Old fashioned dessert that never goes out of style. Quick and easy to assemble and have your guests running back for seconds!
Origin of Peach Cobbler
The origin of peach cobbler is a little fuzzy. Get it…peaches are fuzzy. Anyway, cobbler is probably one of the most basic desserts you could throw together. The term we use for cobbler comes from a couple different meanings. One is the term “cobble” means to assemble from available parts. And the other is cobble like “cobble stone”, which after you bake your cobbler, that’s sort of what it looks like. But however way you think of it, just know this recipe is delicious and simple and you have got to give it a try!
How to Make Peach Cobbler
INGREDIENTS
- Peaches: You will need approximately 4 cups which is about 5-6 medium size peaches. There is nothing better than fresh peaches straight from your local farmers market! However if that’s not an option, frozen peaches work just as well. Occasionally, frozen peaches aren’t as sweet, so you might need to add an additional 1/4 cup of sugar. Totally optional though. For 4 cupws of peaches you’ll need about 40 ounces of frozen sliced peaches.
- Sugar: white granulated sugar is used in both the filling and the cobbler
- Salt: I prefer kosher salt in all my cooking and baking
- Butter: Unsalted butter is preferred but if you don’t have unsalted, please feel free to use salted.
- All-Purpose Flour: All-purpose flour helps create this yummy cobbler. If you only have Self-Rising Flour, just omit the baking powder and the salt.
- Baking Powder: baking powder is the leavening agent which creates the fluffy texture we all love.
- Vanilla Extract: pure vanilla extract deepens the flavor and adds a wonderful flavor to the cobbler.
- Milk: I use whole milk
- Cinnamon: I used cinnamon in the cobbler recipe. By doing this, it makes for a darker crust. If you’d prefer to have a more traditional cobbler look, just omit that from the cobbler and just sprinkle it with the peaches.
STEP-BY-STEP INSTRUCTIONS
Begin by preparing your peaches.
If you are using fresh peaches, you will need to slice each peach and remove the pits. I like to slice my peaches in half, remove the pit, and then slice each half into quarters. So, you should have 8 slices per peach. I don’t peel my peaches only because I don’t mind the texture, however if you’re not a fan, then definitely peel the peaches first. Once you’ve sliced and pitted your peaches, place in a 5 qt saucepan.
If you are using frozen peaches, simply measure out 40 ounces of peaches and place in a 5qt sauce pan.
To your sauce pan, add the sugar and salt. Cook uncovered on medium-high until sugar has dissolved and the fruit has released its juices. Approximately 10 minutes. If you’re using frozen peaches, you will have a lot more water to cook off. Make sure that once the fruit has thawed completely and the sugar has dissolved, reduce your heat to medium-low and allow the water to reduce by half. Stir continually to prevent the sugar from caramelizing. Stir in cinnamon and set aside.
Preheat oven to 350° F and and prepare the cobbler crust.
Melt butter in microwave or in a small saucepan over the stove.
In a large bowl, combine flour, baking powder, sugar and salt. Wisk together and then add melted butter, milk, and vanilla extract. Stir until fully combined making sure to fully incorporate all the dry bits.
In a 9 x 13 casserole dish, spray with non-stick spray.
Pour batter into casserole dish and spread evenly. Add peaches.
Bake at 350°F for 30-40 minutes.
The full list of ingredients & instructions can be found in the recipe below.
Recipe Tips
- Can I use mixed berries instead of the peaches? Sure! Most fruit can be substituted for the peaches. You just might want to omit the cinnamon.
- Can I use frozen fruit instead of fresh? Absolutely! If you thaw the frozen fruit ahead of time, just drain off any juices and make according to the instructions below. If you don’t thaw, make sure that once the fruit has thawed completely and the sugar has dissolved, reduce your heat to medium-low and allow the water to reduce by half. If you don’t the fruit filling will be too runny.
Peach Cobbler
Description
The origin of peach cobbler is a little fuzzy. Get it...peaches are fuzzy. Anyway, cobbler is probably one of the most basic desserts you could throw together. The term we use for cobbler comes from a couple different meanings. One is the term "cobble" means to assemble from available parts. And the other is cobble like "cobble stone", which after you bake your cobbler, that's sort of what it looks like. But however way you think of it, just know this recipe is delicious and simple and you have got to give it a try!
Fruit Ingredients
Cobbler Ingredients
Instructions
Fruit Preparation
-
Slice each peach in half and remove the pits
-
Place in a 5 qt sauce pan
-
Add the sugar and salt. Cook uncovered on medium-high until sugar has dissolved and the fruit has released its juices. Approximately 10 minutes. Sprinkle in cinnamon and set aside.
If you're using frozen peaches, you will have a lot more water to cook off. Make sure that once the fruit has thawed completely and the sugar has dissolved, reduce your heat to medium-low and allow the water to reduce by half.
Prepare Cobbler Crust
-
Melt butter in microwave or in a small saucepan over the stove.
-
In a large bowl, combine flour, baking powder, sugar and salt. Wisk together and then add melted butter, milk, and vanilla extract. Stir until fully combined making sure to fully incorporate all the dry bits.
Assembly
-
Preheat oven to 350° F
-
Pour batter into 9x13 casserole dish and spread evenly.
-
Add peaches.
-
Bake at 350°F for 30-40 minutes.
Equipment
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Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 369.54kcal
- % Daily Value *
- Total Fat 9.98g16%
- Saturated Fat 5.95g30%
- Cholesterol 25.64mg9%
- Sodium 360mg15%
- Potassium 197.18mg6%
- Total Carbohydrate 68.98g23%
- Dietary Fiber 2.46g10%
- Sugars 54.47g
- Protein 3.51g8%
- Vitamin A 671.87 IU
- Vitamin C 4.63 mg
- Calcium 112.33 mg
- Iron 1.32 mg
- Vitamin D 0.25 mcg
- Vitamin E 1.1 mg
- Vitamin K 4.44 mcg
- Thiamin 0.16 mg
- Riboflavin 0.16 mg
- Niacin 1.87 mg
- Vitamin B6 0.05 mg
- Folate 35.7 mcg
- Vitamin B12 0.14 mcg
- Pantothenic Acid 0.34 mg
- Phosphorus 92.99 mg
- Magnesium 16.29 mg
- Zinc 0.49 mg
- Selenium 8.49 mcg
- Copper 0.12 mg
- Manganese 0.3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- After baking, wait for at least 15 minutes to cool
- Best served with ice cream!!
