Peach Cobbler reminds me of warm summer days and family gatherings. This classic dessert combines juicy peaches with a golden crust. It’s one of the best ways to enjoy a peach, besides a Bellini cocktail or Peach Sangria.
Contents
Peach Cobbler recipe
Peach Cobbler is a classic Southern American dessert. It features a delicious juicy peach filling with a sweet biscuit or pie crust topping. The dish has a delightful contrast between the soft fruit and the crispy topping. You can bake or make this dessert with a slow cooker.
This dessert is perfect for the summer season. It represents hospitality, resourcefulness, and the abundance of Southern summers. Peach cobbler has numerous regional and family variations.
Classic Southern is a traditional version. It uses fresh peaches mixed with a simple batter. It is often served warm with a scoop of vanilla ice cream or whipped cream on top.
Bisquick Peach Cobbler offers a quick and convenient alternative to the classic recipe. It uses Bisquick mix as the base for the batter. This is the quick and easy version.
Cake mix Version combines canned or fresh peaches into a baking dish and sprinkles dry cake mix over the top. You can use different cake mixes, such as yellow or white cake.
Here’s how to make the Peach Cobbler in 4 different ways:
Best Peach Cobbler recipe
Nutrition
Ingredients
Old-fashioned recipe
- 4 cups of sliced fresh peaches about 6-7 peaches
- 1 cup granulated sugar divided
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 1 cup all-purpose flour you can use gluten-free one
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter melted
Bisquick peach cobbler
- 1 cup Bisquick mix
- 1 cup milk
- 1/2 teaspoon ground cinnamon optional
- 1/2 cup butter melted
- 1 cup sugar
- 1 can sliced peaches, drained or 4 cups fresh sliced peaches
With cake mix
- 1 box yellow cake mix
- 2 cans sliced peaches in syrup
- 1/2 cup unsalted butter melted
- 1/2 teaspoon ground cinnamon optional
Keto recipe
- 4 cups of sliced peaches fresh or frozen
- 1/4 cup powdered erythritol
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp lemon juice
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup powdered erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter melted
- 1 tsp vanilla extract
- 1 large egg
Instructions
Old-fashioned recipe
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the sliced peaches, 1/2 cup granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Stir well and set aside.
- In another bowl, whisk together the flour, remaining 1/2 cup granulated sugar, baking powder, and salt. Add the milk and melted butter, stirring until just combined.
- Pour the batter into a greased 9×13-inch baking dish. Spoon the peach mixture evenly over the batter. Do not stir.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the batter comes out clean.
- Allow to cool slightly before serving. Enjoy warm, ideally with a scoop of vanilla ice cream!
Bisquick peach cobbler
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix Bisquick, milk, and ground cinnamon until well combined.
- Stir in melted butter until the batter is smooth.
- Pour the batter into an ungreased 13×9-inch baking dish.
- In a separate bowl, mix the sugar with the drained peaches.
- Spoon the peaches evenly over the batter.
- Bake for about 50-60 minutes or until the top is golden brown and the batter is set.
With cake mix
- Preheat your oven to 350°F (175°C).
- Pour both cans of peaches with their syrup into a 9×13-inch baking dish.
- Evenly sprinkle the dry cake mix over the peaches.
- Drizzle the melted butter over the cake mix, making sure to cover as much of the surface as possible.
- If desired, sprinkle ground cinnamon over the top.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the peaches are bubbly.
- Let it cool for a few minutes before serving.
Keto recipe
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the sliced peaches, powdered erythritol, cinnamon, nutmeg, and lemon juice. Mix well and spread the mixture evenly in a greased 9×9 inch baking dish.
- In another bowl, mix the almond flour, coconut flour, powdered erythritol, baking powder, and salt. Add the melted butter, vanilla extract, and egg, and stir until well combined.
- Drop spoonfuls of the topping mixture over the peach filling, spreading it out as evenly as possible.
- Bake in the preheated oven for about 35-40 minutes, or until the topping is golden brown and the peach filling is bubbly.
- Let the cobbler cool for a few minutes before serving. Enjoy it on its own or with a dollop of whipped cream.
