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
6 peaches (see note below)
¾ cup sugar
¼ cup butter
Batter
¾ cup flour [SEE NOTE BELOW]
¾ cup sugar
¾ cup milk
2 teaspoons baking powder
pinch of salt
NOTE: Don’t use self-rising flour. Mix that and baking powder, like one commenter did below, and things will rise way too much.
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 ¾ 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.
NOTE: This will rise a bit as it bakes. If your fillings come close to the top, put a large baking sheet on the rack under the cobbler to catch any overflow.
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.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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145 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.
Hi,Im making this recipe now…but can i use whole wheat flour?(thats what i have on hand)….waiting with baited breath…
Whole wheat will work fine. In fact I’d say you’ll notice the difference less in this recipe than in most bread or cake recipes.
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!
I hears someone say once that peach cobbler needs vanilla, nutmeg, and cinnamon. Have you tried it that way? Also, would canned peaches be okay? The peaches here are not in season yet.
Destiny, you can use canned peaches, but don’t add the same amount of sugar. Most peaches are canned in “light syrup”, which is corn syrup. I’m sure they’ll already be sweet enough for you.
As for the other flavors, I don’t think this “needs” anything else at all. I’m sure they would taste fine, but don’t think they’re a requirement.
my family and i hate peach cobbler but they loved this recipe with some changes. i added the cinnamon because they all love it. my boyfriend mentioned proposing after it
I will definitely try this with peaches when they come in season. In the meantime, I am all over rhubarb so will have a go at that. Have been making a lot of rhubarb crisps recently.
This was my first time ever making peach cobbler. It came out fantastic. I doubled the recipe and added cinnamon to the fruit and the batter. My neighbor just brought back her bowl and complimented me on it.
Thanks
Denise
Ok. Not much of a cook, but nobody around here likes cobbler like I do so I figured I better do it for myself. Absolute failure. The first time I made this the crust wasn’t quite done, but looked like it was on the verge of burning on top, so I lowered the heat this time and it was even worse. Still dark on top, goo underneath. Any ideas?
maybe you started out with the oven temperature too high
Brian, this has always worked for me. Let me see if I can find any tips for you.
I really appreciate it. My mom never made cobbler like this, she always used biscuits or something. I don’t remember where I had a cobbler like this, but I’ve always thought that this is what a cobbler looks like and am dying to get it to work right. . Thanks.
I can’t wait to see how this turns out. It’s my second cobbler. The first one i tried a week ago i made according to another recipe. I won’t mention the name of that television cook! But this one looks like it’s going to be great but i think i made a mistake because when i checked it a few minutes ago i sprinkled some cinnimon on top of the crusty part. i hope it won’t burn. After i did that i read where people added the cinnimom to the batter or to the fruit.
And since i didn’t have enough peaches, i added three ripe mangos to the peaches and used that. I hope it’ll taste good.
i’ll let you know how it comes out!
I just finished this recipe and during the middle of the cooking time I added some organic sugar and cinnamon in top lightly and tried it. Man all I have to say us I’m teaching my wife to bake let alone cook. Lol but we both LOVE it and we used fresh farms south Carolina peaches. The hot water cool water works well. It’s our first also.
this recipe is perfect. i used peaches and i also made a blackberry one. both were great. i took cinnamon, brown sugar, melted butter, and oatmeal and mixed it up into a topping that i added on top of this one. i sprinkled a little bit over the top of it right before baking. this added a nice brown sugar/cinnamon taste that was to die for. i fed over 15 people and all of them loved it! also if you just use the crunch instead of this topping it makes for a nice peach crisp/blackberry crisp. add with some vanilla ice cream and this is the perfect combination! thanks for this recipe!
The best recipes are the ones that you can adapt, so this sounds like a definite winner for you. Cool.
Do you have to use ripe peaches or can they still be rather firm?
I checked with my wife (it’s her recipe). She says ripe ones will be sweeter, but you can use them still a little firm.
