Summer is the perfect time for those old-fashioned desserts that bring back childhood memories. This Easy Peach Cobbler was sheer bliss.
In this Easy Peach Cobbler Recipe, sweetened peaches are placed over a simple batter. Typically the topping, whether biscuits, pie crust, or even cookie crust, is added last. The reverse is true in this cobbler recipe.
Easy Peach Cobbler
I wait all summer till the local peaches are ripe, then buy up a bushel to eat plus freeze for later. Who knew Indiana could rival Georgia for the sweetest, juiciest peaches? Buying local means the fruit is picked at the peak of ripeness…making for an ultra juicy, succulent product. I make at least one peach crisp, pie, and cobbler each summer.
Bill was spoiled by his mom and grandmother’s lard crusts, so tender and flaky. But I like taking the easy route, especially in the summer when aiming for an impeccably rolled out crust is beyond my capabilities. It’s often 90+ degrees with a corresponding double-digit humidity. That’s when I go for a cobbler or crisp. It’s as easy as pie. No, this Easy Peach Cobber Recipe is easier than pie.
How to Make a Southern Peach Cobbler
Here are the step by step directions for making a peach cobbler with a batter topping.
Select Your Fruit
- First, make sure you have delicious peaches. The success of your recipe depends upon good fruit. There should be no green tinge on the flesh, no bruises, and should smell like peaches.
- Use in-season fresh fruit or fruit you have frozen at the peak of peach season. You may have access to some good quality store-bought frozen peaches, but I have not encountered them.
Peel Your Peaches
- Peel the peaches by slicing a superficial X through the skin on the bottom of the peach with a sharp knife. Drop a few peaches into a pot of boiling water and leave them in for a minute or two, turning on occasion.
- Have a bowl of ice water available to shock and cool the peaches as soon as you remove them from the pot.
- Using your fingers or paring knife, slip the skin off each peach and place it on a cutting board to slice.
Make the Batter
- This part of the process is simple. In a bowl, melt the butter in your baking dish (do this in a warm oven or microwave and watch carefully), combine the batter ingredients in a bowl, and pour over the butter.
- PRO-Tip: Check the expiration date on your baking powder before using it. Baking powder is not called for as frequently as baking soda. It typically expires before you can use it all up.
- Set aside as you make the peach mixture.
Prepare the Peach Filling
- Slice the peaches as directed in the recipe and place in a saucepan. Add sugar and lemon juice.
- Cook, stirring frequently, until the sugar dissolves and the mixture is bubbling.
Prepare for the Oven
- First, line a baking sheet with foil. Place your baking dish on a baking sheet. If your dish isn’t quite large enough, the batter will overflow over the sides. Been there, done that! A 9 x 13-inch baking dish is the perfect size.
- Next, evenly add the peaches and juices over the top of the batter.
- Bake about 45 minutes or until the peach juices are bubbling and the topping is browned.
What is a Cobbler?
A cobbler is basically pie filling baked with a tender biscuit, batter or dough topping. A crisp or crumble has more of a streusel topping with or without oats plus brown sugar, flour, and butter. Cobblers got their name because of the resemblance of a cobbler with a biscuit topping to a cobbled or cobblestone street.
Can This Cobbler Be Made with Other Fruit?
This cobbler recipe will definitely work with other fruit. If you have some fruit in the freezer, just defrost before continuing with the recipe. Restrain yourself from using canned fruit as it can be overly sweet, though it will work in a pinch.
If you use apples, make sure they’re cooked with the sugar until they’re tender. Even a combination of fruit is lovely. I’d add a cup of fresh raspberries or blueberries to the peach cobbler filling for another exquisite version.
How Do You Know When a Cobbler is Done?
The filling should be bubbling around the edges and the topping should be puffed and browned. For the most accurate way of testing, insert an instant-read thermometer into the middle of the cobbler. It should read 200 degrees. It’s OK if the filling is a bit runny, as that’s the nature of a cobbler. But for a thicker filling, watch for some bubbling in the center of the cobbler as well.
It’s the perfect time of year for an amazing, no-frills dessert…and I recommend this easy peach cobbler. This recipe is basically foolproof, and Bill was delighted to have his with a scoop of vanilla ice cream.
More Summer Fruit Desserts You’ll Love:
- Strawberry Crumble Pie from The View from Great Island
- Peach Raspberry Galette
- Streusel Topped Peach Tart
- Easy Peach Crumb Pie
- Berry Shortcakes
- Mixed Berry Torte
- Lattice Topped Peach Raspberry Pie
- Rustic Peach Galette
- Raspberry Crisp
- Best Dessert Recipes
This recipe was first shared in July 2013. The photos and text were updated in 2020.
- 1/2 cup butter
- 1 cup flour
- 1 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1 cup milk
- 8 peaches, peeled, pitted and sliced into 1/2 inch wedges
- 1 cup sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cinnamon
- Preheat oven to 375º.
- Melt butter in large baking dish. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Mix in milk until just combined and pour over butter.
- Combine sugar, lemon juice, and the sliced peaches in a large pan. Cook, stirring constantly, until sugar melts and mixture boils. Mix in cinnamon to taste. Pour over batter without stirring.
- Bake for about 45 minutes or until golden brown and bubbly.
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Amount Per Serving: Calories: 438Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 357mgCarbohydrates: 81gFiber: 3gSugar: 65gProtein: 4g