Easy Homemade Peach Cobbler
This Easy Homemade Peach Cobbler is just like grandma used to make! Grab some fresh peaches and make a cobbler for dessert tonight!
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When I was a kid growing up in South Carolina, my mother would load my sister and me into the car every summer, and we’d head off to the upstate region to visit my grandparents for a couple of weeks. This was my absolute favorite time of the summer! My grandparents lived on a large piece of land in a small town, and there was always something to explore. They had a 2-story barn, a chicken coop (with no chickens), and a pool that felt like it went on forever. But my absolute favorite memories are of picking fruit with my grandfather and then watching my grandmother turn it into a delicious cobbler. And given South Carolina’s famously delicious peaches, there was almost always a peach cobbler cooling in the kitchen!
This past week, my mom-in-law brought up some delicious peaches from Chambersburg, PA. Of course, my mind immediately went to peach cobbler, and soon I had my own Easy Homemade Peach Cobbler resting on the oven. This cobbler features a cake-like topping that is quite easy to prepare. But truth be told, I’ve also used the old trick of 1/2 box of yellow cake mix in place of the dry ingredients…and it works beautifully, too. (Just don’t forget to include the nutmeg and cinnamon!)
If you’ve been reading Spiced over the past few months, then you’ll know that I am a huge fan of peaches. For some other fun peach recipes, check out these Peach Shortcakes with Candied Ginger or this White Wine Summer Sangria! And finally, I can’t imagine peach cobbler without a scoop of vanilla ice cream. I often just use store-bought ice cream, but if you are feeling adventurous, then try making your own Vanilla Ice Cream!
Did you make this Easy Homemade Peach Cobbler at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Easy Homemade Peach Cobbler
Ingredients
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 Tbsp brown sugar
- 1/2 Tbsp baking powder
- 1/4 cup nonfat dry milk
- 4-5 peaches diced into 1" cubes
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 5 Tbsp unsalted butter
Instructions
- In a medium bowl, combine the flour, sugars, baking powder, and nonfat dry milk. Mix by hand until well blended. Set aside.
- In a pie dish (or individual ramekins), add cubed peaches until fruit is almost at top of the dish. Add enough water to fill the dish approximately 1/2 full. Sprinkle the vanilla extract, cinnamon, and nutmeg across the top of the fruit.
- Cut the butter into the bowl of dry ingredients until butter is the size of peas.
- Sprinkle this dry ingredient-butter mixture across the top of the dish, making sure to cover all of the fruit.
- Bake at 350 for 60-75 minutes, or until top crust turns slightly golden brown.
- Remove from oven and allow cobber to cool for at least 30 minutes before serving.
- Serve with scoop of vanilla ice cream (optional).
That melting ice cream on top and that gorgeous crust has me sold!
Thanks so much! That cobbler didn’t last long as soon as those pictures were done. 🙂
What kind/size of pie dish are you using? I tried it in a 9″ round pie plate, and there was WAY too much topping. Did I do something wrong?
Hey Beth! I’ve made this cobbler in all sorts of sizes, and I sometimes have to adjust the amount of topping based on the size dish. However, I typically use a 9″ round pie plate. I just checked the amounts with my notes, and they seem correct…you should have enough topping to cover all of the fruit with about 1/3″-1/2″ of the topping (including butter cut into the topping). The topping should almost cover all of the fruit…with maybe 1 or 2 pieces sticking out. I do sometimes sprinkle the sugar across the fruit rather than mix it into the topping…but that shouldn’t make much of a difference. I’m sorry you had too much topping…but I hope the final result at least tasted delicious!! Let me know if you have any more questions/thoughts. I’d love to figure out what went wrong…
Hi David, your peach cobbler sounds yummy. I have a suggestion for the lady who ended up with too much topping. Why not use a deeper dish, like a casserole dish. That’s what I’m going to do. This way you get all the peaches AND all the cake. Good luck!
That’s a great suggestion, Sandy! I really appreciate you throwing that out there. In fact, this reminds me that it’s been a while since I’ve made this peach cobbler…time to make it again! If only I could find South Carolina peaches in New York… 🙂
Wow – sorry you cannot get SC or GA peaches in the stores up home – we have been getting them in the stores here for the past few weeks and having peach shortcake – blueberries in the stores from NC, MI, OR have been in abundance – I have been on a blueberry muffin kick for the past 2 months – there are always some on the counter and my neighbors are in blueberry heaven !!!
I am off to the kitchen to make your Peach Cobbler – I will let you know how it turns out – I was going to cut them up and make shortcake again, but haven’t had cobbler in so long, I thought I’d check your site and sure enough you had a recipe that I actually have everything in the house to make it
Wonders will never cease !!!! Darn spoke to soon – no non fat dry milk – off to store –
???? NO EGGS in this ????????
Wow – sorry you cannot get SC or GA peaches in the stores up home – we have been getting them in the stores here for the past few weeks and having peach shortcake – blueberries in the stores from NC, MI, OR have been in abundance – I have been on a blueberry muffin kick for the past 2 months – there are always some on the counter and my neighbors are in blueberry heaven !!!
