Best Peach Cobbler Recipes
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Top Rated Peach Cobbler Recipes
This summer-perfect dessert is super healthy, and super easy to make.This recipe is courtesy of The Bare Midriff.
This cobbler is the perfect quick dessert to throw together in summer. The best part? It tastes like it took hours and many more ingredients to make. It features fresh or canned peaches, so you can enjoy this recipe all year round. Serve with a dollop of French vanilla ice cream.
One day, I was on a juice cleanse and all I could think about was peach cobbler. I would have murdered for one. And then I made a juice bursting with ripe peach and cinnamon that balanced sweetness with tartness. And thus, “Peach Cobbler Juice” was born like Athena sprung from Zeus’s pained head, and I was pleased.
One day, all I could think about was peach cobbler. And thus, “Peach Cobbler Juice” was born like Athena sprung from Zeus’s pained head, and I was pleased.
This peach cobbler recipe is sure to get your mouth watering. And the best part? It only take 10 minutes to prepare. Serve this at your next backyard barbecue — it's sure to be a crowd favorite. This recipe is courtesy of Betty Crocker.
Who doesn't like peach cobbler? The addition of a little peach brandy at the end gives this version a surprise kick. Serve with some vanilla ice cream for an even more decadent dessert.
My first peach cobbler was from a hole-in-the-wall bakery in Old Town Pasadena, a perfect prelude to shopping and a movie on a breezy summer afternoon. This recipe does its best to mimic that creation, with a bit of browned butter and toasted almonds for depth. When possible, the cobbler is best served warm, but always, always top it with a scoop of vanilla.Click here to see Cozy Comfort Food Recipes.See all peach recipes.
The Best 3-Ingredient Peach Cobbler Recipe
Peach cobbler is the ideal way to savor the flavor of summer, even if it's not summertime. Peaches are generally harvested between June and August, but canned peaches are available year-round. They're packed and canned at the peak of their freshness, so they taste every bit as good as fresh peaches. A 2012 study also found that canned peaches are just as nutritious as fresh peaches — maybe more: They have almost four times as much vitamin C.
This 3-ingredient peach cobbler recipe is our favorite to take advantage of those canned peaches. It uses easy-to-find, shelf-stable ingredients, so you can store them in the pantry until you're ready to bake. It also happens to be a dump cake recipe, which means you'll mix the ingredients in the baking dish. No mixing bowls to clean? Sounds too good to be true, but we promise it's every bit as easy and delicious as it sounds.
But don't take our word for it. Read on to learn how to make the easiest and best peach cobbler you've ever tried. We'll also tell you how to customize it using different types of fruit, so you can enjoy this recipe during every season.
Yes, this peach crumble can also be made with fresh peaches. In fact, that's the traditional way of making it. I have used canned peaches because it makes the process and easier and quicker. Also, by using canned peaches it becomes possible to enjoy peach crumble throughout the year.
If you want to make it with fresh peaches, first prepare the peach filling by following the steps below:
- Slice around 5 large peaches and cook them with 3/4 cup sugar, 1/4 teaspoon salt, and a dash of cinnamon.
- Cook for a few minutes i.e. until the sugar gets completely dissolved. Allow it to reach room temperature and then use this filling in the recipe instead of canned peaches.
How to make Peach Cobbler
This peach cobbler is relatively simple to make! The filling comes together in a breeze, and the biscuit topping is just as easy (but a touch messier)! We'll walk through the process step-by-step, and don't forget to watch the video.
Peel & Slice Peaches
Peeling and slicing the peaches is the most time consuming step in this peach cobbler recipe. I prefer short, thin slices (about 1" long) because it makes serving easier!
How to use frozen peaches
- Place them in a colander in the sink to thaw at room temperature for 1 hour, allowing any excess water to drain off.
- Slice them (if necessary), and proceed with the recipe instructions as written.
How to use canned peaches
Drain the canned peaches, slice, and use them according to the recipe instructions for fresh peaches.
Mix together dry filling ingredients
In a small bowl mix together brown sugar, granulated sugar, cinnamon, corn starch and sea salt, set aside.
