The Ultimate Easy Peach Cobbler Recipe

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There’s absolutely nothing like the sight and the smell of a cobbler starting to bake on a warm, summer evening.

I have used the same easy peach cobbler recipe over the years, and, has always met the expectations for a juicy peach cobbler with a soft and golden topping baked to perfection.

Ingredients

• Peach Filling
• 6-8 medium fresh peaches, peeled and sliced (approx. 3 lbs).
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• Cobbler topping
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract

Instructions

• The first step is to set the oven to 375. Once the oven is set, add about 3-4 slices of butter into your 9×13-inch baking dish.
• It should take a couple of minutes for the butter to completely melt.
• In another mixing bowl, combine the peach slices along with 3/4 cup sugar, cornstarch, vanilla, cinnamon, salt, and lemon juice.
• Afterwards, use a spoon to combine the ingredients. Leave for 10 minutes to peaches to form juices.
• In a different bowl, whisk together the flour, the 1 cup of sugar, the baking powder, and the salt.
• Pour in the milk and the vanilla, and stir until just combined. Don’t overmix; it’s okay to have floury lumps.
• Take the baking dish out of the oven and slowly pour the batter over the butter. Don’t stir; the batter will disperse on its own during baking.
• Spoon the batter with the peach juices, then stir. Once more, don’t stir.
• Bake for 35 to 40 minutes. The top should be golden brown and the edges bubbling.
• When you touch the center, it should be slightly firm, springing back to touch.
• Serve warm, allowing the juices to thicken for 15 to 20 minutes first.

Tips For Success

To make the skin of the peaches come off, drop the peaches into boiling water for half a minute, then into ice water. The skin should just slide off.

If your peaches aren’t ripe, add a tablespoon of sugar to the filling.

Cornstarch cannot be skipped. It thickens the peach juices to prevent a soggy bottom.

To the peach juice, you may add a bit of nutmeg or cardamom for more flavor.

Ingredient Swaps/Substitutes

• Fresh peaches (sliced): 6 cups frozen peach slices (thawed and drained) or 2 large cans of sliced peaches (drained)
• Whole milk: 2% milk or buttermilk (which is tangier)
• All-purpose flour: half whole wheat flour
• Butter: Coconut oil directly replaces butter and serves the purpose of keeping the dish dairy-free
• Granulated sugar: replaces and adds depth, and brown sugar or coconut sugar (refined sugar-free)

Serving Suggestions

Best when served warm with a scoop of vanilla ice cream or topped with whipped cream.

A drizzle of heavy cream or a dollop of tangy Greek yogurt sets it off nicely.

For a treat, it’s delicious with a scoop of cinnamon ice cream or butter pecan.

Storage Tips

Cover and let rest at room temperature for 2 days, or, for up to 5 days, keep refrigerated.

Individual servings can easily be reheated in the microwave for 30 to 45 seconds,

Or the whole dish can be warmed in a 350°F oven for 10-15 minutes.

You can assemble the dish 4 hours in advance, just cover it and keep it in the fridge until you are ready to bake.

Frequently Asked Questions

Can I Make this Cobbler Ahead of Time?

Yes! You can prepare the whole cobbler combination 4 hours before.

Cover the chilled cobbler you intend to bake and refrigerate it for 4 hours.

When you bake the cobbler, you might have to add a few more minutes to the baking time at least, 5 to 10 minutes more on the baking time.

Why is my Cobbler Topping Soggy?

It is a result of the fruit producing excessive moisture.

Remember to cornstarch the filling and rest the peaches. Do not mix the batter too much.

Can I use Canned Peaches?

Yes, two large cans of sliced peaches should do the trick.

You might want to lower the sugar a little bit since the peaches are normally packed in syrup and are candied.

How do I know when the Cobbler is Done?

When the cobbler is done, the top should be a light golden brown color and should bounce back a little when pressure is applied.

The sides of the pan should have bubbles forming, and a toothpick put in either the batter should either be dry or have a few wet crumbs.

Can I Freeze Peach Cobbler?

Yes, let it cool down completely before you tightly wrap it. You can freeze it for a maximum of 3 months.

The cobbler can be thawed in the fridge overnight and then reheated in a 350 degrees F oven to warm it.

Conclusion

This recipe for peach cobbler is so simple and virtually error-proof, so it requires no extra effort, and is sure to deliver the peach cobbler comfort and taste you are after.

Easy Peach Cobbler Recipe

Print

There’s absolutely nothing like the sight and the smell of a cobbler starting to bake on a warm, summer evening.

I have used the same easy peach cobbler recipe over the years, and, has always met the expectations for a juicy peach cobbler with a soft and golden topping baked to perfection.

Prep Time 15 minutes

Cook Time 40 minutes 35 seconds

Total Time 15 minutes

Ingredients

• Peach Filling
• 6-8 medium fresh peaches, peeled and sliced (approx. 3 lbs).
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• Cobbler topping
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract

Instructions

• The first step is to set the oven to 375. Once the oven is set, add about 3-4 slices of butter into your 9x13-inch baking dish.
• It should take a couple of minutes for the butter to completely melt.
• In another mixing bowl, combine the peach slices along with 3/4 cup sugar, cornstarch, vanilla, cinnamon, salt, and lemon juice.
• Afterwards, use a spoon to combine the ingredients. Leave for 10 minutes to peaches to form juices.
• In a different bowl, whisk together the flour, the 1 cup of sugar, the baking powder, and the salt.
• Pour in the milk and the vanilla, and stir until just combined. Don't overmix; it's okay to have floury lumps.
• Take the baking dish out of the oven and slowly pour the batter over the butter. Don't stir; the batter will disperse on its own during baking.
• Spoon the batter with the peach juices, then stir. Once more, don’t stir.
• Bake for 35 to 40 minutes. The top should be golden brown and the edges bubbling.
• When you touch the center, it should be slightly firm, springing back to touch.
• Serve warm, allowing the juices to thicken for 15 to 20 minutes first.

Notes

Tips For Success

To make the skin of the peaches come off, drop the peaches into boiling water for half a minute, then into ice water. The skin should just slide off.

If your peaches aren’t ripe, add a tablespoon of sugar to the filling.

Cornstarch cannot be skipped. It thickens the peach juices to prevent a soggy bottom.

To the peach juice, you may add a bit of nutmeg or cardamom for more flavor.

Nutrition Information:

Yield:

6
Amount Per Serving: Calories: 285gTotal Fat: 6ggUnsaturated Fat: 4ggCholesterol: 15mgmgCarbohydrates: 58gg

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