Peach Cobbler is a classic Southern dessert that is full of sweet, aromatic peaches. This is my family’s favorite recipe and we make it with fresh peaches, sweet and buttery topping, and everything is spiced with cinnamon and nutmeg. Scoop some hot peach cobbler into a bowl and top it off with a hefty scoop of vanilla ice cream to create a heavenly dessert.
When peach season rolls around, there is a special aroma that lingers in the produce section of the grocery stores. This aroma will not let you just walk by and ignore all those beautiful peaches. If you’re like me, you will be coming home with several pounds. And then what…?
Now, it’s time to think of the recipes to make them into something delicious because you can’t possibly eat them all in time. Peach cobbler is the first thing that I make and then I leave a few to make ginger peach chicken, save some for peach lemonades or iced tea, and perhaps a nice peach pie. (Can’t forget to stash a few peaches for a Bellini too!)
No matter what else we decide to make, cobbler is our first choice and a family favorite. Even though we still argue if blueberry cobbler or peach cobbler is better, we secretly love them all.
Although there are dozens or even hundreds of cobbler recipes out there, we like ours a certain way and this our family’s recipe.
WHAT PEACHES CAN I USE?
Using Fresh Peaches:
Yes, fresh peaches is always the best choice, especially if they are in season. You can’t compare the aroma and flavor or ripe peaches during the season. When possible, it is best to use fresh.
I recommend to par-cook fresh peaches before adding them to the cobbler. It will result in softer, tender peach filling especially if the peaches are not as ripe as preferred.
First, wash the peaches, dry them, and remove the pits. Slice them thinly and toss with brown sugar, flour, nutmeg, and cinnamon in a mixing bowl. Transfer them into a medium cooking pot, cover and cook over medium-low heat until they start to soften and give out juices. This will take about 10 minutes and then, peaches are ready to add to the cobbler.
You can also use frozen peaches instead of fresh when needed. Thaw them first and drain off excess liquid. Toss them with brown sugar, flour, and cinnamon before adding to the cobbler. You don’t need to par-cook thawed peaches because they are already soft, so just mix and add them over the batter.
Canned peaches is another option instead of fresh but the recipe does change a little bit. You don’t need to add any sugar or flour to these peaches because they are already canned in sugar sauce. Feel free to add some cinnamon before adding them to the cobbler. Don’t drain off the juices, simply open the can and spoon it over the batter and butter.
Do I have to peel the skin off peaches?
Nope, peeling the skin off is completely optional. Personally, I always leave the skin on when I made my cobbler. When it’s cooked, the skin is perfectly soft and barely noticeable.
How to peel the skin off the peach?
If you do want to peel the peaches, it will take you about 15 extra minutes and a couple of steps. Bring a pot of water to boil and prepare another bowl with iced water.
Work in batches of 2-3 peaches at a time and add them to the boiling water first, let them boil for 30-45 seconds, and use a slotted spoon to transfer them out of the boiling water into the iced water. Let them cool in iced water for about a minute and take them out and easily peel the skin off.
HOW TO MAKE PEACH COBBLER
Wash peaches, pat them dry, and remove the pits. Slice them thinly and add into a mixing bowl. Add brown sugar, flour, nutmeg, and cinnamon and toss to coat them evenly.
Transfer them into a medium cooking pot, cover, and cook over medium-low heat until they start to soften and give out juices. Make sure to stir them from time to time. This will take about 10 minutes. Take the pot off heat and set it aside until ready to add to the cobbler.
Combine flour, baking powder, sugar, cinnamon, and nutmeg in a mixing bowl and whisk it together. Pour in milk and vanilla extract and whisk until smooth.
Preheat the oven to 375°. Chop cold butter into small pieces and spread them in a baking dish. Place the baking dish into the oven until butter is melted. Carefully take the baking dish out of the oven.
Drop spoonfuls of batter all over the bottom of the baking dish but don’t mix with the butter.
Spoon peaches all over the top of the batter but don’t mix it either. Sprinkle some brown sugar over the top if you wish and place the baking dish back into the oven. Bake for 35-40 minutes.
STORING AND REHEATING INSTRUCTIONS
Peach cobbler is absolutely the best when it’s still hot fresh from the oven but if you have any leftovers, store them in the refrigerator. Cover the pan air-tight or transfer the cobbler into a food storage container with a lid. Cobbler should last for 2-3 days.
You can scoop out individual portions to reheat in a microwave. Reheat for a few seconds, just until heated through.
Can I freeze peach cobbler?
I do not recommend freezing the whole baked peach cobbler. The combination of the peach filling and cakey topping will turn mushy during the freezing and thawing process. You can, however, freeze prepared peach filling.
Prepare the filling according to the recipe and let it cool to room temperature. Transfer it into a freezer zip-top bag and get all the air out. Seal, label, and freeze it for up to 3 months.
To thaw, transfer the bag from the freezer into the refrigerator and slow-thaw it overnight.
Can I make it ahead of time?
The best way to prepare peach cobbler ahead of time is to make the filling a day or two before you need it and store it in the refrigerator. Prepare the filling according to the recipe, cool it to room temperature, and transfer it into a food storage container or a glass jar. Make sure to close it air-tight with a lid and store in the refrigerator. Use it in a cobbler within a day or two.
MORE FRUITY DESSERTS YOU WILL LOVE
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- 6 tbsp unsalted butter
- 2 lbs ripe peaches about 5 peaches
- 3/4 cups brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp all purpose flour
- 1 cup all purpose flour
- 1/2 cup white granulated sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 3/4 cup whole milk
- 2 tsp vanilla extract
- Cut cold butter into several pieces and place them all over the bottom of a 9x13 baking dish.
- Preheat the oven to 350°.
- Wash peaches, pat them dry, and remove the pits.
- Slice them thinly and add into a mixing bowl. Add brown sugar, flour, nutmeg, and cinnamon and toss to coat them evenly.
- Transfer them into a medium cooking pot, cover, and cook over medium-low heat until they start to soften and give out juices. Make sure to stir them from time to time. This will take about 10 minutes.
- Take the pot off heat and set it aside until ready to add to the cobbler.
- Combine flour, baking powder, sugar, cinnamon, and nutmeg in a mixing bowl and whisk it together.
- Pour in milk and vanilla extract and whisk until smooth.
- Place the baking dish into the oven until butter is melted and then carefully take it out of the oven.
- Drop spoonfuls of batter all over the bottom of the baking dish but don’t mix with the butter.
- Spoon peaches all over the top of the batter but don’t mix it either.
- Sprinkle some brown sugar over the top if you wish and place the baking dish back into the oven. Bake for about 40 minutes.