Alright, Let Me Tell You About This Cobbler
You know how some desserts stick with you, even years later? For me, it’s this peach cobbler. I first made it sort of by accident one sticky afternoon (long story involving a wobbly box of overripe peaches and a fridge that decided to quit). Anyway. I wanted something simple but not boring, comforting but not ‘standing in the kitchen for hours’ complicated. So, this fresh and easy peach cobbler sort of… happened. And now, it’s my summer go-to. My kids say it tastes like sunshine and my neighbor Sheila once snuck the last piece and claimed it was for her dog (who, for the record, did not get a bite).
I mean, cobbler isn’t exactly a beauty queen—mine looks a bit like it’s been through a food fight, but I promise it’s all golden edges and jammy peaches where it counts.
Why You’ll Absolutely Love This (No, Really)
I tend to whip this out when peaches are piling up and I’m not in the mood to fuss. My family? They pretty much devour it—which, honestly, is a relief because I used to hate finding half-eaten desserts mummified in the back of the fridge. Plus, it’s forgiving. Forgot to peel the peaches? Eh, more fiber. No fancy mixer? Use those biceps, friend.
Also: the smell. I’ve burned toast before (impulse texting while cooking—don’t do it) but this? The minute cobbler’s baking, the house smells like a Georgia orchard exploded—in the best possible sense, not the messy sense.
Let’s Get to the Good Stuff: Ingredients
- About 6 ripe peaches (say, 900g or 2 lbs), peeled and sliced (But hey, if peeling sounds like a chore, just leave the skins on. You’re not on Bake Off.)
- 3/4 cup plain sugar (sometimes I go a bit under if the peaches are really sweet; you do you)
- 1/4 cup brown sugar (my grandma loved using muscovado sugar, but any light brown stuff is fine)
- 1 teaspoon lemon juice (or just squeeze half a lemon, seeds out—unless you like surprises)
- 1/2 teaspoon cinnamon (optional; but I always add a bit more, whoops)
- 1 cup all-purpose flour (I’ve subbed half with whole wheat in a pinch)
- 1 teaspoon baking powder (Clabber Girl, if we’re being specific, but store-brand is fine)
- Pinch of salt (just a lil dash)
- 1 stick unsalted butter (melted, about 115g or, let’s be honest, whatever is left in the fridge)
- 3/4 cup milk (any % works, almond milk is decent too)
- Vanilla ice cream for serving (not strictly necessary, but, c’mon)
How I Actually Make This (Loose Directions Ahead)
- Preheat your oven to about 350°F or, for my fellow Europeans, 180°C. If your oven runs hot or cold, well, do your best. Grease a 9×9 inch baking dish (or whatever looks about right).
- Toss peach slices with the sugars, lemon juice, and cinnamon right in a big bowl. This is where I usually sneak a taste—quality control, right?
- Let the peaches hang out while you mix up the batter: in another bowl, combine flour, baking powder, a little salt. Add melted butter and milk, stir until it’s all just barely mixed. If it’s lumpy? That’s actually fine. Overthinking leads to chewy cobbler, which, trust me, isn’t great.
- Pour batter into the baking dish. Don’t spread it obsessively—even if it looks weird or bare in spots, it all evens out once baked. Pile your peach mixture (juice and all!) on top. The butter bits may float weirdly; ignore.
- Pop dish in the oven. Bake for about 40–50 minutes or until the top is golden and the edges are bubbling like a sunburned hot tub. I’ve sometimes let it go longer ‘cos I got distracted; hasn’t ruined it yet.
- Let it cool for maybe 10 minutes so the juices settle. (Unless someone’s hovering with a spoon, then good luck.)
Notes: Stuff I’ve Learned (the Hard Way)
- If you use canned peaches (hey, I get it), drain them mostly but keep a little juice for extra sauciness.
- Actually, I find it works better if you don’t totally drown the batter in juice; a little restraint is good.
