Peach Cobbler with Fresh Whipped Cream
Check out the video guide
Directions
- Preheat oven to 350°F.
- Melt butter in baking dish.
- Whisk sugar, flour, milk until smooth. Pour over butter. Don’t stir.
- Spoon peaches + syrup on top. Don’t stir.
- Sprinkle cinnamon if desired.
- Bake 35–45 min until golden & bubbling.
Whipped Cream:
- Chill bowl & beaters. Whip cream, sugar, vanilla until soft peaks. Chill.
To Serve:
- Spoon cobbler into bowls, top with whipped cream, sprinkle cinnamon or lemon zest.
Notes
- Use full-fat everything.
- Syrup from peaches = liquid gold.
- Fresh whipped cream beats store-bought.
- Prep cobbler ahead, whip cream fresh.
Ingredients
For the Cobbler:
- 1½ cups self-rising flour
- 1 stick unsalted butter
- 1 cup sugar
- 1½ cups whole milk
- 2 (29–30 oz) cans peaches in syrup (drained, syrup reserved)
- Ground cinnamon (optional)
For the Whipped Cream:
- 1 cup heavy cream, very cold
- 2 tbsp powdered sugar (or more)
- 1 tsp vanilla extract
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