Make the Filling
In a large bowl, combine peaches and lemon juice and vanilla. Then, add dry ingredients and stir to combine. Set the peach cobbler filling aside.
Make the Cobbler Topping
I love this cobbler topping because it's like a cross between a biscuit and a cookie. Adding vanilla and cinnamon to the dough gives it a rich delicious flavor better than any other cobbler I've ever had!
Start by mixing the dry ingredients together, then cutting in the butter with your hands, a fork or a pastry cutter until the butter is evenly distributed but still "clumpy."
Add the milk and vanilla and stir to combine. The biscuit batter should be slightly tacky but not unmanageable or liquidy.
Putting it together
Transfer the peach filling to a 9x13" baking dish. Spread the batter for the topping over the peach filling. You can either put it in biscuit form, or spread it in an even layer over the peaches. Then sprinkle the biscuit topping with turbiando sugar.
Bake & Cool
Bake until the biscuits are just barely browned & set and the filling is bubbling. Let it cool for at least 10 minutes before serving it warm.
Serve warm with vanilla ice cream or homemade whipped cream and an extra sprinkle of cinnamon sugar.
Store any leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
The Best Peach Cobbler Recipe
I think it is time to declare it to be baking season. We’re about halfway through September and while I don’t feel quite ready to break out the apples and start making whole pies, I do feel ready for some simple, home cooked, easy baked goods that leave me with a warm feeling in my belly.
I would consider myself a fall person. We were married in the fall and it’s really my favorite time of the year. I love the clothes (Thank God the pressure of swimsuit season is over!) and I adore the flavors that help to usher in the cooler weather.
A perfect peach
Somewhere between the end of summer berries and the fall apples, I feel like the peach gets a bit lost here in the North. Maybe this is just a Northern girl problem, but I feel like the peach is the unsung hero of the end of summer and early fall. It’s a fruit that bridges the gap. It allows me to begin enjoying warmer fall flavors with a hint of summer sweetness still mixed in.
Peaches are in the Rosaceae family, which is the rose family. They’re technically in the same family with apples and roses. This seems appropriate to me since I feel like it bridges the gap between seasons and between peak blooming season for roses and apples.
In season perfection
I decided to make this Peach Cobbler recipe because the grocery store has an abundance of peaches right now as the season begins to wind down. I was craving the fall tastes of cinnamon and oatmeal but wanted something a little sweeter than an apple. This hit the spot.
My husband gobbled it up after I was done photographing. Then he had more in the evening. It serves about 6 people and is so delicious you might have to make two if you want to serve it at the party.
Topped with an oatmeal cookie
The Peach Cobbler topping is a bit thicker than normal. I basically made it an oatmeal cookie, although this recipe uses no eggs or dairy and is technically vegan if you leave the ice cream topping off.
The “cookie” part is perfect for soaking up the juices that come out of the peaches and mingle with the different sugars and cinnamon. It’s dense enough that it won’t fall apart on you and it’s soft enough to be the perfect bite of deliciousness with the peaches or without!
Ice cream on everything
I topped mine off with some vanilla bean ice cream, which I tend to like better than classic vanilla. It is a match made in heaven.
You can reheat the Peach Cobbler as needed. Wrap it up and save it if you don’t eat the whole baking dish. Then add your ice cream on top, spoon some of the juice over it and sprinkle it with a bit more cinnamon.
Grab the full recipe below and make it for a quick dessert this weekend or a fall holiday party. You will need to use a deep baking dish that’s about 9-inches long.
For more recipes, click here. For more desserts, click here.
10 Peach Cobbler Recipes for Every Summer Occasion
Check out Food Network's best peach cobbler recipes, using fresh, canned or frozen peaches, to create the perfect summertime dessert.
PEACH COBBLERKatie LeeThe Kitchen/So Fresh and So GreenFood NetworkPeaches, AllpurposeFlour, Sugar, Baking Powder, Milk, Unsalted Butter, Cornstarch,PEACH COBBLER Katie Lee The Kitchen/So Fresh and So Green Food Network Peaches, Allpurpose Flour, Sugar, Baking Powder, Milk, Unsalted Butter, Cornstarch
Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved
Sweet peaches, a warm golden topping and heaps of vanilla ice cream ever so slightly melting as you take your first bite — sound familiar? That’s right: It’s all about peach cobbler this time of year. A close cousin to pie, cobblers boast a beautiful biscuit crust and a bubbling fruit mixture that peeks from underneath with vibrant color.
