Q1: What are the best peaches to use for a cobbler?

For baking, you want to use peaches that are ripe for the best flavor, but still firm enough to hold their shape and not turn to mush. Freestone yellow peaches are the classic choice, as their pits are easy to remove. Varieties like Red Haven, Elberta, or O'Henry are all fantastic for baking.

Q2: Do I absolutely have to peel the peaches?

While you don't have to, peeling the peaches is highly recommended for the best texture. Peach skins can become a bit tough and curly during baking, and some people find the texture unpleasant in the final, soft cobbler. The blanching method makes peeling incredibly fast and easy.

Q3: Can I use canned or frozen peaches instead of fresh?

Yes, you can, which makes this a great dessert to enjoy year-round! If using canned peaches , you will need about two 15-ounce cans. Be sure to drain them very well and choose peaches packed in juice rather than heavy syrup to control the sweetness. If using frozen sliced peaches , there is no need to thaw them first. Just toss them with the other filling ingredients; you may need to add an extra 10-15 minutes to the total baking time.

Q4: My cobbler filling came out very runny. What did I do wrong?

A runny filling is usually caused by one of two things. First, your peaches may have been extremely juicy, and you might need an extra teaspoon or two of cornstarch to thicken the juices. Second, and most commonly, the cobbler was likely not allowed to cool and set for at least an hour after coming out of the oven. The hot, molten fruit filling needs this resting time to cool down and thicken up properly.

Q5: What is the difference between a cobbler, a crisp, and a crumble?

It can be confusing! A Cobbler , like this recipe, has a batter or biscuit-style topping. A Crisp has a streusel-like topping that always includes oats, which get "crispy" during baking. A Crumble is very similar to a crisp, but its topping is made without oats, just from flour, sugar, and butter, so it's more like a crumbly cookie.

The Best Easy Homemade Peach Cobbler Recipe

A classic summer dessert, this Peach Cobbler features a sweet and spiced fresh peach filling under a soft, cake-like batter topping. The recipe includes a simple method for blanching peaches to make them easy to peel. The sliced peaches are tossed with brown sugar, lemon juice, and warm spices like cinnamon, ginger, and nutmeg. A simple batter is poured over the fruit, and the cobbler is baked until the filling is bubbly and the topping is golden brown.

Author: Evelyn
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 2 hours 30 minutes (includes cooling time)
Yield: 6-8 servings 1x
Category: Dessert
Method: Baking, Blanching
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Topping:
140 g (about 1 cup + 2 tbsp) all-purpose flour
100 g (about ½ cup) granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
175 g (about ¾ cup) milk
100 g (about 7 tbsp) unsalted butter, melted
2 teaspoons vanilla extract
For the Peach Filling:
3 yellow peaches
½ a lemon, juiced
50 g (about ¼ cup) brown sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F.
Make the Topping Batter: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the milk, melted butter, and 2 teaspoons of vanilla extract. Whisk again until just combined. Set aside.
Prepare the Peach Filling: Bring a large pot of water to a boil, then reduce to a simmer. Prepare a large bowl of ice water.
Blanche the peaches by lowering them into the simmering water for 30-60 seconds. Immediately transfer them to the ice water bath until completely cooled.
Peel the skin from the peaches, which should come off easily. Cut the peaches into ½-inch slices.
In a 9-inch round baking dish, add the sliced peaches. Add the lemon juice, brown sugar, 1 teaspoon of vanilla extract, cinnamon, ginger, and nutmeg. Toss together until all the peaches are coated.
Assemble and Bake: Pour the prepared topping mixture over the peaches in the baking dish.
Place the baking dish on a larger baking tray to catch any potential spills.
Bake for 60-65 minutes, or until the top is golden brown and the filling is bubbling.
Let the cobbler cool for at least 1 hour for the filling to set. Serve warm, optionally with a scoop of ice cream.

Notes

Blanching the peaches in boiling water and shocking them in an ice bath is a quick and effective method for easy peeling.
Placing the baking dish on a larger tray is a helpful tip to prevent any bubbling fruit juices from spilling onto the bottom of your oven.
Allowing the cobbler to cool and rest for at least an hour is a crucial step that allows the cornstarch-thickened filling to set properly.

Nutrition

Serving Size: 1/8 of cobbler
Calories: 400-480
Sugar: 45-55 g
Sodium: 200-280 mg
Fat: 18-24 g
Saturated Fat: 11-15 g
Trans Fat: 0 g
Carbohydrates: 55-65 g
Fiber: 2-4 g
Protein: 4-6 g
Cholesterol: 50-70 mg

Find it online: https://cookupjoy.com/peach-cobbler-recipe/