Peach Cobbler Recipe with Fresh Milled Flour
This peach cobbler gets its tender, slightly nutty crumb from fresh milled soft white wheat flour — the perfect base for soaking up juicy, cinnamon-spiced peaches. Milling your own flour right before baking means more flavor and nutrition than store-bought, and this cobbler comes together with simple, from-scratch ingredients you likely already have on hand. A golden, buttery topping meets bubbling fruit for the kind of dessert that feels both nostalgic and wholesome.
Ingredients
- 1 cup butter
- 2 cups + 4 tbsp flour 267.6g
- 2 cups organic sugar 436.1g
- 4 tsp baking powder 12.1g
- 1/2 tsp salt 2.2g
- 2 cups milk 447.3g
- 1 tsp vanilla extract 3.7g
- 3-4 15 oz. cans peaches in fruit juice (drained)
- 1 dash cinnamon (optional)
Instructions
- Preheat oven to 350°F. Place glass baking dish in oven with 1 cup of butter to melt.
- While butter is melting, measure out other ingredients. If using a scale, weigh out the flour, sugar, baking powder, salt, milk, and vanilla required in the recipe. Simply use measuring cups if not using a kitchen scale. Add all ingredients to a stainless steel mixing bowl.
- Using a whisk, mix the ingredients until there are no lumps. You could also use a stand mixer for this step. Batter will be runny.
- Once oven is preheated and butter is melted, remove the glass baking dish from the oven.
- Pour batter evenly over melted butter in the baking dish, top with 3-4 cans peaches in juice (drained), and sprinkle cinnamon on top if desired.
- Place baking dish back in oven and bake at 350°F for 55-65 minutes. Cobbler is done when top is nicely browned, filling is bubbly, and internal temp is 200°F.
- Allow to cool on a wire baking rack for 10 minutes. Serve warm with vanilla ice cream.
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