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Peach Cobbler

by Jamie on July 6, 2010

Post image for Peach Cobbler I have really never been a fan of warm fresh fruit desserts, I don’t loathe them, but they are just not my favorite. I find them to be a tad mushy and feel they often need an additional textural component like a crunchy topping on an apple pie or crisp crust enveloping sweet summer cherries.

However, I have never tried a cobbler and this peach cobbler recipe has changed my mind and made me a true believer of all things warm, sweet and fruity. My local market had gorgeous peaches on sale last week, so of course I picked up a huge bag with no plan in mind. I’m a sucker for a sale on fresh fruit…it’s the using it before it goes bad that I struggle with!

After tossing around a couple of ideas, I decided to make a peach cobbler for my favorite neighbor, Rose. She lets our pups out during the school year and is all around a fabulous person with a love for fruit desserts. I took her over the cobbler with a pint of vanilla ice cream and received a phone call an hour with rave reviews!

After I made this recipe for Rose, Brian was a little jealous, so I ended up whipping together another one over the weekend. This recipe is so easy, you’ll want to make it all summer long.

Random Notes:
If you plan on making this recipe and need a gorgeous new knife to slice your peaches, check out my giveaway for a New West KnifeWorks Santoku Knife.

Also, My Baking Addiction has been nominated for a BlogLuxe award in the area of “Best Eye Candy” blog. I would love if you took a minute to check it out and vote.


Peach Cobbler

Ingredients
2 cups peeled, sliced peaches (this was 5 medium peaches for me)
1 cup sugar, divided use
1/4 cup water
4 tablespoons butter
3/4 cup self-rising flour*
1/4 teaspoon Kosher salt
1/2 teaspoon pure vanilla extract
3/4 cup milk
Ground cinnamon, optional

Directions
1. Preheat oven to 350 degrees F.
2. Combine the peaches, 1/2 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
3. Put the butter in a 1.5 quart baking dish and place in oven to melt.
4. Mix remaining 1/2 cup sugar and salt and flour until thoroughly combined. Whisk in vanilla and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top and gently pour in syrup. Again, do not stir. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

Notes:
-To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.
– *You MUST use self-rising flour, or this recipe will not work. If you do not have self-rising flour, simply add ½ teaspoon of baking powder to your all-purpose flour.

Adapted from Paula Deen


{ 20 comments… read them below or add one }

Maria July 6, 2010 at 3:12 pm

Utah peaches aren’t ready yet, but when they are, I am making this dessert!

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Larisa July 6, 2010 at 3:40 pm

I am totally making this! Where do you get self rising flour? I’ve looked everywhere for it and can’t find it.Would you ever use frozen peaches?

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Jamie July 6, 2010 at 5:50 pm

Larissa-
Self rising is right by the all purpose flour. I buy Kroger brand and it works just fine. I think frozen peaches would be fine! Thanks so much for stopping by!
-Jamie

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Amy (Sing For Your Supper) July 6, 2010 at 4:17 pm

Peach cobbler is my all-time favorite food. If I knew I would die tomorrow, peach cobbler is definitely the last thing I would eat! :-) This looks scrumptious!

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The Blue-Eyed Bakers July 6, 2010 at 4:30 pm

Yay! Just brought home a whole load of peaches from a roadside farm stand we passed…cobbler cobbler cobbler…! Thanks for posting!

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Margaret July 6, 2010 at 4:35 pm

Looks a lot like the one I make. Always a hit. Glad you enjoyed it. I have always loved HOME MADE warm fruit desserts with ice cream.

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Naomi July 6, 2010 at 6:15 pm

I love love peach cobbler and truth is I’ve never made it. Your recipe is the perfect excuse to give it a go! BTW- I love the lighting in this photo.

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Joanne July 6, 2010 at 7:09 pm

I love peach desserts, although, like you I’m not really crazy about most other warm fruits. This looks fantastic.

Good luck with the awards! (i voted for you!)

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Sharlene July 6, 2010 at 10:14 pm

Ahh I love love love peach cobbler. I’m a huge fan of all warm desserts with a large scoop of vanilla ice cream on top.

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Chocolate Freckles July 6, 2010 at 10:52 pm

This sounds and looks delicious!!!

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donna July 6, 2010 at 11:59 pm

I have yet to find a go to peach cobbler recipe.. this looks fantastic! Im printing this for when we go peach picking soon!

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Cookbook Queen July 7, 2010 at 8:45 am

I am normally a crisp girl myself, but this looks delicious!!

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Jessica @ How Sweet July 7, 2010 at 8:51 am

Peach cobbler was the first warm dessert I ever had. I remember it perfectly. I’ve been hooked ever since!

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Tanya @ Life in 3D July 7, 2010 at 12:23 pm

I am trying this…STAT! I always think of the South when I hear “peach cobbler”…considering I live in Canada I have no idea why…maybe a movie I saw?!? Anyway…I love it :)

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CaSaundra July 8, 2010 at 9:14 am

I love making cobblers throughout the year–they are so easy to customize with whatever fruit is in season!

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Laura July 9, 2010 at 12:44 am

ooh this looks gorgeous… a friend and I are having a crumble vs. cobbler bake-off, and this is very similar to the cobbler recipe I usually use – glad to hear it’s well-loved!

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Sophia July 20, 2010 at 10:41 am

Wow, great job here. Awesome picture too! You should really consider submitting this to Recipe4Living’s Fall Cobbler Recipe Contest! It looks delicious!

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Shannon August 28, 2010 at 4:43 pm

okay … may have just poured the peaches in on top of the butter and put the batter on top of that …

ACK!

will let you know how it goes …

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Shannon August 28, 2010 at 7:39 pm

Turned out just fine.
Next time I’ll be sure to do it the right way, though!

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Jackie Ryan Masek August 1, 2013 at 11:52 am

Absolutely lovely! Made this for breakfast because one more minute and the peaches I have were simply going to explode. This recipe was so easy to follow, too. Thank you!

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