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Easy fresh peach cobbler recipe

Easy fresh peach cobbler recipe

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  • Recipes
  • Dish type
  • Dessert

This cobbler really lets the naturally sweet and juicy fresh fruit flavour shine through, with the additions of lemon and cinnamon for a fragrant and light tartness and a simple, lovely crumble topping. Try making it with fresh berries, apricots, pears and/or apples and serve with vanilla ice cream or custard.

130 people made this

IngredientsServes: 6

  • Filling
  • 100g caster sugar
  • 1 tablespoon cornflour
  • 1/4 teaspoon ground cinnamon
  • 680g fresh peaches - peeled, stones removed and sliced
  • 1 teaspoon lemon juice
  • Topping
  • 125g plain flour
  • 1 tablespoon caster sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons margarine
  • 120ml milk

MethodPrep:30min ›Cook:30min ›Ready in:1hr

    To make peach filling:

  1. Preheat oven to 200 C / Gas 6.
  2. In a large saucepan combine 100g sugar, cornflour and cinnamon. Stir in peaches and lemon juice, tossing until peaches are evenly coated.
  3. Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Pour mixture into an ungreased 2 litre baking dish. Keep mixture hot in oven while you make topping.
  4. To make crumble topping:

  5. In a medium bowl combine flour, 1 tablespoon sugar, baking powder and salt. Mix thoroughly, then rub in margarine until mixture looks like fine crumbs. Add milk and stir until mixture is evenly moistened.
  6. Remove peach filling from oven and drop dough topping onto peaches in 6 equal-size spoonfuls.
  7. Return cobbler to oven and bake 25 to 30 minutes or until topping is golden brown.

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Reviews & ratingsAverage global rating:(138)

Reviews in English (126)

by FaFaFooey

Excellent! I took others advice and doubled the topping mix - glad I did because it's very good. I also used 5 big fresh peaches and baked in a 9" x 13" glass pan for 25 minutes.-04 Sep 2005


Needed more peaches than recipe called for. Also, I thought the dough recipe was a little too plain so I sprinkled the tops with cinnamon and sugar before baking. Better with ice cream.-31 Jul 2001


I made this for my in-laws and they just loved it!! I prepped all the dry ingredients and cut up the peaches prior to dinner. This made for quick preparation once the dinner dishes were done! The cobbler part wasn't doughy at all and I added a little bit of cinnamon for a little extra kick! We put a little vanilla ice cream on it and it was heaven!-21 Aug 2000

Easy Peach Cobbler Recipe with Canned Peaches

December 5, 2020 By Laurie Neverman 8 Comments
This post may contain affiliate links which won’t change your price but will share some commission.

This easy peach cobbler recipe with canned peaches has that wonderful old fashioned flavor. Serve it plain, or with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious dessert.

Picking and Prepping Your Peaches

We use a quart jar of our home canned peaches, but commercial canned peaches will work, too.

If you don't have canned peaches, it fine to substitute fresh peaches or frozen peaches. Bring frozen peaches to room temperature before baking, or your peach cobbler will take much longer to bake.

Don't skip tossing your sliced peaches with sugar in step one of the recipe. The sugar binds to the juice coming out of the fruit to make the sauce.

As the peaches sit with sugar on them, more juice will come out, even after they've been drained. Go ahead and scoop the fruit, sugar, and juice mix right on top of your batter.

If your cobbler is still soupy, add a tablespoon of cornstarch to the sugar before mixing the next time around. (Sometimes very ripe fruit is extremely juicy.)

To Peel or Not to Peel?

With fresh peaches, I would peel and slice, but peeling isn't essential. The bake time is long enough that the peels will soften.

That said, peaches regularly make the “Dirty Dozen” list for most sprayed produce. If you choose not to peel, wash well with produce wash or vinegar water.

The easiest way to peel peaches is to dip them in boiling water for about 30 seconds, then plunge them into ice water. The ice water stops the cooking, and the skins slip right off.

Once peeled, you can toss your fresh peach slices with a teaspoon of lemon juice to help prevent browning.

