Why This Recipe Works

We were after a simple cobbler that emphasized the excellence of ripe summer peaches. We opted for a batter-style cobbler (also called Texas-style or Southern-style cobbler) instead of a biscuit-topped cobbler because it came together quickly with a delicious buttery, cakey texture we loved. To start, we used perfectly ripe peaches for the best flavor (yellow ones, specifically, for the best balance of sweet and tart) and left their skins on—for ease, yes, but also because they provided beautiful color and a subtle, pleasant bitterness to offset the sweet. We tossed the peaches with a small amount of sugar, a pinch of salt, and ground ginger and cinnamon for a rounder flavor. A stir-together batter came together in seconds; we accented it with a splash of almond extract to enhance the peach flavor. A finishing sprinkle of sugar on top ensured a brown, crackly crust.

Before You Begin

Look for fresh, ripe peaches, sweet enough that you enjoy eating them out of hand. If you wish, you can substitute 1½ pounds of thawed and drained frozen peaches, though the flavor won’t be as vibrant. Serve with vanilla ice cream or whipped cream.

Instructions

Adjust oven rack to upper-middle position and heat oven to 375 degrees. Combine peaches, ¼ cup sugar, ginger, cinnamon, and pinch salt in large bowl. Melt butter in 12-inch skillet over medium heat; remove from heat and reserve 4 tablespoons melted butter in small bowl. Add peach mixture to skillet with remaining butter (do not stir).

Whisk flour, baking powder, ¾ cup sugar, and remaining ½ teaspoon salt together in large bowl. Whisk in milk; vanilla; almond extract, if using; and reserved melted butter until smooth. Pour batter over peaches. Sprinkle evenly with remaining 1 tablespoon sugar.

Bake until top of cobbler is golden brown and toothpick inserted in center of topping comes out clean, about 50 minutes. Let cobbler cool on wire rack for at least 30 minutes. Serve warm or at room temperature, using large spoon to scoop portions.