About This Easy Peach Cobbler Recipe

I love summertime! For me, growing up, besides school holidays, summer meant lots of fruit-picking. My grandparents had a gigantic yard with a ton of fruit trees. Apples, cherries, plums, apricots, peaches, you name it! I simply loved being there!

Peaches were always one of my favorite fruits. Especially when they’re perfectly ripe and plump, just plucked from the tree, and devoured immediately with the juices dripping down my elbows.

Yum! I can still feel their aroma and flavor. Sweet memories! And because we had so many fresh fruits, my grandma always prepared lots of mouthwatering fruit desserts, including this peach cobbler.

A cobbler is one of those deep-dish desserts that have a fruit filling topped with a biscuit-like dough. The name “cobbler” comes from the fact that the dessert resembles a cobblestone street as the dough can cover the entire dish but can also be dropped with a spoon. It is a delicious combination of fruit and pastry!

This recipe for a homemade peach cobbler is a rustic dessert made from glorious sweet peaches and a cake-like topping, all baked in a casserole dish. The fruit is tender and juicy and the topping is crisp and golden — it’s a delicious and easy way to use up your summer peaches.

Serve it warm with a scoop of vanilla ice cream; it is also super tasty served chilled. And if you’re craving this peach cobbler when peaches aren’t in season, don’t worry! You can make it with canned or frozen peaches!

What You Need for This Homemade Peach Cobbler Recipe

Ingredient Notes

• Peaches: Make sure the peaches are ripe and juicy.
• Sugar: I have used white granulated sugar. The sugar tossed with the peach slices helps to release the fruit’s juices.
• Flour: I have used self-raising flour for this recipe.
• Butter: I have used unsalted butter so that I can control the salt quantity.
• Milk: I like to use whole milk.
• Cinnamon: Just a little bit of cinnamon makes this peach cobbler extra special.

Ingredient Substitutions

• Peaches: If fresh peaches are not in season, you can use canned or frozen peaches, too. Alternatively, you can also use nectarines, plums, blueberries, or any other fruits that you like.
• Flour: I have used self-rising flour, but it can be substituted with pastry, bread, or plain/all-purpose flour. If using normal flour, remember to add baking powder or baking soda as a leavening agent.
• Milk: I have used whole milk, but it can be replaced with half-and-half.

FAQs

How can I store this peach cobbler?

The peach cobbler is best enjoyed right after it’s baked while still warm. But if you have any leftovers, you can place them in an airtight container and store them in the fridge for 4-5 days. When ready to serve, reheat it in the microwave or in the oven for a few minutes until warm through.

Print Recipe

Peach Cobbler

Author: Ribana Hategan

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Beginner Prep Time 15 min Cook Time 45 min Total Time 1 hr

Description

This rustic peach cobbler recipe is super easy to make and features juicy peaches with a sweet, buttery topping.

Yield: 8 to 10 servings (23 x 33 cm / 9 x 13 Inches / 3-quart baking dish)

Ingredients

Servings

• 600 g / 21.2 oz. / approx. 8 medium or 4 large peaches / 4 cups peaches, peeled and sliced
• 8 tablespoons butter
• 360 ml / 12.2 oz. / 1 ½ cups milk
• 400 g / 14.1 oz. / 2 cups sugar, divided
• 180 g / 6.3 oz. / 1 ½ cups self-rising flour
• 120 ml / 4.1 oz. / ½ cup water
• Ground cinnamon

Optional for serving:

• Whipped cream
• Vanilla ice cream

How To Make Peach Cobbler Step By Step

1. Preheat the oven to 180℃ (350℉). In a saucepan, add the peaches, water, and half of the sugar and mix until well combined. Boil the mixture and allow it to simmer for about 10 minutes, then remove from the heat.

   

2. In a baking dish, spoon out the butter and melt it in the oven.

   

3. Mix the remaining sugar with the milk and flour and whisk well to avoid any clumps.

   

4. Pour this mixture over the melted butter; make sure you avoid stirring it.

   

5. Gently spoon the peaches on top of this mixture, followed by the remaining syrup from the saucepan.

   

6. Sprinkle the cinnamon on top and bake for 40-45 minutes. During baking, the batter will rise to the top.

   

7. To serve, scoop onto a plate and serve warm with whipped cream or vanilla ice cream.

   

Note

• This recipe calls for peeled, sliced peaches. An easy way to peel the peaches is by gently lowering them into a pot of boiling water. Leave them there for about 30 seconds and then place them in an ice-water bath. The peach skin will be so easy to remove that you won’t even need a knife. Alternatively, you can leave the skin on. It will not compromise the final dish.