I am off to the kitchen to make your Peach Cobbler – I will let you know how it turns out – I was going to cut them up and make shortcake again, but haven’t had cobbler in so long, I thought I’d check your site and sure enough you had a recipe that I actually have everything in the house to make it
Wonders will never cease !!!! Darn spoke to soon – no non fat dry milk – off to store –
???? NO EGGS in this ????????
Well, Duh on the eggs – realized I wasn’t making a “batter” (rolling eyes)
Got the milk and finally got it made tonight, took it out of oven about 10:30 pm
David, Donny is asking if you can make this with blueberries ? Have you tried it, if not would you basically follow recipe and fill dish with blueberries almost to top and add same amount of water ?
OR do you have a blueberry cobbler recipe ?
thanks
Mar
Ugh…sorry about the trip to the store for the dry milk! But it makes the topping nice and tender without adding liquid. I actually haven’t made a good cobbler myself in ages…I should make one soon!
To answer your question about blueberries, yes! Yes! Yes! You can actually make this cobbler with all sorts of fruit. We’ve done blueberry, apple, peach and blackberry (my favorite). Just follow the same recipe but substitute in an equal amount of whatever fruit you choose.
I don’t have a blueberry cobbler recipe on the site, but maybe I need to remake this one using blueberries! We just went blueberry picking up in Schuylerville on Saturday…and we picked 13.5 pounds. Oops. 🙂 I hope you enjoyed this cobbler!!
Ya – trip to store for one thing never ends up one thing – picked up blueberries, just took 2 dozen muffins out of oven 🙂 and some other things – 2 bags full of groceries
D decided he didn’t like cinnamon with peaches (rolling eyes) he does want it made with apples though, so will do that this fall, personally I enjoyed it, put some homemade whipped cream on top yummm.
WOW 13.5 pounds of berries – do you freeze a lot of them for later use or will you be in blueberry mode this week ?
Do you have a cobbler recipe that is more “cakey” in a batter ? That’s all I can explain what d was trying to explain he’d like
Thanks have a fabulous week !!
Mae
Wow, you’ve been a blueberry making machine lately, Mar! You should open a bakery…haha. So no cinnamon with peaches? Interesting! I love cinnamon + peaches, but then again I grew up on this combination with this cobbler. My Mom made this cobbler at least 2x a month growing up. She varied the fruits, but it was still a staple!
So, yeah, we got pretty excited about those berries. 13.5 pounds excited! We rinsed and dried them all Saturday afternoon, and then we froze about half of them. We’ve noticed that the berries we pick last SO much longer than the berries from the store…which makes sense right? And I had no idea there were different varieties of blueberries before we started going to this farm. There were just ‘blueberries.’ But nope! Dozens of different types.
So a more cakey cobbler, eh? This here is the cobbler I grew up eating, but I did make this slow cooker version a couple of years back. I haven’t made it in a while now, but I do recall it being cakier. https://spicedblog.com/slow-cooker-blueberry-apple-cobbler.html It’s probably on account of the baking powder in there making the ‘dough’ rise. Not sure if this is what D is after though…but it might be a start? Hope you have a great week ahead yourself, my friend!
Hi David,
I know, peached and cinnamon go together like P&J….Odd thing is, his mother used a lot of cinnamon in baking, I guess his tastes buds have changed – he does like it with apples though.
I had no clue there were different kind of blueberries – other than organic and non-organic. How interesting – I’ll be doing some googling on blueberries.
Ya, I have been on a blueberry muffin kick past few months and I load the muffins with blueberries, usually 2x what they call for 😁
I just walked through the kitchen a few minutes ago to see D eating a bowl of peach cobbler LOL Now he wants a peach pie, which I haven’t made in ages, I’m sure he is forgetting I put cinnamon in that, I may throw in a cup of raspberries instead of using cinnamon. Love peach/raspberry together.
I did look at your slow cooker cobbler, and it does look more like what D is looking for so I will save that recipe.
I LOVE your families wolf and the wolfs travels – that is such a cool family tradition, hopefully Robbie’s generation will keep it going !
Thanks again for the recipes – have a super week
Mar
I agree with you on cinnamon! For me, cinnamon is one of my favorite spices…probably because it’s often associated with baking. 🙂
That peach/raspberry combo in a pie sounds quite delicious if you ask me! I sometimes put a pinch of ground ginger into pies, and I suspect it would work there, too. Just a bit!
Haha…I forgot that the slow cooker post was about the Wolf. Speaking of the Wolf, I haven’t seen it in quite some time. You know what that means…
I love cinnamon – I think what he was tasting was the allspice I added instead of nutmeg -nutmeg is not one of my fave spices on it’s own, I love all spice though.
Raspberry/peach pie is very yummy, as is rasp/peach jam !!
Better watch out for Wolfy LOL
Have a great Friday !