Homemade peach cobbler is one of the best things about summer. And this peach cobbler recipe has been our family's favorite for many years. It's fast and easy to put together, and is absolutely heavenly!
My daughters and I visited my parents in Alabama recently, and--joy of joys--it was peach season! I brought home an entire suitcase filled with peaches. Really.
And my favorite thing in the world to make with fabulous fresh peaches is homemade peach cobbler. Preferably eaten still warm from the oven, and topped with vanilla ice cream.
Just look at those beauties! They definitely wanted to become cobbler.
How to Peel Peaches for Peach Cobbler:
The first step is to peel those beautiful peaches, which is an easy task if you know the right trick. Boil a pot of water, and drop the peaches in for 10-20 seconds--not long! Then remove from the boiling water and put in an ice bath. The skins will just slip right off the peaches with ease. You can watch the video at the top of the post to see exactly how to do it.
The recipe I used has been a family favorite for many years, and originally came from Country Cooking.
Peach Cobbler Filling:
- 1 cup sugar
- 2 Tablespoons flour
- 1/4 teaspoon freshly ground nutmeg
- 4 cups of peeled and sliced fresh peaches
Peach Cobbler Topping:
- 1 cup sugar
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup cold butter
- 1 egg, beaten
Combine all of the ingredients for the peach filling in a bowl. Place in a 11x7" baking pan. Evidently that is the only size of baking pan I don't have, so I used my favorite 9x9 Le Creuset baking dish (doesn't it just seem right for a cobbler?) and one of my miniature cast iron skillets for the extra. The skillet looked so charming that I'm definitely making single servings with the whole batch the next time.
Combine the dry ingredients for the cobbler topping in a bowl. Cut the cold butter in to the dry mixture with a pastry cutter or with a couple knives. You want the dry mixture to look like fine crumbs. Stir in the beaten egg. The mixture should come together in a pretty dry, crumbly dough. If the mixture looks too dry, however, your egg might have been smaller than the recipe anticipated, or your flour might have had less moisture content (that happens a lot here in Phoenix). I added about 1 Tablespoon of water to the cobbler topping dough to get it to the right texture. Once you have your dough, distribute it evenly over the peaches.
Bake at 375 for about 20 minutes for the small, individual sized portions. Bake for 35-40 minutes for one large peach cobbler. Bake until the filling is bubbly and the topping is golden.
A big scoop of vanilla ice cream and hot homemade peach cobbler. In a miniature cast iron skillet. Best indivdual dessert ever? I think it might be. I love those mini cast iron skillets!
That's summer perfection, right there.
You just can't go wrong with a spoon full of warm peaches and sweet biscuit crust and cold, creamy, vanilla ice cream.
Mmm, what's your favorite flavor of cobbler?