A classic recipe for an old-fashioned southern peach cobbler dessert that everyone will rave about.
This is my favorite peach cobbler recipe! It’s simple and delicious and filled with the flavors and textures of a good down-home, good for your soul, comfort homemade dessert.
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Summer is the perfect time to enjoy peach cobbler because peaches are in season from about the beginning of May until the end of September. Not to worry if you are craving peach cobbler after the summer, peaches should be easy enough to find throughout the year.
I don’t just like eating peaches, I like drinking them too. Give this Peach & Berry Sangria a try, it’s delish!
Can Frozen Peaches Be Used To Make Peach Cobbler?
Yes! You can substitute frozen peaches in place of fresh ones. Make sure to thaw them completely first, and drain them well. The same goes for canned peaches. You can swap out the fresh peaches for canned, just be sure to drain them well, and you may wish to cut back a bit on the sugar since canned peaches tend to be very sweet.
A good rule of thumb to follow is one pound of frozen or canned peaches is roughly the same as about 2 large-sized fresh peaches.
Here’s a great tutorial for canning your own peaches from Ashley at Practical Self Reliance. With canning them, you can enjoy peaches no matter what time of the year it is.
Classic Peach Cobbler
8 large, ripe peaches, pitted and chopped
¼ cup brown sugar
1/3 c. granulated sugar
2 T fresh lemon juice
2 tsp flour
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 tsp real vanilla extract
1 cup flour
1 egg white
8 tbsp unsalted butter, chilled
¼ cup heavy cream
¾ cup sugar, divided
1 tsp salt
1 tsp baking powder
¼ cup water
You’ll want to start by placing the top oven rack in the center position, and then pre-heating the oven to 400°.
In a large bowl, combine the peaches, sugar, lemon juice, flour, salt, nutmeg, cinnamon, and the vanilla extract.
Spread the filling evenly across a well-greased 8″ x 8″ baking pan. Sprinkle the filling with brown sugar and bake for 10 minutes.
In a different large bowl, add the flour, 1/2 cup of sugar and baking powder. Chop the chilled butter into very small pieces and add to the bowl. With your fingers, combine all the dry ingredients until tiny pieces are formed.
Add the heavy cream and water, mixing with a fork until all the dry ingredients become moist and a bit sticky. *Do not overwork the dough.*
Remove the baking pan from the oven and carefully spoon dough over the top, making certain the dough is the same thickness throughout.
Return to oven and bake for another 10 – 15 minutes, or until the topping begins to brown.
In a small bowl, mix egg white with a small amount of water. Remove from oven and brush the top with the egg white wash and sprinkle remaining sugar on top. Then return to the oven once again to finish baking, another 10 – 15 minutes.
Remove from the oven when the top is golden brown. Allow the peach cobbler to cool slightly before serving as is or topped with vanilla ice cream. I recommend topping with my quick and easy maple whipped cream for a real treat.
For some of my other desserts, be sure to check out:
This simple, classic peach cobbler recipe is sure to become a family favorite.
Did you give this peach cobbler recipe a try? Let me know in the comments below!
- 8 large peaches pitted, chopped
- ¼ cup brown sugar
- ⅓ cup granulated sugar
- 2 tbsp lemon juice
- 2 tsp flour
- 1 tsp salt
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 cup flour
- 1 egg white beaten
- 8 tbsp unsalted butter chilled
- ¼ cup heavy cream
- ¾ cup sugar divided
- 1 tsp salt
- 1 tsp baking pwder
- ¼ cup water
- Place the top oven rack in the center position and pre-heat oven to 400°F.
- In large bowl, combine peaches, sugar, lemon juice, flour, salt, nutmeg, cinnamon, and vanilla extract.
- Spread the filling evenly into a greased 8" x 8" baking pan. Sprinkle with brown sugar and bake for 10 minutes.
- In a different large bowl, add flour, ½ cup sugar, and baking powder. Stir. Chop the chilled butter into very small pieces and add to bowl. Combine the dry ingredients with your fingers until tiny pieces are formed.
- Add in heavy cream and water, stirring with a fork until all dry ingredients become moist and somewhat sticky.
- Remove baking pan from oven and carefully spoon dough over the top, making certain the dough is the same thickness throughout.
- Return to oven and bake for another 10 - 15 minutes, or until the topping begins to brown.
- In small bowl, mix egg white with a small amount of water. Remove from oven and brush the top with the egg white wash and sprinkle remaining sugar on top. Return to oven to finish baking, another 10 - 15 minutes.
- Remove from oven when top is golden brown. Allow to cool slightly before serving on its own or topped with whipped cream or ice cream.