This easy recipe for Peach Cobbler calls for using fresh or frozen peaches. The cobbler topping is delicious, and this dessert is best served warm with a scoop of vanilla ice cream on top.
April 13th is National Peach Cobbler Day! You must celebrate with cobbler, whether you order it up for dessert at your favorite diner or make it homemade with this easy peach cobbler recipe!
Share the peach cobbler love on social media today using the hashtags #NationalPeachCobblerDay, #PeachCobblerDay and #RecipesForHolidays.
Be sure to follow my April Food Holidays page so you never miss a food holiday in the month of April!
“My earliest memory is making peach cobbler with my grandmother. A wonderful memory. I grew up in a restaurant family – B.B.Q. restaurant.”
-Rick Bayless
The History of Peach Cobbler:
Peach Cobbler is a classic American dessert believed to have been created in the American South in the early 19th century. It was likely adapted from typical British fruit puddings by English and European colonists who settled in America. Colonists may have wanted to make peach pie, but lacking the proper ingredients they put together a simple cobbler instead (fruit with a biscuit topping and spices).
The first recorded mention of “cobbler” was in 1859.
Peach cobbler is thought of as a traditional Southern dessert that is now popular all over the world. It’s one of Georgia’s most-loved recipes because peaches are a plentiful favorite in the state of Georgia.
Ingredients needed:
- fresh or frozen (thawed) peaches
- light brown sugar
- all purpose flour
- freshly squeezed lemon juice
- ground cinnamon and ground nutmeg
- vanilla extract
- salt and baking powder
- unsalted butter
- milk
- white sugar
How to make Peach Cobbler:
The complete, printable recipe is at the end of this post.
MAKE THE FILLING:
- Wash, peel, and remove the core of the peaches (or use 24 ounces of frozen peaches). Slice them into ¼-inch thick slices. Add the sliced peaches, brown sugar, flour, lemon juice, cinnamon, nutmeg, vanilla, and salt to a large bowl. Use your hands to gently combine everything so the peaches are well-coated. Let the peaches sit at room temperature until they form a syrupy liquid in the bottom of the bowl, about 1 hour.
MAKE THE TOPPING:
- Whisk together the butter, milk, and vanilla in a large bowl. Whisk in the flour, sugar, baking powder, and salt until combined.
ASSEMBLE AND BAKE THE COBBLER:
- Preheat the oven to 350 degrees F. Spray the inside of a 9×13-inch baking dish with nonstick spray.
- Pour the filling (including the syrupy liquid at the bottom of the bowl) into the prepared baking dish. Pour the topping onto the peach filling.
Bake until the top is golden, and a toothpick inserted into the cake portion comes out clean, about 45 to 55 minutes.
The biscuit topping is sweet and delicious.
Cobbler is typically served warm with scoops of vanilla ice cream placed on top.
Fun Facts about Peach Cobbler:
- One serving of peach cobbler has about 450 calories.
- Johnston, South Carolina is known as the Peach Capital of the World.
- Peach cobbler is the official state food of Texas.
- In the 1950’s the Georgia Peach Festival established National Peach Cobbler Day to promote sales of canned peaches.
- “Cobbler” got its name from the cobbled look of the biscuit topping baked on top of the fruit.
Peach Cobbler
What a great dessert to make with fresh or frozen peaches!
Ingredients
FILLING:
- 4 to 5 cups thawed or fresh peaches
- 1 cup lightly packed light brown sugar
- 3 tablespoons all purpose flour
- 2 tablespoons freshly squeezed lemon juice
- 4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
TOPPING:
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1 1/2 cups milk
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 1 1/4 cups granulated white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
MAKE THE FILLING:
- Wash, peel, and remove the core of the peaches (or use 24 ounces of frozen peaches). Slice them into ¼-inch thick slices. Add the sliced peaches, brown sugar, flour, lemon juice, cinnamon, nutmeg, vanilla, and salt to a large bowl. Use your hands to gently combine everything so the peaches are well-coated. Let the peaches sit at room temperature until they form a syrupy liquid in the bottom of the bowl, about 1 hour.
MAKE THE TOPPING:
- Whisk together the butter, milk, and vanilla in a large bowl. Whisk in the flour, sugar, baking powder, and salt until combined.
ASSEMBLE AND BAKE THE COBBLER:
- Preheat the oven to 350 degrees F. Spray the inside of a 9x13-inch baking dish with nonstick spray.
- Pour the filling (including the syrupy liquid at the bottom of the bowl) into the prepared baking dish. Pour the topping onto the peach filling.
- Bake until the top is golden, and a toothpick inserted into the cake portion comes out clean, about 45 to 55 minutes. Serve warm, topped with a scoop of vanilla ice cream if desired.
Nutrition Information:
Yield: 12 Serving Size: 1 servingAmount Per Serving: Calories: 317Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 252mgCarbohydrates: 57gFiber: 1gSugar: 39gProtein: 4g
Nutritional information is figured using a nutrition calculator. It's not likely to be 100% accurate.