Old Fashioned Peach Cobbler Recipe
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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 might be my all-time favorite part of any meal, and honestly, my family’s right there with me. We’ve all got a sweet tooth and get way too excited for that final bite of the day. If you’re in the mood for something homemade and delicious, try my carrot cake or my angel food cake, they never last long in my house.
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.
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.
The flavor is so much better when you use fresh, in-season peaches instead of canned. For this recipe, I grabbed some ripe ones from the market, and they were perfect. I’m telling you, this is the kind of dessert my family gets excited about all summer long, and I think yours will too.
Ingredients and Substitutions
- 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
Prep the peaches: I peel the peaches, then slice them in half to remove the pits. After that, I cut them into even slices.
Cook: Next, I add the sliced peaches to a saucepot along with water, vanilla, and one cup of sugar. I cook everything over medium heat for about 7 to 9 minutes until the peaches soften.
Stir and set aside: I give the peaches an occasional stir while they cook. Once they’re soft and syrupy, I take them off the heat and set them aside.
Mix the batter: In a large bowl, I combine the flour, baking powder, salt, milk, and the remaining 2 cups of sugar. I stir just until everything comes together and make sure not to overmix so the batter stays light.
Add the butter: I pour the melted butter into the bottom of a 13×9 casserole dish or divide between two 8” cast iron skillets.
Add the peaches: I strain the cooked peaches and spoon them into the prepared pan, saving about half a cup for later. I’ll use that reserved portion to pour over the top once everything is assembled.
Add fruit and batter: Next, I scatter the blueberries over the peaches, then pour the batter right on top. I try to spread it out gently so it covers the fruit without mixing everything together.
Bake the cobbler: I sprinkle a little almond meal over the top if I’m using it, then bake the cobbler at 350 degrees for 35 to 40 minutes. I watch for that golden brown top and make sure it’s cooked all the way through before pulling it out.
Make the whipped cream: While the cobbler is in the oven, I whip up the cream. It’s the perfect cool, fluffy topping to spoon over the warm fruit once it’s ready.
Serve: I like to scoop the peach cobbler while it’s still warm and top it with a big spoonful of vanilla ice cream. For more ideas on how I love serving this, check out the serving suggestions section below.
Chef Tip + Notes
The key for making the best peach cobbler recipe is not overmixing the batter. It might sound simple, but stopping as soon as the ingredients come together keeps the texture light and tender, more like a soft cake. If you mix too much, it can turn out dense, and that’s just not the cobbler I want to eat.
- Pan options: I usually bake this in a 13×9 dish, but a 9×9 works too if you want a thicker cobbler.
- Flour swap: If I have self-rising flour on hand, I’ll use that instead of all-purpose. It works just fine in this recipe.
- Use ripe, in-season peaches: Fresh peaches make a big difference in flavor. I always try to use ripe, juicy ones when they’re in season.
- Save some peaches for the top: I like to hold back about half a cup of the cooked peaches to spoon over the cobbler once it’s out of the oven. It adds even more peach flavor and a nice glossy finish.
- Almond meal adds texture: Sprinkling almond meal on top before baking gives the crust a little extra texture and a hint of nuttiness. It’s optional, but I think it’s worth it.
- Serve it warm: This cobbler is best when served warm, straight from the oven. I always have vanilla ice cream or whipped cream ready to go.
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.
Serving Suggestions
The classic way I serve this peach cobbler is with vanilla ice cream, a spoonful of the leftover cooked-down peaches, extra fresh blueberries, whipped cream, a mint garnish, and a sprinkle of almond meal. Yes, that’s right!
On summer days when I’m out grilling a T-bone steak or some grilled sea scallops (my wife’s favorite) I almost always make this peach cobbler for dessert. It’s honestly the perfect way to wrap up a grilled meal.
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
Video
Old Fashioned Peach Cobbler Recipe
Ingredients
For the Peach Cobbler:
- 9 peeled, pitted and sliced fresh peaches
- ½ cup water
- 2 teaspoons vanilla
- 3 cups sugar
- 1 cup fresh blueberries
- 2 cups all-purpose Flour
- 1 tablespoon baking powder
- ½ teaspoon coarse salt
- 2 cups whole milk
- 1 stick of melted unsalted butter
- ¼ cup almond flour , (optional)
- 1 recipe for whipped cream
Instructions
- Preheat the oven to 350°.
- Add the sliced fresh peaches, water, vanilla, and 1 cup of sugar to a large 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 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 ½ cup of the liquid to pour over the top later.
- Next, add in the blueberries and then pour the batter right on top of the fruit. Optionally sprinkle on the almond meal and then 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.
I made this yesterday for Family dessert. It was oh so good! Everone loved it. I had fresh Georgia peaches and fresh NC blueberries.
Thanks for your wonderful recipes!
Cathy Siegel
Appreciate you giving it a try!