Southern Peach Crisp
Indulge in this way-too-tasty-to-be-true southern peach crisp. It has that traditional feel and can be made all year but is a delicious summer dessert.
Ingredients
The Peach Base:
- 1 can 29 oz Sliced Peaches, drained (reserve 2 Tbsp of syrup)
- 1 tsp Vanilla Extract
- 1 tsp Bourbon optional; adds a deep, oaky sweetness
- ½ tsp Ground Cinnamon
The Batter:
- ½ cup 1 stick Unsalted Butter, melted
- 1 cup All-Purpose Flour
- 1 cup Granulated Sugar
- 1 Tbsp Baking Powder ensures a fluffy, cake-like rise
- 1 cup Whole Milk
- ¼ tsp Ground Nutmeg
The Crunch Topping:
- 2 Tbsp Turbinado Raw Sugar or Cinnamon-Sugar mix
Instructions
- Preheat your oven to 375°F. Pour the melted butter directly into a 9x9 inch or 2-quart baking dish. Do not stir it; the butter acts as a non-stick barrier and fries the bottom of the batter.
- In a small bowl, toss the drained peaches with the cinnamon, vanilla, bourbon, and reserved syrup. Letting the peaches sit for 5 minutes allows the spices to penetrate the fruit.
- In a separate bowl, whisk together the flour, granulated sugar, baking powder, and nutmeg. Gradually whisk in the milk until just combined. A few small lumps are fine; over-mixing will result in a tough cobbler.
- Pour the batter directly over the melted butter in the baking dish. Do not stir.
- Gently spoon the spiced peaches and any remaining juice over the batter. As the cobbler bakes, the batter will rise up and around the fruit, creating a "cobbled" appearance.
- Sprinkle the Turbinado sugar evenly over the top. This creates a thin, crackly crust that sets this version apart from the traditional soft-topped style.
- Bake for 40–45 minutes until the top is a deep golden brown and a toothpick inserted into the cake portion comes out clean.
Tried this recipe?Let us know how it was!