Easy peach cobbler

Easy peach cobbler

Easy peach cobbler

The easiest way to simmer peaches is to just cut them up and cover them in sugar, butter, water, and cinnamon. It’s that simple. And that’s just how easy it is to whip up these light and delicious cobblers that are the perfect dessert for the spring.


What could be a more perfect ending to a summertime meal than easy peach cobbler? Savor the flavors of summer with sliced fresh peaches cooking away with butter and spices. The topping can made from pantry ingredients you have on hand and peaches can easily be substituted with any fruit you have depending on the time of year. The tang of the lemon juice paired with the sweetness of the peaches is perfectly balanced with the crisp topping. Want to make dessert even better? A dollop of fresh whipped cream or cold vanilla ice cream truly makes it the perfect way to end a summer night.

This is a very good recipe in it's execution although I modify it quite a bit. I use a lot of peaches and like to use really sweet ripe peaches. First modification, cut the sugar back to 1/3 cup with the peaches and then add a half cup of Bourbon. The Peaches will have a wonderful boozy taste going in but the alcohol will evaporate out during baking. Trust me on this, I have been baking Peach pies for years with Bourbon. The Bourbon will be there when it is done, but it will be subtle and delicious. As I do use a lot of Peaches and tend to make a very big Cobbler when I do this, I also do the cake portion of this recipe X 1.5 with the following changes. I use only a half cup of Sugar for the cake, even with the other ingredients increased by 50%. Since I am using 1.5 cups of flour then, I use 1 cup all purpose and 1/2 cup whole wheat flour. I have found that the whole wheat flour gives a little sturdier cake against all the ripe Peaches and also yields a beautiful brown color on baking. I also substitute half n half for the milk in the recipe. I have found that one stick of butter (half cup) is fine even when making a large Cobbler. The Peaches seem to hold their color better if you leave some of the peels on. I don't recommend leaving the Peaches entirely unpeeled as I tried this once and the skins were just tough enough that you could not cleanly cut the Cobbler by jamming the edge of a metal spatula down into it which was kind of unappealing. The trick is just to leave your Peaches mottled if you will. (Source: www.myrecipes.com)Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool. (Source:www.myrecipes.com))


Peach season -YAY! Wife made a complicated shortbread cobbler that I found delish but didn’t impress her. Next basket of peaches were great so I went looking for an easy recipe. This one had me questioning the directions too, but I stuck to the instructions. Wow! Blew my wife’s socks off. This belongs in a fine pastry shop. Just follow the directions, period. (Source: www.myrecipes.com I made the peach cobbler it's now baking in the oven, will let you how it turned out for sure (Source:www.myrecipes.com))

www.myrecipes.com)Anyone who could rate this as “1-star and bland” has no taste buds. It is a superb recipe, and my go-to for cobbler, having made it dozens of times with all types of fruit. To answer some questions:1/ Yes, one tbsp, NOT tsp baking powder. The batter has to rise through the fruit, and it will. 2/ When you add the sugar and fruit and put on HIGH heat, it makes it’s own liquid. Peaches only need a few minutes, apples 5 or more. 3/ Yes, you also add the liquid. Seems like it would be soupy, but 45 minutes at 375 cooks off the liquid, and leaves a crispy-edged, fruity, absolutely delicious desert. I am not a baker, and this has turned out perfectly every time. Sooo easy, so good. Everyone loves it!!

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