- Dish type
- Fruit desserts
- Fruit cobbler
Peaches are baked with butter and sugar under a biscuit-like topping. Serve warm with cream, custard or ice cream.
62 people made this
- 8 fresh peaches, peeled, pitted and sliced
- 110g butter, cut into pieces
- 110g dark brown soft sugar
- 250g plain flour
- 400g caster sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs, lightly beaten
- 250ml vegetable oil
- 1 teaspoon ground cinnamon
MethodPrep:20min ›Cook:45min ›Ready in:1hr5min
- Preheat oven to 180 C / Gas 4. Spray a 20x30cm baking tin with cooking oil spray.
- Arrange the peaches in the prepared tin. Scatter the butter over the peaches, then sprinkle the dark brown soft sugar evenly on top. Set aside.
- Mix flour, caster sugar, baking powder and salt in a bowl. Stir the oil into the beaten eggs, then stir the egg mixture into the dry ingredients. Spoon the batter over the peaches, then sprinkle cinnamon on top.
- Bake in preheated oven until the topping is lightly browned, about 45 minutes.
Reviews & ratingsAverage global rating:(64)
Reviews in English (51)
by Cindy Catudal Shank
Here are some tips for this cobbler recipe. If you want to reduce the fat, you can reduce the butter to 1/4 cup and the oil to 1/2 cup without compromising the flavor. This is a crust-heavy recipe. If you want more emphasis on the peaches, just make half the topping ingredients or make two pans of peaches and divide one crust recipe over them. You can also add flavors to the crust (like vanilla or almond extract) or a splash of flavor to the peaches (like amaretto). You can change the cinnamon to nutmeg or a combination of spices if you like, or sprinkle the top with chopped nuts before baking.-06 Aug 2010
This was very good but I also altered it slightly after reading a few reviews. I cut the oil and butter in half. I aslo cut the white sugar to 1 1/2 cups. It was perfect, not too sweet at all.-12 Aug 2010
Very dissappointing. The first few bites were wonderful because I like sweet food. But then it was overpowering. If I use this recipe again, I'll only use half of the topping ingredients. Also, I'll use the butter for the topping and skip the oil. Right now I'm picking out the peaches to eat them.-05 Aug 2010
When I first started uploading soul food recipes online, peach cobbler was one of my most requested recipes. Everyone wanted to know how I made my cobbler. Some wanted to know if I used bisquick. Others wanted to know if I topped my cobbler with a crisp. But the biggest mystery was whether If I use fresh, frozen, or canned peaches for my cobbler.
So what do I use? I actually do it all. However, my FAVORITE Peach Cobbler Recipe will probably always be my original recipe that I uploaded back in 2011 ( I know I say they’re all my favorite, but this one is truly my FAV!!). Back then I called it ” Rosie’s Peach Cobbler”, and referred to it as my busy mom peach cobbler because it is quick and easy to make.
For this soulful peach cobbler I use store bought pie dough, and canned peaches in heavy syrup. This cobbler has dumplings throughout the filling, and there is plenty of cobbler juice( just like soul food peach cobbler should have). I use cinnamon, nutmeg, and ginger to spice up the cobbler. However, if you’re not a fan of ginger, you can leave it out.
American Peach Cobbler recipe - Recipes
Okay. I received the memo! And quite honestly, I don't know why I haven't done this already. Oh. wait! Yes I do. I had a very dear friend who made the best Peach Cobbler. I think that was his way of getting to a woman's heart! It definitely worked! I told him I would share my sacred cheesecake recipe if he shared his peach cobbler. He never got the opportunity to. But in remembrance of my dear friend, here is an easy peach cobbler recipe. (He knew I already knew his secret!It was the love that he put into it! He was just trying to get to my cheesecake!)
Remember: this is not a peach pie recipe, but a peach cobbler. Although, the filling can be used for a peach pie, as well. Which I absolutely love! Yum!
Please note: if you do not have fresh peaches, can peaches or frozen peaches will do. (If using can peaches, drain the liquid and cook for less time on stove—see directions.)
8 cups of peaches
3/4 cup sugar
2 tablespoons cornstarch
¼ cup of water or apple cider
¼ teaspoon of sea salt
1 teaspoon ground cinnamon
1 teaspoon of vanilla
1 1/2 cups of self-rising flour
½ teaspoon of cinnamon
2 sticks cold unsalted butter
¾ cup heavy cream
Preheat oven to 375° F. In a large bowl, combine flour, ¼ sugar, ½ teaspoon of cinnamon. Cut in 1 ½ sticks of cold butter (cut into small cubes). Best to use your hands. Mix flour until it looks like small crumbs the size of peas. (Do not over mix as you do not want the butter to melt. Stir in the ¾ cup of heavy cream just into dough comes together. Don't worry it will be a little sticky, so don't add anymore flour!