Me and my girlfriend made this last night with freshly plucked peaches from a tree in my parents front yard. Neither one of us had made a cobbler before, it turned out really well. Thanks.
I am just fixen to put my cobbler in the oven!! It was soooo easy to do..minus peeling the peaches, I tried the water thing..didnt work out for me..lol I will write shortly to tell you how it tastes!!!!
I’m waiting to put my cobbler in the over, it was so easy to put together can’t wait to see how it turns out!
My cobbler turned out great everyone loved it!!! Thanks for the wonderful easy to follow recipe!
Whoo-hoo! Great to hear it.
Excellent recipe! I’m a fairly inexperienced baker and this recipe was very easy to follow. Thank’s a lot.
the topping is also great with cinnamon or nutmeg in it!
Just wanted to know can i add cinnamon and nutmeg for extra flavoring
Sure. I can’t say how much to use, but they’d be great.
Generally speaking, for a 9X13 pan and with your ingredients list 1 tsp. cinnamon and 1/2 tsp. nutmeg mix will impart a nice flavor without overpowering. Additionally, to bring out the flavor in peaches which are still firm I suggest adding 1/4 tsp. almond extract to the peaches as your stir them in with the sugar. This is a great recipe guys!
That is the most beautiful peach cobbler I have seen! Thanks for sharing this very comforting recipe.
Where do i put the butter in at?
That’s the first step in the “Assembly” section.
This is the best peach cobbler I have had. Some of the other recipes called for rolling the dough and placing it on top of the fruit mixture. I used a 9×13 glass baking pan and thought the topping was a little scarce. What size pan did you use?? Thanks again for sharing such an awesome recipe.
You know what? That recipe was originally for a 9×13 dish, but the one I used is slightly smaller, about 8×12. (Yes, it’s an odd size. Never seen it anywhere else.) I’ve got a pile of peaches in the kitchen right now, might give this a try in the bigger dish and see how it comes out.
I was wondering how much more of each ingredient I would have to add, if I wanted to make twice the amount of what I made the first time? By the way, it turned out pretty great.
If you’re doing two pans of it, just double everything. But if you’re just using more peaches in a single pan, I’d use the same amount of topping.
Thanks for getting back….Maybe I used too many peaches.
Can this recipe be made with can peaches? I prefer fresh but I have some large cans of peaches and wanted to put to good use. Will it work?
Sure, canned peaches will work. Try for the ones packed in sugar-based syrup instead of corn syrup. And leave out the sugar and water, just add the syrup from the can.
OH MY GOD! Did we enjoy the Peach Cobbler cobbler or what? Yeh mon! We did! You didn’t say anything about cinnamon or vanilla, but I added some anyway. And, instead of milk I added cream. The thing about the cream is that it was only 50 calories; whereas the milk (2%) was 130 calories. And, I was concerned that if I added any less percentage of reduced fat milk I would have substituted the flavor. My husband and I enjoyed it very much! Oh, and I had about a cup of filling left over. Is there any suggestion for future use? I thought about freezing it down until another time. What do you think?
We’d use the extra on top of vanilla ice cream.
If you use apples, do you have to cook it longer, since apples aren’t as soft as peaches are to begin with?
Fern, I think I would go for a different recipe for apples. Like a brown betty or a crumble. But if I did do this with apples, I’d probably cook them for at least 20 minutes before even adding the batter on top.
I picked a ton of TINY peaches off of my peach tree last night (should have in the am)and I didn’t want them to go bad from sitting….SO I stayed up until 3am peeling all of these TINY (delicious) peaches….
I found this recipe online and boy was I happy that my late night baking was so worth it!!!! My family woke up to yummy peach cobblers this morning! This recipe was SOOO EASY, and SOOOOO DELICIOUS!!!!! I made two LARGE cobblers and they are the BEST!!!!! I used cake flour w/ all of the baking additives in it already, worked like a charm!
Thanks Drew!!!!
I LOVE THIS SITE!!!!!
I have my cobbler in the oven now. I used fresh peaches picked off the trees in my yard. I’m told they are Italian peaches. I boiled them for about a minute then threw them in the ice bath. Some peeled easier than others. I think that method would work better if you cut a slit in the skin, then boil them. That is how I peel tomatoes when I make sauce. My daughter and I are waiting on it to come out of the oven. Can’t wait!!
Sharona, can I borrow an exclamation point? You seem to have some extras.
lol
damn! that peach cobbler lookd delish
what size can of peaches will I need right now fresh peaches are small and expensive I have 3 lrg cans of peachesthey are 29 oz cans would like to try this afternoon
Drew, My mother was in the NC mountains a few years ago and ordered the peach cobbler at a local diner. She was so disappointed that she wrote her recipe (similar to yours) on a napkin and handed it to the manager. They have used her recipe ever since. Easy peasy and a crowd pleaser.
Jeri, if you’ve got several big cans, I’d just keep adding until you’ve got a good layer in the bottom of your baking dish. Whole peaches are unpredictable, so when I said “6 peaches” that’s just how many I used this time. If they were smaller I would have needed more.
Also, you probably won’t need to add sugar, since most canned peaches are packed in syrup.
B.J., I’d love to have seen that.
well i am in the 6th grade and i had to do a prject with fractions and we had to make wat we picked and i just made mine bi myself and now its out the oven hope the children in my class and my bf=not lyke best frd but boifrd lyke it i did my best and it look good yummy cant wait 2 eat and Drew can we warm it up !!!!!!!!!!!!!!!!!!!!!!!!!
and i used can peaches 5 of them and it 21 plus the 3 teachers think dats enuf
Faith, you’re probably in school with this right now, so it’s too late to tell you but yes, you can warm it up. So how did it come out? Did people like it?
Can i subsitute/skip the flour part?
if so what can i subsitute it with ?
>_<
Can i subsitute/skip the flour part?
Eve, you’d need to substitute something, but I don’t have any experience with flour substitutes. Are you concerned about the gluten? (ie: celieac) Or about the carbs? Or some other issue?
Drew i was wondering the same thing as Eve. I am from the Virgin Islands and never had peach coobler until recently. I am take the low carb approach and want to make a low carb cobbler. Do you haev any recommendations for subs for the flor perhaps or any other items?
Any help making a delish cobbler would be greatly appreciated
I looked into this a little since Eve asked. Coconut flour is frequently used in place of wheat flour in baking. It’s gluten-free — for people who need that — and much lower in carbs than wheat flour.
Hi… I have a question, do you ever have a problem with your cobbler being runny? I’ve tried making peach cobbler twice now, and both attempts turned out horribly, they were too runny or undercooked, I know how to fix the undercooking problem, but not the runny problem. Also, any ideas on how to make an Apple Pie to where it isn’t soupy? I always have issues with the thickness of a pie’s filling, so it always turns out too juicy, and not in a good way. I can tip the pie and pour the juice into a cup, it’s like water.
I’ll answer the apple pie question first, because I’ve got a couple of good references. Click here to read Joe Pastry explain, “Why do some apples get mushy when you bake them?”
Then for a list of specific recommendations, check out OChef for Which Apples Make the Perfect Pie? .
With the peaches, I’m guessing it’s a similar issue. If you’re getting peaches out-of-season, there’s a very good chance they were picked before ripe, transported a long way, and ripened in transport with gas. None of these things are going to improve the texture.
If you can’t get fresh, in-season peaches, you probably can’t make a good cobbler, no matter how good your recipe is.
Thanks for the links. I’ve read both items… Yeah, it pointed out my problem. I use Granny Smith apples when I bake them, I guess it’s time to change the apple. Ahh… I thought you’d never let me down, Granny!
THIS IS LIKEMY GRANDMOTHE USED TO COOK FOR ME FORTY YEARS AGO. SWEET SWEET MEMORIES THANK YOU.
I am so glad that I had the chance to stumble upon your site – this recipe looks outstanding and judging from your great pictures, it is. I am definitely going to give this a shot very soon. Thanks for sharing!
Can this be served cold?
I want to bring it to a potluck, but I have an event before it that lasts for several hours. I was thinking of making it, taking it to the first event and sticking it in the refrigerator there and then taking it on to the potluck.
Would that work?
It would definitely be better warm, but yes, cold will work. Just make sure it doesn’t sit so long that the top starts to get all mushy. Keeping it in the fridge should do the trick.
Thanks, Drew. Just made it with mango! Fabulous. Really appreciate this recipe and site!
What a great lQQking RECIPE! someone please HELP! Do you mix the sugar with the peaches OR mix the sugar with the flour? The recipe says to do both??? Are 2- 3/4 cups of sugar required?
The ingredients show the batter ingredients listed separately. So it’s 3/4 cup of sugar with the peaches, and another 3/4 cup in the batter.
Thanks for the reply Drew. I couldnt wait to bake this. Went to the grocery store and picked up some lovely looking fresh peaches and when I got home and cut them open found them all rotting went to a different grocer and picked up canned peaches in heavy syrup. What I did was use only a half cup sugar with the batter, cut the peach slices into smaller pieces and removed some of the syrup before baking and the result was incredible. Thanks so much. I am sold and will be buying your book.
Thanks Drew !! I felt like I was in the same kitchen with you !! Great down to earth personality.
I used this recipe with my 4 year old !! It was simple enough for him to help and it made for a fun, bonding activity !!
My youngest was 6 when we did it. I love cooking with them.
I made this yesterday for a BBQ some friends were throwing- I used strawberries and blackberries instead, since that’s what I had. I also had to let it rest for a few hours, since I had class before we were heading over. I would have put it in the fridge if I had read all the reviews. The topping was great, but the filling got super soupy – do you have any suggestions?
Haley, berries have much more juice than peaches, so I’m not surprised they got a bit soupy. Here’s what I would try: After adding the sugar to the fruit and letting it rest a bit, sprinkle it with a couple of teaspoons of tapioca powder and stir. Don’t go overboard, you’re not trying to make it set up like Jello.
Is it okay to bake it into a rectangle pan? And what is the butter for?
As long as it’s about the same size, the type of pan isn’t super important. The butter is to keep the peaches from sticking to the bottom.
I hosted my first BBQ ever, and had my fiances family over (I NEVER COOK, UNTIL NOW), this really impressed them. It was great getting complements for cooking so I decided to get a little creative so as we speak Im experimenting with apples and raspberries I added a bit of cinnamon too…. lets hope for the best
An old friend of mine just came home from service over in Afganastan yesterday and I plan on spoiling him with a good home cooked meal, he said his favorite dessert was peach cobbler.. Gonna give your recipe a try tonight, I’ve never made cobbler before. Hope it turns out great lol =D
I made this for my cat. she choked on it
Thanks for sharing.
I’m going to make my first ever peach cobbler! What size pan do you recommend baking this in? Thanks!
Maria, I used a 9 x 13 baking dish.
Hi! I made this yesterday and just about burned my house down! I think I used self-rising flour AND accidentally put baking power in the mix. Is this why the cobbler overflowed everywhere in my oven? Nevertheless, IT WAS AWESOME DREW! It was well worth my 3 hours of oven cleaning! Thank you!!!!
Ooh, overflow sucks, glad to hear yours wasn’t tragic.
I’m going to go back and add a note about what to do if your dish is very full.
I am inundated with peaches right now (I inherited a peach tree when I bought this house) and can’t make a cobbler, but was hoping to process and/or freeze enough to do in a few months. If that’s the case, which do you recommend? And if so, how would they best be processed to use in this recipe?
I would can them: http://www.pickyourown.org/peachescanning.htm
Of course I already have jars and a canning pot. If you want to freeze them, take a look here: http://heavenlyhomemakers.com/freezing-and-canning-peaches-for-winter
Can i use lactose free milk?
