Begin by selecting the best peaches. Fresh, ripe peaches are ideal for this recipe, but if you’re making this cobbler when fresh peaches are out of season.
canned peaches work just as well. Be sure to drain the canned peaches thoroughly to avoid excess liquid in the filling.
After prepping the peaches, you’ll want to make sure the sugar and spices have enough time to infuse the fruit.
Toss the peaches with sugar, cinnamon, and nutmeg and let them sit while you prepare the topping.
This will allow the sugars to draw out the natural juices of the peaches, creating a syrupy base for the filling.
The cornstarch added to the filling helps to thicken the peach juice and creates a rich, almost custard-like texture when baked.
Be sure to stir the peaches gently so the cornstarch evenly coats all the fruit.
For the topping, make sure the butter is melted and slightly cooled before mixing it into the dry ingredients.
This prevents the batter from becoming greasy and ensures the topping cooks evenly. When adding the milk.
be sure to stir until just combined; overmixing will result in a dense topping.
As you spoon the batter over the peaches, it’s important to remember that it won’t cover all the fruit completely.
The topping will expand as it bakes, forming a golden crust over the peach filling.
Baking times may vary slightly depending on the size of your dish and your oven, so check for doneness by looking for a golden-brown crust and a bubbly filling.
If the topping is browning too quickly before the filling is set, cover the cobbler with aluminum foil for the remaining bake time.
After baking, let the cobbler rest before serving. This gives the filling time to set and allows the flavors to meld together.
It’s the perfect dessert to enjoy with family or friends, offering both warmth and sweetness in every bite.
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