Homemade Peach Cobbler with ice cream is our soul food!
Make this dessert easily with canned, fresh or frozen peaches. I show you how further below.
If you are into cobblers, check out my blueberry cobbler. It’s super addictive!
Canned Peaches VS Fresh VS Canned
I use canned peaches in my cobbler because A. I’m lazy and B. because the fruits are softer and more flavorful.
Canned Peaches sit in a sugar syrup and they get soft over time.
However, some store-bought canned peaches are overly sweet and can turn your cobbler gummy.
I usually like to use homemade canned peaches, (yeah we can our own peaches in September) because they are not that sweet.
Pick a brand for canned peaches with lower sugar content and don’t use the peach juice (because it’s overly sweet).
That said, you can always use regular canned peaches and it should turn out fine too (but please don’t blame me if it turned out gummy).
To use fresh peaches, decide if you want to peel your peaches or not.
Then cut them into quarters or smaller slices and mix them with about 1/2 cup of sugar in a bowl.
I recommend to leave the peaches in the sugar for about 20-30 minutes. That way they get to soften and take in sweet flavors.
Proceed with the recipe.
You can use frozen peaches without thawing them but it’s a hit and miss.
Sometimes the cobbler can get soggy, ruining a perfect dessert and you don’t want that.
If you don’t mind it and you want to gamble, then adding frozen fruits is an option.
Otherwise, thaw and get rid of excess liquid and prepare the recipe as per instructions.
You can mix the thawed fruit with 1/2 cup of sugar in a bowl OR if you use frozen, sprinkle the same quantity of sugar over the peach.
How to make peach cobbler?
Peach cobbler is a simple from scratch baked dessert. It only involves a few steps.
Decide with the quick 3 step preview if you want to make this hot crust covered fruit dish right now.
The complete detailed ingredients and instructions are located at the bottom of this post in the printable recipe card.
Combine all ingredients for the crust batter.
Place peach filling into a baking dish and spread out.
Pour batter over the fruits.
Sprinkle sugar over batter and bake your peach cobbler.
I thought you would appreciate variations for this peach dessert. Here are some ideas:
- combine with other fruits – strawberries, blackberries, blueberries, raspberries, cherries and even apple make a great choice.
- make it vegan – switch butter with coconut oil and milk with coconut or almond milk
- make mini individual cobblers – Take out 6 ramekins and follow recipe instructions. But fill each desperately. Bake about 5 minutes less.
- with bourbon – add 2-3 Tablespoons of bourbon to your batter with the other ingredients
Serve up your peach cobbler hot, right after baking, when it’s still bubbling.
It needs to be at least warm, anything else won’t work. However, you can always reheat your fruit cobbler.
Peach cobbler comes with ice cream or whipped cream. It’s kind of a must.
Cold ice cream with a hot peach cobbler is the mot perfect combination ever!
I love a homemade vanilla ice cream with my cobbler.
Prepare your peach cobbler as per recipe instructions and if you have leftovers, keep it overnight outside in the same dish.
BUT if you live in a hot humid climat, I recommend that you keep your cobbler in the fridge.
To freeze your cobbler prepare and bake your peach cobbler, wait for it to cool and place a cling film on the baked cobbler.
Keep the cobbler, in the dish that you used to bake it in, in the freezer. It keep for about 1 month.
To enjoy a frozen hard cobbler, place it into the oven and reheat until hot and bubbling.
Bake at 400 Fahrenheit/ 200 Celsius for about 30-35 minutes OR until bubbly hot and golden on top.
Yes and no, the choice is yours. Consider this: Covering the fruit filling completely will make it steam on the inside and it will be more wet. If you don’t like that, don’t cover it completely, so that pockets of hot air can escape.
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Peach Cobbler Recipe
For the batter
- ½ stick Butter ¼ cup, soft
- ½ cup Sugar
- 1½ cup Milk
- 1½ cup All-purpose Flour
- 1 Teaspoon Baking Powder
- ¼ Teaspoon Salt
- 15 ounce can Peach Slices *see Notes
- 2-3 Tablespoon Brown Sugar
For the batter
- Preheat oven to 400 Fahrenheit/ 200 Celsius
- To a large bowl, add the soft butter and sugar. Combine it quickly a bit.
- Stir in some of the flour and milk to the butter and sugar and combine as good as possible.
- Pour some more milk and flour and mix it in again to a semi-smooth batter.
- Pour in remaining milk and flour. Add the baking powder and salt too. Stir to combine to a smooth lump-free batter.
- Place peach slices into a casserole baking pan.
- Cover peach with the batter. They don't need to be completely covered.
- Sprinkle some brown sugar over the batter.
- Bake at 400 Fahrenheit/ 200 Celsius for about 30-35 minutes or until the top is golden brown and bubbly.
- Choose if you want to use canned, fresh, or frozen fruits. If you use canned, make sure to add without syrup. See instructions for fresh and frozen fruits in the post.
- I use a 9 x 13-inch rectangular baking pan.
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