Loaf Pan Peach Cobbler
A super sweet, summery, small batch peach cobbler. Perfect for peach season.
Equipment
- small saucepan
- loaf pan
Ingredients
- ¼ cup butter (half of a stick of butter)
- ½ cup all purpose flour
- ⅔ cup granulated sugar divided
- ½ Tbsp baking powder
- ⅛ tsp salt
- 2 cups peaches peeled and sliced, fresh or frozen
- ½ Tbsp lemon juice fresh squeezed preferred
- ½ cup milk
Instructions
- Peel, pit, and slice your peaches. Place in a small saucepan with ⅓ cup of sugar and lemon juice. Cook over medium heat until the mixture begins to bubble. Boil gently for 5 minutes, stirring frequently. While this is heating, prepare the butter and loaf pan (next step)
- Place the butter in the loaf pan and place in a cold oven. Preheat the oven to 375°F. Allow to melt until the butter is just starting to become foamy and remove from the oven.
- Whisk together your flour, remaining ⅓ cup of sugar, baking powder, and salt. Once your butter is melted and removed from the oven, the peaches are cooked, and the oven is fully preheated, whisk in the milk.
- Pour the pancake textured batter into the melted butter, pouring it fairy evenly across the pan.
- Pour the juices from the peach mixture over the batter, before gently laying the peaches over the top. Note: You do not want to mix the peaches into the batter, the batter will rise up through the peaches during baking.
- Place the loaf pan in the oven and bake for approximately 40 minutes, or until the top crust is golden brown. You do not want the top to be soggy, or mushy, but there may be a few places where the peaches bubbled through.
- Allow to cool for 15-20 minutes before serving. Optional toppings can be whipped topping or ice cream.