Wholesome Peach Cobbler Recipe

5.0 from 1 vote

Published:

By Ollie Cartwright

Reading Time: 4 minutes

This perfectly melted together Wholesome Peach Cobbler Recipe has the comforting flavor of ripe, juicy peaches complemented by warm spices and a buttery, biscuit-like topping….you’re gonna love it!

Wholesome Peach Cobbler

How to Make Wholesome Peach Cobbler

A detailed recipe with full quantities can be found in the recipe card at the bottom of this page.

Step 1: Start by preheating your oven to 180°C (350°F) and lightly greasing a 3-4 quart baking dish (9×13 inch baking pan). Measure out your dry ingredients and set them aside. If you’re not using previously frozen peaches, prepare your peaches by removing the skin, de-pitting them, and cutting the flesh into bite-sized cubes.

Can I Use Frozen Peaches?

Yes! This recipe is perfect for previously frozen peaches.

Step 2: Make the peach filling!

  • Remove the skin and pit from you peaches. Cut the remaining peach flesh into bite-sized cubes. (I’ve found cubes to be better than slices during the baking process. Plus, they’re easier to eat.)
  • In a large bowl, add your newly cut (or frozen) peach cubes and all other peach-filling ingredients (brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, ginger & salt). Gently stir to combine and coat fully.
  • Spread or pour the peach filling mix into your greased baking pan. Bake at 180°C (350°F) for 10 minutes. (Start making the topping now.) Remove and set aside after 10 minutes.

Tip

Don’t have light brown sugar? Muscovado (or dark brown sugar) is an acceptable substitute.

Step 3: Make the Topping!

  • While your peach filling is baking for 10 minutes, combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
  • Next, add the cold, cubed butter slices. Use a pastry cutter (or forks) to cut butter into the dry topping mix. The mix should be like a course, pea-sized crumble at this point.
  • Slowly pour in the buttermilk (or whole milk), mixing gently but thoroughly until the topping is evenly combined. It’ll be slightly sticky.
  • Beat your large egg together with 1 tbsp of buttermilk (or whole milk) to create the egg wash. Set it aside for now.

Step 4: Using your hand, take a handful of dough topping and carefully flatten it until it’s about 1cm (no more than 1/2″) thick. Then gently lay it over the top of your filling. Repeat this process until the filling is mostly covered. (Sometimes, when I’m in a rush, I’ll just flatten the topping directly onto the filling. If you do this, be careful that the pan isn’t too hot or you may burn your wrist. And, yes, it’s okay that the peaches aren’t fully covered.)

Step 5: Using the egg wash you made earlier, brush the topping and then sprinkle the cinnamon-sugar on top. I’m very liberal with my cinnamon-sugar topping 😉

Step 6: Place in the oven and bake for 40-50 minutes, until the topping is a lovely golden brown color and some of the peach filling is bubbling out around the edges and between gaps in your topping. Remove and set aside for 10 minutes to cool.

Step 7: Peach cobbler is a delight on its own, but served with a scoop of vanilla ice cream….it’s heavenly! Or, you can try adding a dollop of whipped cream.

Tweaks

Sometimes you need a little more “crunch” and sometimes you need a healthier version. We’ve got the tweaks you need below:

  • Crunchy Toppings: Need a little more texture? Sprinkle a mixture of oats, chopped nuts (like pecans or almonds), and a little brown sugar over the biscuit topping before baking. It’s the perfect amount of “crunch.”
  • Gluten-Free: This dish does quite well using a gluten-free flour blend in place of all-purpose flour. Ensure all other ingredients are also gluten-free. Substituting the all-purpose flour with almond flour will give it a slightly nuttier flavor.
  • Dairy-Free: Using dairy-free butter and dairy-free milk (such as almond milk or coconut milk) in place of the butter and buttermilk will give you a tasty, dairy-free version of this cobbler.
  • Individual Servings: If you want a swanky, elevated version of this dish, try dividing the peach filling and biscuit topping among individual ramekins for cute individual servings.
  • Healthier Version: Just because I’m VERY liberal with my sugar, doesn’t mean it’s for everyone. Give coconut sugar or a natural sweetener a try in place of granulated sugar for a healthier option.
  • Spice it Up: If you’re looking for a more “spiced” flavour, double the amount of cinnamon, nutmeg, and ginger in the peach filling.