Perhaps the best part about peach cobblers is that they don’t always require fresh fruit. Sunny Anderson goes for frozen peaches in her Blueberry-Peach Cobbler while Trisha Yearwood uses the canned variety in her Easy Peach Cobbler. Keep reading below for more recipes from Guy Fieri, Katie Lee and other Food Network stars.
Katie Lee’s cobbler stars fresh peaches and a quick buttery topping that comes together with just 10 minutes of prep time. Serve with vanilla ice cream or whipped cream for the perfect summer dessert.
Because Trisha uses canned peaches, her cobbler doesn’t have to be limited to summertime gatherings. She layers the peaches on top of a simple peach juice-infused batter, which rises as it bakes, surrounding the filling with a beautiful crust.
Food Stylist: Kevin Crafts Prop Stylist: Dani Fisher,Food Stylist: Kevin Crafts Prop Stylist: Dani Fisher
Tyler Florence’s cobbler for Food Network Magazine gets an extra touch of Southern flair with bourbon. For a rich filling with a warm kick, he tosses fresh peaches with bourbon and cinnamon. Top the mixture with a simple crust and bake until it’s puffed and golden.
FN_FN Kitchens Individual Peach Cobblers 1.tif
FN_FN Kitchens Individual Peach Cobblers 1.tif
©2012, Television Food Network, G.P. All Rights Reserved
2012, Television Food Network, G.P. All Rights Reserved
While large cobblers are impressive, there’s something extra special about personal desserts. Food Network Kitchen’s individual cobblers feature a classic fruit filling and a crumb topping.
Food Network Magazine’s recipe combines ice cream cake with peach cobbler for a mashup of two summertime favorites. Prepare a springform pan, then atop a base of vanilla ice cream, layer sweet peach puree, a pecan crumble and a moist pound cake. Allow for chill time in between steps finish with fresh whipped cream, additional peaches and pecan crumble.
Guy Fieri makes his cobbler for Food Network Magazine the old-fashioned way: over campfire coals. Luckily this fruity combination of blueberries and peaches can be baked in the oven for a result that’s just as delicious. Guy adds oats to his flour crust for extra texture.
Food stylist: Maggie Ruggiero Prop Stylist: Pamela Duncan Silver ,Food stylist: Maggie Ruggiero Prop Stylist: Pamela Duncan Silver
Homemade biscuits spiced with cinnamon and nutmeg give Food Network Magazine’s cobbler an irresistibly comforting feel. Layer the biscuits whole over the fruit mixture so the vibrant purple and orange colors can peek from underneath. Bake this cobbler in a skillet for an easy serving method and rustic presentation.
Photo by: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.
Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved.
Sunny Anderson uses frozen peaches and a prepared pie crust for her quick and easy dessert. Fresh blueberries give the filling a boost of color, which bubbles through part of the crust when its baked. For a golden top, brush the pie dough with egg wash and dust with sugar.
- 8 fresh peaches - peeled, pitted and sliced into thin wedges
- ¼ cup white sugar
- ¼ cup brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
- 1 cup all-purpose flour
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- ¼ cup boiling water
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon 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.
Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend 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 entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
- 6 large fresh peaches, pitted and cut into eighths
- 1 lemon, zested and juiced
- ½ cup unsalted butter, at room temperature
- 1 ¼ cups white sugar
- 1 ⅓ cups self-rising flour
- ⅓ cup rolled oats
- ⅔ cup whole milk
- ¼ cup white sugar
- 2 tablespoons cold water, or as needed to wet topping sugar
Preheat oven to 375 degrees F (190 degrees C). Place a baking sheet on the rack under the middle rack to catch drips. Generously butter a 2-inch deep (2-quart) baking dish.
Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest.
