Peach Cobbler

Peach cobbler is a favorite dessert during the warm months. It involves baking fresh or canned peaches under a delicious, buttery crust. This dish combines juicy, sweet peaches with a crispy topping, making it a perfect treat. The peaches become soft and jammy as they bake, blending well with the crunchy, cookie-like layer on top. It’s an easy and delightful dessert that captures the essence of summer in every bite.

Ingredients:

For the Peach Filling:

Fresh Peaches: Start with 4–5 fresh peaches, peeled, pitted, and sliced (about 4 cups of slices). If fresh peaches aren’t in season, you can substitute with canned or frozen peaches (just make sure to drain canned peaches or thaw frozen ones).

Granulated Sugar: You’ll need ½ cup to sweeten the peaches. Adjust the sugar slightly if your peaches are extra sweet or on the tart side.

Water: Add ½ cup to create a light syrup for cooking the peaches.

For the Cobbler Batter:

Unsalted Butter: Melt ½ cup (1 stick) of butter and pour it into your baking dish for a rich, buttery base.

Self-Rising Flour: Use 1 cup. Self-rising flour already contains leavening agents, which help the cobbler rise and become fluffy. If you don’t have self-rising flour, you can make it by combining 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.

Granulated Sugar: Use ¼ cup to sweeten the batter.

Salt: Add a small pinch (about ⅛ teaspoon) to balance the sweetness and enhance the flavors.

Vanilla Extract: Use 1 teaspoon for a warm flavor.

Milk: Add ¾ cup of whole or 2% milk to create a smooth batter.

Ground Cinnamon or Pumpkin Pie Spice (Optional): Sprinkle a light dusting over the cobbler before baking for added warmth and depth of flavor.

How to Make Peach Cobbler

Step 1: Prepare the Peaches

Peel and Slice the Peaches: If you’re using fresh peaches, start by peeling them. You can do this easily by blanching:

Boil a pot of water and immerse the peaches for 30 seconds.Remove them with a slotted spoon and place them in an ice bath.The skins should slide off effortlessly. Slice the peaches into even wedges, about ½-inch thick.

Cook the Peaches:

Place the peach slices in a medium saucepan. Add ½ cup of granulated sugar and ½ cup of water. Stir to combine. Heat the mixture over medium heat until it comes to a boil, stirring occasionally to dissolve the sugar. Once it’s boiling, reduce the heat to low and let it simmer for 10 minutes. This softens the peaches and creates a light syrup.Remove the saucepan from the heat and set it aside to cool slightly.

Step 2: Preheat the Oven

Set your oven to 350°F (175°C). Melt ½ cup of unsalted butter in a microwave or on the stovetop. Pour the melted butter into a 9×13-inch baking dish.Tilt the dish to ensure the butter evenly coats the bottom. This prevents sticking and adds flavor to the cobbler

Step 3: Make the Cobbler Batter

In a medium mixing bowl, combine:

• 1 cup of self-rising flour
• ¼ cup of granulated sugar
• A pinch of salt (about ⅛ teaspoon).

Stir the dry ingredients together until well mixed. Add ¾ cup of milk and 1 teaspoon of vanilla extract. Stir gently until the batter is smooth and lump-free. Avoid overmixing to ensure a tender cobbler.

Step 4: Assemble the Cobbler

Layer the Batter: Pour the prepared batter directly over the melted butter in the baking dish. Do not stir or mix the batter with the butter—it’s important to leave the layers separate.

Add the Peaches: Using a spoon, carefully place the cooked peaches and their juices over the batter. Again, do not stir. The batter will rise to the top as the cobbler bakes, creating a light, cake-like topping.

Step 5: Bake the Cobbler

Place the assembled cobbler in the preheated oven. Bake it for 30–35 minutes, or until:

• The top is golden brown.
• The edges are bubbling with peach syrup.

Optional Cinnamon or Spice: If desired, sprinkle ground cinnamon or pumpkin pie spice over the batter before baking to add a hint of spice.

Step 6: Optional Broil for a Crispier Topping

If you prefer a slightly crispier, caramelized topping, turn on your oven’s broiler for the last 2–3 minutes of baking. Keep a close eye on it to prevent burning.

Step 7: Serve the Peach Cobbler

Remove the cobbler from the oven and let it cool for 5–10 minutes. This allows the juices to thicken slightly and makes it easier to serve.

Serve the cobbler warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.

Top Tips 

• Choose Ripe Peaches: For the best flavor, use fresh, ripe peaches. If you opt for canned peaches, ensure they are well-drained. Adjust the sugar to match the sweetness of the peaches.
• Easy Peeling: If you prefer peeled peaches, boil them for 30 seconds, then transfer to an ice bath. The skins will easily slip off.
• Slice Evenly: Cut peaches into wedges for even layering in the dish. Thin slices will create a jammy texture.
• Thicken the Filling: Mix a little flour into the peach filling. This helps thicken the juices released during baking, creating a delicious sauce.
• Layering Tips: Let some peach slices peek through the topping. This helps some juices evaporate, preventing a soggy bottom crust.
• Proper Baking: Bake until the top is uniformly light golden brown to ensure the topping is fully cooked.
• Crispy Topping: For extra crispiness, sprinkle with turbinado sugar and broil for 2-3 minutes after baking. Watch closely to avoid burning.
• Cooling Time: Allow the cobbler to cool for 20-30 minutes before serving. This helps the juices thicken, creating a perfect saucy base.
• Serving Suggestion: Enjoy warm with a scoop of vanilla ice cream for the ultimate peach cobbler treat.

More Summer Desserts

• Lemon Blueberry Cake
• Blueberry Sauce
• Strawberry Sorbet
• Watermelon Sorbet
• Peanut Butter Fudge