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Old Fashioned Peach Cobbler

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OLD FASHIONED PEACH COBBLER — Fresh peaches, cinnamon and a simple cobbler batter come together in this old fashioned recipe.

Old Fashioned Peach Cobbler

I know Georgia is famous for their peaches, but we grow some pretty delicious peaches here in Colorado too! I look forward to their appearance at the farmers’ market every summer.

And in my humble opinion, one of the best things you can do with fresh peaches is make this Old Fashioned Peach Cobbler.

Made your peach cobbler last night and as soon as my 3 guys walked in  they devoured it. Holy Smokes was it good! ~ Cindy

Warm from the oven with a scoop of vanilla ice cream, this is about as wonderful as dessert can get. And it’s so easy to make.

Once you have the peaches, everything else you need for this cobbler recipe is probably already in your pantry. I’m talking things like flour, sugar, cinnamon and vanilla.

After all, it wouldn’t be “old fashioned” if you needed a bunch of fancy, new-fangled ingredients. And since this is a great, basic cobbler recipe, you can switch up the fruit to use what’s in season–like apples, for example.

This was amazing! I was a little worried that there would not be enough of the topping, but the dough expanded while baking for just the right amount. Love this recipe and will be making again many times! ~ Becks

You can even mix fruit together–peach and blueberry is one of my favorite cobbler combinations!

I like to bake this in individual serving dishes, but it tastes just as delicious baked in a single larger dish. However you choose to make this old fashioned peach cobbler, it’s the perfect dessert for summer!

Be sure to save this Old Fashioned Peach Cobbler recipe to your favorite Pinterest board for later.

Old Fashioned Peach Cobbler

I live in Nairobi Kenya . I made the peach cobbler using canned peaches and it come out perfect. Thank you so much for sharing this wonderful recipe. My four year-old daughter can’t get enough of it. ~ Basra

Tips for Choosing and Storing Peaches

Look for color: Peaches should have vibrant colors and tones. If a leaf was shielding part of the peach, that area might be lighter in color, and that’s okay.

Just beware of green tones–they’re a sign that the peach was picked too early. A fragrant peach is also a good sign!

Squeeze: Gently press or squeeze the area around the stem. If it gives a little, it’s ripe and ready to eat. If the peach is still firm, you may want to wait a day or two to eat it.

Store them properly: Peaches are best stored at room temperature, side down, in a single layer to avoid bruising.

If your peaches ripen before you are ready to use them, put them in the refrigerator for a few days, but eat them before they start to get wrinkly–that means they’re starting to dry out.

Here’s what you’ll need to make Old Fashioned Peach Cobbler

  • Peaches
  • Sugar
  • Brown sugar
  • Spices: cinnamon, nutmeg
  • Lemon juice
  • Vanilla or almond extract
  • Cornstarch
Old Fashioned Peach Cobbler

Old Fashioned Peach Cobbler

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Fresh peaches, cinnamon and a simple cobbler batter come together in this old fashioned recipe.

Ingredients

For the filling:

  • 8 fresh peaches, peeled, pitted and sliced
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon almond or vanilla extract
  • 2 teaspoons cornstarch

For the topping:

  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  • Vanilla ice cream, for serving

Instructions

  1. Preheat oven to 425 degrees. In a large bowl, combine sliced peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, nutmeg, lemon juice, vanilla or almond extract, and cornstarch.
  2. Toss to coat peaches evenly and pour into a 2-quart baking dish or 5-6 individual baking dishes. Bake in preheated oven for 10 minutes.
  3. Meanwhile, in a medium bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with a pastry cutter or your fingertips until mixture resembles coarse meal. Stir in boiling water until just combined.
  4. In a small bowl, stir together the 3 tablespoons of white sugar with 1 teaspoon of cinnamon.
  5. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle the cinnamon and sugar mixture evenly over the topping. Bake for 25-35 minutes, or until topping is golden brown. Serve warm with vanilla ice cream.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 470 Total Fat: 15g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 40mg Sodium: 283mg Carbohydrates: 83g Fiber: 5g Sugar: 62g Protein: 5g
© Danelle
Cuisine: American / Category: Desserts

