And it’s September! Luckily, I really love this month for many reasons so I’m happy to see it arrive. I’m admiring all things fall including the fresh and local fruits while we still have them. A funny thing happened with me and peaches this year, though. Not sure of the reason why, but I had purchased peaches from my local market and almost instantly (the day or two after) the peaches would go bad! Not just soft or bruised – totally gone. Perhaps I wasn’t careful enough in their transportation home or too much direct sunlight but either way, I had many plans to make peach cobbler and then it never happened because my peaches wouldn’t last. Have you ever had this problem? Anyways, I didn’t wait the next time and went straight to it. I’m calling this Peach Cobbler Round 2 since I have already shared a recipe but feel as I’ve upped my baking game since then.
When searching for a recipe, I was looking for something that was a little on the easier side of spectrum and this one came up as low maintenance and I had the ingredients on hand which was a win! I made a couple of alterations to it (like reducing the sugar) which I think benefitted it in the end.


    • 1cup melted butter
    • 1 cup flour
    • 12 cup sugar
    • 2 teaspoons baking powder
    • 1teaspoon salt
    • 2cup room temperature milk
    • 1 room temperature egg
    • 1 basket of fresh peaches
    • 1 cup sugar
    • 1 teaspoon cinnamon
    • 1teaspoon nutmeg
    • 12 teaspoon of pure vanilla


As I mentioned – I was not risking my peaches going bad again so they were rather ripe when preparing so I watched this video on how best to peel ripe peaches and it worked! I have to say I was a little skeptic but happy they ended peeled easily.


  1. Melt butter in a 9 x 13 inch pan
  2. Mix together flour, sugar, baking powder & salt
  3. Stir in milk & egg and add vanilla
  4. Pour evenly over melted butter
  5. Combine peaches, sugar & spices and spread over batter – DO NOT STIR!
  6. Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown

DSC_0017 DSC_0023 DSC_0024

One of the interesting part about this recipe was melting the butter at the bottom of the pant before adding the “batter” mixture. It really made sense to me seeing as you normally butter the bottom/sides of a pan before baking anyhow. I also used an oven-to-table pan since I was bringing this cobbler with me to bookclub.  DSC_0027

Do not mix the peaches and the batter! It felt a bit odd placing the peaches on top of the batter but they mostly did move to the bottom during baking. DSC_0031

And voila! Just serve with ice cream or frozen yogurt.


Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *