This sweetly decadent summer classic is as American as apple pie—and yummier, too!
Peach cobbler goes back at least to the 1800s, but it became a popular dessert staple during the 1950s. I mean, look at these pictures. Peach cobbler belongs in Betty Crocker’s Picture Cook Book. And you know what? I like it better than apple pie. I’m sorry, but peaches are more delicious in dessert form than apples. That’s why, every summer, I gorge myself with fresh peaches and peach-inspired desserts like this cobbler.
If you’ve never had peach cobbler before, you’re in for a treat. Truth be told, I’m a bit jealous of all those peach cobbler virgins out there. I’d love to taste this for the first time again! Oh well. Anyway, this cobbler hits all the right flavor notes for a stellar dessert. The baked peaches are sweet, almost honey and floral-like, while the cinnamon and nutmeg add a warm, aromatic touch. And when you combine all this with its buttery, golden crust, you’ll be forgiven by the calorie gods for enjoying one more slice.
Is Peach Cobbler Healthy?
I want it to be healthy. Does that count? The sad fact is that peach cobbler is more of an indulgent treat than a health food. I suppose it offers some benefits, such as vitamins and fiber from the peaches, but let’s not kid ourselves—this is a dessert. To make it a bit healthier, consider reducing the sugar or using a sugar substitute. Personally, I’d reduce the sugar before going with a substitute like stevia because I find that sugar substitutes aren’t good in fruit-based desserts. You can also swap the all-purpose flour with whole wheat flour for additional fiber. And good news, vegans! This recipe is still pretty tasty if you replace the butter with a plant-based alternative and use non-dairy milk for the topping.
The Perfect Peach…
It goes without saying, but let me say it anyway: the quality of your peaches make or break your cobbler. It’s one of the reasons I only make this dessert between May and September, with the absolute best month being July. I know you can buy this juicy fruit year-round, but your January peaches hail all the way from the Southern Hemisphere and just don’t taste as sweet. So stick with in-season peaches. Also, make sure they’re ripe! Your peaches should be slightly soft to the touch and have a beautifully vibrant hue.
But if you do have a hankering for a cobbler in the winter, frozen peaches are a decent substitute. They’re usually frozen at the height of freshness. Just make sure to thaw and drain them well to prevent excess moisture. You don’t want a soggy cobbler!
FAQs & Tips
HOW TO MAKE AHEAD AND STORE
You can prepare the peach filling and the topping separately and store them in the fridge for up to 24 hours. However, I’d assemble and bake the cobbler just before serving. It’ll taste the best fresh! Leftovers should last in the fridge for up to 3 days.
CAN I USE CANNED PEACHES?
Frozen is the best alternative to fresh peaches, but canned works in a pinch.
HOW DO I PREVENT MY COBBLER TOPPING FROM BEING TOO DOUGHY?
Follow the recipe instructions, and don’t overmix! Also, remember to use chilled butter; the chilled butter helps you get that light, crumbly texture you need for the topping.
Serving Suggestions
Serve your peach cobbler warm with a generous scoop of vanilla ice cream or Homemade Frozen Yogurt. Whipped cream is always a good option too.
For large crowds, sometimes I like to make more than just one cobbler. The oven is already preheated, so why not, right? If you’re up to it, try making a peach cobbler and a Strawberry Cobbler. I’m sure your guests will be happy. Or if that seems like too much fruit, a chocolate dessert like a Fudgy Chocolate Cake should complement your peach cobbler nicely!
Recipe
Ingredients
- 8 fresh peaches peeled, pitted, and sliced
- 1/4 cup white sugar
- 1/2 cup brown sugar packed
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter chilled and diced
- 1/4 cup boiling water
Instructions
- Preheat oven to 425°F (220°C). In a large bowl, combine sliced peaches, white sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2-quart baking dish. Bake in preheated oven for 10 minutes.
- While peaches are baking, in a separate bowl, blend the flour, 1/4 cup of brown sugar, baking powder, and salt. Mix in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
- Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle the remaining 1/4 cup of brown sugar over the cobbler. Bake until topping is golden, about 30 minutes.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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