Peach Cobbler

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My fresh Peach Cobbler recipe is a family favorite and makes the best use of fresh peaches when they are in season. The sweet peach filling is covered in a delicious crispy cobbler crust. Serve with some whipping cream or a scoop of your favorite ice cream.

Peach Cobbler

This old fashioned peach cobbler recipe is one of my favorites. The crust is flaky and crunchy, and the peach filling is bursting with juicy sweet peaches that melt in your mouth. It’s one to love, and one to keep with all your favorite recipes.

My Southern peach cobbler with fresh peach filling is an easy recipe, with a foolproof pie crust that even people who don’t bake can master. Trust me, all your family or friends will love you for baking up this delicious beauty!

What makes this the best peach cobbler recipe is that I make it with fresh peaches when they are in season and wonderfully sweet. However you can make peach cobbler with canned peaches outwith the peach growing season and that will taste great too.

Recipe ingredients

• PEACHES: I use 15-18 fresh peaches to make the cobbler filling.
• SUGAR: I use granulated sugar to sweeten the peach filling and also add it to the cobbler crust.
• SPICES: a teaspoon of ground cinnamon adds a touch of warming spice to the filling.
• FLOUR: I use all purpose flour both to thicken the peach filling and also in the cobbler crust.
• SALT: salt is added to the cobbler crust as salt helps balance out the sweetness and encourages the crust to brown in the oven.
• SHORTENING: I use Crisco shortening to make the cobbler crust.
• EGG: an egg help to bind the pastry ingredients together.
• VINEGAR: I like to add a teaspoon of white vinegar to the crust, as it results in a tender pastry that isn’t tough. I also helps stop the crust from shrinking after baking.
• WATER: I use bottled water to help bring the crust together.

How to make Peach Cobbler

Prepare the peaches

• First, wash the peaches, and dry them with paper towels.
• Peel the peaches with a sharp carving knife and slice them in 1/4 inch slices, cut them away from the pit; run your knife between the slice and the pit.
• Place the peaches in a bowl as you slice them.
• When all the peaches have been sliced, add the 2 cups of sugar over the peaches, sprinkle the cinnamon and flour on the sugar, and stir well to blend. Set the peaches aside.
• The sugar will draw out some of the juice in the peaches, that’s fine, you’ll use all of it.
• Butter the Iron skillet with about 2 tablespoons of butter, enough to cover the bottom and up the sides generously.

Prepare the cobbler crust

• In a large mixing bowl, place the 5 cups of flour, and the salt.
• With a sifter, or a slotted spoon, stir the flour and salt to mix, then sift the flour for about 2 minutes, right in the bowl, a little at a time until it’s well blended, and fine in texture.
• Add the Crisco, and with a pastry cutter, cut the Crisco into the flour until it’s well blended, and resembles little marbles, or peas in texture.
• In a one cup measuring cup, break the egg into the cup, and beat the egg until it’s lemon yellow and a little fluffy.
• Add the teaspoon of vinegar and stir.
• Add the teaspoon of sugar and stir.
• Fill the cup with water, stir and add to the flour mixture.
• Stir the egg mixture into the flour mixture until it’s completely blended, then with clean hands, separate the dough into two large balls, and leave them in the bowl. (You’ll want to have some extra towels to wipe your hands – paper towels work well).

Line the skillet with dough

• Place a large piece of parchment paper on the counter and sprinkle the paper with flour.
• Grab your rolling pin, and with your hand, dip it in the flour and rub flour onto your rolling pin, covering it in flour.
• Take one of the balls of dough from the bowl and place it on the flour covered parchment paper, and sprinkle a little flour on top of it.
• Roll the dough with the rolling pin, adding flour if needed while rolling the dough.
• Roll in one direction, then in the opposite direction moving and thinning the dough with the rolling pin.
• Roll the dough out more than enough to fit the Iron skillet; it will need to be about 4 inches larger than the bottom of the skillet in order to cover the sides of the skillet.
• When you’ve finished rolling the dough, pull it up with the parchment paper and fold it in half, holding the dough with the paper.
• Transfer it to the skillet and work the dough up the sides, removing any extra dough hanging over the sides, but keeping the dough around the top edge.

