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This old-fashioned Peach Cobbler is an easy recipe for summer ripe peaches or even frozen peaches out of season. It’s a family recipe we’ve been making for years, and it’s summer in every bite.
Fresh summer peaches are a big deal at my house. If we’re not heading out to the orchards, we’re first in line at our farmer’s market the day they come in.
I’ve never seen someone love peaches more than my husband. He lived near a peach orchard in Northern California as a child. And remembers there were always fresh peaches in the refrigerator.
And as it turns out, that every summer snack is quite healthy.
Rutgers University says, “Fresh peaches are a moderate source of antioxidants and vitamin C which is required for the building of connective tissue inside the human body.” One raw peach is about 50 calories.
The Best Peaches for Cobbler
Peaches fall into three categories: freestone, clingstone, and the semi-freestone hybrid. This is simply how the pit clings to the flesh of the peach.
Freestone peaches are the easiest peaches to process, which means the pit falls out easily. They are can be yellow or white, and easy to find at most markets.
My mother’s all-time favorite peach is the Elberta, an eat-over-the-sink, juicy fruit.
Old Fashioned Peach Cobbler Ingredients
Measurements can be found in the recipe card below, but here is a summary:
- Sliced fresh peaches (I’ve also used sliced frozen peaches, which makes this recipe super fast)
- Granulated sugar
- Ground cinnamon
- All-purpose flour
- Granulated sugar
- Baking powder and salt
- Cold butter
How to Make Peach Cobbler
Specifics can be found in the recipe card below.
Step 1: Preheat the Oven
Preheat the oven to 400 degrees F and coat an 8 by 8-inch square pan with cooking spray.
Step 2: Prepare the Peach Filling
In a saucepan, combine the peach filling ingredients and cook until thick and bubbly. Transfer the filling to the baking dish and keep hot as you prepare the topping.
Step 3: Make the Cobbler Topping
Whisk together the cobbler topping ingredients of flour, sugar, baking powder, and salt. Cut in cold butter until it resembles fine crumbs and then stir in the milk. Drop dollops of batter over the hot peach filling.
Step 4: Bake the Cobbler
Bake the cobbler until golden and bubbly; about 20 to 25 minutes.
More Summer Recipes You’ll Love
- 4 cups fresh (or frozen) sliced peaches
- 3/4 cup granulated sugar
- 4 teaspoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, cubed (4 tablespoons)
- 1/2 cup milk
- Preheat the oven to 400 degrees F and coat a 2 quart or 8-inch by 8-inch square baking pan with cooking spray.
- In a saucepan, combine the peaches, sugar, cornstarch and cinnamon. Cook and stir until thick and bubbly. Keep the filling hot and transfer to the prepared baking dish.
- Meanwhile, in a medium bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cubed butter until it resembles coarse meal or crumbs. Stir the milk into the flour mixture until just combined. Drop dollops over the hot peach filling.
- Bake the cobbler until golden and bubbly; about 20 to 25 minutes. Insert a toothpick into the topping to be sure it comes out clean. Serve warm with ice cream.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 315Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 370mgCarbohydrates: 58gFiber: 2gSugar: 38gProtein: 4g