Peach Cobbler Recipe (Easy)
User Reviews
4.8
Peach Cobbler Recipe (Easy)
Description
The peach filling is prepared by peeling (or blanching) and slicing about 9 cups of peaches. These are mixed with granulated sugar, flour, cinnamon, cardamom or nutmeg, and salt, combined gently to preserve peach slices. The mixture is placed in a casserole dish. The topping is made from flour, sugar, salt, baking powder, buttermilk, egg, and cold butter chunks, which when combined form a dough that bakes into a soft but slightly crisp cobbler crust.
Baking the cobbler melts the butter chunks into the flour mixture, creating pockets of richness beneath a tender crust. The fruit cooks down into a syrupy, fragrant filling with spices supporting the peach flavor. The contrast between the juicy, spiced fruit and the soft crust makes for a classic cobbler experience.
This dessert is simple to make with options for fresh, canned, or frozen peaches. Adjusting sugar in the filling is recommended depending on the sweetness of the peaches used. The recipe can be halved or adapted for crisps with a crumb topping instead.
Using the cheater buttermilk recipe ensures a tender crust even if buttermilk is not on hand. When using canned peaches, reduce the sugar due to syrup sweetness. Frozen peaches can be baked directly without thawing, though the filling may be juicier.
Ingredients
For the peach filling
- 5 pounds peach about 14 medium peaches, fresh sliced
- 1 & 1/2 cups granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom or nutmeg
- 1/4 teaspoon kosher salt
For the cobbler topping
- 2 & 1/2 cups all-purpose flour spooned and leveled
- 1 & 1/2 cups granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 cup buttermilk cheater version okay, see notes
- 1 egg
- 1/2 cup butter chopped into chunks, cold
- 2 tablespoons sugar granulated or raw sugar or both
Instructions
For the peach filling
- Start by preparing your peaches. Peel with a vegetable peeler if they are firm. If they are ripe, a vegetable peeler will bruise them so it's best to blanch: bring a large pot of water to a boil. Add the peaches a few at a time so that they are totally submerged. Let boil for 30-45 seconds. Remove from the boiling water. When they are cool enough to handle, use your hands to easily remove the peels. Slice the peaches. You should end up with about 9 cups of sliced peaches. Add your peaches to a 9x13 inch casserole dish (no need to grease the pan).
- Top your peaches with 1 and 1/2 cups granulated sugar. You can use a little more sugar (up to 2 cups) if your peaches are under ripe. Or use about 1 and 1/4 cups sugar if they are super sweet.
- Sprinkle 1/3 cup flour, 1/4 teaspoon cinnamon, and 1/4 teaspoon cardamom (or nutmeg), and 1/4 teaspoon kosher salt on the peaches. Gently stir the mixture together, being careful not to bruise and break the peaches. Set aside.
For the cobbler topping
- Preheat your oven to 375 degrees F.
- In a large bowl, add the dry ingredients: 2 and 1/2 cups flour, 1 and 1/2 cups sugar, 1 teaspoon kosher salt, and 1 teaspoon baking powder. Whisk it together.
- In a small bowl, whisk together 1 egg and 1/2 cup buttermilk*. Pour it into the bowl with the flour, then use a pastry cutter to cut it into the flour, making a shaggy dough. You can use a spoon if you don't have a pastry cutter, be sure to use a cutting motion rather than stirring. It's okay if there are still some dry spots of flour, see photos. Pour the flour mixture on top of the peaches and spread around evenly.
- Chop a stick of butter into 1/2 inch pieces. Scatter evenly over the top of the flour mixture.
- Sprinkle 2 or 3 tablespoons sugar over the top. I used half granulated sugar and half demerara (raw) sugar to give it extra crunch.
- Bake at 375 for 45-55 minutes. The top should be turning light brown. Once it is light brown all over the top (not just in a few spots) and it's bubbling like crazy, it's done. I like to turn on my broiler and broil the cobbler for 1-3 minutes at this point. No need to move the oven rack up. It gives it an extra crisp browning that I just love. Who doesn't want a crispy crunchy top? But don't walk away! Keep an eye on it, I can't tell you how many things I've lit on fire in my broiler. Check it every 60 seconds.
- You are supposed to let it cool completely. Hogwash! Wait 15 minutes to let the juices set up and then dig in! Vanilla ice cream is pretty much essential for serving.
- Store leftovers covered on the counter.
Notes
- For buttermilk substitute, add 1 tsp vinegar or lemon juice to milk, let sit 5 minutes before use.
- When using canned peaches, drain well and reduce sugar to about 1 cup for the filling.
- Frozen peaches can be used without thawing; the final cobbler might be juicier.
- Recipe can be halved and baked in smaller pans for fewer servings.
- Peach crisp can be made using this filling with a crumb topping from an apple crisp recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 462kcal | 23% |
| Carbohydrates | 93g | 31% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Potassium | 413mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 68g | 136% |
| Vitamin A | 889IU | 18% |
| Vitamin C | 12mg | 13% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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