Easy and Great Tasting Peach Cobbler - Complete Recipe with Step by Step Photos
This month's notes: May 2017: Stored US apples are still available. See your state's crop availability calendar for more specific dates of upcoming crops.
Easter will be April 16, 2017 - if you want to take your children to a free Easter egg hunt - see our companion website to find a local Easter Egg hunt!
And we have home canning, preserving, drying and freezing directions. You can access recipes and other resources from the drop down menus at the top of the page or the site search. If you have any questions or suggestions, feel free to write me! Also make your own ice cream; see How to make ice cream and ice cream making equipment and manuals. Have fun, eat healthier and better tasting, and save money by picking your own locally grown fruit and vegetables, and then using our easy directions
Subscribe to our: Email alerts; Follow us on Twitter Add this page to your favorites! - Email this page to a friend, or to yourself
Easy Peach Cobbler
are not only great fresh; they are also fantastic in cooking and desserts, too!
Peach cobblers and crisps are a couple of my favorite summer desserts! They are
similar; both are shallow pans of fruit and some flour or grain thickener, with
a sweetener. Some cobblers are made with the flour on top of the raw seasoned
fruit and baked; while others mix the thickener and the sweetener with the fruit
and heating it and then put the flour topping on last. Crisp are usually
uniform mixes of fruit and grains, like oats. The recipe below is for a
REALLY easy peach cobbler, that tastes great!
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar or Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, (sucralose)
- 1 cup all purpose flour (white, mixed grain or whole wheat works fine)
- 1 Tablespoon baking powder
- ¾ cup milk (low-fat or non-fat are fine)
- 3 cups sliced fresh peaches, peeled or skins left on
- 1/2 cup firmly packed brown sugar
- 1/2 teaspoon cinnamon
You can add 1/2 cup chopped pecans - they taste GREAT in a peach cobble.
You can also add other fruits: blueberries and blackberries are particularly good in combinations with peaches. Just add 1 cup of either to this recipe in step 6.
Step 1 - Preheat the oven and prepare the peaches
Preheat oven to 350°F (175 C). Wash, peel and slice the peaches. You can slice them thin or thick as you prefer! Note: you can dunk the peaches in boiling water for 45 seconds, then into ice water, and the skins will usually slide right off.
Step 2 - Melt the butter
Melt the stick of butter in a medium sauté pan over medium-high heat until it bubbles and turns golden-brown. Be careful: it will burn quickly and easily!
Step 3 - Add the butter to a baking dish
Pour the butter into an 8-inch square baking dish.
Step 4 - Mix the dry ingredients and the milk
In a medium bowl, stir together the 1 cup sugar (or Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, , or blend), the 1 cup flour, 1 tablespoon baking powder, 1/2 teaspoon cinnamon and 3/4 cup milk.
Step 5 - Add the batter to the baking dish
Pour the batter on top of the melted butter. Do not stir.
Note: the photo shows a dark brown batter because, instead of 1 cup sugar, I used 1/2 cup Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, and 1/2 cup brown sugar; just to cut the calories some.
Step 6 - Add the peaches
Without mixing, arrange the peaches evenly on top of the batter.
Step 7 - Add the brown sugar
Evenly sprinkle the brown sugar over the cobbler.
Step 8 - Bake the cobbler
Bake the cobbler for 40 to 45 minutes at 350 F (175 C), until the top turns golden brown. The batter will migrate from the bottom of the pan to cover the peach slices partially.
Serve warm or at room temperature; preferably with peach ice cream. Yield 6 to 8 servings.
1. About 2 medium to large peaches = 1 cup sliced peaches.
2. About 4 medium peaches = 1 cup pureed peach.
In most recipes, frozen or canned peaches can be substituted for fresh peaches. The frozen and canned peaches have already been sweetened; therefore, the amount of sugar called for in a recipe will have to be adjusted. Also, the peaches should usually be drained before using.
Comments and Tips
- A visitor writes on August 22, 2013: "I wanted to take a moment and thank you for the excellent peach cobbler recipe. I had never made it before but tried it today and it was so delicious, especially with the fresh peaches. Also, I had never made peach jam before but did earlier in the week. Unfortunately, it did not set correctly. Fortunately more me, I Googled that topic and was directed right back to your site. I followed your directions on how to fix the jam and I was able to save all three quarts that I had made. It, too, tastes wonderful. Thanks, again."
- Comments from a visitor on September 01, 2009: "We went peach picking the other day in New Melle and got the BEST peach cobbler recipe off of your site!!! Thanks!"
[General picking tips and a guide to each fruit and vegetable] [How much do I need to pick? (Yields - how much raw makes how much cooked or frozen)] [Selecting the right varieties to pick] [All about apple varieties - which to pick and why!] [Picking tips for Vegetables] [ Strawberry picking tips] [ Blueberries picking tips]
Illustrated Canning, Freezing, Jam Instructions and Recipes
[ All About Home Canning, Freezing and Making Jams, Pickles, Sauces, etc. ] [FAQs - Answers to common questions and problems] [Recommended books about home canning, jam making, drying and preserving!] [Free canning publications to download and print]