What better way to end a warm summer night than with warm peach cobbler and vanilla ice cream?! Cobbler is the ultimate summertime dessert, and when combined with vanilla ice cream or whipped cream, it’s one deliciously sweet dessert! Produce is at its peak in the summer, making fresh fruit easier to buy.
This recipe is the best, juiciest peach cobbler I have ever tried. I prefer to make it with fresh peaches when I can. I’ve also made it with canned peaches and it’s still utterly delicious! A little bit of cinnamon goes a long way in this recipe too. You don’t have to use cinnamon, but it’s highly recommended. The rest of the cobbler is made with pantry staples that you likely have in your kitchen right now. If you like this dessert recipe, then you’ll fall in love with my blackberry cobbler recipe that uses the same cobbler recipe – SO MOUTHWATERING!
If you cannot use fresh peaches, no problem! Just substitute canned or frozen (but thawed) peaches. I used canned peaches for this peach cobbler and it turned out beautifully and did not lack flavor whatsoever!
This dish is perfect for a summer cookout or barbecue, or for entertaining guests in your home. I make it for my family and we enjoy every single bite. My peach cobbler contains peaches, granulated sugar, cinnamon, cornstarch, water, flour, brown sugar, baking powder, salt, butter, and buttermilk, and is done in about 50 minutes.
What is Cobbler?
According to Bon Appetit’s article, cobbler dates back to the 1850s. By the mid-19th century, it had manifested into the dessert we now today, which consists of oven-baked fruit with some form of dough. By 1859, cobbler was defined in John Russell Bartlett’s Dictionary of Americanisms as, “A sort of pie, baked in a pot lined with dough of great thickness, upon which the fruit is placed; according to the fruit, it is an apple or a peach cobbler.” Sounds a lot like pie, doesn’t it?
As time progressed, we started associating cobbler with either having a biscuit topping, like a shortcake in a large spread, or more of a cake batter, which is a cooking method used at numerous barbeque joints in the South. I don’t know about you, but I always associate cobbler with the South.
In 1881, Abby Fisher, an escaped slave who fled the South after the Civil War, published some of her recipes in What Mrs. Fisher Knows About Old Southern Cooking. In the cookbook, she lists a recipe for peach cobbler that uses a pastry dough both underneath and on top. In many parts of the South, pastry dough is still used in cobblers, sometimes in pie-like form, with the dough only used on top.
Ingredients in peach cobbler
Peaches. Canned peaches work just fine in this recipe although, if you like, you can certainly use fresh peaches.
Sugar. Granulated sugar gives the peaches a syrupy, sweet texture.
Cinnamon. A pinch of ground cinnamon provides aroma, spice, and nutritional benefits.
Cornstarch. Cornstarch is needed to thicken up the peach syrup.
Water. Water mixes with cornstarch to produce a thick syrup.
Brown sugar. Brown sugar blends with the granulated sugar, flour, and other cobbler ingredients to produce the perfect level of sweetness.
Baking powder. Baking powder is a leavening agent that mixes with the other cobbler ingredients to produce a moist and fluffy crust.
Salt. Salt enhances the flavors of the other cobbler ingredients.
Butter. Use unsalted butter for this as this recipe already contains salt. If you only have salted butter, that will also work. This is our go-to butter recipe!
Buttermilk. We never buy buttermilk as we always make our own homemade buttermilk.
How to make the best peach cobbler
STEP 1: Grease an 8×8-inch square baking dish with butter. Preheat the oven to 350° F.
STEP 2: In a medium saucepan, combine the peaches, sugar, and cinnamon, constantly stirring until it starts to boil.
STEP 3: In a small bowl, add the cornstarch and water and mix with a spoon until well combined. Add the cornstarch mixture to the saucepan. Bring to a boil and cook for 6 or so minutes, or until the sauce has thickened.
STEP 4: Pour the saucepan mixture into the prepared baking dish.
STEP 5: To make the topping, in a medium bowl, add the flour, sugar, baking powder, and salt. Grate the butter and combine with the flour mixture. Add the buttermilk and stir to combine. After stirring with a spoon, knead the dough with your hands until all the ingredients are well incorporated.
STEP 6: Using your fingers, tear small pieces of the topping dough and evenly layer it on top of the blackberry mixture in the baking dish. You will be adding and adding dough, about 1 teaspoon at a time, until you’ve used all the dough.
STEP 7: Bake uncovered for 30-35 minutes, until the top is golden. Serve warm with vanilla ice cream or with whipped cream.
STEP 8: If you make this dessert recipe, don’t forget to leave a rating and comment!
Leftovers
For leftovers, the dish will last up to about five days, but keeps best if chilled in the fridge. Heat it in the microwave or oven before serving. Peach cobbler is not freezer friendly, and I don’t recommend storing it in the freezer as the topping will turn soggy and won’t bake properly.
More desserts you’ll love!
Edible Chocolate Chip Cookie Dough
Blueberry Lemon Cream Cheese Pies in a Jar
Easy 5-Minute Chocolate Pudding Pie
Final Thoughts
Finally, if you make this peach cobbler dessert recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this dessert recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Peach Cobbler
Equipment
Ingredients
Cobbler
- 1 (29 oz. can) peaches drained (or about 4-5 medium peaches)
- 1 c granulated sugar
- ½ tsp cinnamon
- 2 tbsp cornstarch
- ½ c water
Topping
- 1½ c all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp brown sugar
- 1½ tsp baking powder
- ½ tsp salt
- ½ c cold butter grated
- ⅓ c buttermilk
Instructions
- Grease an 8×8-inch square baking dish with butter. Preheat the oven to 350° F.
- In a medium saucepan, combine the peaches, sugar, and cinnamon, constantly stirring until it starts to boil.
- In a small bowl, add the cornstarch and water and mix with a spoon until well combined. Add the cornstarch mixture to the saucepan. Bring to a boil and cook for 6 or so minutes, or until the sauce has thickened.
- Pour the saucepan mixture into the prepared baking dish.
- To make the topping, in a medium bowl, add the flour, sugar, baking powder, and salt. Grate the stick of butter and combine with the flour mixture. Add the buttermilk and stir to combine. After stirring with a spoon, knead the dough with your hands until all the ingredients are well incorporated.
- Using your fingers, tear small pieces of the topping dough and evenly layer it on top of the blackberry mixture in the baking dish. You will be adding and adding dough, about 1 teaspoon at a time, until you’ve used all the dough.
- Bake uncovered for 30-35 minutes, until the top is golden. Serve warm with vanilla ice cream or with whipped cream.
- If you make this dessert, don’t forget to leave a rating and comment!
Nutrition (per serving)
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