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This old fashioned Peach Cobbler recipe brings the comfort of southern desserts right to your table with minimal effort. The magic happens when the simple batter rises through the sweet peaches during baking, creating a cakey top with warm, juicy fruit underneath.
I discovered this recipe during a summer when our neighbor gifted us a basket of peaches too ripe to eat all at once. That first cobbler disappeared so quickly that it became my go to dessert for impromptu dinner guests.
Ingredients
- Fresh peaches fresh gives the best flavor but requires peeling
- Granulated sugar creates the perfect syrupy base when mixed with peach juices
- Butter use unsalted for better control of overall saltiness
- All purpose flour provides structure to the cakey top layer
- Baking powder essential for the impressive rise that creates the cobbler effect
- Milk whole milk produces the richest flavor but any type works
- Cinnamon adds warmth and complexity to the sweet peaches
- Salt enhances all flavors and balances sweetness
Step-by-Step Instructions
- Prepare the peaches
- Cook sliced peaches with sugar and salt just until the sugar dissolves and the peaches begin to release their juices. This quick cooking softens the fruit slightly while maintaining some texture. For canned peaches, skip this step entirely and use them straight from the jar.
- Create the melted butter base
- Place butter pieces in your baking dish and let them melt in the preheating oven. This creates a thin layer of butter that will help form a slightly crisp bottom crust while preventing sticking. Be careful not to brown the butter.
- Mix the batter
- Combine dry ingredients thoroughly before adding milk. Stir just until mixed with no dry patches but avoid overmixing which can make the cobbler tough. The batter will be relatively thick but pourable.
- Assemble the cobbler
- Pour the batter directly over the melted butter without stirring. The magic of cobbler happens when you add the peaches on top and let chemistry do the work. During baking, the batter rises up through the fruit to create the signature cobbler texture.
- Bake to golden perfection
- Watch for a golden brown top and bubbling fruit around the edges. The center should be set but still tender when touched lightly with a finger. Allow a few minutes of cooling before serving to let the juices settle.
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The cinnamon sprinkle is actually my favorite part of this recipe. My grandmother always let me be in charge of the cinnamon dusting when I was little, and I remember how she taught me to sprinkle it evenly over the entire surface rather than just in the center. The aroma that fills the kitchen as it bakes still takes me back to her farmhouse kitchen.
Storage Instructions
This cobbler keeps well at room temperature covered with a clean kitchen towel for about a day. For longer storage, refrigerate in an airtight container for up to 3 days. The texture is best when reheated in a 300°F oven for about 15 minutes until warmed through. While freezing is possible, the texture of the topping suffers, becoming slightly soggy upon thawing.
Make Ahead Options
Prepare the peach filling up to a day ahead and refrigerate in an airtight container. The batter should be made fresh just before baking for the best rise and texture. You can measure and mix the dry ingredients ahead of time to speed up the process. Let refrigerated peach filling come to room temperature before baking for more even cooking.
Serving Suggestions
Vanilla ice cream is the classic pairing, melting beautifully over the warm cobbler. Freshly whipped cream makes an excellent lighter alternative. For brunch, serve smaller portions with a dollop of Greek yogurt. During the holidays, try adding a splash of bourbon to the peach mixture and serving with cinnamon ice cream for an elevated dessert experience.
Seasonal Variations
Summer peaches at peak ripeness need minimal sugar. Taste and adjust accordingly. Fall and winter cobblers made with canned peaches benefit from warming spices like nutmeg or cardamom in addition to cinnamon. For spring, mix in a handful of fresh berries with the peaches for bright flavor and color contrast.
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Common Questions
- → Can I use frozen peaches instead of fresh?
Yes, frozen peaches work well in this cobbler. Thaw them first and drain excess liquid before proceeding with the recipe. You may need to cook them slightly longer in step 1 to reduce extra moisture.
- → How do I easily peel fresh peaches?
The easiest method is to blanch them: score an X on the bottom of each peach, place in boiling water for 30 seconds, then transfer to ice water. The skins will slip off easily when you pull from the scored end.
- → Can I make this cobbler ahead of time?
Yes, you can prepare the cobbler completely and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the bake time if baking straight from the refrigerator. For best results, bake just before serving.
- → How should I store leftover peach cobbler?
Cover leftovers with plastic wrap or transfer to an airtight container and refrigerate for up to 4 days. Reheat individual portions in the microwave for 30-45 seconds or place the baking dish in a 350°F oven for 10-15 minutes until warmed through.
- → What other fruits work well in this cobbler?
This versatile batter works beautifully with many fruits. Try blackberries, blueberries, cherries, apples (pre-cook slightly with cinnamon), or a mixed berry combination. Adjust sugar according to the sweetness of your fruit.
- → Is there a way to make this cobbler less sweet?
Yes, you can reduce the sugar in both the fruit mixture and the batter by up to 1/4 cup each without affecting the texture. Using tart peaches or adding a tablespoon of lemon juice to the fruit will also balance the sweetness.