Easy Peach Cobbler Recipe made in a Cast Iron Skillet


  • 1 large Can of Peaches - drained or fresh if you prefer
  • 1 stick butter melted
  • 1/2 cup brown sugar
  • 1/2 teaspoon nutmeg
  • 1 cup all purpose flour
  • 1 cup milk
  • 1 cup sugar
  • 1 teaspoon vanilla
  • Optional: Vanilla Ice Cream


Tried this recipe? Mention @ISaveA2Z or tag #KetoFriendlyRecipes!

Now after using my cast iron skillet for a while I have learned some things that I found important enough to share. This will be helpful if you have the same frustrations I had in the beginning. It’s worth trying to cook with the cast iron skillet or at least I think it is.

My new love for cast iron cooking has taught me that I can use this pan to cook on all different types of surfaces such as:

I tend to use my mostly in the oven. I have a glass top surface on my stove which I am afraid to scratch. They say I can use it but you have to have a flat bottom pan which mine does.

My next favorite is using my Kalorik Induction Plate. Remember the article I wrote last year when I reviewed the Kalorik Induction plate here?! I’ve used it a few times and it doesn’t scratch it! I love that I can use it on my counter which gives me lots working room too. It helps when frying chicken because of all the pans (flour, buttermilk etc…) I use around the frying pan.

The next thing I learned is that having a pre-seasoned pan to start with created a non stick surface. Yay! Most of the Lodge pans come pre-seasoned now. I can’t wait until I use my pan enough to build up that natural black patina for a smooth surface.

Finally, cleaning the pan is super easy. Some people refuse to use soap and other do. I personally use a little bit of Dawn dish washing detergent for super messy meals. I scrub it and wipe it clean. I make sure to use oil or crisco and the washing to make sure I season it to prevent the rust.

I love this video from Lodge on cleaning my pan:

I’ve definitely turned a new leaf with my cast iron cooking. I’ve made some amazing chicken wings, buttermilk biscuits and many more recipes! I hope this gives you a bit of inspiration if you want to attempt to cook using cast iron. Stay tuned for more amazing recipes as I experiment with my pan!

Summertime Easy Fresh Peach Cobbler

Cobbler has to be just about the one easiest dessert in existence, yet in its simplicity, it is both heart and belly warming. It's hard to see one without throwing a craving on yourself to make one!

Apart from an old fashioned dumpling style cobbler, this is based on a very basic, old school batter that many of us, including me, have used for years, and it works well with a wide variety of fruit.

It is often referred to as cuppa cuppa cuppa cobbler, or 1-1-1 cobbler because it used one cup of butter, one cup of flour and one cup of sugar, though I've revised mine a bit from the original, reducing the butter and, because I like it a little more cakey, I use a method that is just a tad bit different. It's a very simple recipe and it works.

First, I need to vent on a Southern Style Hissy Fit Warning: I recently saw somebody throw out the Southern Shame Card on somebody else for using canned peaches in a peach cobbler. Don't worry, 'they' do it to me all the time too - sort of like that whole so-called "authentic" southern cornbread thing, or if a hoe cake is made with flour or corn, and what exactly constitutes a butterbean.

There are some bloggers that continue to perpetuate this and I really don't get it. Why anybody needs to be uppity about what defines southern cooking makes no sense and is just downright silly, so I wish they'd stop with it already. Unfortunately, there are still a few folks around who think they have the official rule book to dictate to the rest of us southern-born folks, just how we are supposed to cook southern I guess. One of the worse side of the mouth insults that has been passed on to my southern-born and southern-bred self about something I have cooked is that "a real southerner" would or would not do it that way.

Well, you never mind them, bless their little ole hearts. There's not a thing wrong with using canned peaches for cobbler, but peak season for local southern peaches is June through September, so goodness yes, use fresh peaches when they are at peak and locally available! Sorta like that whole dried vs. fresh for hand pie thing I guess. If you love using those packages of dried fruit because it reminds you of your grandma, by all means use them! But, when fresh fruits are at peak and in season, why not use them too?

