|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 54g||20%|
|Dietary Fiber 2g||6%|
|Total Sugars 37g|
|Vitamin C 5mg||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
No dessert says summer like a peach cobbler. The sweet juiciness of a perfectly ripe peach tastes like a mouthful of sunshine. Even if peaches aren't in season, you can use thawed frozen peaches instead of fresh so that you can enjoy this fantastic dessert any time of the year.
A fruit cobbler is sometimes compared to pie, but preparation is easier because there's no need to make a fussy pastry. The sliced peaches are partially cooked and then topped with a simple batter. The peach cobbler is versatile as well. Omit the cinnamon if you prefer it without spices, or add a dash of nutmeg to the cinnamon for a mixed spiced version. Also, feel free to cut back on the sugar in the peaches if you like.
Yellow peaches make the most flavorful peach cobbler, and freestone and semi-freestone peaches are best for baking. Some of the sweetest peach varieties include Elberta, Redhaven, and Red Globe. Sweet white peaches, while a bit milder, may be used as well. When shopping for peaches, make sure they are free from bruises and damage. Peaches should be ripe but firm and not overripe.
Serve peach cobbler warm with a scoop of ice cream or dollop of whipped cream, or enjoy it cold.
“We buy A LOT of peaches in July and August and most are eaten as is. However, I will definitely put this easy and fuss-free cobbler into my rotation. The peaches were juicy but not too soft and the cake was moist and flavorful. Next time I will add less sugar to the peaches.” —Carrie Parente
For the Peaches
4 cups sliced peaches, about 4 to 6 medium
2/3 cup sugar
1/2 teaspoon ground cinnamon
2 teaspoons lemon juice
For the Topping:
1 1/3 cups (170 grams) flour
1/2 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter, room temperature
3/4 cup milk
1 teaspoon vanilla extract
Prepare the Peaches
Gather the ingredients for the peach filling and heat the oven to 375 F.
Combine the sliced peaches, sugar, ground cinnamon, and lemon juice in a 2 1/2- to 3-quart baking dish (about 9 x 13 inches). Place the peaches in the oven for 12 minutes, stirring every 4 to 5 minutes.
Prepare the Topping and Assemble the Cobbler
Gather the topping ingredients.
Combine the flour, sugar, baking powder, and salt in a medium bowl; stir to combine the dry ingredients thoroughly. Add the butter and cut it in with fingertips or a pastry cutter. Add the milk and vanilla and stir until just combined.
Using a spoon or scoop, drop the batter evenly over the partially cooked peaches.
Bake for about 35 to 40 minutes, until the topping is golden brown.
Serve the peach cobbler with a scoop of ice cream or freshly whipped cream.
- Enjoy peach cobbler warm or cold. To reheat, pop it in the microwave for a few seconds.
- To make peach cobbler with frozen peaches, take them out of the freezer and let them thaw for about 10 to 15 minutes. Toss them with the sugar, lemon juice, and cinnamon. Spoon the topping over the peaches and bake in the preheated oven for about 45 to 50 minutes.
- Mix other stone fruits such as nectarines, cherries, apricots, or plums with the peaches.
- Add a cup of blueberries, which pair particularly well with peaches.
- Add an extra cup or two of peaches for a fruitier filling.
How to Store and Freeze
- Refrigerate leftover peach cobbler well wrapped or in an airtight container for up to 3 to 4 days.
- To freeze, transfer the leftover cobbler to a container or zip-close freezer bag and freeze for up to 6 months.
- To reheat a whole peach cobbler in the oven, let it come to room temperature and then heat it in a 350 F oven for about 15 to 20 minutes.
How do I thicken peach cobbler?
If your peaches are quite ripe and extra juicy, you may want to add a starch thickener to the filling. Toss the sliced peaches with 2 to 3 teaspoons of cornstarch along with the sugar, lemon juice, and cinnamon, or. If you've already cooked the peaches and find they produced too much liquid, make a cornstarch slurry with 2 teaspoons of cornstarch and 1 tablespoon of cold water and stir it into the hot peach filling mixture before adding the topping.
How do you peel peaches quickly?
Peach skins soften when baked, so it's fine to leave them unpeeled for pies and cobblers. If you prefer peeled peaches, here's how to peel them quickly and easily: Bring a large pot of water to a boil. Drop the peaches in and let them boil for about 15 seconds, or until the skin begins to split. Remove the peaches to ice water. Peel with a small, sharp knife.
What's the difference between a cobbler and a crisp?
How to you know when a peach cobbler is done?
When the cobbler is done, the crust will be golden brown, and the filling will be bubbling around the edges. To be certain, you can insert an instant-read thermometer into the thickest part of the topping. Look for a temperature of about 200 F.