Peach cobbler is a delicious treat that melds together sliced fruit, sugar and a beautiful golden topping. If you love dessert but don’t love the floury mess or mathematical challenge of rolling out perfectly concentric pie crusts, then this tutorial on how to make a peach cobbler recipe will be your jam.
The Best Peaches for Peach Cobbler
For this cobbler recipe, you’ll want to look for fresh peaches. How can you tell if they’re ready to be plucked—either from a farmers market or grocery store bins? Look for three indicators of freshness:
- Color: A deep, golden yellow hiding behind the red of the peach.
- Touch:Â You’re looking for soft to very soft if you want to use the peach right away.
- Skin texture:Â Look for wrinkles of peach skin around the stem, indicating that water is leaving the peach, intensifying its flavor.
Peach Cobbler Ingredients
Filling:
- Ripe peaches
- Cornstarch
- Sugar
Topping:
- All-purpose flour
- Egg yolks
- Butter
- Baking powder
- Sugar
- Egg whites
Directions
Step 1: Peel and slice peaches
If this is your first time tackling a peach cobbler recipe, you’re going to be a little bit surprised by how picky peaches are. Firstly, you need to get rid of the pit. Prior to peeling your peaches, which will make them far too slippery to handle, slice around the peach lengthwise and grasp each half of the peach, twisting to separate. Then, remove the pit and begin to slice and peel.
Step 2: Combine ingredients
First combine the sliced peaches, cornstarch and sugar and pour them into a greased 13×9-inch baking dish. Then, in another bowl, combine the flour, egg yolks, butter, baking powder and sugar. Fold in the egg whites. Spread the topping mixture over the peaches, or plop down mounds of the topping in biscuit-like shapes, if you’re a stickler for tradition.
Step 3: Bake until bubbly
Your cobbler needs to bake at 375°F degrees for about 45 minutes, or until it’s bubbly and your biscuit crust is golden brown. If desired, serve with ice cream or whipped cream.
How should you store peach cobbler?
Because peach cobbler is better the sooner you eat it, we don’t recommend keeping it for long as it gets soggy and mushy. To store, cover and refrigerate for up to 2 days.
Can you make peach cobbler ahead of time?
Cobbler is one of those desserts (like crisps and crumbles) that’s really best served warm from the oven. For the very best results, serve the peach cobbler the day you bake it.
Peach Cobbler Recipe Tips
What kinds of peaches can you use to make peach cobbler?
For baking, stick to yellow peaches (the kind you’re most likely to find at the supermarket), Babcock peaches, snow peaches or Belle of Georgia peaches. White and donut peaches don’t work quite as well. If you can’t find peaches at the store, you can substitute another stone fruit like nectarines or plums.
Can I add a cinnamon sugar crumble?
Purists may tell you not to mess with perfection, but for those daring to step outside the box, adding a cinnamon sugar crumble will take your peach cobbler to the next level. Combine 1/3 cup sugar, 1/4 cup all-purpose flour, 1 teaspoon cinnamon and a pinch of salt. Then add 2 tablespoons of cold, unsalted butter, using a fork, until it resembles a crumble. Add to the top of your cobbler for the last 15 minutes of baking.
Do you have to use peeled peaches when making a peach cobbler recipe?
If you’re looking to save time or don’t mind a little fuzz, you don’t have to peel the peaches when making peach cobbler. The skins will soften up during baking. However, if you have the time, our Test Kitchen does recommend peeling. It’ll make for a better dessert experience. Plus, once you learn our method for how to peel peaches, the process will be very easy.
Can you make a peach cobbler recipe with canned peaches?
You sure can make cobbler with canned peaches! Drain the peaches of any syrup and use the same amount called for in the recipe. The end result will be softer, but this method will work in a pinch. And don’t forget about frozen peaches! These frozen fruits will also work in peach cobbler. You don’t even need to defrost them before stirring the mixture together.
