Peach Cobbler with Ice Cream Recipe



A cobbler is like a pie filling, but without the bottom crust. Cobbler is said to have originated in British American colonies, a modification of the dessert pies people loved. Cobblers were originally enjoyed as a breakfast or main dish, and it wasn’t until the late-19th century that cobbler was officially labeled a dessert. Peach cobbler was first made with peaches and dough cooked over an open fire. Today, peach cobbler is a traditional summer dessert and, when served in the south, is enjoyed with a scoop of vanilla ice cream.

Prep time: 15 minutes
Cook time: 40 minutes
Yield: 8 servings


4 cups peeled, sliced peaches
1 cup granulated sugar
1 1/2 teaspoons ground cinnamon, divided
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
8 tablespoons butter
1 cup light brown sugar
1 1/2 cups self-rising flour
1 1/2 cups milk
Ground cinnamon, optional


  1. Preheat oven to 350°F.
  1. In a large saucepan over medium heat, combine peaches, granulated sugar, 1 teaspoon cinnamon, nutmeg, vanilla and ½ cup water, mixing well. Bring to a boil, and simmer 10 minutes. Remove from heat.
  1. Place butter in a 3-quart baking dish, and heat in oven until melted.
  1. In a medium bowl, combine brown sugar and flour; slowly stir in milk (to prevent clumping). Pour mixture over melted butter. Do not stir. Spoon fruit mixture on top; gently pour in any remaining syrup. Sprinkle top with remaining ½ teaspoon cinnamon. Bake 30 to 40 minutes or until golden brown. Batter will rise to top during baking. Serve warm with vanilla ice cream or yogurt. Sprinkle with ground cinnamon, if desired.


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