When the weather starts warming up, I always get requests for a yummy peach cobbler. These requests usually originate with from my husband. Then, once I start making one and put a photo up on snapchat, I get messages saying something along the lines of “Please tell me you’re bringing that this weekend” or “I want some!” from extended family and friends. In fact, for memorial day weekend this year, I ended up making three of them because as I was making one for Tom and Emily, there were requests from family on both sides to bring to the respective gettogethers we were attending. This suited me just fine, as I absolutely ADORE the smell that travels through my house as it gets all gooey in the oven.
I also love that I can a cobbler a day or two ahead of time and it will hold up just fine for a party. I just cover it in foil and pop it in the fridge. Then on party day, I let it sit out to get to room temperature and pop it in the oven for a quick ten minutes at 350 to get hot and gooey again and it’s ready to go.
I’ll be honest…
I don’t fully understand the differences between cobblers, crumbles, crisps and all of the other pie-like desserts. I’ve looked it up a few times and I’ve asked people that I know who have an affinity for baking, but everyone always gave me different answers. I believe a crisp is crispy desert with fruit and crunchy layers, a cobbler is more like a doughy top kind of floating in a fruity base, and a crumble is somewhere in the middle. Going off of those descriptions, I call what I make a cobbler.
As I mentioned above, the yummy peach cobbler recipe usually comes out with the warmer weather. For colder months, we do a pie variation. We use the same fruit filling section of the recipe below, but put it into a pie crust and add a cinnamon crumb topping on top before baking it. Whether making the pie or cobbler version, I always recommend serving with a big scoop of vanilla ice cream.
Side note- this recipe calls for pealed and sliced peaches. You can do all of that work with some fresh peaches, but canned peaches work just as well. (Since I rarely make just one cobbler at a time, I usually grab a huge can at Sam’s club. Whatever doesn’t get used in the cobbler gets gobbled up by my husband and toddler, or used to make homemade peach popsicles.) Just make sure that you drain the juice if you go the canned route!
ALRIGHT- ENOUGH RAMBLING FROM ME.
Let’s turn these…
into this:
Yummy Peach Cobbler
Equipment
- 9x13 Casserole Dish
- Mixing bowl
- Large Pot
- Wisk
Ingredients
- 4 cup Pealed and cut peaches
- ½ cup melted unsalted butter
- 1 cup flour
- 2 cup sugar (divided)
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup milk
- 2 eggs
- ½ tsp vanilla
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ cup brown sugar
- ½ tsp lemon juice
Instructions
- Preheat oven to 350°
- Pour melted butter into bottom of 9x13 dish.
- In a bowl, mix flour, 1⅓ cups sugar, baking powder and salt until combined.
- Add milk, eggs and stir to combine.
- Pour mixture over butter but don't stir.
- In a pot, combine peaches, ⅔ cup sugar, lemon juice, vanilla, cinnamon and nutmeg. Bring to a boil, stirring as needed.
- Add Peach mixture to the dish but don't stir.
- Spread the brown sugar over the top of the dish in an even layer.
- Bake at 350° for 45 minutes.
If you make this, I’d love to see how it turned out! Tag me on Instagram and Facebook (@emilyeverafterco)!!
Check out some of my other recipes here!
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