Pies and Cobblers are always a big hit with my husband and at our family gatherings or church potlucks. This Fresh Peach Cobbler recipe is especially easy to make. Fresh cling-free peaches with a sauce that bubbles up into mounds of cooked dough.
A Peach Should Smell Like a Peach
I like to use fresh peaches when in season, and my favorites are from Colorado, but they can be hard to find at our local grocery stores. You know the secret to buying fresh peaches, right? Smell it. And if it doesn’t smell like a peach, pass on by.
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Some of my favorite memories include driving through Colorado on late summer vacations and stopping at fresh fruit markets on the side of the road. Fresh peaches. Fresh Cantaloupe. Newly Harvested Garlic. Onions. Hot Peppers. Oh my!
Fresh Palisade Colorado peaches are my favorite peaches. So juicy and full of flavor. If you’re driving through Colorado in late July – mid September, be sure to watch for them at local markets and roadside fruit stands.
This recipe for Fresh Peach Cobbler is an old family favorite that I enjoyed as a girl, and now make for my own family. It’s always a favorite, whether served with a glass of milk, whipped cream, or a scoop of vanilla ice cream.
Ingredients for Fresh Peach Cobbler
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Instructions for Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table. Preheat your oven to 400°F. Using a pairing knife, peel and slice your peaches. Place in a large bowl.
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In a medium saucepan, combine brown sugar, cornstarch, and freshly grated nutmeg. Add water to mixture and cook till sauce thickens. Add lemon juice and butter to the sauce, then pour over the peaches. Gently stir to combine.
Make the Cobbler Topping
To prepare your topping, in a medium bowl, sift together flour, granulated sugar, baking powder, and salt. Using a pastry fork, cut in butter until mixture is crumbly. Create a hole in the center and add the large egg and whole milk. Whisk together with a fork and then blend in with the flour mixture until moist.
Pour hot fruit mixture into a greased 9″ baking dish. Spoon biscuit topping over fruit by large mounds, then flatten to spread out. Sprinkle with coarse decorating sugar.
We’re going for a “cobbled stone” look for this recipe, where the juices bubble up between the mounds of dough.
Bake in preheated oven for 35-45 minutes until topping is cooked through. Remove from oven and allow to cool for ten minutes before serving.
I like to check the center of the dough with a fork after 35-40 minutes to see if it has fully baked. If not, allow it to bake 5-10 minutes more.
Try this Fresh Peach Cobbler recipe the next time you have fresh peaches in your fridge. I know you will enjoy it! Serve alone with a cup of icy cold milk, or with whipped cream or vanilla ice-cream. This recipe will serve 6-8 people.
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Fresh Peach Cobbler
Ingredients
- 4 cups fresh peaches peeled, cored, and sliced
- 1/2 cup brown sugar
- 4 teaspoons cornstarch
- 1/4 teaspoon nutmeg freshly ground
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter
- 1 large egg
- 1/4 cup whole milk
- 2 tablespoons decorating sugar for garnish
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Instructions Click to Start Cooking
- Gather the ingredients so you have everything close at hand on the counter or table. Preheat oven to 400℉.
- Using a pairing knife, peel, core, and slice 4 cups (616 g) fresh peaches peeled, cored, and sliced. Place in a large bowl.
- In a medium saucepan, combine 1/2 cup (110 g) brown sugar, 4 teaspoons (19.72 ml) cornstarch, and 1/4 teaspoon (1.23 ml) nutmeg freshly ground (freshly grated). Add 1/2 cup (1.18 dl) water to mixture and cook till sauce thickens.
- Add 1 tablespoon (14.79 ml) lemon juice and 1 tablespoon (14.79 ml) butter to the sauce, then pour over the peaches. Stir to combine.
- To prepare your topping, in a medium bowl, sift together 1 cup (125 g) all-purpose flour, 2 tablespoons (29.57 ml) granulated sugar, 1 1/2 teaspoon (7.39 ml) baking powder, and 1/4 teaspoon (1.23 ml) salt.
- Cut in 1/4 cup (56.75 g) butter until mixture is crumbly. Create a hole in the center and add 1 large (1 large) egg and 1/4 cup (59.15 ml) whole milk. Whisk together with a fork and then blend in with the flour mixture until moist.
- Pour hot fruit mixture into a greased square baking dish. Spoon biscuit topping over peaches by small mounds, flattening them out with the spoon or your fingers.
- Sprinkle with 2 tablespoons (29.57 ml) decorating sugar for garnish to garnish. Bake in preheated oven for 35-45 minutes until topping is cooked through. Be sure to check the topping in the center with a fork to test if it is fully baked. Serve warm with ice cream or whipped topping. Serves 4-6.
Looks delicious!
Hi Cindi! Thanks for stopping by. Hope you'll enjoy the cobbler!
I hope you will enjoy this recipe as much as we do!