Peach Cobbler Recipe
Why Lyuba’s Peach Cobbler is So Good
I make this peach cobbler all through summer and fall and I make my blueberry cobbler every spring. My family and friends beg me for the sweet, soft, and cakey cobbler that I’ve developed a few years ago.
Berries and fruit are so lovely and delicate that combining them with a delicate cake-like batter is the best for the overall texture of the cobbler. That’s why I don’t use biscuits or any other type of dough because we find it too dense.
I also like to spice up the cobbler with extra cinnamon and nutmeg to the enhanced fall flavor and aroma!
The overall texture of this cobbler and the bright, rich flavor is wonderful, and even better paired with a scoop of creamy vanilla ice cream on top.
Key Ingredient Notes and Substitutions
Peaches – of course peaches are the most important in this recipe and I highly recommend using fresh peaches! Although, I did make sure to talk about all your peach options right below!
Gluten free – this is a very simple substitutions, simply use 1:1 all purpose gluten free flour instead of regular flower in peaches and in the batter.
Butter – since we are using a good amount of butter, make sure to use unsalted of your dish will be quite salty.
Plant based/dairy free – You can use plant based butter if needed for lactose allergy or to keep this recipe plant based or vegan. Substitute whole milk for oat milk as well.
What Peaches Are Best To Use?
Using Fresh Peaches: fresh peaches is always the best choice, especially if they are in season. You can’t compare the aroma and flavor or ripe peaches during the season. I recommend to quickly cooking fresh peaches before adding them to the cobbler. It will result in softer, tender peach filling especially if the peaches are not as ripe as preferred.
Frozen Peaches: You can also use frozen peaches instead of fresh. Thaw them first and drain off excess liquid. Toss them with brown sugar, flour, and cinnamon before adding to the cobbler. You don’t need to par-cook thawed peaches because they are already soft, so just mix and add them over the batter.
Canned peaches: Canned peaches is another option instead of fresh but the recipe does change a little bit. You don’t need to add any sugar or flour to these peaches because they are already canned in sugar sauce. Feel free to add some cinnamon though. Don’t drain off the juices, simply open the can and spoon it over the batter and butter.
Do I have to peel the skin off peaches?
Nope, peeling the skin off is completely optional. Personally, I always leave the skin on when I made my cobbler. When it’s cooked, the skin is perfectly soft and barely noticeable.
How to peel the skin off the peach?
If you do want to peel the peaches, it will take you about 15 extra minutes and a couple of steps. Bring a pot of water to boil and prepare another bowl with iced water.
Work in batches of 2-3 peaches at a time and add them to the boiling water first, let them boil for 30-45 seconds, and use a slotted spoon to transfer them out of the boiling water into the iced water. Let them cool in iced water for about a minute and take them out and easily peel the skin off.
How To Make Peach Cobbler
- Peach Filling: Wash peaches, pat them dry, and remove the pits. Slice them thinly and add into a mixing bowl. Mix peaches with brown sugar, flour, nutmeg, and cinnamon and toss to coat them evenly.
- Cook them covered in a pot over medium-low heat until they start to soften and give out juices. Make sure to stir them from time to time. This will take about 10 minutes. Remember, you are not lookin for them to cook completely, just partially. Take the pot off heat and set it aside until ready to add to the cobbler.
- Topping: Whisk the dry ingredients for the batter first and then pour in milk and vanilla extract and whisk until smooth.
- Baking: Preheat the oven to 375°F. Chop cold butter into small pieces and spread them in a baking dish. Place the baking dish into the oven until butter is melted and then carefully take the baking dish out of the oven.
- Drop spoonfuls of batter all over the bottom of the baking dish but don’t mix with the butter. Not mixing is important for the texture of the cake part here.
- Spoon peaches all over the top of the batter but don’t mix it either. Sprinkle some brown sugar over the top if you wish and place the baking dish back into the oven. Bake for 35-40 minutes until bubbly and smells like heaven!
Storing and Reheating Instructions
Storing: Peach cobbler is absolutely the best when it’s still hot fresh from the oven but if you have any leftovers, store them in the refrigerator. Cover the pan air-tight or transfer the cobbler into a food storage container with a lid. Cobbler should last for 2-3 days.
Reheating: You can scoop out individual portions to reheat in a microwave. Reheat for a few seconds, just until heated through.
Can I freeze peach cobbler?
I do not recommend freezing the whole baked peach cobbler. The combination of the peach filling and cakey topping will turn mushy during the freezing and thawing process. You can, however, freeze prepared peach filling.
To freeze peach filling: Prepare the filling according to the recipe and let it cool to room temperature. Transfer it into a freezer zip-top bag and get all the air out. Seal, label, and freeze it for up to 3 months.
To thaw, transfer the bag from the freezer into the refrigerator and slow-thaw it overnight.
Can I make it ahead of time?
The best way to prepare peach cobbler ahead of time is to make the filling a day or two before you need it and store it in the refrigerator. Prepare the filling according to the recipe, cool it to room temperature, and transfer it into a food storage container or a glass jar. Make sure to close it air-tight with a lid and store in the refrigerator. Use it in a cobbler within a day or two.
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Peach Cobbler Recipe
Ingredients
- 6 tbsp unsalted butter
Peaches:
- 2 lbs ripe peaches about 5 peaches
- 3/4 cups brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp all purpose flour
Topping:
- 1 cup all purpose flour
- 1/2 cup white granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3/4 cup whole milk
- 2 tsp vanilla extract
Instructions
- Cut cold butter into several pieces and place them all over the bottom of a 9×13 baking dish.
- Preheat the oven to 350°F.
Peach Filling:
- Wash peaches, pat them dry, and remove the pits.
- Slice them thinly and add into a mixing bowl. Add brown sugar, flour, nutmeg, and cinnamon and toss to coat them evenly.
- Transfer them into a medium cooking pot, cover, and cook over medium-low heat until they start to soften and give out juices. Make sure to stir them from time to time. This will take about 10 minutes.
- Take the pot off heat and set it aside until ready to add to the cobbler.
Topping:
- Combine flour, baking powder, sugar, cinnamon, and nutmeg in a mixing bowl and whisk it together.
- Pour in milk and vanilla extract and whisk until smooth.
Cobbler:
- Place the baking dish into the oven until butter is melted and then carefully take it out of the oven.
- Drop spoonfuls of batter all over the bottom of the baking dish but don’t mix with the butter.
- Spoon peaches all over the top of the batter but don’t mix it either.
- Sprinkle some brown sugar over the top if you wish and place the baking dish back into the oven. Bake for about 35-40 minutes.
Video
Notes
- Using frozen peaches: make sure to thaw and drain thawed peaches. Toss with flour, sugar, and spices, but don’t cook.
- Using canned peaches: no need to mix canned peaches with flour and sugar, you can add the spices and spoon into the batter.
- Gluten free: use gluten free 1:1 all purpose flour for peaches and batter.
- Dairy free: use plant based butter and oat milk.
- Store: store leftovers covered air-tight in the refrigerator for 2-3 days. Reheat portions in the microwave if needed.
Nutrition
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
OMG – Soooooooo Amazing!
Woohoo!! 🙌 I’m so glad you think so—it’s one of my favorites too!
I didn’t measure, but it needs a touch of allspice (≈1-8 tsp?) and cardamom (≈1/16 tsp?) but really good process. Lightly salted butter does work for the pan, too. Thanks for the recipe!
Thankyou for this post, I am a big big fan of this web site would like to keep updated.
This was a fabulous dessert! Everyone agrees!
Thank you, Carla! 🙂