Fresh Peach Cobbler Recipe

Preheat the oven to 350°F (175 °C).

Macerate the peaches: Add sliced peaches to a large bowl with brown sugar, kosher salt, lemon juice (zest before juicing, you'll use in batter), vanilla extract, cinnamon, nutmeg and bourbon, if using. Stir to coat, then allow peaches to sit at room temperature for 15-30 minutes (this process is called macerating, which draws the juices out of the peaches).Tip: If your peaches are extra ripe and juicy, don't macerate, instead use a slotted spoon when spooning over the batter. Pour the remaining juices into a small saucepan and simmer for 5-10 minutes making a light syrup to pour over the cobbler.

Make Cobbler Batter: Place the sugar in a medium-sized bowl. Using your fingers, add lemon zest to the sugar until it resembles wet sand.

To the lemon sugar, sift all-purpose flour, baking powder, kosher salt, cinnamon, and lemon sugar in a medium-sized bowl and stir together.

Make a well in the center of the flour mixture and stir in the buttermilk and pure vanilla until the batter is blended, a few lumps remaining is just fine.Make your own buttermilk: In a 2-cup measuring cup, add 2 ½ tablespoons of white vinegar or lemon juice, then add milk (cows or plant-based) to the 1 ½ cup line, stir and allow to sit for 7-10 minutes.

Add the butter to a 12-inch cast-iron skillet or a 13x9 baking dish (or cut the recipe in half for an 9x9 or 8x8 baking dish). Place in the preheated oven until the butter is melted, 4-5 minutes. Remove from oven.

Assemble the cobber: Pour batter over the melted butter without stirring, smooth into even layer. Spoon the peach mixture with juices evenly over the batter. Bake the cobbler for 45 to 50 minutes, until bubbly, puffed, and golden brown. A half-batch will require a little less baking time. If baking in a 2 quart dish, it may take the cobbler a bit longer to bake.

Place on a wire rack to cool for 15-30 minutes before serving. Slice and serve warm, with a scoop vanilla ice cream. Enjoy!