Old Fashioned Peach Cobbler Recipe

This delicious easy-to-make Old Fashioned Peach Cobbler Recipe uses fresh peaches and is topped off with ice cream and whipped cream. You will love the incredible flavors in this and it will quickly become your new favorite summer dessert. 

Dessert may be my all-time favorite course in any meal thanks to all the different kinds. If you are looking to try out some delicious homemade desserts, then you must try my Carrot Cake or my Angel Food Cake.

Peach Cobbler

Peach cobbler is a classic Southern dessert consisting of peaches that are either cooked in a batter or topped with a thick biscuit-like crust. It’s baked until the batter or biscuits are cooked and browned. The flavor is significantly better if you use fresh in-season peaches as opposed to canned ones.

My recipe for peach cobbler uses a batter because I like it to be more like a thin fluffy cake. If you like a more traditional cobbler that has dropped biscuits on top, then use the biscuit topping on my Blackberry Cobbler.

Ingredients You’ll Need

• Peaches – You can use fresh yellow or white peaches in this recipe.
• Water – Plain tap water is fine.
• Vanilla – Use a good vanilla extract.
• Sugar – Regular granulated sugar should be used.
• Flour – All-purpose flour is what you need.
• Leavening Agent – Baking powder is the preferred rising agent.
• Salt – I always use sea salt in my cooking and baking.
• Milk – Whole milk is the best option, but you can use buttermilk or lower-fat milk.
• Butter – Always use unsalted butter in your cooking and baking so you control the salt content.

How to Make Peach Cobbler

Peel, pit, and slice fresh peaches.

Next, add the sliced fresh peaches, water, vanilla, and 1 cup of sugar to a saucepot and cook over medium heat for 7 to 9 minutes or until the peaches are soft.

Stir occasionally to ensure the ingredients are mixed in. Set them aside.

In a large bowl mix together the flour, baking powder, salt, milk, and remaining 2 cups of sugar just until combined, do not over-mix.

Pour the melted butter into the bottom of a 13×9 casserole dish or divide between two 8” cast iron skillets.

Strain the peaches and add them to the pan/s but reserve a ½ cup to pour over the top later.

Next, add in the blueberries and then pour the batter right on top of the fruit.

Sprinkle on the optional almond meal and bake at 350° for 35-40 minutes or until it is browned on top and cooked throughout.

While the peach cobbler is baking make the whipped cream.

Serve the peach cobbler with vanilla ice cream, leftover cooked-down fresh peaches, extra fresh blueberries, whipped cream, mint garnish, and some more almond meal. 

A Trick to Help Your Peach Cobbler Batter Rise

So, you know when you’re making pancakes and you whisk it super hard to ensure there are no chunks in it?  Yeah, that’s bad. The little chunks are little pockets of flour and when cooked help to elevate the batter when cooking it. 

 I can pretty much guarantee if you whisk the heck out of your batter so that it’s lump-free it’s not going to rise very much. This is just a little advice whenever you’re making a batter that needs to elevate.

Make-Ahead and Storage

Make-Ahead: You can make this up to 1 day ahead of time. Serve cold or reheat before serving.

How to Store: Once cooled to room temperature, cover, and keep in the refrigerator for up to 5 days. It will freeze well covered for up to 2 months.  Thaw for 1 day in the refrigerator before reheating.

How to Reheat: Cover with foil and bake in the oven at 350° for 10 to 12 minutes or until hot.  You can also take your desired amount and cook it in the microwave on a microwave-safe plate or bowl until hot.

More Dessert Recipes

• Blueberry Crostata
• Pumpkin Pie
• Banana Pudding
• Chess Pie
• Rice Pudding