Peach Cobbler


2 pounds ripe peaches or 6 cups frozen sliced peaches

12 tablespoons butter (1 1/2 sticks)

1 1/2 cups granulated sugar

1 cup plus 2 tablespoons all-purpose flour (See Tip)

1 1/2 teaspoons baking powder

3/4 teaspoon fine sea salt

1/2 cup milk

Vanilla ice cream, for serving (optional)


Heat oven to 350 degrees. Peel, pit and slice the peaches. Melt 4 tablespoons of butter in a medium saucepan. Add the sliced peaches and 1/2 cup sugar. Stir in 2 tablespoons of flour and simmer for 10 to 15 minutes, until soft and syrupy.

Meanwhile, in a medium bowl, combine the remaining 1 cup sugar with the remaining 1 cup flour, baking powder and salt. Stir in the milk until combined.

Add 8 tablespoons of butter to a 9-by-13-inch baking pan and place it in the oven. When the butter is melted, reserve 1/3 cup of the batter and set aside. Add the rest of the batter to the pan, using a spatula to spread it out as much as you can. It will not fully cover the bottom of the pan. That’s O.K.

Spoon the peach mixture evenly over the top of the batter. Using a clean spoon, dollop small bits of the reserved batter over the peaches, and spread around a bit with the back of the spoon. (It will not fully cover the peaches. Again, that’s O.K.!)

Bake for about 1 hour, or until the top is golden brown. Serve warm with vanilla ice cream, if desired.


Trans Fat: 1 gram
Fat: 15 grams
Calories: 343
Saturated Fat: 9 grams
Unsaturated Fat: 4 grams
Sodium: 175 milligrams
Sugar: 41 grams
Fiber: 2 grams
Carbohydrate: 53 grams
Protein: 3 grams