Storage

Can I Freeze it Again?

If you used previously frozen peaches for this dish it’s okay to freeze it one more time. That’s because, generally, you can freeze food once raw and once again cooked.

We’ve got complete instructions on how to safely freeze, thaw, and reheat peach cobbler here. But here’s the quick version:

Refrigerate: Peach cobbler stored in an air-tight container will keep for around 4 to 5 days in the fridge.

Freeze: Leftover peach cobbler can be frozen for up to 3 months when placed in a freezer safe, air-tight container.

Reheat: Once thawed, reheat the cobbler in the oven at 350°F (175°C) for about 20-30 minutes, or until heated through. Alternatively, you can microwave individual servings on the defrost setting in 1-minute increments until thawed.

Wholesome Peach Cobbler Recipe

5.0 from 1 vote
Course: DessertCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

45

minutes
Total time

1

hour 

15

minutes
Cook Mode

Keeps the screen of your device ON

Ingredients

  • Topping
  • 250 g 2 cup – Flour (all-purpose)

  • 100 g 1/2 cup – Granulated Sugar

  • 1.5 tsp 1 1/2 tsp – Baking Powder

  • 115 g 8 tbsp – Butter (unsalted, cold & cubed)

  • 1/4 tsp 1/4 tsp – Baking Soda

  • 1/2 tsp 1/2 tsp – Salt

  • 120 ml 120 – Buttermilk (or whole milk)

  • 1 1 – Egg

  • 15 ml 1 tbsp – Whole Milk (or buttermilk)

  • 25 g 2 tbsp – Granulated Sugar

  • 1/2 tsp 1/2 tsp – Cinnamon (ground)

  • Peach Filling
  • 1.75 kg 4 lb – Peaches (cubed, frozen or fresh)

  • 50 g 1/4 cup – Light Brown Sugar (packed)

  • 7 g 1 tbsp – Cornflour (aka: Cornstarch)

  • 15 ml 1 tbsp – Lemon Juice

  • 1 tsp 1 tsp – Vanilla Extract

  • 1/2 tsp 1/2 tsp – Ground Cinnamon

  • 1/8 tsp 1/8 tsp – Ground Nutmeg

  • 1/8 tsp 1/8 tsp – Ground Ginger

  • 1/8 tsp 1/8 tsp – Salt

Directions

  • Preheat & Prep
    Preheat oven to 180°C (350°F). Grease 3-4 quart (9×13″) baking pan. Measure out dry ingredients.
  • Peach Filling
  • Remove peach skin & peach pit. Slice peach flesh into bite-sized cubes.
  • In a large bowl, add peach cubes and all other peach filling ingredients. Gently stir to combine and coat fully.
  • Spread peach filling mix into greased baking pan. Bake at 180°C (350°F) for 10 minutes. Remove and set aside.
  • Topping
  • While peach filling is baking – combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
  • Add cold butter. Use a pastry cutter (or forks) to cut butter into the dry topping mix.
  • Slowly pour in buttermilk (or whole milk), mixing gently but thoroughly until evenly combined.
  • Beat large egg together with 1 tbsp of buttermilk (or whole milk) to create egg wash. Set aside.
  • Assemble & Bake
  • Take a handful of dough topping, carefully flatten overtop your filling. Repeat process until filling is mostly covered.
  • Using the egg wash from earlier, brush the topping and then sprinkle the cinnamon-sugar mix on top.
  • Bake for 40-50 minutes at 180°C (350°F), until golden brown and filling is bubbling out around the edges. Remove and set aside for 10 minutes to cool. Plate, serve & enjoy!

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