Peach Cobbler From Scratch
Rustic and timeless recipes, like this old-fashioned peach cobbler, never fail to impress me. It’s incredible how, with just a few basic ingredients, you can create something so decadent, nostalgic, and comforting. The fruity aroma, the juicy peaches, and the rich, buttery base, all brightened by a hint of lemon zest and a touch of warm spices, create an irresistible dessert straight from grandma’s kitchen.
Peach Cobbler is another comfort food I swear by. It smells heavenly as it cooks, filling the entire kitchen with a summery aroma, just like I remember from my childhood. And it tastes even better than it smells! With the sweetness and sourness balanced, what you get is a vibrant dessert that you’ll never get tired of. This is an excellent recipe to make for celebrations or get-togethers. Serve it at BBQ get-togethers or brunch parties with a refreshing peach sangria and creamy peach ice cream.
Table of contents
The best part? Besides being an effortless and stress-free recipe, it’s also customizable and versatile. Sometimes I like to mix in some berries, like strawberries and blueberries. Othertimes, I enjoy it with a bit of crunchy nuts on top and more stone fruits mixed in. The dessert is delicious, served either cold or warm, and it reheats exceptionally well. Whether you are craving an easy summery treat or an authentic, old-fashioned dessert, this peach cobbler is the finest choice.
Why you will love this recipe
- Just a few ingredients: You probably already have what you need on hand, some butter, milk, sugar, flour, and a lot of peaches.
- Fresh or canned: This peach cobbler can be made year-round whenever a craving strikes. It’s delicious with either canned or fresh peaches.
- Freeze it for months: If you want to enjoy it afterwards, it freezes so well. If you have any fresh peaches on hand, prepare this cobbler in an aluminum foil pan, wrap it tightly in plastic wrap, and freeze it for up to 3 months. Another option is to put leftovers in individual serving bags or containers, allowing you to grab one whenever you feel like having a little treat. Frozen leftovers typically require about eight hours in the refrigerator to thaw for optimal texture and taste.
- So easy to make: This recipe is very forgiving and effortless, making it accessible to anyone. No special techniques, equipment, or ingredients are needed.
What you will need
- Peaches: I use fresh organic semi-freestone peaches, washed, peeled, and sliced. The recipe can also be made with canned peaches; drain them first.
- Butter: I use organic, full-fat, unsalted butter, which I melt and add to a baking dish.
- The dough: To make the cobbler doughy part, I mix flour with sugar, baking powder, salt, milk, and vanilla extract.
- Peach Filling: To make the peach filling, I simmer the peaches with brown sugar, lemon zest, lemon juice, cinnamon, and nutmeg to achieve a warm, nutty flavor.
How to make
Slice the peaches: For this recipe, I use ripe peaches and then cut them into slices or wedges. You can also use canned peaches.
Prepare the baking dish: I add the melted butter to a 9×9 baking dish.
Prepare the pastry: In a bowl, I mix the dry ingredients, including flour, white sugar, baking powder, and salt. Add 1 cup of milk and one teaspoon of vanilla extract. I stir everything carefully, being mindful not to overmix – just enough to distribute the moisture evenly.
Combine: Then, I add the mixture to the dish with the melted butter, and I DO NOT stir it.
Cook the filling: Add a cup of brown sugar, peach slices, lemon zest, and lemon juice to a saucepan and bring the mixture to a boil while stirring continuously.
Transfer: I pour the mixture over the cobbler and then sprinkle it with cinnamon and nutmeg.
Bake: I bake it in the oven at 375°F until golden brown. This will take approximately 45 minutes.
Serve: I enjoy serving it topped with vanilla ice cream or whipped cream! You may choose to serve it warm or cold.
Expert tip
The best peaches for peach cobbler
I have always used semi-freestone peaches for baking, cooking, preserving, canning, and eating. They may also be labeled as semi-cling or semi-clingstone. They are the perfect balance between sweet and tangy, right between clingstone and freestone peaches. The pit is easy to remove, and it is juicy, but the flesh is firm, and that makes it exactly right for any recipe, in my opinion.
To get the best ones for this recipe, ensure they are not too ripe. Since you are not choosing them to be eaten right away, you want still firm peaches that can be peeled and sliced for baking without falling apart and making a soggy mess. You do not want them to be rock-hard. They will be too sour or bitter. The color should be yellow, pink, gold, or peach. You do not want any with green spots, nicks, or bruises. Taste them to make sure they are sweet enough.
More tips to consider:
- If your peaches are overly underripe, place them in a brown bag with a banana or apple.
- Blanch the peaches and then place them in ice water to facilitate easier peeling.
- Frozen peaches will also cause the cobbler to be watered down.
- Add cornstarch to the cobbler if it needs to be thickened more.
Recipe variations and add-ins:
- Other fruits: Instead of peaches, I have used apples, pears, strawberries, and berries. They are all delicious.
- Add nuts: Make your cobbler crunchy with some chopped walnuts or pecans.
- No sugar: You can use maple syrup and honey instead of sugar.
