Peach Cobbler

Photo Credit
Sam Jones/Quinn Brein
The Editors
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 Editors

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Comments

The photo is just a representation of what the recipe should look like. The pan in the photo is a lot more attractive than a standard baking dish!

Laura (not verified)

7 years 4 months ago

I have made this recipe many times for the family and for bring-a-dish meals and it is always a hit. It is very rare that any is left in the dish! My husband likes it with a little cold milk poured over top of his serving in a bowl. I have also made it with blackberries in place of peaches and it was well received, seeds and all.

Kim (not verified)

8 years 3 months ago

I made this recipe a few weeks ago and we were drooling. The topping is totally different than in the picture but so delicious. Making it again tonight!

Marilyn (not verified)

8 years 4 months ago

The topping looks rolled out. I prefer a rolled crust. Looks delicious.

r dale schores (not verified)

8 years 3 months ago

Good eye Marilyn! I noticed that discrepancy as soon as I scrolled down to the picture. Next time they should choose a more acurate picture or take one of thier own.

Oh boy, do we wish we had a food photographer on staff. We hope you can forgive us for using a stock photo. We guarantee the recipe is delicious, even though the photo is not exactly perfect.

Dawn (not verified)

8 years 4 months ago

In the picture it appears that it is topped with a course granulated sugar so I'm using Turbinado raw cane sugar on the top of mine.

Elizabeth Crane (not verified)

9 years 3 months ago

GOT TO TRY THIS!

kathy1955 (not verified)

15 years 1 month ago

In the oven right now!