Layer up the cobbler

• Place the peaches in the skillet, on the bottom layer of pie crust.
• Dollop small pieces of butter around on top of the peaches, about 2 tablespoons in total.
• Next, roll out the top crust the same as the bottom, only you don’t need 4 extra inches, just about 1 extra inch to have enough to crimp the edges.
• When you’ve rolled the top crust, place it in the skillet on top of the peaches and seal the top crust with the bottom crust and crimp the dough around the edges.
• Take a sharp knife and make several small cuts in the top crust so the steam can escape as it cooks.
• You can do this in a pattern, or just cut several knife slits in the center and around the sides of the crust.

Bake the peach cobbler

• Preheat the oven to 400 degrees F.
• Place the skillet in the oven and bake for about 1 1/2 hours.
• Watch the cobbler and after about 20-30 minutes, the crust will be a golden brown.
• Place a piece of aluminum foil, LOOSELY, over the top to prevent it from burning, like a little tent. You should still be able to see under the foil, so the cobbler can bake.
• When the cobbler is done, remove it from the oven to a wire rack to cool.
• After it cools, serve immediately, or place in the refrigerator until time to serve.

Flavor variations

• If you can’t find fresh peaches you can use canned peaches. You’ll need 2-3 x 28-32 ounce cans of peaches. Cut the sugar to 1 cup if you’re using canned peaches, but use the same amount of cinnamon and flour in the filling.
• As a rule, if you’re using a 12 inch skillet 2 cans will work, if you’re using a 14 inch skillet, you’ll need 3 cans.
• Swap the peaches for other stone fruits like apricots or plums.
• There is no end to the varieties of fruits you can use in a cobbler, try:
  • mixed berry cobbler
  • apricot and vanilla cobbler
  • cherry cobbler
  • apple and blackberry cobbler
  • plum and apple cobbler
• You can also vary the spices, try ground cinnamon, nutmeg, ginger, anise, or spice blends like apple pie spice.
• Swap the granulated white sugar for brown sugar in the peach filling for a deeper molasses flavor.
• A teaspoon of vanilla extract can be added to the peaches to add an extra level of flavor.

Serving suggestion

This delicious dessert is best served warm, straight from the oven. I like to serve it with a spoon of whipping cream, or a scoop of my favorite vanilla or dairy ice cream on top. There’s so much flavor in the cobbler that I say keep it simple!

Recipe hints & tips

• You’ll want your peaches to be semi-rips as they’re easier to peel and slice. When you’re picking peaches you want them a little firm, if they’re soft, or squishy to the touch, they’re really ripe, and harder to work with. Also soft peaches won’t hold their shape. If they’re just a little firm, not hard, they’ll work fine.
• If you think the cobbler dough is too warm and difficult to handle, you can place it into the refrigerator to chill for half and hour. This will firm it up again, making it easier to handle and will stop it from sticking to your hands.

FAQs

Try some of my favorite traditional dessert recipes here at When is Dinner

• Cake Mix Peach Cobbler
• Crescent Roll Peach Cobbler
• Homemade Blackberry Cobbler
• Easy Peach Crisp – Instant Pot
• Pumpkin Apple Dump Cake
• Oreo Dump Cake

These are a few items I find helpful when preparing this Peach Cobbler Recipe in my own kitchen:

Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder.Stainless Steel Mixing Bowls (Set of 5), Non Slip Colorful Silicone Bottom Nesting Storage Bowls by Aammaxs-yyi, Polished Mirror Finish For Healthy Meal Mixing and Prepping 1.5-2 – 2.5-3.5 – 7QTKirkland Signature 587346 Parchment-1pk Non Stick Parchment 1 Pack ClearGoodCook Classic Wooden Rolling Pin with easy roll bearingsOXO Good Grips Nylon Slotted SpoonRustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and MoreThe Ultimate Cobbler Recipe CollectionCook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All (Cook’s Country)The New Cast Iron Skillet Cookbook: 150 Fresh Ideas for America’s Favorite Pan