Peach Cobbler

Peach cobbler, easy and delicious! Prepared with ripe yellow peaches, lemon, nutmeg, and a crumbled dough topping.

Print
Photography Credit: Elise Bauer

My friends know me well. They know if they invite me over and I see that they have bushels of fresh-picked peaches just waiting for a home that I will offer my own kitchen counter space to take some of those gorgeous peaches off their hands. Such sacrifice, yes, I know. ;-)

Peaches, nectarines, and all manner of stone fruit are glorious in summer. Here is a simple and delicious peach cobbler recipe from Sunset that we’ve used for several years. Feel free to experiment with the ratios and the fruit. You can easily add in some blueberries or nectarines.

Peach Cobbler

Tart fruit makes the best filling for a cobbler like this, and depending on how ripe your peaches (or other fruit) are, you may need to adjust the sugar levels up or down.

Peach Cobbler Recipe

Print
  • Prep time: 40 minutes
  • Cook time: 50 minutes
  • Yield: Serves 8

Use ripe, sweet, flavorful, firm yellow peaches. The cobbler will only be as good as the fruit going into it, so taste test your fruit first. The best peaches to use with this recipe are yellow peaches. White peaches, although delicious on their own, are too delicate and don't hold their flavor as well as the yellow when cooked.

Ingredients

  • 4 lbs of ripe yellow peaches, peeled, pitted, and sliced into 1/2 inch thick wedges (free stone peaches will be easiest to work with)
  • 1 cup sugar, divided 2/3 cup and 1/3 cup
  • 1/2 cup instant tapioca
  • 1 teaspoon lemon zest
  • 1 1/2 tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup (6-ounces) butter, cut into 1/2 inch chunks
  • 2/3 cup heavy cream

Method

1 Coat peaches with sugar, instant tapioca, lemon, vanilla, let rest: Place the peaches, 2/3 cup of the sugar, instant tapioca, lemon juice, lemon zest, and vanilla in a large bowl and stir to evenly coat the peach slice with everything.

Let sit for 30 minutes for the peaches to macerate and the tapioca to soften, stirring occasionally.

2 Make cobbler topping: Preheat oven to 350°F. In a separate bowl, vigorously whisk together the flour, 1/3 cup of sugar, baking powder, and nutmeg.

Cut the butter into the flour with your fingers or a fork until the mixture has the texture of a coarse meal. Add the cream and stir with a fork until the dough mixture just comes together.

3 Place peaches in baking dish, top with cobbler topping: Butter a 2 1/2 to 3 quart casserole baking dish. Spread the sliced peaches out in an even layer. Crumble the dough mixture over the peaches.

4 Bake: Bake at 350°F until the peaches are bubbly and the topping is well browned, about 50-60 minutes.

Let cool 10 minutes before serving. Serve with vanilla ice cream or whipped cream.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Peach Cobbler on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

From a recipe in the July 2004 issue of Sunset Magazine.

Links:

Grilled peaches with bourbon vanilla whipped cream from The Kitchn

Plum and peach crisp by Heidi of 101 Cookbooks

Peach cobbler recipes from Food Blog Search

 

Showing 4 of 25 Comments

  • Jelena

    Made it today with pears, they were ripe and couldn’t stay in the fridge for long. It was a great success :) however, I omitted lemon zest and nutmeg altogether and added cinammon to both the fruit and the dough. I also used cornstarch instead of tapioca. Plan to make it with everything :) I’m even thinking quince! Thanks, Elise!

  • Pat Rose Thompson

    Elise, you never disappoint! This is how peach cobbler is supposed to be! With a bit of sweetened whipped cream is pure bliss!

  • Sally

    I made half the recipe this week (6 peaches) in an 8×8″ pan and it was wonderful! I’m going to try dividing peaches and topping into 4 small baking dishes and freezing 3 of them. I’ve successfully frozen blueberry (and other) muffin batter/dough so I’m pretty sure it will work. This is so much better the first day. And then we can have peach cobbler in January!

  • Karl

    Just an idea for those concerned about the texture of the tapioca… toss the tapioca in your spice/coffee grinder for a few seconds. This would give you tapioca powder (fairly easy to find here in the SW) which is a great thickener, without the tiny pearls. After all, tapioca started out as a “flour” before they made it into little balls.

  • Thao Phan

    Oh smelled so yummy! I also used the filling to make two pies. I can’t wait to sink my teeth into them today during lunch. Love your site!

View More Comments / Leave a Comment
Peach CobblerPeach Cobbler