Introduction:
A warm, golden-brown peach cobbler straight from the oven is the perfect way to celebrate the flavors of summer or add a comforting touch to a chilly evening.
This homemade peach cobbler recipe is a delightful blend of sweet, juicy peaches, topped with a buttery, cake-like topping that melts in your mouth.
Whether you use fresh peaches or canned ones, this dessert offers an irresistible balance of textures and flavors.
Ingredients:
For the Filling:
-6–8 fresh peaches, peeled and sliced (or 4 cups canned peaches, drained)
-3/4 cup granulated sugar
-1/4 cup light brown sugar
-1 teaspoon cinnamon
-1/4 teaspoon nutmeg (optional)
-2 teaspoons lemon juice
-1 tablespoon cornstarch
For the Topping:
-1 cup all-purpose flour
-1 cup granulated sugar
-1 teaspoon baking powder
-1/4 teaspoon salt
-1/2 cup unsalted butter, melted
-3/4 cup whole milk
-1 teaspoon vanilla extract
Start by preparing the peaches. If you’re using fresh peaches, peel and slice them into thin wedges.
If using canned peaches, make sure to drain them thoroughly. In a medium bowl, combine the peaches with granulated sugar.
light brown sugar, cinnamon, nutmeg (if using), lemon juice, and cornstarch. Stir the mixture gently to coat the peaches evenly, then set it aside.
Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or similar-sized casserole dish with butter or non-stick spray.
Pour the peach mixture into the prepared baking dish and spread it out evenly.
Next, prepare the topping. In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
Add the melted butter, whole milk, and vanilla extract, stirring just until the batter comes together. Be careful not to overmix. The batter should be thick but spreadable.
Spoon the topping mixture over the peaches in the baking dish. It’s okay if the topping doesn’t cover all the peaches completely; it will spread as it bakes.
Place the dish in the oven and bake for 40-45 minutes or until the topping is golden brown and a toothpick inserted into the center comes out clean.
Once the cobbler is done, remove it from the oven and let it cool for a few minutes before serving.
It’s delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Let the peach cobbler cool slightly before serving. It’s best enjoyed warm, but it can also be stored in an airtight.
container at room temperature for a couple of days. If you want to reheat it, simply pop it in the oven for a few minutes until warmed through.
How to Make:
Begin by selecting the best peaches. Fresh, ripe peaches are ideal for this recipe, but if you’re making this cobbler when fresh peaches are out of season.
canned peaches work just as well. Be sure to drain the canned peaches thoroughly to avoid excess liquid in the filling.
After prepping the peaches, you’ll want to make sure the sugar and spices have enough time to infuse the fruit.
Toss the peaches with sugar, cinnamon, and nutmeg and let them sit while you prepare the topping.
This will allow the sugars to draw out the natural juices of the peaches, creating a syrupy base for the filling.
The cornstarch added to the filling helps to thicken the peach juice and creates a rich, almost custard-like texture when baked.
Be sure to stir the peaches gently so the cornstarch evenly coats all the fruit.
For the topping, make sure the butter is melted and slightly cooled before mixing it into the dry ingredients.
This prevents the batter from becoming greasy and ensures the topping cooks evenly. When adding the milk.
be sure to stir until just combined; overmixing will result in a dense topping.
As you spoon the batter over the peaches, it’s important to remember that it won’t cover all the fruit completely.
The topping will expand as it bakes, forming a golden crust over the peach filling.
Baking times may vary slightly depending on the size of your dish and your oven, so check for doneness by looking for a golden-brown crust and a bubbly filling.
If the topping is browning too quickly before the filling is set, cover the cobbler with aluminum foil for the remaining bake time.
After baking, let the cobbler rest before serving. This gives the filling time to set and allows the flavors to meld together.
It’s the perfect dessert to enjoy with family or friends, offering both warmth and sweetness in every bite.
Tips:
For the best results, use ripe, in-season peaches if possible. They have the most flavor and will give your cobbler the natural sweetness it needs.
If you prefer a tangier filling, you can add a little more lemon juice or even some lemon zest for a bright contrast to the sweetness of the peaches.
For an extra touch of flavor, consider adding a pinch of ground ginger or vanilla extract to the peach filling. This will give it an aromatic depth that complements the cinnamon and nutmeg.
If you want a crispier topping, you can sprinkle a little bit of sugar over the batter before baking. This will help it form a crunchy, caramelized crust as it bakes.
For a gluten-free version of the cobbler, you can substitute the all-purpose flour with a gluten-free flour blend and ensure the baking powder is also gluten-free.
Serve your cobbler with a scoop of vanilla ice cream or a drizzle of heavy cream for added richness. The cool creaminess pairs wonderfully with the warm, spiced peaches.
You can make the filling and topping ahead of time and store them separately in the refrigerator. When ready to bake, simply assemble and follow the baking instructions.
Conclusion:
Peach cobbler is a timeless dessert that combines the simple pleasures of fresh fruit and a sweet, fluffy topping.
Whether you serve it for a special occasion or a casual gathering, it’s always sure to please. With these easy-to-follow instructions and helpful tips, you’ll have a delicious dessert ready in no time.
The combination of warm, juicy peaches with the buttery topping creates an irresistible treat that’s perfect for any season. So, gather your ingredients and indulge in the sweet, homemade goodness of this classic peach cobbler recipe.