Beautifully basic peach cobbler recipe

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This beautifully basic cobbler recipe uses tinned peaches but you can use any fresh, tinned or frozen fruit. Make it with apples, pears, mixed berries or any of your favourites! The crust rises to the top while baking.

67 people made this

IngredientsServes: 6

  • 125g plain flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 200g caster sugar, divided
  • 120ml milk
  • 810g tinned sliced peaches in juice, liquid reserved
  • 55g butter

MethodPrep:20min ›Cook:45min ›Ready in:1hr5min

  1. In a large mixing bowl, cream butter with 100g sugar.
  2. In another bowl, combine flour, baking powder and salt. Alternately add these ingredients and the milk to the creamed butter mixture.
  3. Spread dough mixture in greased glass casserole dish or loaf tin. Top with the fruit and pour 240ml of fruit juice (or water) over the top of the fruit. Top the fruit with the other 100g of sugar. (Can omit sugar if the fruit is already sweet enough to your liking.)
  4. Bake at 190 C / Gas 5 for 45 minutes.

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Reviews & ratingsAverage global rating:(65)

Reviews in English (56)

omg lovely top tip dont be a pig and dive straight in .... wait for it to cool coz the juice still has to soak in , i love my daughter loves very easy very tasty :D-17 Jul 2015


I've been looking for this type of cobbler recipe. Most of the recipes I've come across either the dough is too runny or it is made with dumplings but this recipe is the best one I've tried(and I've tried alot). I have used this recipe several times and it will be the only recipe that I wil use from now on. The only thing I added to improve the recipe is to sprinkle some cinnamon and nutmeg over the peaches and sugar on top. Other than that I would not change a thing! Awesome!!!!-25 Feb 2003


I like this. I changed things by cutting the sugar in half with splenda, adding 1 tsp of vanilla to the batter, and covering frozen peaches with 1/2 cup water and a half cup of splenda. This was good warm w/ light vanilla ice cream. And it was easy! This was my second time making it, so I am sure I'll make it again.-17 Mar 2005

Easy peach, almond & ginger cobbler recipe

I have always marveled at how the human brain works – how it remembers to breathe for you, even when you are totally absorbed in other tasks how it allows you to understand that the sounds “apple”, “manzana” and “pomme” sound different but all refer to the same object and how it somehow manages to be far more efficient at remembering information presented in some sort of pattern rather than information that is randomly organised. Ask me to recite the principles of South African property law that I studied in 1989 and I will draw a blank. Ask me to recite the lyrics of Billy Bragg’s A New England that I first heard that year and I will be word-perfect.

The history of this anomaly, as it turns out, lies in our long tradition of passing down oral histories from generation to generation. Human memory is particularly fallible over time and prone to distortion, so those seeking to pass along accurate oral traditions developed forms of verbal organization and strategies over the centuries to make use of the strengths and avoid the weaknesses of human memory – thus minimising the changes that our imperfect memory might inflict on the tales being passed down. Strategies include describing concrete actions rather than abstract concepts the use of powerful visual images singing or chanting the stories rather than telling them more informally and most importantly, they are told using patterns of sound: alliteration, assonance, repetition and, most of all, rhyme. Research has shown that when two words in a ballad are linked by rhyme, students remember them better than non-rhyming words.

I have always been a fan of memorising poetry – I thank my mother who carried me in her belly to the final few months of her Honours degree in English Literature, and then read to me incessantly and instilled in me a lifelong love of words, often rhyming ones. The first poem I ever partially memorised was TS Eliot’s wonderful Macavity and from there I progressed to learning Cargoes, Tarantella and Jabberwocky off by heart. But it was only at university that I discovered the unknown pleasures of Robert Frost’s Stopping by the Woods on a Snowy Evening Matthew Arnold’s Dover Beach, and TS Eliot’s The Lovesong of J Alfred Prufrock, a poem that breaks my heart anew each time I read it. When interviewed recently, author Jean Sprackland (who helped assemble 130 poems for a new poetry memorisation and recital competition Poetry by Heart) said that a poem known by heart becomes a part of you, and lives with you forever. How right she is: it’s very seldom that I pick up a peach without momentarily contemplating it and inwardly reciting some of TE Eliot’s lines quoted above: do I dare to eat a peach? Just reciting those words make me smile inwardly, as if my mom (who knew the poem even better than I did) is gently reaching back into this world and giving my hand a squeeze.

