Next, while the peaches are mingling, let’s work on the batter. In another mixing bowl, whisk together the flour, the remaining 1/2 cup of sugar, baking powder, salt, and cinnamon. Then, pour in the melted butter and milk, stirring until just combined. You want the batter to be slightly lumpy, so don’t overmix. When you’ve reached that point, it’s time to bring everything together!
Pour the peach mixture into the bottom of the greased baking dish, followed by dolloping the batter on top. Don’t worry about covering the peaches perfectly; it’s all about creating that rustic, homemade vibe. Bake in the preheated oven for about 35-40 minutes or until the top is golden brown and a toothpick inserted into the batter comes out clean. Oh, and the smell while it’s baking? Out of this world!
Once you take it out of the oven, let it cool for about 10 minutes before digging in. I can’t stress this enough, but serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s the perfect indulgence after a long day, and trust me, it’ll become a go-to recipe in your household!
Pro Tips for Best Results
In my baking adventures, I’ve tried a few different variations of this recipe, and I’ve found that using fresh peaches really makes a world of difference. The natural sweetness and juiciness are unbeatable! However, if you can’t find fresh peaches, frozen ones work in a pinch. Just make sure to thaw and drain excess moisture.
I also recommend letting the peach mixture sit longer than 15 minutes if you have time. The longer it marinates in its juices and whiskey, the more flavorful the cobbler will be! I once tried this recipe without the marinating step and could have eaten my shoes they tasted so bland in comparison.
Lastly, don’t forget to taste your peaches before you mix them in! Depending on their ripeness, you might want to adjust the sugar a bit. There’s nothing worse than an overly sweet dessert when the peaches are already sweet enough on their own.
Common Mistakes to Avoid
One common pitfall I’ve encountered is not greasing the baking dish properly. I learned this the hard way when I made my first batch, and it stuck to the bottom. Use a good amount of non-stick spray or butter to ensure the cobbler comes out without a hitch. It’s definitely not great to look at when it’s half adhering to the dish!
Another mistake is to rush through the baking process. Each oven is different, so you might find that yours takes a little longer or shorter to cook. Keep an eye on the cobbler towards the end and use that toothpick test to ensure it’s done. I’ve taken mine out too early before, and it was a gooey mess!
Also, be mindful of slicing your peaches evenly. If they’re all different sizes, some pieces may cook faster than others, resulting in a range of textures in your cobbler. I like to aim for slices that are about 1/4 inch thick for uniform cooking. (See the next page below to continue…)