- Different spices: I have used spices like ginger, cloves, cardamom, and even basil to make this dish unique, and everyone loves it.
- Chocolate: Everyone loves chocolate, but for peaches, I use white chocolate chips because regular chocolate seems too chocolatey. Sprinkle them on just before baking for a delicious ooey-gooey taste.
Serving suggestions:
I enjoy serving the cobbler warm, so if you have leftovers, microwave them for a minute before serving. My favorite way to enjoy it is topped with vanilla ice cream, a drizzle of caramel sauce, and a dollop of homemade whipped cream. Additionally, it can be eaten plain or topped with other types of fruit as well. I also enjoy it with a scoop of refreshing Greek yogurt and crunchy granola or candied pecans.
You can serve this dessert as a follow-up to my slow-cooker peach pork. Everyone raves about how this meat melts in your mouth. This peach smoothie is perfect as a beverage. The cool, thick, sweet summery drink matches this dessert in every way. For the adults, try my excellent festive peaches and cream martini made with roasted peaches and Godiva white chocolate liqueur.
How to store leftovers:
- Refrigerate: The leftover peach cobbler will stay fresh in the fridge for up to 5 days in an airtight container.
- Freezing: To keep it longer, place it in a freezer-safe container, and it can be stored in the freezer for up to four months.
- Defrost: Thaw in the refrigerator overnight for optimal results.
- Reheating: You can eat leftovers cold or reheat them in the microwave for one to two minutes.
Frequently asked questions
If your cobbler is soupy and the top does not turn into cobblestones, you may have used too ripe fruit. If your peaches are mushy, they will release too much juice when baked, causing the topping to remain wet and soggy. Also, avoid using frozen peaches. You may also have used too many toppings, or the dish was the wrong size. If you do not leave enough room for the topping to breathe, it will not get crispy and brown. Add a bit of cornstarch slurry (one tablespoon cornstarch mixed with two tablespoons of water) to the filling if it looks too watery.
First, boil a pot of water—enough to cover two or three peaches. Then, prepare a large bowl of ice water. Now, use a sharp knife to make a shallow X on the bottom of each peach. Place three peaches into the boiling water using a strainer and let them boil for 20 to 30 seconds. You will see the skin peel away immediately. After, place the peaches into the ice bath and leave them for one minute. Remove and dry before peeling away the skin. It should come right off. If not, return it to the pot for a few more seconds.
If your peaches are still firm, you can use them. They should be slightly underripe rather than overly ripe, as baking will soften and sweeten them. However, if they are overripe, baking will turn them to mush, making your cobbler too wet. However, if they are way too underripe, you can put them in a brown bag with an apple or banana with the top folded over for a few days. Or place them in a warm sunny place, but not in direct sunlight.
A cobbler has a top crust made with biscuit dough or cake batter dropped by spoonfuls on top of the fruit. It bakes up to resemble cobblestones, from which it gets its name. There is no bottom crust. They can be made with any fruit, but peaches and berries are the most popular. Crumbles are also made with fruit and feature a streusel topping composed of oats, butter, flour, and sometimes nuts. The topping is clumpy and crumbly, but it covers the entire top. There is no bottom crust.
More summer recipes:
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Best Peach Cobbler
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup all-purpose flour
- 1 cup white sugar
- 1 cup brown sugar
- 1 tablespoon baking powder
- Pinch of salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 cups fresh peach slices or canned peach slices
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Add melted butter to a 9×9-inch baking dish.
- Whisk together flour, 1 cup white sugar, baking powder, and salt in a medium bowl. Add milk and vanilla extract, stirring just until dry ingredients are moistened.
- Pour the mixture into the buttered pan, and do not stir.
- Add 1 cup brown sugar, peach slices, lemon zest, and lemon juice to a medium saucepan over medium-high heat. Stir constantly to bring to a boil.
- Pour the mixture uniformly over the batter, and do not stir. Sprinkle with cinnamon and nutmeg, if desired.
- Bake for 40 to 45 minutes or until golden brown.
- Serve cobbler warm with vanilla ice cream.
Notes
The best peaches for peach cobbler
I have always used semi-freestone peaches for baking, cooking, preserving, canning, and eating. They may also be labeled as semi-cling or semi-clingstone. They are the perfect balance between sweet and tangy, right between clingstone and freestone peaches. The pit is easy to remove, and it is juicy, but the flesh is firm, and that makes it exactly right for any recipe, in my opinion. To get the best ones for this recipe, ensure they are not too ripe. Since you are not choosing them to be eaten right away, you want still firm peaches that can be peeled and sliced for baking without falling apart and making a soggy mess. You do not want them to be rock-hard. They will be too sour or bitter. The color should be yellow, pink, gold, or peach. You do not want any with green spots, nicks, or bruises. Taste them to make sure they are sweet enough.More tips to consider:
- If your peaches are overly underripe, place them in a brown bag with a banana or apple.
- Blanch the peaches and then place them in ice water to facilitate easier peeling.
- Frozen peaches will also cause the cobbler to be watered down.
- Add cornstarch to the cobbler if it needs to be thickened more.