I was gifted with a bag of white peaches that were born right here in a south Mississippi backyard! They might not be Georgia or North Carolina or even Chilton County Alabama peaches - and I'll leave that debate to the Battle of the Best - but they're pretty darned tasty and a perfect vehicle for some cobbler if you ask me. Besides. You don't look a gift peach in the mouth, right? Okay, I'll stop, but anybody who wants to, can send me on a case of peaches and I'll be more than happy to do a taste test battle of the best between states, or heck even counties, for ya! Just sayin'.

You can make peaches easier to peel by using the same method as tomatoes, dipping them quickly into boiling water, then ice water, but honestly ripe peaches don't really take that long to peel using a soft skin peeler , or a good paring knife . You'll need about 4 cups of peeled and pitted peach halves. Coarsely chop those, and toss with 2 tablespoons of granulated sugar. You can also slice them if you prefer. Pour those into a buttered 8 x 8 inch baking dish.

Sprinkle the top of the peaches with a generous mixture of cinnamon and sugar. Whisk together one cup of self-rising flour and one cup of sugar. Be sure you're using self-rising flour, or in a pinch make up a substitute.

Stir in the butter, milk and egg mix together until blended. Add lemon zest if using.

Pour batter over the peaches and bake at 325 degrees F for 55 minutes to one hour, or until golden brown and firm in the middle.

Scoop out a serving while its still warm, top with whipped cream, drizzle heavy cream on top, or top with a scoop of ice cream, and dig in!

Check out my Pinterest page for more of my cobbler recipes!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Summertime Fresh Southern Peach Cobbler

©From the Kitchen of Deep South Dish

Prep time: 15 min
Cook time: 55 min
Yield: About 4-6 servings

  • 4 cups sliced peaches
  • 2 tablespoons granulated sugar
  • Cinnamon Sugar , to taste
  • 1 cup self-rising flour
  • 1 cup of granulated sugar
  • 1/3 cup of unsalted butter , melted
  • 1/2 cup of whole milk
  • 1 large egg
  • 1/2 teaspoon lemon zest , optional

Preheat oven to 325 degrees F. Butter an 8x8 inch glass baking dish. Toss peaches with the 2 tablespoons of granulated sugar. Place into the bottom of the baking dish. Sprinkle top of peaches generously with cinnamon sugar mixture.

In a separate mixing bowl whisk together the flour and 1 cup of sugar. Add the butter, milk, and egg mix together until well blended. Stir in lemon zest if using. Pour batter over the peaches and bake uncovered, at 325 degrees F, for 55 minutes to one hour, or until golden brown and firm in the middle. Best served warm with a drizzle of heavy cream, a dollop of whipped cream, or a scoop of homemade ice cream. Double for a 9x13 inch baking dish for a potluck or party.

Note: You'll want about 1-1/2 pounds of fresh peaches, or about 8 small to medium sized peaches. May substitute one well-drained large (28 ounce) can of peaches, adjusting added sugar as needed, depending on whether you use peaches in light juice or heavy syrup. This recipe calls for self-rising flour, however, in a pinch you can make up a substitute by using 1 cup sifted all-purpose flour, 1-1/2 teaspoons baking powder and 1/8 teaspoon salt. Click here for my Easy Homemade Vanilla Ice Cream recipe.

Check These Recipes Out Too Y'all!

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Easy Peach Cobbler Recipe Made With Fresh Sweet Peaches

This easy peach cobbler recipe is made with fresh sweet peaches for a perfect taste of summer! This mouthwatering dessert smells and tastes like fresh peaches, sweet and warm, with delicious baked topping that just melts in your mouth.

Peach cobbler is the ultimate summer dessert &ndash when it&rsquos hot outside, I just crave something light and fruity. Fresh peaches are in season, fruits are abundant, and this fresh peach cobbler is going to be an absolute hit at your next BBQ gathering!

When it comes to fresh peaches versus canned peaches, there is no comparison. It&rsquos hard to believe canned peaches are made of the same fruit :) Do not ever use the canned mush in the peach cobbler. For the peach flavor to shine through, fresh peaches are a must! If you don&rsquot have any fresh peaches on hand, you can substitute them with frozen peaches (just bake them straight from frozen, no defrosting needed).

This amazing peach cobbler is made with simple everyday ingredients &ndash peaches, flour, sugar, salt, cinnamon, baking powder, butter and milk. No need to track down any exotic ingredients &ndash these everyday staples produce this very classic American dessert that everybody loves!

