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Old-Fashioned Peach Cobbler Just Like Grandma Used to Make

Old-Fashioned Peach Cobbler Just Like Grandma Used to Make

Old-fashioned peach cobbler is a family favorite everywhere. Because we are a palm oil free household, this means I have learned to make it at home. This recipe uses fresh peaches, but you can use canned in a pinch.

This delectable dessert is easy to make. And of course, it’s definitely easier than making a peach pie. For the cobbler, you just need to combine the fruit and cook it down a little on the stove top, then make the batter, and let your oven take care of the rest.

Peach cobbler is the perfect thing to make when peaches are on sale or if you are lucky enough to find fresh peaches at a farmers market or fruit stand. Or maybe you are really lucky and were able to go peach picking. However you get them, how exciting to use them in a fresh fruit dessert.

Old-Fashioned Peach Cobbler

Peach cobbler is typically thought to be more of a southern dish, but that isn’t necessarily true. People everywhere love to enjoy sweet, syrupy, crusty goodness. Top it with a little palm oil free ice cream, and you have a little slice of heaven in your bowl.

Use these steps to make this peach cobbler recipe. It takes just 15 minutes of prep. Within an hour, you can be enjoying peach cobbler after dinner or on a cozy afternoon.

Recipe Ingredients 

The Peaches

  • 5 – 6 fresh peaches, pitted and sliced or one 16 oz can of peaches (Note if using fresh peaches: White peaches are less acidic and sweeter while yellow peaches are a little more tart.)
  • ¾ cup white sugar or brown sugar
  • ¼ teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • Pinch of nutmeg

The Batter

  • 6 tablespoons butter
  • 1 cup all purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon sea salt
  • ¾ cup milk (Choose milk without Vitamin A Palmitate so it’s palm-free.)
  • Cinnamon sugar for sprinkling over the top

You can use granulated sugar (white sugar) to make this. Brown sugar adds a different texture and flavor, still sweet, but with a touch of molasses and caramel flavor. Either one will be delicious or you can do a mix of both.

Note: If you don’t have cinnamon sugar, make your own. It’s more economical to make your own as well. Simply mix cinnamon with granulated sugar (which is just white sugar). You can mix it in a bowl prior to putting it on the cobbler, or you can use a sugar shaker and have it at the ready for pancakes, waffles and more.

Prep Time: 15 minutes

Bake Time: 40 minutes

This recipe makes 6 servings.

How to Make Peach Cobbler

  1. Preheat oven to 350 degrees F.
  2. Slice the butter into ½ tablespoons and arrange on the bottom of a 9 X 13 baking dish. Put the pan in the oven while it is preheating so the butter can melt. Once it is melted, remove from oven and set aside.

  3. Combine the peaches, sugar, salt, vanilla extract, and nutmeg in a medium saucepan. Stir well. If you are using canned peaches, be sure to drain the excess juice so the cobbler won’t be gooey.

  4. Cook over a medium heat for 2 to 5 minutes until the sugar is dissolved and the peaches begin to wilt. This releases the natural flavors of the peaches. Be careful not to burn.

  5. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Slowly add the milk and stir until just combined.

  6. Pour the batter into the pan over the melted butter. Smooth with a rubber spatula to form an even layer over the bottom.

  7. Spoon the peach mixture, with the juice, over the batter in the pan.

  8. Sprinkle the cinnamon sugar generously over the top.

  9. Bake at 350 degrees for 30 to 40 minutes. The edges should be golden brown.

  10. Remove from oven and set on the stovetop or cooling rack. Serve warm.

Frequently Asked Questions

What is the difference between peach pie and peach cobbler?

The difference between peach pie and peach cobbler is with a pie, there is a bottom crust. You put the peach fruit filling on top of the crust. You may also choose to add a top crust or one that’s cut out. With a cobbler, the flour batter and the peaches are all baked together. There isn’t a crust to it.

What is the difference between crisp and cobbler?

