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 slightly adapted from Sunset Magazine that we've used for several years. Feel free to experiment with the ratios and the fruit in this peach cobbler recipe. You can easily add in some blueberries or nectarines.
Video: How to Make Peach Cobbler
The Best Peaches for Cobbler
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.
Adjusting the Sweetness of Your 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 for your peach cobbler.
How to Peel Fresh Peaches
To remove the peels from fresh peaches, just bring a pot of water to a boil, drop in 4-5 peaches, and boil for 30-60 seconds. Remove them with a slotted spoon and continue working in batches until all the peaches are boiled.
Let the peaches cool briefly, then peel off the skins with a paring knife. They should come right off.
Peach cobbler is really best with the skins removed, but if you're in a hurry or you don't mind the texture (or you like the texture!), feel free to leave them on.
Can You Use Frozen Peaches?
Yes, it's fine to use frozen peaches. Let them thaw in a colander before making your cobbler.
The Peach Cobbler Topping
This cobbler topping is a simple mix of flour, baking powder, butter, and heavy cream. We add a pinch of nutmeg for spice.
We leave the topping in big crumbles. If you prefer a more biscuit-like topping, just pat the crumbles into biscuit shapes and layer them onto the cobbler.
What to Serve With Peach Cobbler
Peach cobbler is best eaten right away, while still hot from the oven. A scoop of ice cream or a dollop of sweet whipped cream is about all it needs. Serve it with any of the following:
Can You Make Peach Cobbler Ahead?
If you like, you can mix together the peach filling, mix together the cobbler topping, and store them separately up to a day in advance. Assemble then bake.
Baked peach cobbler is best served the day its made and doesn't tend to travel well (the juices slosh around and the cobbler topping sinks).
We haven't tried freezing this cobbler, but it should work in theory, though we suspect the cobbler topping will be softer and chewier. Let it cool completely, then wrap in plastic followed by foil. Freeze for up to three months and thaw in the fridge before serving.
Storing Leftover Cobbler
While no longer guest-worthy, leftover cobbler is still delicious! Store it in the fridge for up to five days. Eat cold or reheat briefly in the microwave.
Want More Cobbler? Try These!
- Peach filling:
- 4 pounds ripe yellow peaches (about 12 medium-sized peaches), peeled, pitted, and sliced into 1/2 inch thick wedges
- 1 cup sugar, divided 2/3 cup and 1/3 cup
- 1/2 cup instant tapioca (grind in a food processor for better texture)
- 1 teaspoon lemon zest
- 1 1/2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- Cobbler topping:
- 2 cups all-purpose 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
Make the filling:
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.
Preheat oven to 350°F
Make cobbler topping:
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.
Assemble the cobbler:
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.
Bake at 350°F until the peaches are bubbly and the topping is well browned, about 50-60 minutes.
Cool and serve:
Let cool 10 minutes before serving. Serve with vanilla ice cream or whipped cream.