Peach Cobbler

The Southern batter cobbler — melt the butter, pour the batter, spoon the peaches, and it rises up golden around the fruit

Serves 8 · 15 min

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The peaches
5–6 cups sliced peaches (~6–8 fresh & peeled, or 2 lb frozen, or 2 large cans drained)
½ cup sugar
1 Tbsp lemon juice
½ tsp cinnamon · pinch nutmeg · 1 tsp vanilla (optional)
The batter
½ cup (1 stick) unsalted butter
1 cup all-purpose flour
1 cup sugar
2 tsp baking powder · ¼ tsp salt
1 cup milk

Heat the oven & melt the butter in the pan. Oven to 350°F. Put the stick of butter in a 9×13 dish and set it in the oven to melt (~5 min) while it preheats.
Macerate the peaches. Toss the peaches with the ½ cup sugar, lemon juice, cinnamon, nutmeg (and vanilla), and let them stand 15–20 min to pull out their juice.
Whisk the batter. Whisk the flour, 1 cup sugar, baking powder, salt, and milk into a smooth, pourable batter.
Pour the batter over the butter — don't stir. Pour the batter evenly over the melted butter. Leave it be; the butter should pool up around the edges.
Spoon the peaches over — don't stir. Spoon the peaches and about half their juice evenly over the batter. It'll look wrong. Trust it.
Bake 45–55 min. Bake until the batter has risen up golden-brown around the fruit and the center is set (no wet batter when you nudge it). The top should be crisp at the edges.
Rest & serve warm. Rest 15–20 min so the fruit juices thicken, then serve warm — vanilla ice cream strongly encouraged.

Steps — tap one to keep your place

1. Heat the oven & melt the butter in the pan. Oven to 350°F. Put the stick of butter in a 9×13 dish and set it in the oven to melt (~5 min) while it preheats.

2. Macerate the peaches. Toss the peaches with the ½ cup sugar, lemon juice, cinnamon, nutmeg (and vanilla), and let them stand 15–20 min to pull out their juice.

3. Whisk the batter. Whisk the flour, 1 cup sugar, baking powder, salt, and milk into a smooth, pourable batter.

4. Pour the batter over the butter — don't stir. Pour the batter evenly over the melted butter. Leave it be; the butter should pool up around the edges.

5. Spoon the peaches over — don't stir. Spoon the peaches and about half their juice evenly over the batter. It'll look wrong. Trust it.

6. Bake 45–55 min. Bake until the batter has risen up golden-brown around the fruit and the center is set (no wet batter when you nudge it). The top should be crisp at the edges.

7. Rest & serve warm. Rest 15–20 min so the fruit juices thicken, then serve warm — vanilla ice cream strongly encouraged.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. No alcohol? swap the wine or beer for the same amount of stock, with a splash of vinegar or lemon for the brightness. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.