Best Peach Cobbler Recipe

Peach Cobbler

This old fashioned Peach Cobbler recipe is not only extremely easy to make from scratch, but it’s made with fresh or canned peaches so you can enjoy it all year round!

Prep: 15min

Total: 55min

Serving Size: 1 serving

Nutrition Facts: calories 386 kcal, Carbohydrate 66 g, Protein 4 g, Fat 12 g, Saturated Fat 7 g, Cholesterol 33 mg, Sodium 211 mg, Fiber 2 g, Sugar 48 g, servingSize 1 serving

Ingredients:

• 5 peaches (, peeled, cored and sliced (about 4 cups))
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 6 Tablespoons butter
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• ground cinnamon

Instruction:

1. Add the sliced peaches, sugar and salt to a saucepan and stir to combine. *(If using canned peaches, skip steps 1 & 2 and follow the directions starting at step 3)
2. Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
3. Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
4. In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
5. Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
6. Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.

The Best Peach Cobbler

I have tried so many peach cobbler recipes and this is by far the BEST peach cobbler! Made with fresh peaches, sugar, and a topping that bakes like slightly underbaked cookie dough, with crunchy sugar broiled on top.

Prep: 15min

Total: 1h

Yield: 8

Nutrition Facts: servingSize None, calories 292 calories, Sugar 32.4 g, Sodium 148.6 mg, Fat 11.9 g, Saturated Fat 7.2 g, Trans Fat 0 g, Carbohydrate 45.9 g, Fiber 1.8 g, Protein 2.5 g, Cholesterol 30.5 mg

Ingredients:

• 5-6 large fresh yellow peaches, sliced
• 1/4 cup sugar
• 1/2 cup salted butter, melted
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1 cup flour
• 1 teaspoon baking powder
• a pinch of salt
• 1/4 cup turbinado sugar (optional, but really nice)
• whipped cream or vanilla ice cream for serving

Instruction:

1. Preheat the oven to 350 degrees. Smear the bottom of 9×13 pan with a little bit of butter. Add peaches and sugar, and mix directly in the pan.
2. Mix the butter, sugar, vanilla, flour, baking powder, and salt until a cookie-dough-like batter forms.
3. Place scoops of the mixture over the top of the peaches. Spread with a spoon or with your fingers – no need for perfection here.
4. Bake for 30 minutes. At this point it should be juicy and bubbly around the sides – if not, see notes.
5. Sprinkle the top with turbinado sugar. Bake another 10-15 minutes and then finish with a few minutes under the broiler (475-ish) for a few minutes to get it golden brown and slightly crunchy on top. (Just keep a close eye on it because it can burn quickly.)
6. To get a thick saucy peach base, let it stand for 20-30 minutes before serving with some vanilla ice cream. But good luck with that.

Top Winning Peach Cobbler Recipe!

FAQ

How do you make Patti Labelle’s peach cobbler?

1. 1 stick (8 tablespoons) unsalted butter.
2. 2 ready-made pie crusts.
3. 1 cup all-purpose flour (plus some extra for dusting the work surface)
4. 3 tablespoons agave syrup.
5. 1 1/4 teaspoons cinnamon (plus more for sprinkling on top)
6. 3/4 teaspoon nutmeg.
7. Four 29-ounce cans sliced peaches (drained)
8. Kosher salt.

Is it better to use fresh or canned peaches for cobbler?

How to make peach cobbler Martha Stewart?

1. 2 ¾ pounds ripe peaches, halved lengthwise, pitted, sliced into eighths.
2. ⅔ cup granulated sugar, divided.
3. 1 tablespoon fresh lemon juice, from ½ lemon.
4. 3 tablespoons cornstarch.
5. 2 tablespoons light brown sugar.
6. ¾ teaspoon salt, divided.
7. 1 teaspoon grated fresh ginger (optional)
8. 2 cups all-purpose flour.

What kind of peaches are best for cobbler?