My grandmother was a quiet woman. She was a thinker, a quiet observer. She was a strong believer at heart and enjoyed having fun with us grandkids. I remember her teaching me how “not to make pancakes” (no measuring involved), and how to pick carrots from their small garden. This peach cobbler recipe somehow made it to me years after she had passed. I don’t have any memory of eating it with her in fact. Yet, somehow this recipe snuck up on me like a ninja…silent until one day it hit me! I haven’t been the same since.
As a kid I remember my mom occasionally making this recipe, though I wasn’t a peach fan at the time. I was your typical chocolate on chocolate with chocolate chips kind of kid growing up. It wasn’t until I got older that I started to appreciate the complexities of other flavors such as seasonal fruit.
This peach cobbler is a simple dessert, perfect for family gatherings or just a Wednesday night. It’s a little non-traditional as it doesn’t have a typical biscuit or pie crust topping. The texture is more like a bread pudding. You’ll find this recipe consists of simple ingredients you probably have on hand, a no-fuss process and satisfying comfort. Hungry yet? Me too! Let’s bake!
Let’s Bake Peach Cobbler!
I live in central Texas. This means that when summer rolls around, there is no shortage of absolutely delicious, juicy, sweet peaches from nearby communities like Fredericksburg. If you find yourself traveling around the area in the summer, it is not unusual to find someone selling peaches out of their truck on the side of Highway 290. And let me tell you, those peaches (and those people) are absolute gems!
Prep the peaches
However, when peaches aren’t in season or when you’re stuck at home during a pandemic frozen peaches will do just fine. If you’re using frozen peaches, take them out and let them thaw. You’re going to be adding the peaches to a hot mixture so you definitely don’t want them cold! If you’re lucky enough to get good quality fresh peaches, you’ll want to take the pit out and slice them. It’s up to you if you want to leave the skins on or not. I like to leave them on as they add more flavor and color.
Mix the peach slices with about 1/2 cup of sugar. You may need less depending on how sweet your peaches are. I usually end up using between 1/4 and 1/2 cup. Once you’ve mixed your peaches and sugar, set them aside.
Prep the cobbler dish
Next, you’ll heat your oven to 350 degrees. While the oven is heating, you’ll spray a 2-quart casserole with cooking spray. I know you’re about to put a stick of butter in there but trust me, this peach cobbler is a sticky dish. You’ll want the added insurance. Then put your stick of butter into the casserole and in to the oven it goes! Allow the butter to melt completely while the oven heats.
Prep the cobbler batter
While the butter is melting, you’ll mix the batter. Combine your flour (sub gluten-free if needed, we used Better Batter but King Arthur Measure for Measure works as well) with the rest of the sugar, baking powder, and salt.
Measure out the milk. We are lactose-free in this house, so we use lactose free milk. I have not tried this with dairy free milk, but I imagine it would work just fine. Let me know if you try it! Combine the milk with the dry ingredients until smooth.
Put it all together
When the butter is melted, take the casserole out of the oven. Pour the batter over the melted butter but do not stir! The batter will bake up just fine, trust me.
Top the batter with the peaches and return to the oven for about 55 minutes until the top is brown. Let it rest until it’s non-nuclear in temperature (fruit gets extra hot because of the sugar in it), scoop into bowls and serve with your favorite vanilla ice cream. Hint: if you’re in Texas, that’s Blue Bell Homemade Vanilla. Don’t argue, just do it. You’re welcome.
Grandma’s Peach Cobbler
- 2 cups peaches pitted and sliced (if using frozen, thaw first)
- 1 cup sugar use less for super sweet peaches
- 1 stick butter
- 1/4 tsp salt
- 1 tsp baking powder
- 3/4 cup all-purpose flour (sub gluten free if needed)
- 3/4 cup milk
- Heat the oven to 350.
- If using frozen peaches, allow to thaw.
- Sprinkle peaches with 1/2 cup sugar. Set aside while mixing batter.
- Melt butter in a 2-quart casserole. I usually place the casserole in the oven while it is heating.
- Mix all dry ingredients. Beat in milk until smooth.
- Pour batter into melted butter, but do not stir.
- Add peaches.
- Bake for 55 minutes until top is brown.
- Serve warm with vanilla ice cream.