On this occasion, the peaches in question came as a valentine’s gift from South African Fruit. In South Africa, a third of a million people are employed in the deciduous fruit industry alone and for every farm worker there are, on average, 4 dependents that rely on the fruit industryto provide education, housing, health and social care. And because growing fruit is a very labour intensive industry that can never be totally mechanised, an increase in the demand for our fruit almost inevitably means an increase in job creation in the growing, packing and supply chain in South Africa – something which the country badly needs. Earlier this year, there was a wave of labour unrest the Western Cape and as a reaction, there were calls from some quarters to boycott South African fruit. But the flip-side is that as European shoppers become more demanding about how their food is produced, this in turn places pressure on South African fruit farmers to improve ethical farming practices, particularly in relation to uplifting the working conditions and rights of farm workers. Surely, then, engaging is a better strategy than disengaging?

But I digress. A big red box arrived unannounced at my desk on the 14th, filled with the most gorgeous crimson Flavorking plums nectarines that literally are as sweet as nectar and these delectable Scarlet Red peaches. In addition to being fuzzily tactile and beautifully dappled, they were also perfectly ripe – that small window of opportunity between being too hard, and too squishy. After greedily eating the first one for breakfast, I scraped together enough self-restraint to save another two for making a dessert. I have written before about cobblers – this one is an American style one and is so simple, a child could make it. The end result is so much more than the sum of its parts – caramelly, spicy and studded with sweet bites of peach flesh, their flavour intensified by baking.

Do you dare to eat this peach? I absolutely insist that you do.

DISCLOSURE: I received the peaches as a free sample from South African Fruit – they are available in all major UK supermarkets till the end of March.

How do you make an old fashioned peach cobbler from scratch?

I adore this peach cobbler recipe for its simplicity.

  1. Pit and slice your peaches. I leave the skin on for a rustic flare and I think it tastes great with or with them.
  2. Toss your peaches with cinnamon, sugar and a little butter if they aren&rsquot super ripe.
  3. Top the peaches with the easy cobbler topping (it tastes like a snickerdoodle!).
  4. Bake for 20 minutes at 375 F and serve with plenty of vanilla ice cream!

Peach Cobbler French Toast Bake

French toast bakes are my jam on weekends when I want to make brunch ahead. The custard soaks into the bread all night to really flavor everything well and I don’t have to do anything more complicated than turning on the oven in the morning. That’s a good thing because until I have a big cup of coffee I can’t really do complicated things. This time I made a summery, gorgeous French toast casserole inspired by one of my favorite summer desserts! This peach cobbler French toast casserole is the ultimate decadent brunch with buttery brioche as the base and an amazing brown butter crumb topping.

Let me tell you, brioche is really the best for any French toast. It is already slightly sweet and so dense and buttery. I cubed up a whole loaf of it. The custard I made was classic with lots of eggs, heavy cream, spices and vanilla. It was the glue for the whole dish. After the assembled French toast bake sat overnight, I quickly made a simple crumb to go on top in the morning. It was a slight change from my usual desire to not have to make anything in the morning but trust me it was worth it. It only took 5 minutes! That yummy crumb topping went all over the top of the French toast bake and it was time to go in the oven. It took about 45 minutes for it to bake to perfection. The custard set beautifully and the crumb was gorgeously golden.

I cut it into 8 squares and served it immediately! Oh my goodness, this mashup of French toast and peach cobbler was pure heaven. That crumb on top just made it. Dessert for breakfast is always acceptable, especially when it’s in French toast form right? Hope you all love it. xoxo

Peach Cobbler French Toast Bake

How To Make Peaches And Cream Strudel

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  • Preheat your oven: To 375 F degrees. Line a baking sheet with parchment paper and set aside.
  • Prepare the peaches: Prepare the peach filling first by adding the peaches and 1/4 cup of sugar to a smaller pot and cook over medium heat for about 3 to 5 minutes just until all the sugar dissolves and the peaches soften a bit. Remove from heat and strain if there is too much liquid.
  • Prepare the cream cheese filling: In the bowl of your mixer add the cream cheese and mix until smooth. Add the sugar, vanilla extract, egg yolk to the cream cheese and continue mixing until well combined and smooth.
  • Prime the puff pastry: Using one puff pastry at a time, place it over a lightly floured surface and roll it out into a 14合 inch rectangle. Cut slits 1 inch apart from the 2 sides of the puff pastry about 1/3 way in, as seen in the video.
  • Assemble the strudels: Spoon about half the cream cheese mixture down the center of the pastry and smooth it out and add half the peaches over the cream cheese mixture. Starting at one end, fold the pastry strips over the peach mixture, alternating sides until you completely cover the peach mixture. Repeat with remaining puff pastry and ingredients.
  • Bake the strudels: Place the peach strudels onto the prepared baking sheet and brush with the egg wash. Place the baking sheet in the oven and bake for 30 to 35 minutes or until the strudels are golden brown.
  • Finish the dish: Let the peach strudels cool down for about 5 minutes then dust with icing sugar and top with toasted sliced almonds, if preferred. Cut into slices and serve.

Beautifully basic peach cobbler recipe - Recipes

But not just any peach cobbler, this is a classic "Old School" recipe just like your Grandma used to make.

