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Published May 17, 2018. This post may contain affiliate links. Please read my disclosure policy.
There is nothing like the delicious taste of an old-fashioned peach cobbler with whipped cream, and it’s so incredibly easy to make. Every year around this time I usually break out this recipe. Stone fruit, which is any fruit with pits, is beginning to come into season and are perfect for cobblers.
Fresh peaches are always a huge hit in this house and my daughter simply goes to town on them whenever they pop into the season so when making this peach cobbler I had to ensure I had extra so that she could eat them. If this is your first time making cobbler, well you’re in for a real treat because it’s super easy to make!
How to Prepare Fresh Peaches for Cobbler
I’m pretty sure that you’ve been eating cobbler that features peaches out of a can, which is totally fine, however, it can’t even hold a candle to the taste fresh peaches can provide. I am very much a seasonal cooker so when fresh produce is in, I’m all over it. It’s really easy to avoid peach cobbler in the winter because simply put, you can’t find any peaches. I don’t even want to think about the winter months because I’ve had enough of it, so let’s get back to cooking down fresh peaches.
Peel the peaches using a peeler or paring knife, then remove the pit, slice’em up and add them to a saucepan. Please be careful when removing the pit because the peaches may not be all the way ripe and you may be using some force with that knife to carve out the pits so just be mindful not to push too hard. Squeeze in some fresh lemon juice to the peaches to help them keep color, but also to add a little clean acid to them, which always adds a bit more flavor. Next, we add in some water, vanilla, and sugar and cook over medium heat until they are cooked down. The liquid will become like syrup and loaded with flavor, similar to the syrup canned peaches come in, however, we won’t really be using it in the cobbler. Once the peaches are soft simply set them to the side.
How to Make It
One-to-one-to-one, easy as that. Same exact measurements by volume for the flour, the milk, and the sugar. The batter does not get any easier than this, that is why you have to make this peach cobbler recipe. Now to help fluff up the batter a little bit, I did add some baking powder and salt which will help the flour act like a self-rising flour.
Add the cooked down fresh peaches along with some melted butter and fresh blueberries to a skillet and top off with the batter, sprinkle on some Almond Flour and bake away!
A Trick to Help Your Peach Cobbler Batter Rise
So, you know when your 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 a little bit.
How to Make Homemade Whipped Cream
There are a few ways to make whipped cream and since I had a little time while the peach cobbler was in the oven I figured I’d whip some up. I used one of those canisters that have CO2 cartridges and they are super easy to use. However, if you don’t have one of these little nifty things you can simply whip some heavy cream, sugar, and vanilla by hand or in a stand mixer using the whisk attachment on high speed until stiff peaks have formed.
Once the fresh peach cobbler is done cooking add on some ice cream, any remaining cooked down fresh peaches, fresh blueberries, whipped cream, mint, and a little more almond flour and then it’s time to go to town on this.
Old Fashioned Fresh Peach Cobbler Recipe with Homemade Whipped Cream
For the Peach Cobbler:
- 9 peeled, pitted and sliced fresh peaches
- ½ cup of water
- 2 teaspoons of vanilla
- 3 cups of sugar
- 1 cup of fresh blueberries
- 2 cups of Bob’s Red Mill Organic All-Purpose Flour
- 1 tablespoon of baking powder
- ½ teaspoon of sea salt
- 2 cups of whole milk
- 1 stick of melted unsalted butter
- ¼ cup of Bob’s Red Mill Almond Flour
For the Whipped Cream:
- 2 cups of heavy whipping cream
- ¼ cup of powdered sugar
- 2 tablespoons of honey
- 1 teaspoon of vanilla
- Preheat the oven to 350°.
- 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 ingredients are mixed in. Set 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 to the bottom of a 13x9 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 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 add the heavy cream, powdered sugar, honey and vanilla to a whipped cream canister, stir and screw on the CO2 cartridge. Set aside.
- To Plate: 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.
This is a wonderful recipe! So glad to have this in my “card file” of summer bakes. Thank you, Chef!