Classic Peach Cobbler
User Reviews
4.6
Classic Peach Cobbler
Description
This peach cobbler recipe starts with a fruit layer of peeled and sliced peaches mixed with brown sugar, flour, water, and lemon juice to enhance sweetness and natural tartness. Fresh peaches provide juiciness, but thawed frozen peaches can also be used after draining excess liquid to maintain proper moisture balance.
The topping is made by combining all-purpose flour with granulated sugar, baking powder, and salt, then adding milk and melted butter to form a thick yet slightly lumpy batter. The batter is spooned over the peach filling in dollops, creating uneven coverage that results in a rustic baked crust.
Baking at a moderate temperature until the topping is set and the fruit is bubbly yields a comforting dish with a balance of bright fruit flavors and a soft, lightly sweetened crust. It pairs well with vanilla ice cream for a classic summertime dessert experience.
For firmer peaches or those seeking a thicker fruit syrup, reducing the amount of added water can help avoid a watery filling. The recipe also adapts well to whole wheat flour in the topping, though the texture will be slightly denser. Doubling the recipe fits a larger 9x13-inch pan, useful for feeding more people.
Ingredients
Peach Layer:
- 3 - 4 cups peaches about 1.5 - 2 pounds, see note about using frozen peaches, peeled and sliced
- ⅓ cup brown sugar lightly packed
- 1 tablespoon flour
- ½ cup water see note
- 1 tablespoon lemon juice fresh
- 1 tablespoon butter salted
Cobbler Topping:
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- ¼ cup salted butter melted, or coconut oil
Instructions
- Preheat the oven to 325 degrees F. Lightly grease a glass 8X8-inch baking pan with cooking spray and set aside (if using an aluminum baking pan, bake at 350 degrees).
- In a medium bowl, combine the peaches, brown sugar, and flour and mix. Add the water and lemon juice and stir to combine. Pour the mixture into the prepared pan. Dot with the tablespoon of butter.
- In the same bowl (make sure it's scraped clean, no need to wash) or in another medium bowl, combine the flour, sugar, baking powder, and salt for the topping.
- Make a well in the dry ingredients and pour in the milk and melted butter. Stir just until combined. Don't overmix; it's ok if it's a little lumpy.
- Dollop the topping by spoonfuls over the peaches.
- Bake for 40-45 minutes until the topping is set and baked through and the filling is bubbly. Let rest for a few minutes before serving warm with vanilla ice cream (this is delicious served at room temperature, too).
Notes
- Thaw frozen peaches completely and use any drained juice as part of the water in the peach layer to maintain moisture balance.
- Using ripe, juicy peaches yields a more flavorful and moist cobbler; underripe peaches may result in a drier dish.
- Reduce or omit water in the peach mixture if using very juicy peaches to achieve a thicker filling.
- White whole wheat flour can substitute for all-purpose in the topping, though the texture will be less light.
- The recipe can be doubled to fit a 9x13-inch pan for larger servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 299kcal | 15% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 26mg | 9% |
| Sodium | 301mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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