The Best Old Fashioned Easy Peach Cobbler Recipe
Quick and delicious peach cobbler recipe that has an easy-to-roll-out dough for the top. It’s your choice whether to peel the peaches or not!
Peach season. It ranks right up there with strawberry season…or pumpkin season. It’s a time of year that doesn’t last long, but while it’s here, life is good. One of my favorite things to do with peaches, other than to eat them leaning over the kitchen sink while the juice runs down my wrist, is to bake them in a delicious cobbler or crisp.
Why This Recipe Works
This is the best peach cobbler recipe because it’s not overly sweet, and lets the flavor of the peaches shine through. It’s sure to become one of your favorite dessert recipes!
The Ripening Process
We all know this, but an occasional reminder never hurts! When you plan to bake with peaches, make sure you purchase the peaches in advance, so they have time to become ripe and soft. Most groceries and farm markets sell peaches that are very hard. The peaches are picked before they are ready, so they are still fresh when they reach the consumer.
This is great, except when you want to buy peaches and bake a cobbler all in one day. Unless you are very lucky, that doesn’t usually work! These juicy peaches were beautiful and very firm when purchased. I stored them in a brown paper sack at room temperature for three days. On the 4th day, they were perfect. The flesh came away from the pit with no trouble, and they were firm enough to cut thin slices.
Peeling the Peaches
It’s a personal choice whether to peel your sweet peaches or not. I’m told that in the south, no baker ever puts peaches in a recipe without first peeling them. Personally, I don’t peel apples or peaches when I’m making a baked dessert. I love the taste the peel provides, and it adds extra color and texture. It’s also a huge time-saver when you skip the peeling step. However, do what you like best!
The Peach Cobbler Dough
We’re not going for perfection with this easy peach cobbler recipe. The dough is very rustic, but delicious. It has a crumbling texture in the beginning, but once the whipping cream is added, it comes together quite easily. After mixing, but before rolling, knead it several times to bring the flour, butter, and cream together. For best results, form a disc, and then roll it out a little bigger than your baking pan. This dough recipe can also be used as a rustic pie crust for apple cobbler, and other fresh fruit desserts.
Tip: If the cobbler dough passes the golden brown stage before the end of the baking time, cover it loosely with a piece of foil.
The Whipping Cream
It works deliciously well to purchase one pint of heavy whipping cream when you are shopping for this recipe. Use 1/2 cup for the crust, and then whip the remainder of the pint, and use it as a peach cobbler topping. Just add the whipping cream to a medium bowl, and beat on high until it’s fluffy and peaks form. It’s optional (but so good) to add one or two tablespoons of sugar during the whipping time. A spoonful of whipped cream, or a scoop of vanilla ice cream, are the perfect sides to this old fashioned peach cobbler recipe.
How To Make
- Preheat oven to 375 degrees F.
- In a large bowl, combine sliced peaches and 1/2 cup sugar. Mix well.
- Pour peach/sugar mixture into 8 x 8 baking pan that has been prepared with non-stick spray.
- Make sure to include all the peach juices. Set aside.
- In a separate bowl, whisk together flour, baking powder, sugar, and salt.
- Cut butter into thin slices. Combine butter and flour mixture with a pastry cutter or your clean hands.
- Slowly add cream until dough holds together and is manageable.
- Put out onto floured surface. Knead a few times until dough holds together.
- Roll the dough out, making sure to turn it often so it doesn’t stick.
- Carefully lift the dough and cover the peach-filled baking pan. Tuck under any dough that is hanging over the sides.
- Score the dough in 4 places with a sharp knife.
- Place baking pan on a cookie sheet. (Just in case it bubbles over.)
- Bake 35 minutes. Serve warm with a scoop of ice cream or whipped cream.
Variations
- It’s delicious to add blackberries, blueberries, fresh pitted cherries, or strawberries to the peaches. Just sprinkle them on top of the peaches…no need to really mix them in.
- Canned peaches can be substituted for the fresh peaches. Make sure to drain and rinse them before adding the sugar. The sugar amount may need to be reduced. Start small, taste, and then add more sugar if needed.
- For added flavor, stir in a teaspoon of ground cinnamon or a half teaspoon of nutmeg when you are mixing the sugar and peaches.
- Remember that baking can reduce the sweetness, so it’s okay if the raw peaches taste slightly sweeter than desired.
- For a rustic touch, use 1/4 cup of brown sugar along with 1/4 cup of white sugar for the mixture of peach slices.
- A deep dish pie pan can be used in place of the 8 x 8 baking dish.
- Optional: a little bit of lemon juice can be added to the peach mixture to help prevent browning.
- Once the peach cobbler is done baking, allow it to cool for a few minutes before serving. This allows the juices to thicken slightly, making it easier to serve, and enhancing the overall texture.
Frequently Asked Questions
It will last up to 3 days. Store leftover cobbler in the refrigerator, covered.
Yes! Just double the ingredients and bake in a 9 x 13 inch baking pan.
Yes! There’s no need to even thaw them. One pound of frozen peaches equals roughly three large fresh peaches.
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Peach Cobbler
Ingredients
For the Filling
- 4 cups thinly sliced fresh peaches (about 6 large peaches)
- 1/2 cup sugar
For the Crust
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 tablespoons butter
- 1/2 cup heavy cream
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, combine sliced peaches and 1/2 cup sugar. Mix well.
- Pour peach/sugar mixture into 8 x 8 baking pan that has been prepared with non-stick spray.
- Set aside.
- In a separate bowl, whisk together flour, baking powder, sugar, and salt.
- Cut butter into thin slices. Combine butter and flour mixture with a pastry cutter or your clean hands.
- Slowly add cream until dough holds together and is manageable.
- Put out onto floured surface. Knead a few times until dough holds together.
- Roll the dough out, making sure to turn it often so it doesn't stick.
- Carefully lift the dough and cover the peach-filled baking pan. Tuck under any dough that is hanging over the sides.
- Score the dough in 4 places with a sharp knife.
- Place baking pan on a cookie sheet. (Just in case it bubbles over.)
- Bake 35 minutes. Serve warm with ice cream or whipped cream.
Nutrition
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