Peach cobbler is a classic Southern dessert, Juicy and tender peaches topped with fluffy and delicious cake. This dessert comes together in ten minutes, and then all you have to do is wait for it to come out of the oven to top it with a scoop of vanilla ice cream and serve. I will teach you how to make peach cobbler with canned peaches, fresh peaches, frozen too! Follow the video guide and the recipe below to enjoy an excellent peach dessert!
To enjoy fresh ripe peach place it in the fridge for ten minutes and then slice and mix it with a pinch of cinnamon. This fruit is just amazing! Unfortunately, I can’t enjoy the same flavor and sweetness all year long, so I make peach cobbler, peach galette, or Peach and upside-down apple cake.
I use canned peaches when the peach is not in season. Although nothing can beat the sweetness and the juiciness of a fresh ripe peach, I found that canned peaches are perfect in a dessert.
You will find a few different versions of peach cobbler on the internet, some use batter, some use biscuits, and some mix peach slices with the batter. The good news is, they all taste good, some are on the crispy side, and some are cakey. If you wish, you can also try my Apple cobbler recipe. Do not mistake peach cobbler with peach crisp, though. If you want to know how peach crisp looks, check out my Apple crisp recipe, it is the same as peach crisp, except I have used apples.
Peach Cobbler Ingredients
You won’t believe how fast this easy peach cobbler comes together, literally a few minutes. Please read below under the title “How to make peach cobbler from fresh peaches” in case you use fresh peaches. I will be sharing a tip on how to peel the skin of the peaches quickly later in this post.
The list below is for all you need to make a mouth-watering cobbler:
FOR THE BATTER
Flour – Use all-purpose flour because we want a fluffy cake that will soak in all the juices coming from the peaches. Do not use self-rising flour or whole wheat flour; if you did, the cake would come out dense.
Egg – I went for a large egg. If you have medium or small eggs, then use two eggs.
Milk – Whole milk creates tender crumbs for the cake, but you can go for buttermilk and low-fat milk. Almond milk, oats milk, and skim milk won’t work in this recipe.
Sugar – Use fine white sugar; brown sugar will make the cake too moist, which will turn soggy when storing the peach cobbler.
FOR THE PEACHES
Peaches – I am using canned peaches in this recipe, which makes the process faster, but you can also use fresh peaches. I will tell you how to prepare fresh peaches later in this post.
Unsalted butter – You won’t add the butter to the batter nor mix it with the peach! Careful when using salted butter since some brands add a little too much salt and might affect the flavor of this dessert. But if salted butter is all you have, then omit the salt from the batter ingredients.
How to prepare canned peaches
Canned peaches are preserved in sweet syrup and preservatives. I’m not sure how the preservatives react when baked for a long time. Hence, I drain the canned peaches from the syrup and then rinse them with cold water twice. I then use them in the recipe.
How to peel and prepare fresh peaches
When we bake unpeeled fresh peaches in any dessert, the skin turns rough and chewy. Some peaches have thin skin. In that case, you do not have to peel them. However, to be on the safe side and enjoy the dessert, peeling the peaches is preferred.
To peel the skin of a peach, use a sharp knife and be patient while peeling to avoid hurting yourself and avoid cutting more from the peach, especially if it was ripe.
An easier and safer way is to make one light cut on the peaches’ skin. Place the peaches in boiling water for 40 to 50 seconds. Remove the peaches from the boiling water and place them in chilled water for one minute. Peel the peaches starting from the cut you have previously made on the peaches’ skin, and it will peel off with ease.
Remove the pit and slice the peaches into wedges; you can make them thick or thin; it’s up to you!
How to make peach cobbler using canned peaches
- Add the butter to a baking dish then place it in a preheated oven until the butter melts.
- In a small bowl, add the rinsed and drained canned peaches. Add to it the sugar, cinnamon, and vanilla. Mix and keep aside.
- Add the flour, sugar, baking powder, and salt to a different mixing bowl, mix well using a whisk.
- Add the egg and the milk to the dry ingredients; mix well but do not over mix.
- Pour the batter over the melted butter, but do not mix or move the batter; it will spread evenly.
- Slowly add the peaches with their juices over the batter; again, do not mix at all.
- Place the baking pan in the oven and bake until a toothpick inserted in the middle comes out clean.
How to make peach cobbler using fresh peaches
- Peel the peaches as mentioned under “How to peel and prepare fresh peaches”.
- Remove the pit and cut the peaches into wedges.
- In a saucepan, add the sliced and peeled peaches, 1/3 cup sugar, and cinnamon.
- Cook until the peaches are a little soft and are releasing juices. Stir to prevent the peaches from burning. Remove from heat and add the vanilla. Keep aside to cool.
- Follow the steps under “How to make peach cobbler using canned peaches,” skipping the second step.
Using frozen peaches
Allow the frozen peaches to thaw, then follow the exact steps for making the cobbler with canned peaches, except you don’t have to rinse and drain the frozen peaches, and instead of ¼ cup sugar, use 1/3 to ½ a cup.
How to store peach cobbler?
If your kitchen is cool, then you can cover the peach cobbler properly and leave it over the kitchen counter for a day or two.
Refrigerate the cobbler for up to 4 days. You can use a plastic container or cover the dish with two layers of plastic wrap.
Place the cobbler in a freezer-friendly container and freeze it for up to 3 months.
How to serve the peach cobbler?
I always serve the cobbler warm with a scoop of ice cream, but you can serve it with whipped cream or pour the heavy cream over the cobbler before serving.
Baking the cobbler in a gas oven
If you are using a gas oven the peach cobbler will bake faster. Instead of 45 minutes, it will most probably be ready with 28 -30 minutes, so keep an eye on the cobbler, and when a toothpick inserted in the middle comes out clean, remove it from the oven.
Peach Cobbler Easy Recipe
FOR THE PEACH
- 3 cup canned peaches. You can use fresh or frozen. Read the notes
- ¼ cup sugar
- ½ teaspoon cinnamon powder
- 1 teaspoon vanilla
FOR THE CAKE BATTER
- 1 cup all-purpose flour
- ¾ cup sugar
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ¾ cup milk
6 TABLESPOON USALTED BUTTER TO ADD IN THE BAKING PAN
- Preheat the oven to 180C/350F.
- Add the butter to a 12” or 10” baking pan.
- Drain the canned peaches, then rinse them with cold water twice.
- In a bowl, add the peach, sugar, cinnamon, and vanilla. Mix well and keep aside.
- In a different bowl, add the flour, baking powder, salt, sugar, and whisk well. Make a well in the middle. Then add the milk and egg, mix with the dry ingredients. Do not over mix.
- Pour the batter over the melted butter (do not mix the two.)
- Scoop the peach mixture over the batter with its juices, do not mix.
- Bake for 45 to 50 minutes. If you are using a gas oven, it will take 28 to 30 minutes or, pull the cobbler out of the oven when a toothpick inserted in the middle comes out clean.
- The batter will rise and cover the peaches.
- Serve warm with ice cream or whipped cream.
- How to make peach cobbler with fresh or frozen peaches mentioned in the post.
- Preheat the oven for 20 minutes before using it.
- The gas oven will take less time to bake the cobbler.
- How to store the cobbler is In the post.
- This recipe bakes in pans size: 9×9” – 10” x10” – 9×12”.
- How to store the cobbler mentioned within the post above.
- If the fresh or the frozen peaches are not sweet enough, instead of 1/3 cup use ½ cup sugar.