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 Who Dished It Up First: Adapted from All Recipes

Reader Interactions

Comments

  1. This looks incredibly delicious! My husband loves peaches and he would die for this 🙂

    Reply

  3. I do love a good stone fruit cobbler and this peach recipe is perfect, especially for summer!

    Reply

  6. We bought fresh peaches from a Thorp WA a famous fruit stand and made this, doubled the recipe and it was yummylicious!☺

    Reply

  11. Made a double batch of this cobbler last weekend for a picnic AND made another batch today – just three days later!!! This is an absolute favorite! We love nuts so added chopped pecans to the topping. Thank you for sharing this recipe.

    Reply

  12. This was to die for!!! Bought peaches at the farmers market today and they were perfectly ripe for this recipe. Everything was carmelized and had the best crunch topping. It was perfect!!

    Reply

  14. Peach Cobbler is my very favorite recipe, especially if I can score some Palisade Peaches. Your recipe is going to happen in my kitchen very soon!

    Reply

  16. Just made this Peach Cobbler,, I’ve been baking for many years and I’m kinda picky. This is a wonderful find! Takes the place of all my old favorites. Try It!

    Reply

  19. Is the cast iron skillet the best way to bake this? Or should peaches be baked in glass and then maybe transferred to cast iron with crumble on top of that? This looks phenomenal.

    Reply

    • I think glass is just fine….I just really like the way the cast iron skillet looks in my photo! 🙂 But I did bake it in the skillet for this picture, so that works too. I don’t really think one is better for the other for a recipe like this. I do put another pan underneath when I’m using cast iron, because it’s not as deep as my glass baking pans.

      Reply

  21. Hi,
    This looks delicious. I am looking forward to making this but I do have a few questions

    -Will any kind of peaches should I use?
    -I am using my stand mixer, how well does the topping have to be mix?
    -What are the dimensions of the pan I should use?

    Reply

  22. Any kind of fresh peaches will work. The topping just needs to be crumbly. You should cut in the butter with a pastry cutter or your hands. I don’t recommend a stand mixer for the topping, but if you use one, I would not run it very long. You have different options for pan size, that I mention in step 2 of the directions. It just depends on whether you want a big cobbler, or individual serving size cobbler.

    Reply

  25. I just made this for my husband. He was blown away! The only different I did was instead of dropping spoonfuls of dough on top I crumbled
    It. Made for more even distribution of topping and wasn’t all doughy at the end. I think i will be making this for him a lot!!!

    Reply

  26. Made your peach cobbler last night and as soon as my 3 guys walking in (husband, son, grandson) they devoured it Holy Smokes was it good! Thank you for the recipe and I’d love to know if I can make blueberry cobbler with the exact same recipe.
    Thanks so much

    Reply

    • Thank you! I think it should work fine with blueberries. The trickiest thing would be figuring out how many blueberries are equivalent to 8 peaches.

      Reply

  27. OMG!!! This was amazing! I was a little worried that there would not be enough of the topping, but the dough expanded while baking for just the right amount. Love this recipe and will be making again many times!

    Reply

    • I haven’t ever weighed them, but I would aim for medium peaches. And the recipe is very forgiving, so even with different sizes of peaches it should work!

      Reply

  30. Made this for family inlays today…
    along with some old fashion vanilla home made ice cream…
    I had to ask for forgiveness after the second bowl full.
    Thank you for sharing!

    Reply

  31. This was amazing! I cut the recipe in half since my husband and I are the only ones to enjoy it and I can’t resist peach cobbler. I will be sharing this with my daughters and making it again.

    Reply

  34. We used peaches from our peach tree (also from Colorado) and I probably used about 15 small peaches and a 9 x 13 pan, and this peach cobbler looks and smells amazing! Just got to wait for it to cool so we can eat it!

    Reply

  35. Hi I am using fresh peaches that I have had in the freezer. My question is, now that they’ve defrosted there is a ton of excess juice, do I drain them or use there natural juices? Can’t wait to try it!!!

    Reply

  39. Mines in the oven as I type my fingers are crossed it comes out right since my husband has been asking me to make him peach cobbler for ever now.

    Reply

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