There are a few summertime desserts that just define the season, and for me a classic Peach Cobbler Recipe is at the top of the list! Learn how to make my light and delicious peach cobbler recipe with these easy steps.
Do you have to peel peaches for a cobbler?
This recipe is so easy (no need to peel the peaches!) so quick (no need to drag out the food processor!) that it’s one I turn to time and time again!
I find keeping the skins on the peaches gives it a better texture and color, and in the summer who has time to remove the skins? We want to be at the beach!
How do you make a fruit cobbler?
The principal behind a fruit cobbler is pretty simple. Take your favorite fruit, toss with sugar and a little flour, butter and spices and then top with a buttery cake like topping. Bake until fruit is bubbling and syrupy and of course top with a big scoop of ice cream!
The nice thing about this recipe is that you really can use any fruit you like, swap it out for plums or mix the stone fruit with some berries (nectarines and raspberries is a great combo!) Really whatever you have on hand will most likely do!
WATCH MY HOW TO MAKE PEACH COBBLER RECIPE VIDEO BELOW
Subscribe to my YouTube Channel and never miss a recipe! (It’s free!)
Please let me know if you make this recipe for how to make peach cobbler by leaving a rating and review below.
- 8 peaches, pitted and sliced (I leave the skins on, but feel free to remove them)
- 3 tbsp (40 g) turbinado sugar
- 2 tbsp (25 g) white sugar
- 1 tbsp (15 g) flour
- ½ tsp (2.5 ml) cinnamon
- ¼ tsp (1.25 ml) nutmeg
- ¼ tsp (1.25 ml) salt
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) water
- ¼ cup (40 g) of raw pecans, diced
- 1 tbsp (15 g) butter (cut into cubes)
- 1 1/4 cups (150 g) flour
- 1 tablespoon (12 g) white sugar
- ½ teaspoon (2.5 ml) salt
- 1 tbsp (15 ml) baking powder
- 9 tablespoons (135 g) cold butter, diced into cubes
- 2/3 cup (160 ml) heavy cream
- 1 egg
- Raw, turbinado sugar for tops
- Preheat Oven to 450F (232C).
- Slice peaces into slices and place in a large bowl. I like to leave my skins on because A.) It’s easier! B.) It creates a nice “rustic” farm-to-table look. But feel free to remove them if you wish.
- To the peaches, add the sugars, the flour, cinnamon, nutmeg, salt, lemon juice and water. Toss to coat. Spoon into (4) mini casserole dishes or 1 large 9 x 13 dish. Top with butter cubes.
- Place dishes on a large baking sheet, to catch drippings if juices bubble over.
- Bake for 15 mins or until peaches are bubbling and caramelized.
- Meanwhile create the biscuit topping.
- In a large bowl whisk together the flour, sugar, salt and baking powder. Then add the chilled butter working flour into the butter with your hands, until you create a coarse meal and the butter is the size of peas.
- Then in a small bowl combine the egg with the heavy cream, whisk until smooth, and add this mixture to the flour mixture, and stir with a fork creating a sticky dough.
- Remove the peaches from the oven and dollop the dough onto top of your warm peaches, leaving a little room to see the peaches underneath and then sprinkle some turbindo sugar on top.
- Bake at 400 for another 15 mins. Serve warm with a scoop of vanilla ice cream on top.
These can be made a few hours before and stored, uncovered at room temperature. 20 mins before serving heat at 200 degrees for 20 mins. Enjoy!
Makes 4 mini cobblers or 1 large one made in a 9x 13 shallow baking dish
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 329 Total Fat: 20g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 81mg Sodium: 198mg Carbohydrates: 38g Fiber: 4g Sugar: 34g Protein: 4g