recipe for Vanilla Custard Ice Cream as an accompaniment. You may also want to try our recipe for Peach Custard Pie.
Easy Peach Cobbler
This easy and delicious peach cobbler is the perfect late summer dessert. We leave our peaches unpeeled for an even quicker bake. As always, we’ve included gluten and dairy free substitutions. You’ll want to use a deep dish pie pan or baking dish for this recipe. Don’t forget the vanilla ice cream!
Ingredients
Method
- Preheat oven to 350F. Lightly spray a deep dish pie plate or pan and set aside. If your pie pans aren’t deep dish, use something bigger. I have a 10” ceramic round baking dish that works perfectly. You can also use fewer peaches if you don’t have a big enough dish.
- Peel (if you’re going that route), pit, and slice your peaches. Add them to the dish, mix in the lemon juice, then set aside.
- In a medium sized mixing bowl, stir together the flour, baking powder, salt and sugar. Add the egg and mix or knead to a crumbly biscuit texture.
- Crumble the dough over top of the peaches until most of the surface is covered. Pour the melted butter over top. Place the baking dish in the oven and bake for about 40 minutes or until the cobbler is turning golden brown and the peach juice is bubbling. Serve hot or cold. Ice cream is the perfect companion.