In your best southern accent, repeat after me. "Cuppa Cuppa Cuppa".

That's the basic recipe for the cobbler. Cup of Sugar, Cup of Flour, Cup of Milk. You can use self rising flour and save adding baking powder and additional salt, but that's really the recipe. Very old school. very southern.

And this does have a wonderful presentation. Baked in a cast iron skillet, you can easily time this to pop out of the oven just as your supper ends. Cool for just a bit, but serve warm.

Just picture a scoop of ice cream melting gently over a slice of Grannys cobbler.

Nothing makes me happier than getting fresh peaches in June and July! That’s the only time our family eats peaches each year. We can’t buy them from Walmart or the grocery store, because they taste NOTHING like what a peach is supposed to taste like.

I remember the first time my daughter had a real, locally grown peach, and she said, “This is the best peach I’ve ever had!” Then when she just had to have peaches, when they were out of season, and begged for them from Walmart, she was incredibly disappointed that they tasted nothing like what she thought a peach should taste like.

So, that being said, you can use canned or frozen (thaw them first) peaches if you want, but it won’t taste the same as locally grown fresh peaches. I say the same for my Old Fashioned Peach Dumplings too (P.S. you should definitely make those – wow, they’re good. )

How to Make Dump Peach Cobbler

  1. Peel and slice 7-8 peaches.
  2. Cover them in cinnamon and sugar and set aside.
  3. Melt the butter and pour it in the bottom of your baking pan.
  4. Make the batter and pour it on top of the butter.
  5. Spoon the peaches on top of the batter.
  6. Bake for 45 mins, or until the edges start to pull away from the pan and turn golden brown.

So the biggest pain in the butt about this recipe, is having to manually peel and slice the peaches. It’s really not that bad, but the rest of the recipe is so simple that it makes it seem worse than it is. But really, it’s absolutely worth it, so I do it every year.

Your slices should be very thin. Toss these slices with your cinnamon and sugar, and you’ve done the hardest part of this whole peach cobbler recipe.

This is what the peach cobbler will look like right before it goes into the oven. I know it looks like a mess, but it turns out beautifully. I’ve been making this recipe for years, and every time it looks like this, and every time I wonder if it will turn out right, and every time it does.

Doesn’t this peach cobbler look amazing? I can’t wait to make it again! Make summer official with this dump peach cobbler recipe in your oven tonight!

A Vintage Recipe Box + The Peach Truck = Summer Peach Pies

A few weeks ago I was rummaging around in an antique mall and found an old recipe box (see below) with each recipe carefully written out in old-fashioned beautiful “Cursive”. As you can see the box has been mended with tape multiple times and bears all the tell-tale signs of being much used. I fell in love with it.

Don’t you think it is beautifully interesting? Whose was it? Why does some daughter or son not have it in their kitchen right now? Whoever you are, or were, your recipe box is going to be well taken care of.

As I was looking through the recipes I noticed something interesting when it came to the desserts…cakes, pies, puddings. They all call for about half as much sugar as what I am used to seeing in newer recipes. Perhaps this was just particular to the owner of this box, perhaps someone in the family needed to watch their sugar intake, or maybe these dessert recipes are from a time where our palates had not become so used to “sugar overload”? I wanted to try this recipe for “Peach Pie (Fresh)” because it just sounded so simple and “fresh”.

This same week I had purchased my first bag of “The Peach Truck” Georgia peaches (featured in the Summer Issue of “Sweet Paul” magazine) at the Downtown Nashville Farmer’s Market. I left them in the bag for a few days to ripen. A great pair…this recipe & the ripe peaches!

What you will need to make this “Peach Pie (Fresh)”

1/2 cup raw sugar or white sugar + extra for dusting on top of the finished pie

1 pie crust for a double crust pie – 1 to line the pan + 1 for the lattice top (I used a wonderful slightly sweet pie dough recipe based on one found in Alisa Huntsman’s cookbook “Desserts from the Famous Loveless Cafe”(see end of blog for directions for this wonderful crust which I highly recommend.) If you do not “make pie crusts” then use a store-bought one dusted with a bit of powdered sugar.

Before we make the pie I am going to show you the easiest way in the world to peel a peach……

Cut an “X” in the bottom of each peach. Gently drop peaches into softly boiling water. Remove peaches from simmering water after about 2 minutes & quickly plunge into ice water. Using your fingers gently peel back peach skin from the bottom of each peach where you made the “X”. The skin will slip right off with just a bit of coaxing.

Now we will make our basic lattice topped “Peach Pie (Fresh)”.

1. Roll out and fit one of the pie crusts into the bottom of 8 or 9 inch regular pie pan somewhat “fluting” the sides if you like. Preheat oven to 425 degrees.

