Got cherries? Make cobbler. Got strawberries? Make cobbler. Got apples? Blueberries? Peaches? Cobbler, cobbler, cobbler.
I guess what I’m saying here is … man I like cobbler. It’s even fun to say. Cobbler cobbler cobbler cobbler. Whoa, I’m sounding like a turkey in my head. Okay, here’s the recipe. This works for whatever fruit you want.
Ingredients
six peaches (see note below)
3/4 cup sugar
1/4 cup butter
Batter
3/4 cup flour
3/4 cup sugar
3/4 cup milk
2 teaspoons baking powder
pinch of salt
Directions
Whatever fruit you decide to use, you should have enough to fill a 9×13 baking dish before you start peeling and slicing.
Some fruits will need to be peeled, some won’t. Peaches do. My wife was making the cobbler, and she wanted to peel them with a knife. I wanted to try something I’d read about: If you put peaches or other fruit in boiling water for about a minute then plunge it into cold water, the skin will just slide off. We decided she would start peeling by hand while I put the water on to boil and see who finished first.
She had five of them done before the water started to boil. So she was right, just grabbing a knife and doing it is faster. I kept the last one to try the boiling water trick.
And did it work?
Wow, that’s easy.
Slice the peaches all the way around, twist the two halves to separate them from the pit, and pop the pit out.
Slice everything into bite-sized pieces. (Be careful, peeled peaches are very slippery.)
Add 3/4 cup of sugar and mix.
Batter
The batter couldn’t be simpler. Combine the flour, sugar, baking powder, salt and milk and stir it all together.
Assembly
Melt the butter in the baking dish. Put the butter in the dish and put it in the oven while you pre-heat it to 350°. By the time you’re done prepping the fruit and batter the butter should be melted.
Add the fruit and distribute it evenly.
Pour the batter over the fruit but don’t stir it.
Bake at 350° for 40-50 minutes, until the batter is golden brown and developing cracks in the surface.
Serve with fresh whipped cream, or ice cream.
If you serve it while it’s still warm, the whipped cream will melt into the fruit. Mmm, peaches and cream.
And that’s it.
If you like snack food be sure to sign up to get future posts by email. I’ll be spending this holiday weekend making and eating junk food. From scratch. Does that make it good food? I’m not sure I care.
UPDATE: Sweet Bird at From Whence The Sweet Bird Sang did this with cherry and it looks great. Go take a look.
43 Comments
Hmmm, I like the cake-y topping on that. We almost always end up having a kind of crisp, with a topping made mostly of oats and some weird non-wheat flour so the MiL can eat it. But I think I would like yours too. Maybe I’ll try it when the SCARY AMOUNT of blackberries start getting ripe. I’m afraid. Just when I finish with the never-ending mulberries, I’ll have to deal with the perpetual blackberries. Sigh.
Do some blackberry cheese. Just so you can hang another purple sack over your sink.
Oooh, that looks tasty! We generally do a crisp too, or something with a biscuit-like topping. But I think our next cobbler will definitely be this one!
I like that it’s so simple, and I can pretty much guarantee I’ll have everything in my cupboard already.
I think I’ll add a little raw sugar on top next time. Just enough to add a little sparkle and crunch.
Very nice tips.
You’re right, it’s totally delicious. I tried it out and posted my pictures tonight. I will admit that I didn’t bother sweetening the fruit, though because I used cherries instead of stonefruit. I’m not really a sweets kind of person anyways, so I might not even sweeten with different fruit.
Thanks for the great recipe, I’m sure it’ll become a standby.
Awesome! That’s what cherries are supposed to look like when you bake them.
I just made this tonight, and it came out excellent, only thing I changed was I added a few dashes of cinnamon to the batter. Definitely will be making this all summer. Thanks!
Woo woo! Two for two. Loving it.
I love, love, love making this. Made it for the MiL when she came to visit and when she got home, she called for the recipe. I didn’t tell her that I add cinnamon and vanilla to mine. Was that a little mean?
Ooh, not cool. I’m not a fan of “secret recipes”. Does yours taste better because hers tastes worse?
Give here the real recipe. When she makes it and pelple love it she’ll tell them, “I got the recipe from my daughter-in-law. Isn’t it wonderful? She’s such a good cook.” Keep it to yourself, and the only person she’ll talk to about it is you, when you serve it to her again.
Let’s all share, people.
Looks delicious! I’ll have to give this a try! Thanks!
…but I don’t like her…she’s evil. Does that count?
Jenna, let me know how it comes out.
Benji, oh, well in that case …
yum
, it looks so good. The boiling the water one might have taken time to boil but it looks neater and the peach was probably softer to cut.