Making this fresh peach cobbler is extremely easy and doesn&rsquot require any special equipment &ndash you don&rsquot even need to own a mixer! Pour melted butter in a baking dish, followed by a layer of peaches, then pour the batter over the top and bake. If you never baked anything in your life, this peach cobbler is the perfect first dessert to try baking &ndash it&rsquos truly foolproof!

Another great thing about peach cobbler is that it&rsquos pretty healthy for a dessert, especially when you compare it to the traditional cakes, pies and cookies! If you&rsquod like to cut the calories further, feel free to omit the butter and reduce the sugar to 1/2 cup.

Peach cobbler can be served either warm or cold. Personally, I like it better warm, so if I&rsquom making it ahead, I just reheat it in the microwave. Peach cobbler is amazing on its own or topped with ice cream &ndash delicious!

Fresh and Easy Peach Cobbler

What was different using coconut sugar? The only noticeable difference was the end color of the baked cobbler. It looked more like a chocolate cobbler (from the brown color of coconut sugar) than the traditional light color.

So, when it comes down to being on the fence about switching things up with your choice of sweeteners&hellipI say go for it. You might be truly surprised at the wonderful natural choices that are so delicious.

I wholeheartedly recommend trying this version of peach cobbler. You&rsquore gonna love it!

Easy Peach Cobbler Recipe Made with Fresh Peaches

August is National Peach Month so I asked my sons if they would like to learn how to make a peach dish for our weekly summer cooking classes. They decided that they wanted to learn how to make an easy fresh peach cobbler recipe. The only problem was that I have never made a peach cobbler…and none of my good friends had a favorite recipe. The only peach cobbler that I remember eating was almost two decades ago – when I was a waitress at Sylviaś Restaurant in Harlem during college.

In the absence of a good recipe, I put on my ¨researcher¨ hat. Since I already had a filling recipe that I liked (from my baker friend Feliciaś ¨Peach Crisp” recipe), the topping was my biggest concern. I finally settled on one from The Kitchn ¨a topping that is equal parts cookie and pie crust¨. I added a bit of flour to thicken up the filling (from my apple pie recipe) and checked how to make it in my cast iron skillet because I thought that it would look pretty prepared in that manner. It came together perfectly. Even my husband Reggie (who normally only really loves apple pie as dessert) wanted seconds. Since my family and our guests ate the cobbler so quickly, I made another one just to make sure that I hadn’t experienced ¨beginner’s luck¨. I had not. This is now my ¨go to” recipe for peach cobbler. Enjoy!


  • 3 – 4 lbs. fresh peaches (Georgia peaches if you can find them)
  • 1/2 cup granulated white sugar
  • 1/2 cup dark brown sugar
  • 1/4 tsp salt
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • 3/4 tsp cinnamon
  • 1/4 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/12 tsp salt
  • 1 stick butter, melted – warm but not very hot


1. Preheat the oven to 375ºF.

2. Lightly butter the bottom of the skillet.

3. Peel, core and slice the peaches. (I followed Feliciaś tip to set the peaches in boiling water for five minutes. I then peeled the peaches while having them immersed in cold water.)

4. Mix everything for the peach filling (except for the flour) together in a large bowl.

5. Once the peaches are at your preferred taste level, add the 1/4 cup flour to the mixture in order to thicken the cobbler filling. Add the filling to the skillet.

7. Whisk together the flour, sugar, and salt in a bowl.

8. Mix the warm, melted butter into the flour and sugar to form a crumbly dough.

9. Pat handfuls of dough into thick palm-sized disks and lay the disks over the peaches. (See images.)

10. Crumble any extra topping and sprinkle it on top of the cobbler.

11. Place the skillet in the oven and bake uncovered for 45 minutes.

-Warm cobbler is especially good with a scoop of vanilla ice cream.

-To warm up the cobbler after it has been in the refrigerator, bake it in the oven at 350ºF for approximately 5-8 minutes.

