Peach Cobbler

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This recipe was originally published in August 2015 and has been updated as of 2024

This is the ONLY recipe I was able to get from my grandmother (my mom’s mom) herself. This is the very recipe she used for my mother every year for her birthday. The only issue… when I talked to my grandmother and got all the ingredients, but she didn’t give me measurements. She told me what she used, and what to look for as I was slowly adding in things. So this was interesting to figure out to say the least. I like to have at least an idea of what the measurements are.

After a lot of trial and error and finally figuring out exactly how I wanted it to taste and look, I went for it and made this peach cobbler for my mom. This used to be her go to request for her birthday every year. So if she approved, I knew I had it.

This past birthday I made it and it was an instant hit. My mom even told me it was better than my great grandma’s! So it is now the recipe I make anytime we want peach cobbler. I also took this same recipe and created a plum cobbler.

Notes

• My husband, kids, and dad like vanilla ice cream on top, whereas my mom eats it plain (or sometimes with powdered sugar). I say do you and enjoy it however you think would be best! Make sure you tag me! I love seeing my recipes being enjoyed by others!
• For short-term storage, place the covered peach cobbler in the refrigerator, but should be eaten within two to three days.
• For longer storage, let the cobbler completely cool. Then cover with the lid OR Aluminum Foil and place flat in your freezer. The frozen cobbler will keep for six to eight months.
• If available, you can use containers that are both freezer and oven safe for ease of use and minimal extra dishes.
• To reheat frozen cobbler, heat your oven to 350° F and heat covered until the edges bubble and the middle feels warm.

ENJOY and Share! 

Please let me know how your peach cobbler turns out in the comments! I love seeing friends and family come together over food. If you take a picture, tag me on Instagram or Facebook! Use @alwaysjennsmith & #alwaysjennsmith. Or share it on this post’s Pinterest Pin!

Peach Cobbler

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• Author: Jenn Giam Smith
• Total Time: 1 hour 50 minutes
• Yield: 6 people 1x

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Description

Featuring juicy sweet peaches and a light and fluffy cake-like topping, this peach cobbler recipe is the ultimate comforting homestyle summer dessert.

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Ingredients

Units USM Scale 1x2x3x

Filling

• 1 1/2 teaspoons cinnamon
• 1 teaspoon vanilla
• 2 Tablespoons brown sugar
• 1/4 cup unsalted butter (see note 1 for details if using salted butter)
• 3/4 cup granulated sugar
• 1 tablespoons flour
• pinch of salt (see note 1 for details if using salted butter)

Topping/Crust

• 1 1/2 lbs ripe fresh peaches (See note 2 for substitutes)
• 1/4 cup peach brandy (see note 3 for substitutes)
• 1/4 cup unsalted butter (see note 1 if using salted butter)
• 1/2 cup sugar
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt (see note 1 if using salted butter)
• 1/2 cup milk
• 2 teaspoon vanilla
• 1 large egg

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Instructions

Filling

1. Preheat the oven to 350°F
2. Melt butter in a medium-sized saucepan.
3. Stir in the sugars, flour, salt, vanilla, and cinnamon. Mix until completely incorporated and the sugar has dissolved.
4. Add peaches and brandy (or juice/water). Continue stirring until completely heated through and slightly thicker (about 5-10 min).
5. Pour into a greased 9.5-inch tart dish and set aside.

For the Crust

1. Cream together butter and sugar until lighter in color.
2. Add flour, baking powder, salt, milk, vanilla and eggs.
3. Using a 3 Tablespoon cookie scoop plot the “cobbles” of topping around the pie filling, until all of the topping is on top of the filling.
4. Place the dish onto a baking sheet with a silicone mat (this is just in case it bubbles over the sides and makes it easier to put and take out the dish in the oven).
5. Bake for 1 hour or until bubbling and golden brown on top.
6. Let stand for about 10-15 minutes and serve plain, or with vanilla ice cream and/or whipped cream.

Notes

1. Omit if using salted butter
2. 1lb of frozen peaches can be used instead.
3. can be replaced with peach juice, pineapple juice, or water.

Storage

• For short-term storage, place the covered peach cobbler in the refrigerator, but should be eaten within two to three days.
• For longer storage, let the cobbler completely cool. Then cover with the lid OR Aluminum Foil and place flat in your freezer. The frozen cobbler will keep for six to eight months.
• If available, you can use containers that are both freezer and oven safe for ease of use and minimal extra dishes.
• To reheat frozen cobbler, heat your oven to 350° F and heat covered until the edges bubble and the middle feels warm.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: baking
• Cuisine: American, Southern

Nutrition

• Calories: 453.89
• Sugar: 53.59
• Sodium: 385.64
• Fat: 17.27
• Saturated Fat: 10.36
• Carbohydrates: 72.27
• Fiber: 2.07
• Protein: 4.89
• Cholesterol: 73.94

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