With its indulgent buttery crust and loads of ripe peaches, it’s no wonder why this simple summer dessert is a Southern favorite.
- 5 - Peaches (About 1 1/2 lb.)
- 2 tablespoons - Dark Brown Sugar
- 1 teaspoons - Ground Cinnamon
- 1/2 teaspoons - Ground Mace
- 2 cups - Granulated Sugar, Divided
- 1 1/2 teaspoons - Baking powder
- 1 cup - Unsalted Butter
- 2 cup - All-Purpose Flower
- 1 tablespoon - Baking Powder
- 2 cups - Whole Milk
- 1 tablespoon - Vanilla Extract
4 to 6
4 to 6
- Place a rack in middle of oven; preheat to 375°.
- Peel skins from 2 peaches. Halve and remove pits from all of the peaches. Slice ¼" thick.
- Transfer peaches to a large bowl; add brown sugar, cinnamon, mace, and ¼ cup granulated sugar and toss to combine. Let sit while you prepare the topping (at least 20 minutes).
- Cook butter in a small skillet over medium heat, stirring often, until it foams, then browns, 5–7 minutes. Pour brown butter into a 13x9" baking dish.
- Whisk flour, baking powder, salt, and remaining 1¾ cups sugar in a medium bowl. Whisk in milk and vanilla, then pour batter into baking dish by the ladleful so butter swirls and mixes into batter. Top with peaches.
- Bake cobbler until golden brown and bubbling around the edges, about 1 hour. Let cool slightly before serving.