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Old Time Oven Peach Cobbler Don’t LOSE THIS RECIPE

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Recipe Name: Old Time Oven Peach Cobbler
Total Time: 1 hour 15 minutes
Active Prep: 25 minutes
Bake Time: 50 minutes
Difficulty: Easy
Yield: 8 generous servings
Calories per serving: Approximately 385 kcal

A Note From the Kitchen

This isn’t just a dessert; it’s a memory. This “Old Time Oven Peach Cobbler” recipe has been passed down through generations, scribbled on notecards and whispered in farmhouse kitchens. It’s the kind of recipe marked with a firm “DON’T LOSE THIS!” at the top. Why? Because it creates pure magic. It’s where a simple batter transforms under a cascade of sweet peaches and bubbling syrup to create a golden, cakey top with a saucy, fruity bottom. It’s humble, comforting, and unequivocally delicious. Make it once, and you’ll understand why this recipe is a keeper.

Ingredients

For the Peach Filling:

  • 8 cups fresh, ripe peaches, peeled and sliced (about 6-7 large peaches) OR 2 (29 oz) cans of peaches in light syrup, drained (reserve ½ cup syrup)

  • 1 cup granulated sugar

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • 1 tablespoon fresh lemon juice

  • 2 tablespoons cornstarch (if using fresh peaches; omit for canned)

  • ¼ cup water (if using fresh peaches)

For the Cobbler Batter:

  • 1 cup all-purpose flour

  • 1 cup granulated sugar

  • 2 teaspoons baking powder

  • ¼ teaspoon salt

  • ¾ cup whole milk

  • ½ cup (1 stick) unsalted butter

For Serving (Optional):

  • Vanilla ice cream or freshly whipped cream

Equipment

  • 9×13 inch baking dish

  • Large mixing bowls

  • Whisk

  • Saucepan

  • Measuring cups and spoons

Instructions

1. Prepare the Peach Filling (Time: 15 minutes | Intensity: Low)

  • Preheat your oven to 350°F (175°C).

  • If using fresh peaches: In a medium saucepan, combine the sliced peaches, 1 cup sugar, cinnamon, nutmeg, lemon juice, cornstarch, and water. Stir gently over medium heat until the mixture begins to bubble and thicken, about 5-7 minutes. Remove from heat.

  • If using canned peaches: Simply toss the drained peach slices with 1 cup sugar, cinnamon, nutmeg, and lemon juice in a bowl. No cooking required.

2. Melt the Butter & Make the Batter (Time: 5 minutes | Intensity: Low)

  • Place the ½ cup (1 stick) of butter into your 9×13 inch baking dish.

  • Put the dish in the preheating oven for 3-4 minutes, just until the butter is fully melted. Keep a close eye on it! Remove the dish from the oven once melted.

  • While the butter melts, in a separate bowl, whisk together the flour, 1 cup sugar, baking powder, and salt. Gradually whisk in the milk until you have a smooth, slightly thick batter.

3. The Magical Assembly (Time: 2 minutes | Intensity: Low)

  • Here’s the old-time secret: Pour the prepared batter directly over the melted, hot butter in the baking dish. Do not stir.

  • Carefully spoon the prepared peach filling and all its juices evenly over the top of the batter. Again, do not stir. The batter will rise up and around the peaches as it bakes, creating the perfect texture.

4. Bake to Perfection (Time: 50 minutes | Intensity: Passive)

  • Carefully place the dish in the center of the preheated oven.

  • Bake for 45-55 minutes, or until the top is a deep, golden brown and the edges are bubbling vigorously with thick, caramel-colored syrup.

  • The cobbler is done when a toothpick inserted into the cobbler “cake” part comes out clean.

5. The Crucial Rest & Serving (Time: 15+ minutes | Intensity: Very Low)

  • This step is non-negotiable. Remove the cobbler from the oven and let it rest on a cooling rack for at least 15-20 minutes. This allows the intense bubbling syrup to thicken slightly and the cobbler to set, making it perfect for serving. It will still be wonderfully warm.

  • Serve warm in bowls, topped with a generous scoop of vanilla ice cream that will melt into the syrupy peaches, or a dollop of whipped cream.

Recipe Notes & Tips for Success

  • Peach Preference: Fresh, in-season peaches are sublime, but high-quality canned peaches make this a fantastic year-round treat. No shame in the canned game!

  • Butter is Key: Using real butter and letting it get hot before adding the batter is crucial for the signature texture.

  • Resist Stirring: The “no-stir” method is what defines this style of cobbler. Trust the process.

  • Storage: Cover leftovers and store at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in the microwave or a warm oven.

  • Freezing: Baked cobbler freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat.

Nutrition Information (Per Serving, without ice cream)

  • Calories: 385 kcal

  • Total Carbohydrates: 71g

  • Dietary Fiber: 2g

  • Sugars: 58g

  • Protein: 3g

  • Total Fat: 12g

  • Saturated Fat: 7g

  • Cholesterol: 31mg

  • Sodium: 180mg

Nutritional information is an estimate based on available ingredients and serving size. Variations may occur.

Final Word: This cobbler is a testament to the beauty of simple ingredients combined with a time-tested method. It’s the dessert you make for Sunday supper, for potlucks where you want to impress, or for any day that needs a little sweetening. Print it, save it, share it—but whatever you do, don’t lose this recipe. It’s a keeper.

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