Not too sweet and perfectly spiced, there’s no better summer dessert than a warm peach cobbler, fresh out of the oven, with a scoop of vanilla bean ice cream. No need to grab a box of cake mix, because this made-from-scratch recipe comes together in a flash and bakes up into fluffy, golden brown perfection. This summer, life’s a peach!
Preheat oven to 350 degrees. Coat a 2-quart baking dish or a 9-inch by 13-inch cake pan with nonstick spray for easy cleanup.
To make the filling:
In a large bowl, combine peaches, sugar, cornstarch, cinnamon, nutmeg, and salt. Toss to combine and pour into prepared baking dish.
To make the topping:
In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter with a pastry blender or your fingers until mixture resembles coarse meal. Stir in milk until just combined.
Drop spoonfuls of topping over peaches until it is nearly covered. Sprinkle with the sugar and cinnamon mixture. Bake until topping is firm and golden brown, and the filling is bubbly, about 45 to 60 minutes.
Cool 30 minutes. Serve with vanilla ice cream if desired.
Peeling the peaches is optional but recommended. To peel the peaches, first blanch them. Score the blossom end (bottom) of each peach with an x. Working with a few peaches at a time, immerse in boiling water just until the skins pull back and wrinkle, about 20 to 40 seconds. Immediately plunge into a large bowl of ice water to stop the cooking process. Once the peaches have cooled, you should be able to easily remove the skin with your fingers or a paring knife.
1/2 cup finely chopped nuts, such as pecans, pistachios, or walnuts may be added to the topping.