Peach Cobbler


You don’t have to wait until warm-weather months to make this unforgettable summer classic. Thanks to frozen peaches, there’s no peeling, pitting, or slicing involved, so it’s superquick!

Peach Cobbler
Makes 6 to 8 servings
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  1. 1 cup granulated sugar
  2. 2 tablespoons all-purpose flour
  3. 1 teaspoon ground cinnamon
  4. 1/2 teaspoon salt
  5. 3 (20-ounce) packages frozen peach slices, thawed and drained
  6. 2 tablespoons lemon juice
  7. 1/2 teaspoon vanilla extract
  1. 1 2/3 cups all-purpose flour
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1/2 cup butter, softened
  6. 1/3 cup granulated sugar
  7. 1 1/2 teaspoons vanilla extract
  8. 2 large eggs
  9. 3/4 cup buttermilk
  10. 1/4 cup turbinado sugar
  1. Preheat oven to 375°. Lightly grease a 13x9-inch baking dish.
  2. For filling: In a large bowl, stir together sugar, flour, cinnamon, and salt. Add peaches, lemon juice, and vanilla; toss to coat. Pour into prepared baking dish.
  3. For topping: In a small bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, beat butter, 1/3 cup granulated sugar, and vanilla at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Spread topping over filling. Sprinkle with turbinado sugar.
  4. Bake for 55 to 60 minutes or until topping is golden.
Paula Deen Magazine