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Lily

Golden Peach Cobbler with Buttermilk Crumble is Bliss!

A delightful Golden Peach Cobbler topped with a buttery buttermilk crumble, perfect for dessert lovers.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 cups fresh peaches peeled and sliced
  • 1 cup granulated sugar divided
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 1/2 cup buttermilk
  • 1 large egg
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground nutmeg

Method
 

  1. Preheat your oven to 350°F.
  2. In a large bowl, combine the sliced peaches, 1/2 cup of granulated sugar, lemon juice, vanilla extract, and cinnamon. Toss until the peaches are well coated.
  3. Pour the peach mixture into a greased 9x13-inch baking dish.
  4. In another bowl, whisk together the flour, baking powder, salt, and remaining 1/2 cup of granulated sugar.
  5. In a separate bowl, mix the melted butter, buttermilk, and egg until well combined.
  6. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  7. Drop spoonfuls of the batter over the peaches, covering them as evenly as possible.
  8. In a small bowl, mix the brown sugar and nutmeg, then sprinkle it over the batter.
  9. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  10. Allow the cobbler to cool for about 15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 38gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 3gCholesterol: 50mgSodium: 200mgFiber: 1gSugar: 20g

Notes

  • For a twist, try adding a teaspoon of almond extract to the peach mixture for added flavor.
  • You can also substitute half of the peaches with blueberries or raspberries for a mixed berry cobbler.

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