· FoodHussy · 47 Comments
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My Mom’s MAGIC peach cobbler is the most perfect dessert! It’s warm and sweet, crunchy and juicy! This was THE dessert I asked her to make for my birthday every year! It’s cake with fruit and you can even put ice cream on top (although I prefer whipped cream)!
This time it comes from my Mom! My Mom is a baker – always has been, always will be. She makes a meatloaf so awful that a stray cat wouldn’t even eat it (seriously – one of my favorite childhood memories). But my Mom – well she can bake her little a** off! (She’s very tiny – 5’1″.)
Mom’s peach cobbler recipe supposedly came from our Grandma Grace whose parents brought this from the wagon train. I 100% do not believe that at all. But this old-fashioned peach cobbler is delicious so I keep my mouth shut!
What is Peach Cobbler
Peach Cobbleris a dessert consisting of a peachfilling poured into a large baking dish and covered with abatter,biscuit, ordumplingbefore being baked. They think the “cobbler” comes from it being a little bumpy – like a cobblestone street.
Mom’s Magic Peach Cobbler Ingredients
You might be curious as to why it’s called MAGIC peach cobbler – well there are a couple of ingredients that create this magical crunchy sugary top that crackles when it bakes. It is my FAVORITE part!
- sliced peaches – you can use frozen, fresh or canned! I like using frozen peaches because if I have a good fresh peach – I’m eating it ASAP. Canned peaches are a little soft – so frozen are my favorite to use!
- sugar – you can use regular sugar or light or dark brown sugar – I’ve used it with all and it’s all yum! (Even a mixture!)
- softened butter
- salt
- flour
- baking powder
- milk – any milk or even half & half is fine
- sugar
- cornstarch
- salt
- boiling water
What is the easiest way to remove the skin from a peach
If it’s peach season and you bought a crate of fresh peaches, you can easily get the skin off by blanching the peaches! Then they are ready for this cobbler recipe! Here’s how:
- Boil a large pot of water – big enough to submerge all the peaches – an
- Reduce heat so water is just simmering and lower peaches into the water.
- Blanch peaches for about 30 seconds.
- Using a slotted spoon, carefully move peaches from the pot into a bowl of ice water
- Once cooled, pull the peach peel away with your hands.
How to make Magic Peach Cobbler
- Spray baking pan with nonstick cooking spray and preheat oven to 375
- Arrange sliced peaches in bottom of baking dish
- If using canned peaches be sure and drain the peach juices/syrup off really well.
- If using frozen, just toss them in frozen
- In a medium bowl, cream 3/4 cup sugar with 1/2 cup butter using a hand mixer – sugar will be fully incorporated into butter and it will be creamy like softened butter
- Add dry ingredients (salt, flour, baking powder) and milk to make a batter
- if your batter isn’t spreadable – add a little more milk
- Spread the batter over fruit
- In a separate bowl, stir 1/2 cup sugar, cornstarch and a pinch of salt
- Feel free to add a teaspoon cinnamon here if you like!
- Sprinkle sugar mixture evenly over batter
- Microwave 1/4 cup water for 1 minute so it’s boiling
- Pour boiling water over ALL of sugar – this is where the MAGIC happens!
- Be sure to drizzle the water over all of the sugar so every grain is covered with water!
- Bake at 375 for 45 minutes (or until the cobbler topping is done – test like you do cake – toothpick in the center – if it comes out clean – it’s done – should be golden)
The best part is the top is crunchy and cracks with the sugar/water. It’s so delicious! This is by far the best cobbler I’ve ever eaten – and it’s great that I can make it myself. And it’s a dessert with no eggs! Top with whipped cream or vanilla ice cream and that dish will be empty in no time!
What is the difference between a cobbler, a crisp and a crumble?
So after much research (quick Wiki-search) – here’s the difference:
- Cobbler – fruit with batter/biscuit topping
- Crisp – fruit with a struesel topping (flour, butter & sugar)
- Crumble – fruit with an oat and brown sugar topping
There you have it – mystery solved!
How do you know when cobbler is done baking?
You test this easy peach cobbler with a cake tester or a toothpick – just like you do a cake! Stick the toothpick into the center of the cobbler cake topping and if it comes out clean – it’s done!
What can be made with peaches?
- Air Fryer Grilled Peaches
Other Recipes from My Mom
- Mom’s Pumpkin Pie
- Mom’s Quiche
Mom’s Magic Peach Cobbler
My Mom’s MAGIC peach cobbler is the most perfect dessert! It’s warm and sweet, crunchy and juicy! This was THE dessert I asked her to make for my birthday every year! It's cake with fruit and you can even put ice cream on top (although I prefer whipped cream)!
4.63 from 91 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Dessert
Cuisine American
Servings 8 people
Calories 317 kcal
Ingredients
Makes:8 x 8inch rectangle,3inch height
Instructions
Spray baking pan with nonstick cooking spray and preheat oven to 375
Arrange sliced peaches in bottom of baking dish
* If using canned peaches be sure and drain the peach juices/syrup off really well.If using frozen, just toss them in frozen
4 cups sliced peaches
In a medium bowl, cream 3/4 cup sugar with 1/2 cup butter using a hand mixer – sugar will be fully incorporated into butter and it will be creamy like softened butter
3/4 cup sugar, 1/2 cup softened butter
Add dry ingredients (salt, flour, baking powder) and milk to make a batterif your batter isn’t spreadable – add a little more milk
1/8 tsp salt, 1 cup flour, 1 tsp baking powder, 1/2 cup milk
Spread the batter over fruit
In a separate bowl, stir 1/2 cup sugar, cornstarch and a pinch of saltFeel free to add a teaspoon cinnamon here if you like!
1/2 cup sugar, 1 tbsp cornstarch, pinch salt
Sprinkle sugar mixture evenly over batter
Microwave 1/4 cup water for 1 minute so it's boiling
1/4 cup boiling water
Pour boiling water over ALL of sugar – this is where the MAGIC happens!Be sure to drizzle the water over all of the sugar so every grain is covered with water!
Bake at 375 for 45 minutes (or until the cobbler topping is done – test like you do cake – toothpick in the center – if it comes out clean – it’s done – should be golden)
Video
Nutrition
Serving: 1pieceCalories: 317kcalCarbohydrates: 52.2gProtein: 2.9gFat: 12.2gSaturated Fat: 7.5gCholesterol: 32mgSodium: 125mgPotassium: 235mgFiber: 1.6gSugar: 39gCalcium: 51mgIron: 1mg
Keyword cobbler, peaches
Tried this recipe?Let us know how it was!
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Comments
nicole b says
I'm trying this tonight for a potluck tomorrow…if it last that long. It looks yummy.
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Danielle says
Looks just yummy! Am trying it out this afternoon; will comment again later – AFTER the kids have tried it.
Thanks!
Danielle
lamarco.us/seco/?p=275Reply
Unknown says
Looks delicious!I found you from the foodie blog roll and I'd love to guide Foodista readers to your site. I hope you could add this peach widget at the end of this post so we could add you in our list of food bloggers who blogged about recipes for peaches,thanks!
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Anonymous says
Looks a lot like the recipe I have (from my great gramma) for Blueberry Buckle. It is wonderful ala mode 🙂 This is a the first time I have see another recipe like it. I never even imagined using anything other than blueberries.
Thank you for sharing 🙂
KerryReply
Anonymous says
What size pan do you use for this recipe?
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FoodHussy says
I typically use an 8×8 glass dish
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Lisa says
So, my parents were from Georgia and of course Georgia peaches were the best. Now my children live in Austin and Texas is equally proud of their peaches! Now that I live here too, I made your cobbler with Texas peaches and it was fabulous. It was devoured in one sitting which is high praise indeed!
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Unknown says
Heather,
Have you ever doubled the recipe? Do you use a 9×13 pan or something larger? An 8×8 just doesn't cut it in our house, my family loves this!! I made it with frozen tart cherries and it was amazing.Reply
Katie says
I use 9×13 Pyrex or cake pan. I do double the recipe EXCEPT the sugar topping. 1/2 a cup is still plenty to cover top. I do double the water though. Just pulled it out oven (3rd time with the recipe) and it looks amazing.FoodHussy says
aw that makes me so happy – it’s truly my fav!
Unknown says
Best recipe ever!
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FoodHussy says
Hahaha – thanks!!! Glad you love it!
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FoodHussy says
Yes!!! I need to make a batch again – I love it so much!
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FoodHussy says
I would just use a larger pan – yes 9×13 would work. just make sure the batter thickness doesn't get too thin or too thick so you still get a bite with each bite of fruit! And yes – I have some blueberries in the freezer begging to be used!
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Unknown says
I made this cobbler today and OH MY is it good. I had some frozen fruit in my freezer I needed to use I had a few peaches and some mixed fruit, blueberries,strawberries, peaches and mango. I did pick out some of the mango and strawberries for the kids to eat, but, WOW I have to say I was not disappointed at all. It is very good.
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Food Hussy says
yeah!!! I"m so glad you liked it! I can't tell you what a kick my mom gets out of seeing peoples comments on her recipe! 🙂
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mp3 indir says
i like it so much
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Yolanda says
Hi, I was wondering if this could be made in a disposable pan..
