Old-fashioned peach cobbler is traditional Southern comfort food at its finest. The buttery crust and juicy peaches combine to create a mouthwatering dessert that is unbelievably easy to make.
There are certain things in life that comfort our hearts, warm our souls, and cause our minds to settle into a comfortable spot, away from the craziness of the outside world. This old-fashioned peach cobbler with canned peaches is easily one of those things. Back in the day, American settlers created a cobbler by “cobbling together” some fruit and plopping some biscuit dough on top, before baking it over an open fire. Today, peach cobbler is a traditional dessert served in the Deep South.
While it uses simple ingredients I bet you have sitting at home right now, when they combine they create the most delectable dessert. One bite of this cobbler and you’ll taste juicy peaches topped with a divine buttery cinnamon sugar crust. I highly recommend enjoying your cobbler with a scoop of vanilla ice cream – it’s the traditional way, after all. The best part is, using canned peaches you can bake this cobbler year-round.
So seriously, this old-fashioned peach cobbler recipe is so easy that if you make it a few times you probably won’t even need to look at it anymore. So if you want to be a really good student here, I suggest making this peach cobbler recipe at least once a week until you get the hang of it! Hey, studying is important!
Add milk slowly to the dry cobbler mix, you don’t want your batter too runny. If the mixture is too thick you can add more milk, but you want the batter the consistency of a thick cake or brownie batter. Since this recipe is going to sit on a pantry shelf, we’re using all-purpose flour.
How To Make Easy Old-Fashioned Peach Cobbler
First, we need to melt our butter.
Since there is no need to dirty up an extra dish, I just put it in my 8×8 baking dish and place it in the oven while it preheats (to 350 degrees).
Now, place all of your dry ingredients (except for the milk and sliced peaches) into a mixing bowl.
Stir them together really well.
Now slowly add the milk to the dry ingredients until it’s all smoothly mixed together.
You just want to stir this until smooth or until you get tired of fooling with it. This is one of those old sturdy recipes that my grandmothers used so you don’t have to be finicky. They didn’t abide by that kind of nonsense in their kitchens.
The cobbler mixture will look a lil’ something like this.
Once you have your melted butter, remove the baking dish from the oven.
Pour your batter on top of the butter and DON’T STIR.
It should look like this. Remember, no stirring!
Then arrange your drained canned peaches on top of that.
They will sink down and it will all be fine. Just distribute them as best you can but don’t move them around once you set them down.
If you want, sprinkle about a tablespoon of sugar and another teaspoon of cinnamon over the top of your cobbler mixture before baking.
Sometimes I do this, sometimes I don’t.
Bake this at 350 for 45 to 55 minutes or until it is nice and golden brown on top.
That’s it! All it took was a few steps and some simple ingredients and you now have a delicious homemade peach cobbler.
Let it sit for at least 30 minutes after baking to ensure it thickens up nicely.
Enjoy!
- While you can leave leftovers at room temperature for a few hours, I recommend storing your leftover peach cobbler in an airtight container in the fridge for up to five days.
- You can also freeze the cobbler for up to three months. Thaw it in the fridge and then reheat it either in the oven or microwave.
- If you choose to use fresh peaches instead of canned, you will need about 8 medium-sized peaches for this recipe (or 4 cups). You’ll also want to bring them to a boil over high heat, along with a 1/4 cup sugar and a squeeze of lemon juice, until they’ve softened and the juices are extracted (about five minutes). You can leave the skin on or peel your fresh peaches too.
- Alternatively, you can use frozen peaches. Just make sure you let them thaw for about 30 minutes before adding them to the recipe.
- You can use unsalted butter or salted butter, it’s totally up to you.
- For extra flavor, add a pinch of nutmeg to the dry ingredients.
- Another way to add flavor? Use a combination of granulated sugar and brown sugar.
- I’m using whole milk, but you can use any type of milk, including plant-based milk alternatives.
- To learn how to make self-rising flour if you only have all-purpose flour, visit my FAQs.
- Feel free to swap the peaches for a different fruit too. This is a very adaptable cobbler recipe. Some other options include cherry, blueberry, or raspberry.
The topping is made with a leavening agent (in this instance, it’s included in the self-rising flour) so it rises and becomes a biscuit-like topping.
A runny cobbler usually means the fruit was extra juicy, so you have to ensure you leave the cobbler to cool completely after baking before serving. This allows the cobbler to thicken up fully.
First, a peach cobbler is a lot easier to make than a pie. A peach pie has both a top and bottom pie crust, whereas you bake the fruit and dough filling together to create a cobbler.
What is the difference between a cobbler and a crisp?
While this cobbler has a dough-like topping, a crisp has a crunch top layer that usually includes oats and nuts.
Martha Stewart’s peach cobbler recipe is very similar. However, she uses fresh peaches and adds a pinch of fresh ginger.
While I love mine with a scoop of vanilla ice cream, you can also pair your cobbler with whipped cream, heavy cream, or a drizzle of honey.
Could This Be the Peach Cobbler Recipe to End All Recipes?
FAQ
How do you fix a runny cobbler?
Does peach cobbler thicken as it cools?
Why is my apple cobbler watery?
Why is my peach crisp runny?
How do you make a cobbler topping wet?
4. Overcrowding the topping. Completely covering the fruit filling with the cobbler topping will steam both the fruit and the bottom of the topping, making for a wet finished cobbler in the most unappealing way. Try this: Scoop the cobbler topping onto the fruit, leaving space between each portion of topping.
What does runny cobbler mean?
The perfect cobbler has a gooey fruit center encrusted with a sweet breaded top layer. A runny cobbler usually means that the fruit used in the dish was extra juicy. You can correct the runny cobbler by adding a thickening agent. Make sure you fix the filling before you spoon over the topping. Remove the dish from the oven.
How do you fix runny cobbler?
You can correct the runny cobbler by adding a thickening agent. Make sure you fix the filling before you spoon over the topping. Remove the dish from the oven. Drain off excess juice by pouring it out of the pan. Don’t remove all of the juice or the cobbler will end up too dry. Add cornstarch into the remaining juice until it begins to thicken.
How do you cook a cobbler with cornstarch?
When baking, be sure the filling is bubbling-hot to ensure the cornstarch is cooked enough to thicken. 4. Overcrowding the topping. Completely covering the fruit filling with the cobbler topping will steam both the fruit and the bottom of the topping, making for a wet finished cobbler in the most unappealing way.