This homemade peach cobbler is a delightful dessert that captures the essence of summer with its sweet, juicy peaches and buttery, golden crust. It’s a classic Southern comfort food that’s easy to make and perfect for any occasion. The recipe begins with ripe, sliced peaches tossed with sugar and spices to create a luscious fruit filling. Then, a simple biscuit-like dough is prepared and spooned over the peaches, creating a golden-brown topping when baked. The result is a warm, bubbling peach cobbler that’s best served with a scoop of vanilla ice cream for a truly satisfying treat.
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My son moved to a part of the country that is abundant with Orchards and wineries so when he comes to visit at the end of summer he brings me fresh from the Orchard fruit. Nothing beats a cobbler made with fresh fruit. Although you can make this cobbler using frozen (thawed) peaches or even canned, give fresh peaches a try, especially in the fall when they’re fresh, and juicy.
I love my corning ware and if you’re a fan i’ve linked below to my french white corning ware which is what I use for all of my crumbles and cobblers.
Preparing Fresh peaches for Peach Cobbler:
If you’ve never peeled peaches before, here’s a quick tip: blanch them in boiling water for about 30 seconds, then transfer them to an ice bath. The skins will easily slip off. To do this, bring a pot of water to the boil. While it is coming to temperature, slice an X in the bottom of each peach just through the skin, then prepare an ice bath by filling a bowl with cold water and adding some ice to get it very cold. Once the water is boiling, submerge the peaches for 30-40 seconds then remove with a slotted spoon and immediately transfer them to the ice bath for another 10-20 seconds, remove and peel the skin off, it should slide off quite easily.
Reheating Peach Cobbler:
If you should happen to have any leftovers they can be stored in the refrigerator for a few days. When you want to reheat it, scoop your desired amount into a microwave safe bowl and heat until it’s hot enough for your liking. If you want a crispy topping then it can also be reheated in a 350 degree oven for 15-20 minutes, or even an air fryer (time depending on the airfryer- mine takes about 8 minutes)
- 7 cups fresh sliced peaches 4-6 peaches depending on the size
- ¼ cup brown sugar
- ¼ cup white granulated sugar
- ½ tsp cinnamon
- ⅕ tsp ground nutmeg
- 1 tsp fresh squeezed lemon juice
- 2 tsp cornstarch
- 1 cup all purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp baking powder
- ½ tsp salt
- 6 Tbsp cold butter, cubed
- ⅓ cup boiling water * or more if needed (up to 1/2 cup total)
- 3 Tbsp granulated sugar
- 1 tsp cinnamon
- preheat oven to 425℉
- peel, pit and slice the peaches
- combine 7 cups fresh sliced peaches , ¼ cup brown sugar, ¼ cup white granulated sugar, ½ tsp cinnamon, ⅕ tsp ground nutmeg, 1 tsp fresh squeezed lemon juice and 2 tsp cornstarch in a large bowl and toss to combine then transfer to a 2 Qt baking dish and bake in the preheated oven for 10 minutes.
- while the peaches are baking, combine 1 cup all purpose flour¼ cup granulated sugar, ¼ cup brown sugar, 1 tsp baking powder, ½ tsp salt, and 6 Tbsp cold butter, cubed in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse crumbs then stir in the water until just combined but loose enough to drop in dollops on the top of the cobbler. (start with 1/3 cup and go up to 1/2 cup boiling water as needed)
- remove the peaches from the oven and dollop the topping mixture over top to cover as much as you can.
- return the cobbler to the oven and bake a further 20-30 minutes until bubbly around the edges and the top is golden brown.
- Remove from oven and let sit a few minutes before serving.
- Serve with ice cream for a real treat! Enjoy!