Easy Peach Cobbler

Ingredients

• 10–12large peaches, peeled, stoned and sliced
• 50 g (¼ cup)sugar
• 1 tbsp (15 ml)ground cinnamon
• 1.9–2.4 litres (8–10 cups)canned peaches
• 170 g (12 tbsp)butter, melted
• 280 g (2¼ cups)plain flour
• 450 g (2¼ cups)sugar
• 1 tbspbaking powder
• ¾ tspsalt
• 60 ml (¼ cup)milk

Instructions

1. 1

   Prepare fresh peaches

   If using fresh peaches, mix the sliced fruit with the 50 g sugar and cinnamon until coated. Refrigerate for a few hours to marinate, or leave them to stand while you prepare the cobbler.

2. 2

   Measure canned peaches

   If using canned peaches instead, measure them out and set them aside until you are ready to assemble the cobbler.

3. 3

   Mix the topping

   In a bowl, combine the melted butter, flour, 450 g sugar, baking powder, salt and milk.

4. 4

   Layer the peaches

   Coat the base of a 23 × 33 cm (9 × 13-inch) baking dish with cooking spray. Spread the peaches evenly over the bottom.

5. 5

   Add the topping

   Spoon or pour the cobbler mixture over the peaches.

6. 6

   Bake until set

   Bake at 175°C (350°F) for 45–60 minutes, or until a toothpick inserted into the topping comes out clean.

7. 7

   Serve warm

   Serve with vanilla ice cream and whipped topping.

What is peach cobbler?

Peach cobbler is an American baked fruit dessert with a soft, biscuit-like or cake-like topping rather than a pastry crust. Its name refers to the rough, cobbled appearance of the topping once baked.

This version layers peaches beneath a simple butter-and-flour mixture. Cinnamon-seasoned fresh fruit gives it a warmly spiced flavour, while canned peaches offer a convenient alternative.

Nutrition and macros by portion

The nutrition label shows one serving as written: 406 calories, 4g protein, 68g carbs, 14g fat.

The flour and sugar provide most of the carbohydrates, while butter contributes most of the fat; peaches add fruit sugars and some fibre. For a more balanced plate, serve a modest piece with plain yoghurt or fresh fruit instead of both ice cream and whipped topping.

Choosing the peaches

Fresh peaches: Peel, stone and slice them before mixing with the smaller quantity of sugar and cinnamon. Letting them stand gives the fruit time to take on the spice.

Canned peaches: Measure them out and set them aside as directed. If they are packed in syrup, drain them first so the filling does not become excessively wet.

The topping mixture

Butter: Melt it before combining it with the dry ingredients and milk, so it distributes through the mixture.

Flour and raising agent: Plain flour forms the topping, while baking powder helps it rise as it bakes. Mix these ingredients evenly with the sugar and salt before adding the milk and butter.

Layering the dish

Fruit base: Spread the peaches in an even layer in the greased dish so each portion gets a similar amount of fruit.

Topping layer: Spoon or pour the mixture over the fruit. It does not need to be smoothed into a perfect crust; the uneven surface is part of the cobbler’s character.

How to tell when it is done

Timing: The recipe allows 45–60 minutes at 175°C, so begin checking towards the shorter end of the range.

Doneness: Insert a toothpick into the topping, avoiding the juicy fruit layer. It should come out clean; if batter clings to it, continue baking and check again.

Serving ideas

Serve the cobbler warm with vanilla ice cream and whipped topping, as suggested in the recipe. The cool toppings contrast with the hot fruit and tender crust.

For a less rich accompaniment, offer plain yoghurt instead of the ice cream and whipped topping. A small portion of fresh fruit also works alongside it.

Recipe notes & tips

• Use ripe but still firm fresh peaches so they hold their shape during baking.
• If you choose canned peaches, drain them well before layering them in the dish.
• Coat the baking dish with cooking spray to make serving easier.
• Spread the peaches evenly to help the cobbler bake consistently.
• Check the topping with a toothpick before the end of the stated baking range.
• Let the cobbler rest briefly after baking so the fruit layer settles before serving.

Variations

• Add nutmeg: Use a small pinch alongside the cinnamon for another warm spice note.
• Use mixed fruit: Replace some of the peaches with sliced plums or berries.
• Add oats: Scatter a little rolled oats over the topping before baking for extra texture.
• Serve with yoghurt: Swap the ice cream and whipped topping for plain yoghurt.
• Use brown sugar: Replace some of the topping sugar with soft brown sugar for a deeper flavour.

Common mistakes to avoid

• Wet canned fruit: Excess liquid can make the base runny; drain the peaches before using them.
• Uneven fruit layer: Some portions may be short on peaches; spread the fruit across the whole dish.
• Overmixing the topping: A heavy mixture can result; combine the ingredients just until incorporated.
• Testing in the fruit: Juices can make a toothpick seem wet; check the topping rather than the peach layer.
• Removing it too soon: Uncooked topping may cling to the tester; bake longer and check again.

How to store

Cover and refrigerate leftovers for up to 3 days. Reheat individual portions in the microwave or warm the covered baking dish in a 160°C oven until heated through.

Frequently asked questions