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Peach Cobbler.
Moist buttery cake meets juicy fresh peach.
A bite of sheer heaven.
Seriously.
This is hands down the best peach cobbler I have ever eaten.
The ingredients are simple…
the taste
divine.
Make it today.
Or make it tomorrow.
Love it.
Don’t ever leave it.
Dream about it if you want!
I know I have been.
Peach Cobbler
Time: 15 minutes hands on + 45 minutes baking
Yield: 8 servings
Recipe adapted from Paula Deen
4 C fresh peaches, peeled and sliced
2 C sugar
1/2 C water
1/2 C butter
1 1/2 C flour
1 t baking powder
1/2 t salt
1 1/2 C milk
1. Peel and slice your peaches. (Tutorial found here.)
Toss them into a medium sized sauce pan with 1 C of the sugar and the water. Stir them all together and bring the mixture to a boil. Let it simmer for 10 minutes, stirring occasionally.
2. Combine the flour, baking powder, salt and remaining cup of sugar in a medium sized mixing bowl. Pour the milk in slowly, whisking to combine all ingredients.
3. Put the 1/2 C butter into a 3 quart baking dish and melt it in the microwave.
4. Pour the batter over the top of the butter. Don’t stir it folks. Let’s just trust Paula Deen, on this one. The girl knows what she’s talking about.
5. Carefully spoon the peaches onto the batter.
(Still don’t stir it, ya’ll.)
6. Pour the peachy syrup from your sauce pan onto the top of the peaches. Now, it’s going to look kind of strange here. The butter, batter, peach and syrup layers all kind of get mixed up together. Do not fret. It will bake into a beauty, the cake portion rising up through the peaches and syrup.
7. Bake at 350 degrees for approximately 45 minutes, or until the edges are golden brown.
8. Remove it from the oven and let the beautiful dessert of wonder sit for a few minutes before you dig in. Serve with vanilla ice cream of freshly whipped cream.
Enjoy!!
Hi Katherine sweet primary leader of wonder,
I got my peaches in Brigham City, but I know they have a Farmers Market every Saturday here in Herriman. It's in the parking lot at the old firehouse. There is also a good one on 9000 South and 2700 West, I think that one is open six days a week. I have purchased from them before with success. Good luck!
Love ya,
~Jamie
Hi Jamie! My name is Tricia and I am a fan of your blog, it has seriously helped me so much in the kitchen 🙂 I have a question, Did you use self-rising flower for this cobbler?
Hi Tricia,
I'm so glad you have been enjoying my site!
I used all purpose flour for this recipe.
Good luck!
~Jamie
could you use canned peaches?
Absolutely love this blog! Love that it doesn’t involve random crazy ingredients and love love love the step by step pictures! Paula Deen’s cobbler is the best! I am glad you agree! Thanks!
Love the blog!!! Can you substitute frozen peaches for fresh?
Hi Michelle,
I haven’t ever tried this recipe with frozen peaches. My first thought is they would get a bit soggy. However, besides a bit of a texture issue I think it would still taste great.
Good luck!
Let me know if you try it and how it turns out.
~Jamie
Thank you for the wonderful and easy recipe! I just whipped this up and it’s in the oven baking away! Let’s see how it turn out!
A friend gave us a box of peaches a few days ago, and now they are ripe, so a peach cobbler was a necessity. I have my in-laws in town today, and made this fabulous recipe! It was divine! Thanks for sharing!
I love your blog and recipes. I made this peach cobbler twice with high hopes and it did not turn out at all either time. I even got a new can of baking powder to ensure success. The first time it was like a congealed glob on the bottom, the next time, a thin layer was stuck on the bottom and the rest was a mucky sloppy mess. I am an experienced cook but what could I have done wrong? It was not good at all. The picture looked great. Mine did not raise. Any tips.