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.
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 13x9 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.
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 13x9 dish, but a 9x9 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.
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.
Nutrition
Calories: 546kcalCarbohydrates: 123gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 8mgSodium: 195mgPotassium: 500mgFiber: 4gSugar: 94gVitamin A: 663IUVitamin C: 9mgCalcium: 161mgIron: 2mg