  • 1 ¼ pounds fresh peaches (3-4 large), peeled, if desired, and thinly sliced, or 4 cups sliced frozen peaches, thawed
  • ¼ cup sugar
  • 1 tablespoon cornstarch
  • ¼ teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • Pinch of salt
  • 1 cup white whole-wheat flour
  • ½ cup cornmeal
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ½ cup buttermilk
  • ¼ cup canola oil
  • 3 tablespoons sugar, divided
  • ½ teaspoon ground cinnamon

Preheat oven to 375 degrees F.

To prepare filling: Combine peaches, 1/4 cup sugar, cornstarch, lemon zest, lemon juice and a pinch of salt in a large bowl toss to coat. Transfer to a 9-inch shallow glass or ceramic baking dish.

To prepare topping: Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl until well blended. Whisk egg, buttermilk, oil and 2 tablespoons sugar in a small bowl. Add the wet ingredients to the dry ingredients and stir to blend.

Stir the remaining 1 tablespoon of sugar and cinnamon together in a small bowl and set aside.

Evenly spoon the batter over top of the peach mixture. Sprinkle the cinnamon sugar evenly over the topping. Place the baking dish on a baking sheet to catch any drips. Bake until the peaches are bubbly, the topping is golden brown and a toothpick inserted in the center of the topping comes out clean, 40 to 50 minutes. Let cool for about 20 minutes before serving.

How to make Peach Cobbler Low In Calories

I made a few adjustments to the original Betty Crocker Bisquick recipe for a skinny peach cobbler.

  • I did use their Heart Healthy Bisquick (this saved about 50 calories per cup)
  • Instead of skim milk (which would be totally fine too), I used almond milk, shaving another 50 calories from the recipe.
  • And finally, the biggest swap was the sugar. Instead of the sugar to coat the peaches, I used Monk Sugar for zero calories, taking away another 500 calories! If you ask me, you could probably get away with no sugar at all. The peaches might be sweet enough for you.

For a grand total of a 600 calorie saving from the original recipe! For an 8X8 pan, cut into 9 servings, each slice of cobbler now has 97 calories.

Easy Peach Cobbler

It’s almost peach season so, lots of peach recipes will be popping up for all of us to consider making. I made this Peach Cobbler for my family this past week. My Easy Apple Cobbler is very popular on my blog, and it is one of my favorite comforting desserts.

So, it was time to make a peach version. Since peaches are yet to be in season and I had canned store-bought peaches in my pantry, that is what I used for this recipe. You can most definitely use fresh peaches if you want to save this recipe for when they are in season.

I like to add a scoop of vanilla ice cream to my cobbler. But, it is delicious with or without that addition. We enjoyed our cobbler warm for an after-dinner dessert, and everyone LOVED it.

Peaches are so good, especially when they are juicy. If you are a peach fan, consider making my Baked Peaches or some Blender Peach Ice Cream. Fresh Peach Iced Tea is so refreshing during the hot summer months too!

Ingredients to make Easy Peach Cobbler

  • Canned or Fresh Peaches
  • Milk
  • Butter
  • Flour
  • Sugar
  • Brown Sugar
  • Baking Soda
  • Cinnamon
  • Nutmeg

How to make Peach Cobbler

First, go ahead and get the oven preheating to 350 degrees. Then, add the butter to a 9吉 baking dish. Place the baking dish in the oven to allow the butter to melt. Then, remove it from the oven.

Next, drain the peaches well and add to a large mixing bowl. If using fresh peaches, peel, and slice them beforehand. Hop on over to Taste of Home to see how to peel peaches easily.

Now, add the brown sugar, 1/4 cup of flour, cinnamon, and nutmeg. Stir until combined.

In another bowl, combine the remaining flour, baking powder, and sugar. Whisk well. Then gradually add the milk while whisking.

Next, pour the milk batter over the top of the melted butter.

Now, add the peach mixture to the top of the batter.

Bake for about 40-45 minutes. The Easy Peach Cobbler will be ready when it achieves a golden brown color.

You can store Peach Cobbler in the refrigerator for up to 5 days. Feel free to pop it back in the oven or in the microwave to serve warm.

Watch the video: Cooking With Fey-Κρεμμυδόπιτα Βλάχικη νηστίσιμη (July 2022).


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