The. Best. Peach. Cobbler. Ever.
Stop what you’re doing and make this right now. You’ll thank me later. I promise.
So it’s Farmer’s Market Sunday and we just made it before they all packed up – the best part about that is almost everything is marked down… like fresh picked juicy peaches at only $1/lb.
Which brings us to this week’s farmer’s market recipe. The ultimate fresh peach cobbler recipe (with blueberries).
I’ve been on the hunt for the best southern peach cobbler since my husband introduced it to me over 10 years ago – and I have tried many recipes and not one was worth making a second time, until this one.
This recipe I mixed and matched uses fresh fruit and ingredients found in most kitchens, plus it’s incredibly easy! (My 5 year old did everything except slice the peaches and put the cobbler in the oven!). No canned peaches in heavy syrup, no pie crusts, crumb toppings, or biscuit techniques. One bowl, one baking dish, easy peasy.
The hardest part is trying to control yourself from eating the entire thing. Your dinner guests are gonna want some too. It might be a good idea to make 2 of them, just in case. You’ll have extra for breakfast. =)
When choosing the peaches, don’t get ones that are super ripe and juicy. You want them just ripe enough they’re sweet, but still firm so they hold up during cooking.
Now, I don’t know about you, but I’ve never had luck cutting a peach in half, twisting it and removing the pit. Somehow, when I twist, the skin always separates from the flesh and it starts to get mushy and slimy and I just start getting frustrated. So this time, I cut the slices while the peach flesh was still attached to the pit, then pried off the slices one at a time.
Also, when slicing the peaches, keep the slices large. I mean like 4-6 slices per peach depending on the size. It will keep the fruit from turning to mush. It’s up to you if you want to keep the skin on or cut it off. I keep them on. They make it look pretty. It saves me time. I like the additional texture it gives the cobbler. Did I mention it saves me time?
Now this is the first time I added berries to a cobbler. We got a bunch of blueberries from the farmer’s market and last minute I decided to add them. You can use blackberries, raspberries, or any other berry that just happens to call to you. Or not.. and it can just be a peach cobbler. Whatever strikes your fancy. I would just add any berries to the top of the peaches instead of mixing it with the peach filling mixture to help keep it evenly distributed.
While we’re talking about additional fruit, I’ve also tossed in nectarines with the peaches, or used half white peaches, and half yellow peaches. Honestly, this recipe is really versatile. That being said, I would just limit it to one additional type of fruit to keep the peach at the center of the flavor profile.
Another peach tip, make sure the thickly sliced peaches are just one layer deep in your baking dish. Go ahead and tightly pack them as best you can, but don’t double layer them or the ratio of topping to fruit will be off. You can put the extra peaches in a ramekin to make an individual cobbler if you want.
Lastly, I like to make the batter for the topping in the same bowl I made the peach filling in. It just mixes in any remaining peach juice and gives the topping that extra depth of flavor.
I’ve left a few tips to make this easier for entertaining after the recipe!
- 8 large peaches
- ⅓ cup blueberries or other berries (omit if making a plain peach cobbler)
- ⅓ - ½ cup sugar (depending on sweetness of peaches)
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg (optional)
- 1 tablespoon cornstarch
- ½ cup (1 stick) salted butter, melted
- 1 cup milk
- 1 cup self rising flour (or substitute 1 cup flour and 1½ tsp baking powder and ½ tsp salt)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees fahrenheit. Grease 9x13 baking dish with butter or spray with non-stick spray.
- Slice peaches into 6 slices each and place in medium bowl.
- Add lemon juice, sugar, cinnamon, nutmeg, and cornstarch to peaches and toss to coat evenly.
- Transfer peaches and any juice to baking dish in a single layer. Do not double layer. Sprinkle berries on top if desired.
- In same bowl (empty now), whisk together melted butter, milk, flour, sugar, vanilla extract and cinnamon. Batter will be slightly lumpy (no large lumps) and resemble a thin pancake batter.
- Pour batter evenly over fruit. Do not worry about small bare spots, or fruit poking out of the batter.
- Bake for 45 minutes or until top is golden brown and fruit juices are bubbling around edge.
- Allow to cool for 30 minutes to give fruit juices time to thicken. Serve warm or cool as is or add a scoop of fresh whipped cream or vanilla ice cream for an extra special treat.
A few tips to make this recipe easier for entertaining:
Turn it into a make ahead cobbler:
- Slice peaches and prepare peach filling, transfer to ziplock bag.
- Pre-measure dry topping ingredients in ziplock bag – on ziplock, write final steps in sharpie: Add melted butter, 1 teaspoon vanilla, and 1 cup milk and mix until no more large lumps. Bake at 350 for 45 minutes.
- Place the ziplock bags in the baking dish you’ll use along with the stick of butter to be melted, vanilla extract bottle and measuring spoon, and liquid measuring cup – put the whole thing in the refrigerator.
- Assemble, bake, and enjoy a stress free dessert!
Another great idea would be to bake them in small ramekins for individual cobblers! I usually figure 1 peach per person.
The recipe can be halved if you don’t need as much (bake in 8’x8″ square baking dish) or doubled and (baked in 2 – 9″x13″ baking dish). Adjust baking time for smaller recipe.
Enjoy and let me know what you think in the comments below!