One of our most popular recipes has been Mormon Peach Cobbler. It calls for canned peaches—which is okay, but not if you have fresh peaches. So we’ve updated this recipe using fresh peaches.
3/4 cup pineapple or other juice
1/4 cup brown sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 cups ripe peaches, peeled and sliced
Pour the juice into a saucepan. Add the sugar, cornstarch, and spices. Stir until smooth. Heat until bubbly, stirring as needed. The syrup should thicken to a slurry. Put the peaches in a small casserole dish and pour the slurry over the top.
Preheat the oven to 350 degrees.
1/3 cup milk
4 tablespoons butter, melted
1 cup flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
In a medium bowl, whisk the butter, milk, and egg together. Add the sugar and stir.
Combine the dry ingredients and add them to the liquid mixture. Stir until well combined.
Spoon over the peach mixture so that the fruit is covered.
Bake for 45 minutes or until the top is a golden brown.
Serve hot or cold. We prefer it hot with vanilla ice cream or cold milk.