A few years ago, I found the PERFECT peach cobbler on-line, that showed me how to peel peaches the easy way, but Pinterest didn’t exist and I can’t find it anywhere. Not finding it, I made this one up and it turned out just right. Two friends inspired the recipe. One dropped off the freshly picked peaches and another friend gave me an almost full quart of buttermilk. I had a handful of the freshly picked blueberries left, so in they went also, which I think makes the cobbler prettier.
An important note about cobblers. In the South, people often think of cobbler as having a pie dough crust with a lattice top. If you’re looking for an old fashioned peach cobbler, Southern style, I made that one for you here.
Cobbler originated with the early settlers as they used “whatever” they had on hand with fruit to throw something together. In today’s terms, the cobbler is differentiated from crisps, buckles, and something called pandowdy, as it usually means a biscuit type topping.
There are so many ways to make cobbler, but I break it down like this.
- Too sweet and just nearly sweet.
- Fresh fruit and canned fruit.
- Fruit baked under or over the biscuit dough.
I make mine with minimal sugar, fresh fruit and I put the fruit on top and allow the biscuit dough to push its way to the top.
I order cobbler just about every time I go out and nothing yet has come close to perfection the way Mack & Kate’s and their sister restaurant M gets it. Even in the best of restaurants, it’s simply been way too sweet as it get a little too much like a crisp or streusel topping.
I used a cast iron frying pan just because I like it. It makes me feel earthy and Southern, but you can use a baking dish. I used 5 peaches and left over blueberries. If you don’t have blueberries, use 6 or 7 peaches. I’m starting to think the recipe for cobbler has always been more of an idea rather than a science.
How to Peel Peaches
Peeling peaches is so easy. Cut an x on the bottom. Blanch in boiling water for one minute. Now that I know this, I have all kinds of peachy ideas. Here’s that double crusted old fashioned peach cobbler, just in case you want to go with this method.
So tell me how do you make fresh peach cobbler and now that you know how to peel peaches, what do you most want to do with them?
- 5 peeled peaches (see how to peel below)
- 1 stick unsalted butter or ½ cup butter
- 1 cup blueberries (optional)
- ½ cup sugar, plus 1 tablespoon, divided (1/2 cup for dry ingredients and 1 tablespoon for peaches)
- 2 tablespoons brown sugar, divided (for peaches and for dry ingredients).
- 1½ cup Lily White all-purpose Flour (soft wheat) or any all purpose white flour
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon baking powder (see note)
- 1 cup buttermilk
- dash baking soda
- Cut an x across the bottom of each peach.
- Blanch peaches in boiling water for one minute.
- Remove. Cool. Peel.
- Slice peaches. Add in 1 tablespoon brown sugar, cinnamon, nutmeg. Add vanilla.
- Add dash baking soda to buttermilk.
- Mix flour, baking powder, ½ cup sugar, 1 tablespoon brown sugar, salt together. These are the DRY INGREDIENTS.
- Add buttermilk to dry ingredients and mix.
- Melt butter in baking dish or cast iron frying pan.
- Once melted, add in dry ingredients with buttermilk to pan and mix with butter.
- Top with fruit peaches and blueberries.
- Bake for 40-45 minutes at 400 degrees.