Fresh Seasonal Peach Cobbler

Peach Cobbler in a white cooking vessel.

Overview

Peach Cobbler

Fresh Seasonal Peach Cobbler

By Amy // Posted Jan 12, 2021 // Category Cupcakes and cakes 

I’m very excited to share my first recipe of the year with you, why not start the year with a Fresh Seasonal Peach Cobbler! For those of you living in Australia right now,  you have until April to make the most out of your seasonal peaches. 

What are cobblers anyway? Cobblers are usually made with a variety of fruit and was made when English settlers in America couldn’t source suet pudding ingredients or equipment readily. I love a recipe that has evolved like this because of necessity. 

They taste amazing as well. When it comes out of the oven, there are three distinct layers. First, there’s the soft and juicy syrupy peaches at the bottom. Then you hit the sticky soft sponge and the final layer is the crunchy buttery biscuity top of the cobbler. 

All these layers in your mouth are bursting with peachy, buttery, crunchy goodness and you get delicate hints of cinnamon throughout. Have it warm with some vanilla ice cream. Serve some up for dessert and your friends will love it!

And did I say it’s really easy to make as well. Make sure you read my tips below to see how to customise it, turn it vegan or make it even easier to make if you wanted to.

Check out my favourite baked desserts.
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tips

Peach Cobbler on a green plate.

1. Choose from yellow or white peaches

Yellow peaches can taste more tart and acidic. White ones tend to be on the sweeter side with less of an acidic flavour. I like both so I used two kinds in my cobbler. I liked the colour and flavour contrast. 

2. Make it vegan!

I made this recipe using oat milk and also Nuttelex, a kind of plant oil based spread, and it still tasted great! I think using soy milk should also be ok as well. 

3. Serve warm

In my opinion, cobblers taste best a little warm. As it’s better to store it in the fridge, before you eat it, zap it in the microwave for around 30 seconds. Of course, with a generous scoop of ice cream as well. 

4. Customise the toppings

If you wanted to, you could add a few cheeky blackberries, raspberries and other berries into the cobbler. Also, you could make it with nectarines instead. 

Why not add a little nutmeg as well? Nutmeg lends a beautiful warm, spicy and nutty flavour that would go really well with this cobbler.

RatingDifficultyBeginner

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Peach Cobbler in a white cooking vessel.

Yields12 Servings
Prep Time12 minsCook Time38 minsTotal Time50 mins

Peach filling
 5 peaches, cored and sliced
 ¾ cup white sugar (150gr)
 ¼ tsp salt
 ½ tsp ground cinnamon
Batter
 6 tbsp butter (85 gr)
 1 cup plain flour (125 gr)
 1 cup white sugar (200 gr)
 2 tsp baking powder
 ¼ tsp salt
 ¾ cup milk, at room temperature
 ground cinnamon

Peach filling
1

Add your sliced peaches, sugar, salt, and cinnamon to a saucepan and stir to combine. Cook on a medium heat for around 2-3 minutes so that the sugar dissolves and the juice from the peaches come out. Stir continuously. Set aside when ready.

Batter
2

Preheat your oven to 180 C (350 F) and place small knobs or butter into your baking dish. I used a 28cm square baking dish, but you can use a rectangular one as well. Allow the butter to melt in the baking dish and take it out of the oven when melted.

3

In a large mixing bowl. add the sugar, flour, baking powder and salt. Mix the dry ingredients with a whisk, then add the milk. Mix until just combined. Pour the mixture into the baking dish over the melted butter.

4

Carefully place spoonfuls of the peach mixture over the batter. Top with sprinkled cinnamon on top. Bake at 350 degrees for about 38-40 minutes.

5

Serve warm with a scoop of ice cream. Store for up to 4 days in airtight container in the fridge. Heat slightly before serving.

Ingredients

Peach filling
 5 peaches, cored and sliced
 ¾ cup white sugar (150gr)
 ¼ tsp salt
 ½ tsp ground cinnamon
Batter
 6 tbsp butter (85 gr)
 1 cup plain flour (125 gr)
 1 cup white sugar (200 gr)
 2 tsp baking powder
 ¼ tsp salt
 ¾ cup milk, at room temperature
 ground cinnamon

Directions

Peach filling
1

Add your sliced peaches, sugar, salt, and cinnamon to a saucepan and stir to combine. Cook on a medium heat for around 2-3 minutes so that the sugar dissolves and the juice from the peaches come out. Stir continuously. Set aside when ready.

Batter
2

Preheat your oven to 180 C (350 F) and place small knobs or butter into your baking dish. I used a 28cm square baking dish, but you can use a rectangular one as well. Allow the butter to melt in the baking dish and take it out of the oven when melted.

3

In a large mixing bowl. add the sugar, flour, baking powder and salt. Mix the dry ingredients with a whisk, then add the milk. Mix until just combined. Pour the mixture into the baking dish over the melted butter.

4

Carefully place spoonfuls of the peach mixture over the batter. Top with sprinkled cinnamon on top. Bake at 350 degrees for about 38-40 minutes.

5

Serve warm with a scoop of ice cream. Store for up to 4 days in airtight container in the fridge. Heat slightly before serving.

Fresh Seasonal Peach Cobbler
Nutrition Facts

Servings 12


Amount Per Serving
Calories 232
% Daily Value *
Cholesterol 17mg6%
Sodium 146mg7%
Potassium 225mg7%
Total Carbohydrate 44.2g15%
Dietary Fiber 1.3g6%
Sugars 35.7g
Protein 2.2g5%

Calcium 58%
Iron 1%
Vitamin D 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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