In a sauce pan, mix together your peaches, ¾ sugar, 2 tablespoons of cornstarch, ¼ cup of apple cider or water, sea salt, cinnamon and vanilla. Heat for 5-6 minutes until slightly thickened. In your baking dish( 2 quart size), pour in the remaining ½ stick of butter (melted). Pour in peach filling. Using a tablespoon or floured hands, begin to drop spoonfuls of dough over the filling. Don't worry about covering the filling completely, as the dough will spread during baking.
Bake for 40-45 minutes. Serve with whipped cream or vanilla ice cream. Butter pecan is even better!
From My Family To Yours, Happy Holidays! Blessings!
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All-Season Peach Cobbler
2 cans of peaches in syrup (13 ounces each)
1 whole stick of unsalted butter
1 cup white sugar
1/2 cup light brown sugar
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
1 teaspoon nutmeg
1 teaspoon corn starch
1/2 teaspoon allspice
1/4 teaspoon salt
Pre heat over to 375 degrees.
In a heavy bottom pot combine canned peaches with their syrup and one stick of butter. Cook over medium heat until peaches begin to gently boil, about 7 minutes.
Add in both sugars, as well as cinnamon, nutmeg, allspice vanilla extract and corn starch. Continue cooking until mixture thickens. About 10 minutes.
Separately, prepare pie dough and roll out two separate sheets. Place one sheet on the bottom of a deep baking dish generously coated in non-stick spray.
Remove peaches and juices from heat and pour into baking dish. Top with remaining layer of pie dough.
Bake for 45 minutes until crust is golden brown.
From fresh strawberries to decadent chocolate, Southerners will make a cobbler out of anything in order to get as much out of the season as possible. There is no doubt however that peach cobbler reigns supreme.
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 2 cups sugar, divided
- 1 tablespoon baking powder
- Pinch of salt
- 1 cup milk
- 4 cups fresh peach slices
- 1 tablespoon lemon juice
- Ground cinnamon or nutmeg (optional)
Melt butter in a 13- x 9-inch baking dish.
Combine flour, 1 cup sugar, baking powder, and salt add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly pour over batter (do not stir). Sprinkle with cinnamon, if desired.
Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
Peach Cobbler Recipe, Y’all
Cobblers are an American deep-dish fruit dessert or pie with a thick crust (usually a biscuit crust) and a fruit filling (such as peaches, apples, berries). Some versions are enclosed in the crust, while others have a drop-biscuit or crumb topping.This recipe for Peach Cobbler comes from Rebekah Lewis of Pasadena, California.
Cobbler filling: Peach(if you choose peaches I use 3 large cans in syrup but drain all the syrup), apple, or berries (eyeball enough to serve 8-10)
Juice of one 1 lemon, 1cp white sugar, 1cp brown sugar, nearly 1 stick of butter, nutmeg and cinnamin
Dough: about 1/2 cp crisco, 2cps white flour, few pinches of salt, about 3tablespoons white sugar, 1/2 cold water
You may need to add some flour if dough is still too sticky
Cut into strips.
After combining and mixing filling in a med heated skillet, fill cooking dish 1/4 of the way with filling, then layer with strips of dough, then add the remaining of the filling on top of that layer and then the last layer of dough strips.
Last, Brush melted butter and cinnamin sugar lightly on top of dough
Cook on 375 until crust is golden brown
Note-The measurements may be off a bit, I always have eyeballed this recipe so it was very hard to size everything up.
Prepare the Peaches
First, wash the peaches, and dry them with paper towels. (You’ll want your peaches to be semi-ripe, they’re easier to peel and slice. When you’re picking them, you want them a little firm, if they’re soft, or squishy to the touch, they’re really ripe, and harder to work with – won’t hold their shape. If they’re just a little firm – not hard -they’ll work fine).
Peel the peaches with a sharp carving knife, and slice them in ¼ inch slices, and cut them away from the pit run your knife between the slice and the pit. Place the peaches in a bowl as you slice them.
When all the peaches have been sliced, add the 2 cups of sugar over the peaches, sprinkle the cinnamon and flour on the sugar, and stir well to blend. Set the peaches aside. The sugar will draw out some of the juice in the peaches, that’s fine, you’ll use all of it.
For the Crust
Butter the Iron skillet with about 2 Tablespoons of butter, enough to cover the bottom and up the sides generously.
For the crust in a large mixing bowl, place the 5 cups of flour, and the salt. With a sifter or a slotted spoon, stir the flour and salt to mix, then sift the flour for about 2 minutes, right in the bowl, a little at a time until it’s well blended and fine in texture.
Add the Crisco, and with a pastry cutter, cut the Crisco into the flour until it’s well blended, and resembles little marbles, or peas in texture. In a one cup measuring cup, break the egg into the cup, and beat the egg until it’s lemon yellow and a little fluffy. Add the teaspoon of vinegar, and stir. Add the teaspoon of sugar, and stir Fill the cup with water, stir, and add to the flour mixture.
