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Southern Pour-Batter Peach Cobbler
Melissa Hart

Southern Pour-Batter Peach Cobbler

Canned peaches make this buttery pour-batter cobbler taste the same in every season. Batter goes over melted butter and the fruit goes over the batter—nothing gets stirred. During baking, the cake-like crust rises around the peaches, leaving crisp brown edges and a soft center soaked with syrup.
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Prep Time 15 minutes
Cook Time 48 minutes
Total Time 1 hour 3 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 8 tbsp unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 1/2 cups whole milk
  • 1 tsp vanilla extract
  • 2 cans 15 oz each sliced peaches in juice, drained
  • 1/3 cup packed light brown sugar
  • 1/2 tsp ground cinnamon

Method
 

  1. Heat the oven to 350°F and place the butter in a 9-by-13-inch baking dish.
  2. Set the dish in the oven for 5 to 7 minutes until the butter melts, then remove it carefully.
  3. Whisk the flour, granulated sugar, baking powder and salt, then whisk in the milk and vanilla until mostly smooth.
  4. Pour the batter evenly over the butter without stirring the layers together.
  5. Arrange the drained peaches over the batter, sprinkle with brown sugar and cinnamon and again do not stir.
  6. Bake for 45 to 50 minutes until the crust rises around the fruit and turns deep golden; rest 20 minutes.