Syrupy peaches and sweet, buttery cake come together in this old-fashioned peach cobbler recipe. The dessert boasts a golden, caramelized top and fluffy cake bottom with plenty of juicy peaches woven throughout. Spoon into bowls and top with melty vanilla ice cream for the perfect summer treat.
But wait, what is the difference between a cobbler, a crumble and a crisp?
An old-fashioned cobbler is a deep-dish baked fruit dessert that starts with the batter on the bottom. As the dessert bakes, the batter rises to the surface, creating a cakelike base and topping. It’s downright swoon-worthy and that’s the version we’re making here. Other variations of cobblers feature the same fruit base topped with pie crust or biscuit dough, so there’s no bottom crust. Crisps and crumbles feature a similar fruit layer, but is made with a streusel-like, crunchy, brown sugar-based topping of oats and nuts.
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Peach cobbler
When it comes to simple recipes like peach cobbler, the ingredients you use make a big difference.
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Peaches. Fresh peaches are best for cobbler, but that doesn’t mean you can’t grab frozen peaches when necessary. When shopping for fresh peaches, choose those that are slightly firm (not rock hard), and make sure they don’t have soft spots or bruises. Avoid soft peaches because the flesh may be mushy and/or stringy and your cobbler will reflect that.
I do not recommend canned peaches; they’re packed in syrup and are often too soft and mushy for cobbler. If you’re using frozen peaches, plan on about 4 cups and there’s no need to thaw them first.
Granulated sugar. We need granulated sugar in both the peach layer and the cake batter. When the sugar is added to the peaches in a saucepan, it dissolves and creates a sweet, peachy syrup. When added to the batter, the sugar not only adds sweetness, but it also caramelizes the top layer of the cobbler as it bakes.
Note: This batter isn’t overly sweet (I mean, it is “cake”), but if you’re looking to cut down on sugar, you can reduce the amount of sugar in the batter from 1 cup to ½ cup.
Vanilla extract. I highly recommend pure vanilla extra here. Imitation vanilla extract simply can’t deliver the superior flavor of pure vanilla extract.
Salt. We use salt in two places in this recipe — the peaches and the batter — and for the same reason. Salt not only balances sweetness of the granulated sugar and fruit, but it also elevates the flavor of the final product. The salt taste is not discernable, it’s just used to balance and enhance the other ingredients.
Butter. I strongly recommend unsalted butter for this cobbler. Why? First, because we add salt to the peaches and the batter, so there’s plenty of salt in the dish (even though it’s just ½ teaspoon total). Plus, since salt is used as a preservative, unsalted butter is typically fresher.
That said, if you only have salted butter, eliminate the salt in the batter.
Flour. This recipe calls for all-purpose flour, so use your favorite brand. For a gluten-free cobbler, use a gluten-free flour option that has a 1:1 substitution ratio.
Baking powder. We use baking powder as the leavening agent to lift the batter as it bakes. It’s a joy to see how the batter from the bottom of the pan makes its way to the top, while allowing a few of the peaches to poke through.
Milk. If possible, use whole milk so you can create a thick, rich batter. You can also use 2% milk, but I advise against skim (fat-free) milk.
Cinnamon. The spice is barely detectable, but it adds comforting warmth to this dish. You can also use allspice or nutmeg if that’s your preference; just make sure to use a light dusting so you don’t overpower the peach flavor.
How to make peach cobbler
A few tips before you dive into the recipe:
- Peel the peaches as directed below. I prefer peach cobbler without the peach skin. You can certainly leave the skins on, but I find them a tad bitter and not as fun to eat. It’s quite easy to remove the skins — simply blanch the peaches in boiling water for 30 seconds and then transfer them to an ice bath to cool. The ice bath inhibits further cooking and makes the skin easier to remove.
- Use frozen peaches if desired. Frozen peaches are a great option for months when peaches aren’t in season. Even better news? If you’re using frozen peaches, there’s no need to thaw them first. They will soften and warm when they’re transferred to the saucepan with the sugar. For planning purposes, you need about 4 cups of sliced peaches for this recipe.
- Enjoy your peach cobbler warm, right after it’s baked. Peach cobbler is best served warm, straight from the oven. I realize that’s not always possible, so know that room temperature peach cobbler is equally fabulous. As is cold peach cobbler for breakfast!
Peach cobbler recipe
If you have leftovers, cover the baking pan with plastic wrap and refrigerate for up to 3 days. Note that the cake portion will continue to absorb the peach syrup and juices over time. To reheat your peach cobbler, I suggest using your oven (not the microwave, which can make the cake portion tough and chewy). First, pull the cobbler (or individual portions of the cobbler) from the fridge 30 minutes before reheating to ensure even heating. Then, warm in a 300 degree F oven for 10 to 20 minutes.
Makes: 8 to 10 servings
Ingredients:
For the peaches:
- 5 ripe peaches, or 4 cups frozen peaches
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
For the batter:
- 6 tablespoons unsalted butter, cut into 8 pieces
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup milk, preferably whole milk
- ⅛ teaspoon ground cinnamon
- Vanilla ice cream for serving, optional
Instructions:
- If you’re using fresh peaches, bring a large pot of water to a boil. Gently lower 2 to 3 peaches at a time into the boiling water. Let the peaches sit in the boiling water for 30 seconds. Transfer the peaches to a bowl of ice water to prevent further cooking and to loosen the skin. When the peaches have cooled, drain, peel, halve and pit them. Slice the peach halves into ½-inch slices.
- Transfer the peaches to a medium saucepan (if using frozen peaches, add them to the saucepan at this point). Add ¾ cup granulated sugar and ¼ teaspoon salt and set the pan over medium heat. Cook until the sugar dissolves and produces a syrup, stirring gently. Remove the pan from the heat and stir in the vanilla. Set aside.
- Spread the butter pieces out in the bottom of a 13x9-inch baking pan. Preheat the oven to 350 degrees F and place the pan with the butter in the oven while it preheats. Once the butter has melted, remove the pan from the oven (keep the oven at 350 degrees F).
- In a medium bowl, whisk together the flour, 1 cup granulated sugar, baking powder and ¼ teaspoon salt. Add the milk and stir until just combined, being careful not to overmix. Pour the mixture over the melted butter in the pan (do not stir). Spoon the peaches and peach liquid over the flour mixture (do not stir.) Sprinkle the cinnamon over the peaches.
- Return the pan to the oven and bake for 30 to 40 minutes, until the batter puffs up and is golden brown and no longer jiggly.
- Remove from oven and allow to cool for 5 to 10 minutes before serving warm with a scoop of vanilla ice cream.
Questions or comments? Email the culinary team atcooking@azcentral.com.
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