Fresh Peach Cobbler and How to Peel Peaches
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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?
Fresh Peach Cobbler and How to Peel Peaches
- 5 peeled peaches see how to peel below
- 1 stick unsalted butter or 1/2 cup butter
- 1 cup blueberries optional
- 1/2 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).
- 1 1/2 cup Lily White all-purpose Flour soft wheat or any all purpose white flour
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 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.
Instructions for Cobbler
- Slice peaches. Add in 1 tablespoon brown sugar, cinnamon, nutmeg. Add vanilla.
- Add dash baking soda to buttermilk.
- Mix flour, baking powder, 1/2 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.
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If you love this recipe, please give it five stars. It means a lot. xoxo
In the ingredient section you leave out Salt and how much to use then in the instructions you tell us to put salt in the dry mix. Also in the ingredient section you tell us to divide the White sugar but then don’t tell us to put it in the peaches in the Instruction section. I knew what you were saying but not all will.
The Cobbler turned out great. Yumm!
I too found the recipe confusing. The baking powder is listed as an ingredient and noted at the bottom, however no where does it say where to add it. (Not listed where you say to mix the other DRY INGREDIENTS). Also listed is 1/2 sugar plus 1 tablespoon divided. The 1/2 cup sugar goes in the dry ingredients, but where do you add the 1 tablespoon divided?
I did appreciate the tips for peeling peaches. Worked great!
I’ve taken another look at the recipe and made the edits. Thanks.
It was so yummy and tasted like an old world cobbler. I used honey in place of sugar but did use the brown sugar normally. I also added a splash of almond extract to the peaches. Stop me from eating this whole pan please!
How much salt? And when is the baking powder added? Very confusing
I should also note that not even the size of the pan was listed. Cast iron skillet is not very specific, is “a baking dish”
I read through the recipe, trying to figure out where you might be confused. The only thing I could see is that maybe you don’t know what dry ingredients mean, so I added it in several times.
Dry ingredients always refer to the mixture of flour in the bowl that usually has the salt and the leavening (baking powder or baking soda).
A fruited cobbler of this nature is very forgiving. The recipe works.
As far as the size of the pan, people generally have one medium sized cast iron pan. If no pan, a similar sized baking dish.
I hope it turned out.
The ingredients in the recipe looked so delicious that I decided to go ahead and give it a try. I typically do not bake and was counting on the recipe to be clearly written. However, the recipe is very confusing. I urge the author to simply reread the recipe once or twice, or to try to follow the “instructions” as noted. There is little direction on how to incorporate ingredients together…the amount of the ingredients needed and some ingredients are left out of the recipe all together. Mine is in the oven now, and I am not feeling very confident.
This cobbler was delicious!! Made a few small changes and just winged it here and there and it turned out very well! I will be making this again for sure! Thanks for sharing the recipe!!;)
Hi, I was about to make this as we just got loads of peaches in our CSA basket. But the sugar amount is off. You say 4 Tbsp divided but then call for 1/3 cup with the flour mixture & it’s not mentioned anywhere else. Same with the baking powder- 1 Tbsp in ingredient list then a dash in the instructions. I’ll try winging it & hope it’s good.
The dash in the buttermilk is baking soda, not baking powder. However, I did edit the sugar directions. So sorry. This is a recipe I threw together one day and I really should have made it twice to make sure I was writing the recipe correctly.
This recipe is not written very well. Making this now and it is very confusing. There are ingredients that are not mentioned in the directions. Cinnamon, nutmeg and baking powder get added when?? It says to melt the butter in baking dish, add flour mixture…. I’m assuming you mix it?? Oh boy I hope this turns out well! It looks delicious in the pic but the recipe directions need clarifying!
Thanks for pointing that out. You’re right and I went back and edited the recipe. So sorry about that.
No problem, it turned out well!;)
Did I ever mention that cobblers are my favorite. Thanks for the lesson!
Peaches and blueberries is a perfect combination. It looks scrumptious.
I love peach cobbler, but you’re right, it’s hard to find the perfect one. This looks fantastic. I love cooking in my cast iron too…feels so much like I know what I’m doing 🙂
It certainly is peach season, and this cobbler is stunning. My kind of dessert!