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Peach Cobbler

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 12 servings.
Category
Crisps, Cobblers, and Crunches
Fruit
Course
Desserts
Preparation Method
Bake
Sources
Yankee Magazine's Best New England Recipes

There’s nothing that says summer like our fresh peach cobbler. Our recipe is a classic Southern-style cobbler—moist, tender, and juicy (more peaches than cake). 

It’s very similar to recipes found in 19th-century cookbooks which went by the name of “bird’s-nest pudding” or “crow’s-nest pudding.”

With a handful of ingredients (and fresh peaches!), you can serve that traditional cobbler grandma used to make. Serve hot from the oven with ice cream or homemade whipped cream. 

Check out this page for more delicious summer recipe ideas using seasonal fruits and vegetables.

Ingredients
1/4 cup (1/2 stick) salted butter, melted
4 cups peeled and sliced fresh peaches
1 cup sugar, divided
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup all-purpose flour
3/4 cup milk
2 teaspoons baking powder
whipped cream (optional)

Instructions

Preheat oven to 400°F.

Pour butter into a 13x9-inch baking dish. 

In a bowl, stir together peaches, 1/2 cup of sugar, nutmeg, and cinnamon. Pour into baking dish.

In a separate bowl, combine remaining 1/2 cup of sugar, flour, milk, and baking powder. Stir until smooth. Pour over peaches. Bake for 30 to 40 minutes, or until the top is golden.

Serve with whipped cream or some Old Fashioned Homemade Ice Cream for a special treat.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Mb</span> Fri, 07/26/2024 - 00:14
any ideas for a substitution for almond paste? I’m allergic to nuts. also marzapone wont work either
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 07/29/2024 - 09:06

Hi, mb. For a nut-free substitute, you can use an equal amount of sunflower seed butter.

 <span>Barbara Sheldon</span> Mon, 07/31/2023 - 11:03
Should have read Allyssa’s comment first. Just made this and it is nothing to be served to company. Just way too juicy. Definitely needs cornstarch to thicken.
<span>Sharon Brown</span> Tue, 08/01/2023 - 11:20
Thank you Barbara and Allyssa!! Now I know I'm not crazy! I made this for guests last week and it came out of the oven soupy. It did set up a little after sitting, but not as expected. The dough part was more of a cake consistency, not "cobbler-y". However, everyone said it tasted very good. Several guests went for seconds, so I guess they weren't just being polite! Seems like I was the only one who was not a fan of it!
<span>Allyssa</span> Mon, 07/31/2023 - 09:18
Make your life simple. Slice peaches, add a spoon or two of flour or cornstarch to thicken the juices if you like (butter also optional) and slap on your favorite crust or crumble. No sugar required if the peaches are sweet and fresh. No need for any spices either. You can always let people sprinkle on their own desired amount of sugar or spices when served. This way you'll actually taste the lovely peaches and have a cobbler/pie that everyone can enjoy.
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 08/01/2023 - 07:07

Great tip, thanks Allyssa!

 <span>Bella</span> Tue, 07/20/2021 - 07:16
About how many peaches do you need to make the 4 cups required for this recipe?
<span>Anne</span> Sun, 08/14/2022 - 12:09
When cutting, 1 1/2 pitted peaches equals 1 cup.
<span>Rena</span> Sun, 07/05/2020 - 17:04
Made this for my dad with home made ice cream and it was a big hit! Plus the smell of the nutmeg and cinnamon drifted through the house while it was baking and was wonderful! Reminded me of my childhood home when my mother made cobblers.
<span>Mrsbee</span> Wed, 07/24/2019 - 07:26
This photo is not a 9x13 pan... looks like a bread/loaf pan(?)