This peach cobbler features a soft flaky crust with juicy peaches.
It’s a classic for summertime gatherings and even the holidays.
Learn how to make a fresh peach cobbler that you’ll look forward to each summer.
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Brockman
Another community member suggests spicing it up.
“Then, believe it or not, [I add] a dash of mild chili powder.
It’s a bold move but it works great!”
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Brockman
Several members commented they like a higher fruit-to-cobbler ratio, so they added more peaches.
Some even added other fruits, including blueberries, blackberries, and raspberries.
Pour batter into melted butter:
Pour melted butter in a 13- x 9-inch baking dish.
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Brockman
Pour batter over butter (do not stir).
If your peaches are very ripe and juicy, cut back on the sugar and add only 1/2 cup.
Combine peach filling with batter:
Pour peach mixture over batter (do not stir).
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Brockman
Sprinkle with cinnamon, if desired.
Bake peach cobbler:
Bake at 375F for 40 to 45 minutes or until golden brown.
Serve cobbler warm or cool.
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Brockman
Peach cobbler is best made with soft, ripe peaches.
(The finished product can only be as good as the produce you make it with.)
If your peaches aren’t quite ripe, wait a day or two to make your cobbler.
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Brockman
This recipe calls for boiling the peaches along with sugar and lemon juice.
Generally, boiling peaches briefly is ideal for baking because it causes the fruit to release the skin.
It also softens the fruit.
Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Brockman
