Old-Fashioned Peach Cobbler
Old-fashioned peach cobbler is a long-time American tradition that dates as far back as the 1800s! A Southern staple, this decadent dessert is defined by its irresistible biscuit-like crust.
Our recipe is perfect for large summer parties and potlucks when fresh peaches are in season. If you can’t get fresh peaches, you can substitute with frozen peaches and add an extra tablespoon of cornstarch.
When you’re ready to serve, finish off each individual slice with a dollop of vanilla ice cream. There’s nothing better than when that cold ice cream melts into the pie’s ooey, gooey crust. Peach cobbler is one of our favorite backyard barbecue treats!
Old-Fashioned Peach Cobbler Recipe
A Southern-style dessert, our old-fashioned peach cobbler is best when paired with a scoop of vanilla ice cream. It’s ready in minutes!
Ingredients
Yield: 12 servings
cobbler mixture
- 5 Tbsp unsalted butter, melted
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 3/4 tsp baking powder
- 1/4 tsp salt
- 2/3 cup whole milk
- 1 large egg
peach mixture
- 2 lbs peaches, fresh, sliced, peeled and pitted
- 1 Tbsp cornstarch
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 tsp ground cinnamon
Instructions
- Place a rack in the center of the oven and preheat to 375 degrees. Pour the melted butter into a 9" x 13" baking dish. Set aside.
- Sift the flour, ¾ cup granulated sugar, baking powder and salt into a large mixing bowl. Set aside. Whisk the milk and egg together in a separate bowl and stir into the dry ingredients just until combined. Pour the batter over the melted butter in the baking dish and set aside.
- Using the same mixing bowl that you mixed the batter in, combine the peaches, ¾ cup granulated sugar, brown sugar, cornstarch and cinnamon and mix until the peaches are completely coated and the cornstarch has been dissolved. Spoon the peaches and any liquid evenly over the batter, but do NOT stir them together. NOTE: When working with fresh fruit, the amount of thickener you need depends on how ripe the fruit is. If you’re using super sweet, ripe fruit, increase the cornstarch by 1 or 2 Tbsp.
- Bake 40–50 minutes until the top is golden brown. Serve warm with vanilla ice cream and enjoy!
Notes
If fresh peaches are not in season, you can substitute fresh with two 16 oz bags of frozen sliced peaches, defrosted, and increase the cornstarch to 2 tablespoons.
Calories: 236kcal, Carbohydrates: 45g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.3g, Cholesterol: 32mg, Sodium: 93mg, Potassium: 200mg, Fiber: 2g, Sugar: 36g
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