Stir butter and sugar together in a mixing bowl. Mix until creamed and resembles a sugary, buttery paste, 4 to 5 minutes. Add oats and flour stir until flour and oats are incorporated into the butter-sugar mixture and mixture resembles coarse crumbs, 4 to 5 minutes. Pour in milk stir until mixture is wet and creamy, like a thick spreadable batter, 3 to 4 minutes.
Drop batter by spoonful on top of the peaches. Spread batter evenly over the surface of the peaches. Sprinkle 1/4 cup sugar on the batter. Spritz with water until sugar is wet and surface glistens.
Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving.
Variations On Peach Cobbler
Another reason why I love this one: you can modify it to suit whatever fruit you’ve got on hand.
Got loads of blueberries, strawberries, blackberries, rhubarb, whatever? Go for it. Maybe even a blueberry peach combo?! You little chef, you.
And isn’t that the best thing about fruity desserts in the summer? Just working with whatever you’ve got? Same level of use-the-fruit-on-hand flexibility goes for this dreamy Blueberry Crisp and these Raspberry Crumbles. ❤️
Bottom line: this recipe is forgiving, versatile, unfussy, and very very good.
It’s still AUGUST, for crying out loud. Live your life.
About the book: Dappled
If you’re a fruit dessert lover (like we are), the cookbook Dappled is for you. It’s written by LA baker Nicole Rucker, the face behind LA’s restaurant and bakery Fiona. She’s all about the decadence and creativity of fruit desserts: which can be just as indulgent and decadent as chocolate, right? The recipes are classic with creative takes, like Black and Blue Pie with Brown Sugar Crumb and Flourless Chocolate and Pear Spoon Cake.
For our preview recipe from the book, we chose this Peach Cobbler with Ricotta Biscuits…and man, was it a showstopper! Because my mom has such a stunning peach pie recipe, I’m a little picky about peach cobbler. No canned peaches or Bisquick topping here! Luckily, Nicole’s peach cobbler absolutely held up and will be a new family favorite.
It would be helpful to know what measurements go where. To make the crust it doesn’t specify if it’s the 3/4 cup of a sugar or 2 tablespoons. You literally have a 50/50 chance of ruining everything. I’m not a lifelong baker, I’m a beginner. So it would be nice if there was more clarification.
The ingredients are broken up by buttery pie crust and then peach filling.
Hi Monique, I am eager to try this recipe, but I have a question. One of the crust ingredients is listed as 8 oz. (1 stick) butter. Where I live, butter is sold in 16 oz. packages containing four (4) sticks, so each stick is only four ounces. Am I supposed to use two sticks of butter totaling eight ounces? Or is the number 8 a typo, so only one four-ounce stick of butter is needed? Thank you in advance for clarifying.
The recipe calls for 8oz or 1 stick so if you purchase 4 oz sticks use 2
It’s a typo. You should use only 4 ounces/1 stick. The crust recipe is pretty common for double pie crusts and it’s almost always a cup of fat (8 ounces) to 2.5 cups flour, give or take a couple of tablespoons.
FINALLY! A true Southern peach cobbler like I watched my great grandmother make. Real cobblers are made like this, with a buttery crust, not sweet batter. Thank you for a great recipe!
My favorite go to recipe for the easy buttery just right crust! This cobbler/pie is absolutely delicious and surprisingly so easy to make. Thanks for your website and easy delicious recipes! Keep them coming!
***MARRIAGE PROPOSAL*** I have always received compliments on every dish prepared using the recipes on this site but THIS PEACH COBBLER WAS SO AMAZING I couldn’t believe that I made it and he just couldn’t help himself! **The disclaimer is accurate so prepare with caution.
I have a recipe from my grandmother very close to this one. The only difference is I put it in a 9x 13 pan (cobbler) and layer it with an extra crust in the middle. It is absolutely delicious as that middle crust soaks up the juice. It’s everyone’s favorite part….of the cobbler/pie.
CAME OUT PERFECT!! Absolutely delicious!! I used store bought pie crust which worked great. This will definitely get you a RING!! Thanks for another easy but with exceptional results recipe!