You can do the same with almonds to get the skin off
Groovy, I don’t think those peaches needed much help in the “easy to cut” department. Thanks for the tip on the almonds. I’ve seen a bunch of dessert recipes that call for sliced/slivered/crushed almonds. I’ll try peeling them myself. And if it’s not as easy as the peaches, I’ll blame you.
I was looking for some recipes on line and found your recipes. They all look delicious and I love the step by step pictures.
I think I’m going to try to make the peach cobbler, will probably use apples instead. I’ll let you know how it turns out.
Cobbler is so good- just perfect, especially in the cool weather. A little cream or ice cream and you are in heaven!
Deborah, it’s funny you should say that. I’ve always seen cobbler as a summer dish. Maybe it’s because there just isn’t much fresh fruit in the winter. Or maybe it’s the ice cream.
Hmm, but I like ice cream with my apple pie in the fall and winter. Now that’s interesting. I wonder what’s behind associating a food with one time of year more-so than others?
What kind of flour do you use. All purpose or self rising?
Anon, it’s plain white flour.
I’m a beginning cook/baker, and I tried this and it came out awesome. I was wondering, if I were to make it cinammon apple, could someone give me an estimate as to how much cinammon to add to the apples? Thanks!
Jennifer, I have a mixture of two part granulated sugar to one part cinnamon that I keep in a shaker. I’d just put the apples in the baking dish, give the top a good coating, then add the batter. Good luck, and let me know how it comes out.
Many thanks for giving me another “doable” recipe!
I’ve always been a fan of doability.
Wait, I didn’t mean it to sound that way. But I like it.
Michelle from mass : it was easy but its not good yet cuz its cooking and smelling great !! thanks alot !!
Great recipe! I have a small Q (beginner's level):)
should one use salted or unsalted butter in baking desserts ? Which one is used in this recipe.
I did this one with salted butter. There are very few recipes that don't taste better with just a little salt than with none at all. So in my opinion unsalted butter is rarely needed. When it really makes a difference, salted butter has about 3/4 teaspoon salt per 1/4-pound stick, but not all salted butters are the same.
Still, unsalted butter rarely means you don't want any salt in the dish, just that you want to control it very precisely.
I ABSOLUTELY love any type of cobbler especially peach..and thought no one could make cobbler like my grandmother..who is now deceased..but I recently found a recipe in a taste of home magazine for a SOUR CREAM PECAN PEACH COBBLER..It was delicious and only lasted long enough for it to COOL..but I have never peeled my peaches before making my peach cobblers..and I will definetly try this recipe..
Made this recipe night before last. This is the only peach cobbler recipe I will use EVERY AGAIN! It's sooooooo wonderful!!! Thank you!!!
What a great recipe! Great=simple+delicious:) I made it tonight with apricots…YUM. I eased up on the sugar due the amount of fruit I had on hand, and it turned so tangy and sweet. This being my first cobbler, I must admit I was too proud of myself as well. Thank you, Drew, this is such a tasty way not to waste fruit (and $$$).
Kimberly, apricots are tiny, aren't they? I'll bet pitting all of them was a royal pain.
it did take a bit longer than anticipated, but the final product was too yummy not to repeat at some point. the boiling water/cold water step was invaluable. although one stubborn one had to be stabbed:)
LOVED this recipe!! took a little longer to bake in the oven than instructed but sooooo delicious when done!
thank you for the bragging rights of having made this from scratch!
Michelle, cooking time is always more a guideline than an exact science. Everything from the temperature of the food when it goes in, to the thickness of the pan or dish it's cooked in makes a difference. Glad it came out okay for you.
Yumo!!! That looks so good! I can't wait to try out this recipe thanks so much for sharing!!!
Thanks you so much for providing an easy delicious recipe. I tried this recipe for the first time on November 15th and family just raved about it. I've made seven since that day and I'm making two for Thanksgiving!
I love how there are pictures for each step. It is very helpful for a novice like myself when it comes to not know what something is supposed to look like. I just made your banana cake which was delicious and I am going to try this next. I think I will add a little nutmeg for some spice.
This is just the best cobbler recipe. I’m a mediocre cook at best, and this is so darned easy! I’ve made it with a different fruit every night this week and it comes out perfect every single time. Tonight cherries!
I’m cooking this today along with Emily’s Creamy Cheesecake. This is such a cool blog.
Looks delicious! Looking forward to making this.
Mmm, I want to try this with plums when they’re in season.
Love some peach cobbler but blackberry is my fav. When I was younger, we had some family friends who had blackberry farm next to our farm. It’s all covered by houses now.. I miss it so much. Thanks for the recipe!