Stir the egg mixture into the flour mixture until it’s completely blended, and then with clean hands, separate the dough into two large balls, and leave them in the bowl. (You’ll want to have some extra towels to wipe your hands – paper towels work well).
Place a large piece of Parchment paper on the counter, and sprinkle the paper with flour. Grab your rolling pin, and with your hand, dip it in the flour, and rub flour onto your rolling pin, covering it in flour.
Take one of the balls of dough from the bowl, and place it on the flour covered parchment paper, and sprinkle a little flour on top of it. Roll the dough with the rolling pin, adding flour if needed while rolling the dough. Go in one direction, and then in the opposite direction moving and thinning the dough with the rolling pin.
Then, Roll the dough out more than enough to fit the Iron skillet it will need to be about 4 inches larger than the bottom of the skillet in order to cover the sides of the skillet. When you’ve finished rolling the dough, pull it up with the parchment paper, and fold it in half, holding the dough with the paper.
Transfer it to the skillet, and work the dough up the sides, removing any extra dough hanging over the sides, but keeping the dough around the top edge.
Place the peaches in the skillet, on the bottom layer of pie crust. Dollop small pieces of butter around on top of the peaches, about 2 Tablespoons total. Next, roll out the top crust the same as the bottom, only you don’t need 4 extra inches, just about 1 extra inch to have enough to crimp the edges.
When you’ve rolled the top crust, place it in the skillet on top of the peaches, and seal the top crust with the bottom crust and crimp the dough around the edges. Take a sharp knife, and make several small cuts in the top crust so the steam can escape as it cooks. You can do this in a pattern, or just cut several knife slits in the center, and around the sides of the crust.
Place the skillet in a 400-degree oven, and bake for about 1 ½ hours. Watch the cobbler, and after about 20 to 30 minutes, the crust will be a golden brown.
Place a piece of aluminum foil, LOOSELY, over the top to prevent it from burning. Like a little tent. You should still be able to see under the foil so the cobbler can bake. When the cobbler is done, remove it from the oven to a wire rack to cool. After it cools, serve immediately, or place in the refrigerator until time to serve. Enjoy!
Notes and Tips
If you cannot find fresh peaches, you can use canned peaches. You’ll need 2 to 3 large cans of peaches in syrup, 28 to 32-ounce cans. Cut the sugar to 1 cup if you’re using canned peaches, but use the same amount of cinnamon and flour in the filling. If you’re using a 12-inch skillet 2 cans will work, if you’re using a 14-inch skillet, you’ll need 3 cans.
Grandma’s Southern Peach Cobbler
This has got to be the best peach cobbler EVER. It’s full of juicy ripe peaches, that we flavor with cinnamon, nutmeg, and vanilla. We make a delicious homemade flaky butter crust . All from scratch!
When I was pregnant with my son, Giovanni, I had many cravings. My number one craving had to be peach cobbler. Not just any peach cobbler, it had to be made by one of my aunts. Why? Because because in my opinion NO ONE can bake a true peach cobbler like my aunts. My aunts follow my Grandmas recipe, and I kid you not- it is the BEST! So today, I am going to share Grandma’s Southern Peach Cobbler recipe with you.
The secret to Grandma’s southern peach cobbler is the crust. We will not be using any store bought crust. We’re making our very own flaky buttery crust, that no store bought brand could compete with. The cobbler filling is going to amazing! It will be full of tender peaches. The juice from the cobbler will be lightly thickened without using cornstarch!
Watch the video below, and I will show exactly how I make my cobbler, crust and all! Also be sure to print out the recipe.
I usually double the recipe, particularly the cobbler portion.
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Calories per serving: 760
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- 2 cups (about 10 ounces) all-purpose flour
- 2 tablespoons (about 1/2 ounce) sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 7 tablespoons unsalted butter, cut into 1/2 tablespoon pieces, plus more for buttering pie plate
- 1 egg
- 3/4 cup (about 6 ounces) whole milk
- 7 medium peaches or 6 large peaches, peeled with stems removed
- 3/4 cup (about 6 ounces) packed dark brown sugar
- 1/4 teaspoon salt
- 1/4 cup water
- 1 teaspoon vanilla extract
If you want to store your peach dump cake simply follow the below instructions for best taste! While this recipe is best eaten the same day, warm out of the oven, you can enjoy it warmed.
- Place any leftover peach dump cake in an airtight container with a lid. This will keep out any unwanted odors from ruining the flavor of the cake. Store it in the refrigerator for up to 4 day max for best taste and consistency. In my opinion, this is best tasting when it it crunchy on top and has a cobbler-like texture, and taste.
If you want to prepare this in the morning before work for baking in the evening follow ALL the recipe instructions except for the baking step. Cover the cake tightly and store for up to 12 hours before baking. Bake at the normal temperature and time.