Slow-Baked Peach Cobbler with Cinnamon and Nutmeg

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A warm, comforting Southern-style peach cobbler baked slowly to develop deep flavors of cinnamon and nutmeg, perfect for any season. This Southern-inspired recipe, ready in about 65 minutes, layers fresh peaches, granulated sugar, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 6 Southern cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 350°F. In a large bowl, toss 5 cups peeled and sliced fresh peaches with 1 tbsp lemon juice, 1/2 cup granulated sugar, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg until the peaches are evenly coated.
  2. Step 2: In a separate bowl, whisk together 1 cup all-purpose flour, 1 cup granulated sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt until fully combined.
  3. Step 3: Stir in 1 cup milk, 1 tsp vanilla extract, and 1/2 cup (1 stick) melted unsalted butter into the dry mixture until just combined, making a smooth batter.
  4. Step 4: Pour the peach mixture evenly into a 9-inch square baking dish, then gently spoon the batter over the peaches, spreading it to cover most of the fruit.
  5. Step 5: Sprinkle 1/4 cup brown sugar evenly over the batter for a sweet, caramelized crust.
  6. Step 6: Bake uncovered for 45-50 minutes, or until the topping is golden brown and a toothpick inserted in the batter comes out clean. Let cool for 15 minutes before serving.

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