A crisp has the flour batter crumbled on top of the fruit mixture before baking whereas a cobbler has the flour and the fruit mixed together before baking. 

Why is my peach cobbler chewy?

If you used peach pie filling for peach cobbler, it can make it chewy. Sometimes using peaches in cans can result in a chewy cobbler as well. Next time, use fresh peaches or frozen peaches. If using frozen peaches, thaw them in the refrigerator overnight. Drain the juice before using.

Why is my peach cobbler gooey?

If you are using very ripe peaches with a lot of juice, you may end up with gooey peach cobbler. If you don’t drain a bit of the juice before making it, and it’s soggy after baking, drain the excess juice. 

Also, if you make peach cobbler with canned peaches, be sure to drain out the excess juice before making it.

Is peach cobbler a southern thing?

Peach cobbler has it’s roots in the southern United States. Traditionally, it’s served warm with a scoop of vanilla ice cream. Although you can certainly enjoy cobbler without ice cream as it’s delicious!

Peach Cobbler Recipe

Making an old fashioned peach cobbler is easier than making a peach pie, and yet you still get the mouth-watering warm peaches and sugar combination along with a crumbly accent. Yum! It’s an easy and delicious dessert to enjoy year round but especially when peaches are on sale. 

I love making desserts with fruits like peach cobbler, peach crisp, blackberry cobbler, and cherry pie. It’s a tad bit healthier and a nice change up from vanilla and chocolate desserts. (My family also loves walnut pie.) 

Since figuring out my son has a palm oil allergy and palm oil intolerance, I’ve learned to bake palm oil free desserts from scratch. We sure don’t miss the premade and processed desserts, including desserts from bakeries. We just can’t take the chance of him getting sick.

The great news is baking desserts, including pies, at home is easier than I thought it was. Plus, I know the exact ingredients I’m using, none of which are ingredients I can’t pronounce.

If you make this old fashioned peach cobbler recipe, please let me know how it was in the Comments. I’d love to hear how it went. Thanks for baking palm oil free and baking at home. Relying less on processed foods is awesome! 

peach cobbler
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Old-Fashioned Peach Cobbler

Here's how to make peach cobbler with fresh or canned peaches. This easy peach cobbler takes just 15 minutes to prep.
Course Dessert
Cuisine American
Keyword easy peach cobbler, how to make peach cobbler, old fashioned peach cobbler recipe, old-fashioned peach cobbler, peach cobbler, peach cobbler recipe, peach cobbler with canned peaches, recipe for peach cobbler
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6

Ingredients

The Peaches

  • 5 - 6 fresh peaches or one 16 oz can of peaches If using fresh, pit and slice them. White peaches are less acidic and sweeter while yellow peaches are a little more tart. If using canned, drain the juice.
  • ¾ cup white sugar
  • ¼ teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • Pinch of nutmeg

The Batter

  • 6 tablespoons butter
  • 1 cup all purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup milk
  • Cinnamon sugar for sprinkling over the top

Instructions

  • Preheat oven to 350 degrees F.
  • Slice butter into ½ tablespoons and place on the bottom of a 9 x 13 baking dish. Put the pan in the oven while it's preheating to melt the butter. After it melts, remove from oven and set aside.
  • Combine peaches, sugar, salt, vanilla extract, and nutmeg in a medium saucepan. Stir well. If using canned peaches, drain the juice before using.
  • Cook over a medium heat for 2 to 5 minutes until the sugar is dissolved and the peaches begin to wilt (this releases the natural flavors of the peaches).
  • In a large mixing bowl, combine flour, sugar, baking powder, and salt. Slowly add the milk and stir until just combined.
  • Pour the batter into baking pan over the melted butter. Smooth with a rubber spatula to form an even layer over the bottom.
  • Spoon the peach mixture, including the juices, over the batter in the pan.
  • Sprinkle cinnamon sugar generously over the top of the ingredients.
  • Bake at 350 degrees F for 30 - 40 minutes until it browns. Serve warm.

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