Peach Cobbler Recipe

Peach Cobbler

This peach cobbler was originally intended to be a nectarine cobbler with blueberries.

But when I got to the supermarket to gather my ingredients, the peaches were overflowing in the baskets and the entire produce section smelled like peaches!

I quickly changed my mind for a Peach Blackberry Cobbler!

Now that right there is the beauty of a fruit cobbler recipe.

You can pretty much use whatever fruit is in season with very minor changes to the base recipe.

The fruit base recipe is nothing more than a thickener with a bit of sugar which is optional depending on how ripe and sweet your fruit is, and let’s face it, if your fruit is not ripe and sweet, then why are you using it?

Fruit Cobblers capture the very essence of summer.

They are so rustic and simple to make and without a doubt delicious!

So be creative, get those “juices flowing” (pun intended- LOL) and come up with some amazing fruit combinations of your own!

Throw in some spices and a little bit of sugar, a lemon zest to brighten it all up and your choice of thickener (cornstarch, flour or be fearless and add some chia seeds!)

Let me know what you decide and then please post it with the rest of the group at Gretchen’s Bakery facebook page!

Peach Cobbler Recipe
 
Peaches should have their skins removed for this recipe, so follow along in the video tutorial for prepping the peaches before you begin.
Once you start to prepare the fruit base and cobbler topping, begin preheating your oven to 350°f (177°c)
Author:
Serves: 4 - 6 servings
Ingredients
FRUIT FILLING
  • Fresh Peaches 2 lbs (approximately 12 small peaches) (this is the weight before skinning and pitting)
  • Blackberries 1½ cup
  • Granulated Sugar 2 Tablespoons (28g)
  • Cornstarch 1 Tablespoons + 2 teaspoons (28g)
  • Cinnamon ½ teaspoon (1.5g)
  • Nutmeg ¼ teaspoon
COBBLER TOPPING
  • Bread Flour 1½ cups (195g)
  • Granulated Sugar 2 Tablespoons (28g)
  • Salt ¼ teaspoon
  • Baking Powder 1 Tablespoon (14g)
  • Unsalted Butter COLD 2 Tablespoons (28g)
  • Cream (heavy or light cream is fine) 1 cup (237ml)
  • Lemon Zest 1 medium lemon
Instructions
First prepare the Fruit Base
  1. Prep the peaches as per the video instructions for peeling and pitting peaches
  2. In a large mixing bowl combine all of the fruit filling ingredients together as listed above and then add the fruits, toss to distribute well
  3. Transfer fruit to 9" pie dish
Next prepare the Cobbler Topping Recipe
  1. Combine the dry ingredients together in a large mixing bowl.
  2. With a cheese grater, grate in the very cold butter.
  3. Work the butter through the flour mixture with your hands until it is all distributed evenly and no large chunks of butter are visible.
  4. Add the cream all at once and delicately work it through to absorb the flour, be careful not to over mix - you want the dough to be very light and wet, not tough and dry.
  5. Drop the cobbler topping in heaps over the fruit mixture in the pie dish.
  6. Sprinkle with cinnamon sugar (*optional)
  7. Bake in preheated 350°f oven for approximately 45 minutes or until the juices are bubbling around the edge and the cobbler topping is no longer raw and doughy.
Notes
Cobblers can stay at room temperature for up to 2 days covered tightly

They are best served warm so, reheat it before serving

Longer storage in the refrigerator for up to 1 week

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12 Comments

    1. Bread flour absorbs more liquid than the other flours. If you only have AP thats OK…but go a few tablespoons less (or adjust as neeeded) with the heavy cream so you dont have a really liquid topping, it should be slightly doughy not dripping and falling apart

  1. Hiya Gretchen. I have read “What is cake” and understand that but what is “Cobbler” I mean I understand the fruity goodness but is there a good explanation of what cobbler is or where it’s from? Thanks in advance, Hope it’s not a dumb questions…:-(

    1. Hi Steve, not a dumb question at all! I hope I can answer though! LOL
      AS you can see the topping for this fruity delight, that is what represents the “cobbler” I believe it was named (and I could be wrong) for streets that were made from cobbled stones, sort of rocky and misshapen, like the top of this dessert!
      But basically it is similar to a biscuit, the flaky and soft texture like a baking powder biscuit- I hope you try it, sometimes TASTING is the best way to understand! LOL

      1. Awesome answer. Thank you very much. I have made this recipe many times now. I make several and give them to neighbors as holiday gifts thanks again for all your hard work love your site and your recipes.

  2. Just made this today….stopped at a local roadside farm market and they had peaches in a bucket for .99cents!! Made your recipe and the cobbler was delicious!! Loved the topping!! I happened to have all the ingredients on hand for the recipe . Tonight’s dessert!(if it lasts til tonight!) Family will be pleasantly surprised !! I just may go back for some more peaches!!! (there goes my diet!) As always, thanks for sharing this wonderful recipe!!!

  3. Hi der,
    Made dis yesterday. With peach n apple ( I know not a gud combo) just took whatever was handy since wanted to try dis one since u posted. It does taste gud.never had before yesterday since didn’t know dat Smthng like dis exist. Didn’t have icecream so did eat Wid whipped cream topping.
    Thanks for d recipes again 🙂

  4. Hi Gretchen! I’m planning on making a peach and blueberry cobbler tomorrow for a friend. I’m not very good at time management so I was wondering if I could prepare the fruit filling ahead of time and just keep it in the refrigerator until tomorrow. Would it make the fruit too soft cause them to bake before the topping?

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