- If the top starts getting too dark but the peaches still look soupy, tent some foil over the dish. Learned that one after a real toasty disaster.
Variations and My Experiments (Some Wins, Some Not)
- Try mixing in a handful of raspberries—gives a zingy twist, if you’re feeling wild.
- Substitute half the peaches with nectarines (honestly, I couldn’t tell the difference—but don’t tell my cousin from South Carolina).
- Used oat milk once; tasted fine, just a bit thinner than I like. Next time I’ll just use regular milk again.
- Don’t put marshmallows on top. Trust me. Bad call.
Equipment (Or Whatever You Have)
I use a trusty Pyrex dish and two bowls, but if you’ve only got a metal cake tin or even a big-ish oven-safe skillet, that’s fine. No mixer needed; a fork or wooden spoon will do for the batter, though I did try a whisk once (and basically got a gluey blob).
Keeping Leftovers (If You Can Hold Out)
Cover leftovers with foil or a lid and pop in the fridge. Honestly, in my house it never lasts more than a day! But it’ll keep for up to 3 days, though the topping goes a bit soggy. I think this tastes even better cold, straight from the fridge at midnight. Not that I’ve done that… often.
How I Like to Serve
Spoon it warm into bowls, pile on vanilla ice cream—sometimes even a drizzle of cream if I’m feeling fancy. My dad likes his dolloped with thick Greek yogurt, which sounds weird, but actually is pretty nice. Oh, and it’s surprisingly good for breakfast (let’s call it ‘fruit and grains’ and hope no one argues).
Pro Tips (a Few Lessons Not Learned the Easy Way)
- I tried skipping the cooling time once because I was starving—think molten lava. Wait a bit unless you want a burnt tongue.
- Don’t overmix the batter; I once tried to beat out every single lump—made it tough as boots. Barely combine and move on.
- Fresh peaches are best, but that rock-hard supermarket ‘peach’ will not magically sweeten in the oven. Honest.
FAQs—Things Folks Actually Ask Me
- Can I use frozen peaches? Yep! Just thaw ‘em out, drain a bit, and you’re ready. Might get a little more juice but no biggie.
- Can I make this gluten free? Probably—sub your fave gluten-free all-purpose flour blend. Rice flour on its own, though, makes it gritty (found that out the hard way).
- What about other fruit? For sure—apples, berries, nectarines, or even pluots (if you can find those). Mixed fruit is always a winner at our annual block party (okay, ‘annual’ as in twice in the last five years).
- Do I have to peel the peaches? Nope. In fact, the skins soften while baking, so sometimes I just skip peeling when I’m in a rush. Texture’s not identical, but still lovely.
- Can I double this recipe? Oh yes, just use a nice big dish and add another 10 minutes or so onto the baking time. It’s worth it for leftovers—if you get any.
By the way, if you want more dessert inspiration, I love this peach cobbler recipe on Sally’s Baking Addiction—or for a proper Southern accent, Southern Living’s classic makes for good reading (and drooling). And if you’re looking to pick your own peaches, check out Local Harvest for farms near you!
Anyway… that’s my cobbler story and I’m sticking to it. Give it a try and if you end up tweaking somethin’ or spill flour everywhere, well, you’re in good company!
Ingredients
- 5 cups fresh peaches, sliced
- 3/4 cup granulated sugar, divided
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
Instructions
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1Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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2In a large bowl, toss sliced peaches with 1/4 cup granulated sugar and set aside.
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3In another bowl, whisk together flour, remaining 1/2 cup sugar, salt, and baking powder. Stir in milk, melted butter, and vanilla extract until just combined.
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4Pour the batter into the prepared baking dish. Evenly spoon the peaches and their juices over the batter. Do not stir.
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5Sprinkle with ground cinnamon if desired. Bake for 40 minutes or until the top is golden and a toothpick inserted into the topping comes out clean.
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6Allow to cool slightly before serving. Serve warm with vanilla ice cream if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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