Thanks
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FoodHussy says
Yes definitely!
Sheontai says
Wow! I loved it. I used frozen peaches. I loved that the peaches were not sweet just the cobbler. I will make this again. Thanks for the recipe.Reply
FoodHussy says
glad you liked it!!!
Ben says
Hello there. I just had a couple quick questions. When you measure your flour, do you scoop it with the measuring cup and then level, or do you spoon it into the measuring cup and then level? Also, I have both 8×8 and 9×9 pans but they’re 2 inches deep. I’m thinking of making the cobbler in the 9×9. Do you think the batter will still be thick enough? Thanks!
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FoodHussy says
the flour – i usually spoon into the cup and then level but that’s mainly because of the container i keep my flour in. but loose flour – not like tightly packed. re: pan – 8×8 or 9×9 will work – either is fine!
Marty says
This was delicious! I used frozen peaches. You’d never know they weren’t fresh.Reply
Marilyn says
Best peach cobbler I’ve ever made, I think it’s the way the top sugar is prepared.Reply
FoodHussy says
thank you – i agree!
Rita says
I have made this recipe twice using fresh peaches. It is easy and delicious. Add ice cream and let it all melt in your mouth! Strongly recommend. I love cobblers made with fresh fruit but didn’t have a specific one for peaches. I do now!Reply
FoodHussy says
That’s great – makes me so happy! And you can use it with other fruits too – I have done triple berry and blueberry too!
Mary Jo says
Made this yesterday and it’s gone! Grandson asked me to make it again.Reply
FoodHussy says
Yahoo! That’s awesome!
Chris says
Oh my stars! This is delicious!! I found fresh peaches and elderberries at the farmers market today and decided to make this recipe as written with the addition of 1 cup of elderberries added. It was one of the best desserts I’ve ever made! This recipe is a keeper! Thank you so much!Reply
FoodHussy says
That’s awesome!!!!
cerissa says
Can this be made in a dutch oven over charcoal? Would you recommend mixing brown and white sugar like your blueberry cobbler? Any other tips?
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FoodHussy says
Yes – you can do it over the charcoal! And you can mix sugars – I usually go with the white sugar but the brown sugar adds a little richness. I suggest using fresh or frozen fruit vs. canned.
june says
We loved this cobbler. The crust on top is wonderful. I did cut the fresh peaches smaller I don’t big chunks. I had some raspberries and threw a hand full in. we liked it. Will make it again.Reply
Katie says
I made this last night and OMG I had it again for breakfast. So good.Reply
FoodHussy says
I’m glad you loved it!!!! It is the best!!
Anthony M says
We wanted to try a new recipe and I found this one. I was a little skeptical when I saw how you have to spread the batter, but followed the directions and it came out AMAZING!!! TASTED DELICIOUS! Thank u for sharing this.Reply
FoodHussy says
Thank you for the comment – it’s a little different but sooooooooo good!
Rebecca Accurso says
Absolutely delicious! Had it with some BlueBell ice cream! Yum yum!Reply
Shelley says
Picked some fresh cling peaches over the weekend…and found this recipe online. And OMG…it’s delicious!!! Just took it outta the oven, let it cool down for a couple hours before I scooped some out, added a little vanilla ice cream!!! Definitely making again.Reply
FoodHussy says
glad you liked it – it’s so good!
Kathy says
so yummy. I used fresh peaches. First time using fresh peaches, won’t be my last.kaReply
Kim says
First of all, I love this peach cobbler! I have made it several times and the taste is wonderful. I think the problem I run into is that I try to adjust the recipe for 9 x 13 pan. I usually have to triple the batter (I get a 5 pound frozen peaches bag). Then it takes forever to bake. Wondering if the liquid is coming from the peaches. I usually thaw them out before cooking but I think I saw in the comments that I could leave frozen. Or maybe I need to raise the temperature of the oven. Any other pointers you could give to help me transition to a 9 x 13?Reply
FoodHussy says
Thanks for the compliment on the recipe! I always use the peaches frozen – so yes – i would definitely do that. Also if you’re tripling the batter – it’s probably pretty thick – which is going to take longer to bake. I wouldn’t raise the temp too much because you don’t want the top to burn – maybe 10 degrees. Maybe try just doubling the batter so it’s not too thick.
Nicole says
When I tell you I searched for hours to re find this recipe…….first off the measurements in the instructions?! Genius. Best peach cobbler crust I’ve ever made and only recipe I’ll use moving forward. Was so skeptical the entire time but I followed thru and it created just the fluffiest most perfect cobbler topping. So glad I finally found and saved itReply
FoodHussy says
aw that means so much! thank you!!!!
