Ingredients
Scale
- 4 cups peaches, peeled and sliced
- 2 cups sugar, divided
- 1/2 cup water
- 1 stick butter
- 1 1/2 cups self-rising flour
- 1 cup milk
- ground cinnamon, to taste
- whipped cream, optional, to taste
- vanilla ice cream, optional, to taste
Optional crumble topping:
- 2/3 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 cup salted butter cut into small pieces
Instructions
- Preheat the oven to 350 degrees F.
- In a large saucepan over medium-high heat, add the sliced peaches, 1 cup of the sugar, and the water, mix well, and bring to a boil.
- Reduce the heat and simmer the peach mixture, about 10 minutes.
- Transfer the cooked peach mixture to a wire rack and let cool.
- In a 9×13-inch baking dish, add the butter and transfer to the oven until it melts.
- Transfer the baking dish to a wire rack.
- In a large bowl, add the remaining sugar, the self-rising flour, and the milk and stir slowly to combine and prevent clumping.
- Evenly pour the batter on top of the melted butter. Do not stir or combine the batter with the butter.
- Place the cooked peaches (without the liquid) on top of the batter.
- Gently and evenly pour the liquid over the peaches and the batter. Do not stir or combine.
- Evenly sprinkle the ground cinnamon on the top of the cobbler.
- If adding the crumble topping, mix crumble ingredients then top cobbler before baking.
- Bake until the cobbler is set and a toothpick inserted into the thickest part comes out mostly clean, about 30-45 minutes.
- Transfer the cobbler from the oven to a wire rack and let it rest.
- Serve the cobbler topped with ice cream and the whipped cream.
Notes
I used frozen peaches – just thaw and drain well.
- Prep Time: 15 minutes
- Cook Time: 45 minutes