Notes
| Versions | Calories | Carbs | Protein | Fat | Fiber | Sugar |
| Old-fashion | 350 | 60g | 4g | 12g | 2g | 45g |
| Bisquick version | 300 | 40g | 3g | 15g | 1g | 30g |
| Cake Mix | 400 | 65g | 3g | 15g | 2g | 50g |
| Keto version | 250 | 15g | 4g | 20g | 7g | 6g |
SIMILAR RECIPES
Pairing suggestions
Peach cobbler goes well with different drinks and foods to enhance its flavor and enjoyment. Here are some popular pairing options:
- Topping Pairings
- Caramel adds a rich and sweet flavor
- Vanilla Ice Cream provides a cool contrast to the warm cobbler
- Whipped Cream adds a light, airy texture.
- Crème Fraîche offers a tangy counterpoint to the sweet peaches. It adds a touch of sophistication.
- Main Course Pairings
- The dessert pairs well with fried chicken, barbeque, shrimp and grits, and mac n cheese.
- It complements stuffed and baked whitefish.
- Beverages
- Sweet tea enhances the warm, comforting flavors of peach cobbler.
- Prosecco adds fruity notes and crisp acidity for contrast.
- Bonnezeaux balances the cobbler’s sweetness with stone fruit and honey flavors.
- Late Harvest Riesling enhances the dessert with sweet and fruity notes.
- Peach Cobbler Cocktail captures the dessert’s flavors with Crown Royal peach whiskey and RumChata.
- Peach Cobbler Martini recreates the dessert’s flavors with vodka or similar spirits.
Variations
Peach cobbler has numerous variations. Here are some key variations:
- Vegan Peach Cobbler:
- Replace butter with coconut oil or vegan margarine
- Substitute milk with almond or oat milk
- Use maple syrup or agave nectar as sweeteners
- Gluten-Free Peach Cobbler:
- Use gluten-free flour blends or almond flour
- Add xanthan gum for better texture
- Ensure all other ingredients are certified gluten-free
- Fruit Additions
- Add berries to make strawberry-peach cobbler
- Peach-apple cobbler with cinnamon is a great combination
- Use spices with dried fruit to add more flavors
Or you can experiment with different toppings like using oats for a crumble topping. You can even make a new dish with this dessert, like the Peach Cobbler Egg Rolls.
Tips and tricks
Common mistakes
Here are some mistakes to watch out for:
- Overripe Peaches can result in a mushy filling. Choose peaches that are ripe but still firm.
- Underripe Peaches lack sweetness and won’t soften properly. If you only have firm peaches, let them ripen at room temperature for a few days.
- Excessive flour or cornstarch in the filling can make it gummy. Start with a small amount and adjust as needed.
- Overbaking dries out the filling and toughens the crust. Watch carefully and remove from the oven when the top is golden and the filling is bubbling.
- Underbaking results in a doughy crust and runny filling. Ensure the filling is bubbling and the crust is golden brown before removing from the oven.
Troubleshooting guide
Here’s a quick troubleshooting guide for common problems:
| Problem | Possible Cause | Solution |
| Soggy bottom crust | Too much liquid in filling | Pre-cook filling slightly or add more thickener |
| Dry, tough topping | Overmixing or overbaking | Too much liquid in the filling |
| Runny filling | Not enough thickener or underbaking | Add more cornstarch or flour; bake until filling bubbles |
| Bland flavor | Underripe peaches or lack of seasoning | Use ripe peaches; increase spices or add vanilla extract |
Tips
Proper storage and make-ahead techniques can save time and maintain quality. Here are my tried-and-true methods:
- Make-Ahead Tips:
- Prepare the filling up to 1 day ahead and refrigerate
- Mix dry ingredients for topping and store at room temperature
- Assemble and bake just before serving for the best results
- Storage Methods:
- Room Temperature: Cover with foil and consume within 2 days
- Refrigerator: Wrap tightly and store for up to 4 days
- Freezer: Wrap well in plastic wrap and foil; freeze for up to 3 months
- Reheating:
- Oven: Warm at 350°F 175°C for 15-20 minutes
- Microwave: Heat individual portions for 30-60 seconds