2. Cut peaches into wedges away from the pit & place in a bowl. You should about 6 cups of cut-up peaches for this pie. Add 1/ 2 cup white granulated sugar as the recipe calls for or raw sugar if you prefer. Toss the peaches & sugar together.

3. Fill bottom pie crust with sugared peaches & their juice.

4. Roll out 2nd/top crust to make the lattice. Cut into random strips with a sharp knife. Place the strips over the top of the peaches weaving them over and under each other in opposite directions. I do not even try to make my “lattice” tops perfect but a bit more artful and random which I think is prettier. As you may have guessed I am not a lover of perfection, just things that are perfectly, beautifully not perfect.

5. Tuck ends of lattice strips under the bottom crust edge and re-flute.

6. Place the uncooked pie on a parchment paper lined baking sheet. Dust with some additional sugar if desired, pop in the oven and bake for about 20 minutes. Turn oven down to 350 and cook for another 30 minutes or until the peaches are hot and bubbly and the crust is golden brown and crispy. Serve warm as is or with a scoop of ice cream.

Okay, now let me tell you a couple of things about this recipe. It was indeed not icky sweet nor “gloopy” as fruit pies can sometimes turn out with too much cornstarch. The bottom crust was not soggy, the top crust was flakey and over all this pie tasted like I think a peach pie should taste. This is how a fruit pie should taste…like the ripe fruit used complementing a flakey crust & just enough sugar to call it dessert. No soggy crust or gloopy-ness!

Here are a few other variations on this peach pie recipe I made with the extra dough…

“A Wee Fresh Peach & Blueberry Pie”

Made the same way with the addition of fresh blueberries & a cookie cutter cut out crust top in a little 6″ pie pan.

and…..”A Very, Very Wee Fresh Peach Pie”

Just fresh sugared peaches, pie crust leftovers rolled out in a 3 inch tartlet pan.

And here is how to make this very good pie crust. Thanks Alisa!

Here is my version of Alisa’s pie crust:

1. Measure 2 1/2 cups flour + 1/2 cup confectioner sugar into the bowl of a food processor. Pulse a couple of times.

2. Cut 1 1/2 stick of butter into small cubes & freeze for 5 minutes. Then sprinkle over the flour-sugar mixture & pulse a few times to mix in.

3. To the processor add 3 cold egg yolks & pulse again 3 or 4 times to blend somewhat.

4. To bring it all together drizzle 1/4 to 1/2 cup cold buttermilk or regular milk over the flour mixture through the feed tube of the processor until a dough ball begins to form. Remove dough & form into 4 dough balls flattened. Wrap each one with plastic & chill for 10 minutes before rolling out to make your pie crust.

Oh no. we are finished yet…here’s a few tips for fitting your wonderful crust into your pie pan. Roll it, fold it in half…

…fold again… in pie pan with the point in the center….

…unfold the same way you folded…..

Spider : [ eating the peach ] Mmmmm. Better than ladybugs.

Espresso Granita

Mitch Mandel and Thomas MacDonald

These frozen desserts are just as good—if not better!—than a traditional ice cream sundae, and they're just as easy to make. And who doesn't enjoy a little espresso after dinner that isn't served in a hot drink but instead as a cool, refreshing treat?

Get our recipe for Espresso Granita.

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Oh so decadent and yet easy-to-follow, you just can't go wrong with this perfect party cake - full of fudgy goodness. With a delectable chocolate ganache, it's difficult not to demolish it in just one sitting.

2. Eggless Atta Cake

In need of a healthy treat? Step this way please. Yes, it's true - this scrumptious cake is surprisingly good for you. You'd never guess it's free from butter, eggs and flour.

3. Oat Apple Crumble

Made from oats, flavoured with cinnamon and minus the flour, our apple crumble is nothing short of spectacular. This recipe is an all-time favourite of those hankering after the ultimate easy dessert.

4. Chocolate Lava Cake

There's always room for something sweet, especially when it tastes this good and requires only 5 ingredients. Bask in the glory of every party with this absolute crowd-pleaser.

5. Eggless Vanilla Muffins

Go on, make the world a better place one muffin at a time. Want to go fancy? Frost these eggless muffins and top off with sprinkles.

6. Flourless Chocolate Cake

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8. Fudgy Chocolate Brownies

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9. Coffee Cake with Mocha Frosting

Give coffee cake the ultimate upgrade - layer with a creamy mocha frosting and sprinkle with crushed nuts. Serve for breakfast or high-tea and get that quintessential caffeine kick.

10. Peach Cobbler

This peach cobbler will tantalize your taste buds no end. Looks so gorgeous you won't want to dig in, but once you start you won't be able to stop. Serve warm with a scoop of vanilla bean ice cream, and go straight to heaven!

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This dessert is a favourite of both kids and adults alike! Baked vanilla with caramel and fresh fruits. A treat to relish!

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