Destiny, I always use whole milk, but I can’t think of any reason this recipe wouldn’t work with lactose-free. Unless you’re talking about soy milk — which isn’t milk, by the way. I’ve seen tips for how to bake with soy milk, and it starts reading like a science experiment.
I have a Giant Box of peaches and am excited to try this recipe. Do you have any suggestions how to make it Diabetic Friendly? (Don’t eat it, doesn’t count)
That’s a tough one, since pretty much everything in this is high in carbs. Even if you substituted Stevia for the sugar you’ve still got the flour and, to a lesser degree, the milk.
I know you said “Don’t eat it” doesn’t count, but when there’s something I can’t eat for some reason, instead of trying to make a fake version of it I just eat something else.
Sort of like non-alcoholic beer. If you don’t want alcohol, there are much better-tasting things than fake beer you could drink.
I have made this three times and while it is a delicious recipe I feel like I am doing something wrong. My cobblers never have a golden brown center and the center batter says gooey. I have these in the oven for like 90 minutes, broke the peaches and batter into two smaller pans and i can not figure it out. It taste good still but I prefer the breaded texture around the outside. Could I be doing something wrong or is this to be expected?
My wife remembers having this as a child, cooked in a cast iron dutch oven over a campfire, and that was more browned in the center than this method. You could probably get the same effect in a dutch oven in the stove.
Hi Drew,
My mother made the best peach cobbler I ever tasted. She grew up in Valdosta, GA where the best peaches can be found. Sadly though I will never taste her cooking again, since this New Years Eve coming up, she will have been gone 8 years. Her secret to making it taste superbly was to add a very small pinch of clove with the cinnamon. Now if the weather would cool down here in FL I would definitely make my mother’s sweet potato pie.
Wow! Its been sooo long ..Forgot how easy it is to make Cobbler..So I added some Huckleberries to mine…Gunna be so YUMMY!
Gotta love the simple life!
Thanx’s so much
Gina
I COOK MY PEACH COBBLER ON THANKGIVG 2011 IS SO GOOD IT MY FRIST TIME COOK THAT
Lakeisha, I’m so glad you liked it.
I was wondering, i seen that a woman says she used cake mix… do you think it would be a bad idea to use Chocolate Cake mix??? im really tempted to just go for it but… you seem to have alot of really good input/ideas =]] thanks!
Chocolate and peach? I haven’t seen that combination very often. But what would it cost to find out, a couple of bucks and 10 minutes of work? Give it a shot.
My peach cobbler is over flowing what do I do?
Renee, I’m sure this is too late, but you should always put a baking sheet under anything hat might overflow.
Hi, I want to make some peach cobbler for Christmas. Can I use a premade crust?
If you look through the photos above, you’ll see cobbler doesn’t really have a crust. It’s got a topping that’s baked over it. So you don’t really need any crust at all. But you will need to mix up what goes on top. A pre-made crust laid over it won’t work.
Drew,
Thanks so much for this wonderful recipe. I’ve been using it for about three years and it has been a huge hit with the family. I was most impressed when my 20 year old son who lives in Japan wanted to make it for his wife on Valentine’s Day. It turned out great and we owe it all to a terrific recipe. Thanks once again!
Thank you so much!
I have seen this recipe from your blog probably two or three years ago and it has been my favorite desert dish ever since. I must have made it so many times looking from your blog! It’s a great recipe- easy to follow with simple ingredients. And best of all, it tastes wonderful!
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[...] to keep things even, when we made peach cobbler my wife didn’t want to use the technique I’m about to show you for peeling the peaches. [...]
[...] Peach Cobbler | How To Cook Like Your GrandmotherPeach Cobbler is a baked dessert similar to a pie–they have 2 parts: the crust and the peach filling–which bond together when baked. Other similar desserts include Bettys, grunts, slumps and crisps. The crust can be poured on the top, on the bottom, or both. [...]
[...] http://cooklikeyourgrandmother.com/2008/07/how-to-make-peach-cobbler/ [...]