Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Peach Cobbler Recipe
This Peach Cobbler recipe involves you from a Southern woman I do know who’s every part you think about a Southern lass to be: a giant character, massive giggle, massive coronary heart, and a really (very!) massive urge for food for all times and meals.
You’ll love how the syrup is made utilizing peach juices, somewhat than only a plain sugar syrup. Peach flavour to the max!
Fruit cobbler is a conventional American dessert that pushes all people’s consolation food-lovin’ buttons. Peach cobbler particularly is a stable favorite, significantly within the Deep South.
There’s two foremost kinds of peach clobbers – these with a batter topping, and those with the American biscuit / Aussie scone sort toppings.
I method want the latter. It’s form of crumbly on the skin and fluffy on the within, wafting with the odor of cinnamon. The topping is an ideal match for smooth, juicy and heat peaches swimming beneath in a peach syrup that’s not too candy!
First up, right here’s what you want for the peach filling (trace – it entails massive fats juicy ripe PEACHES! 😂):
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Peaches – As emphasised above, ripe and juicy is the important thing right here!
This recipe will work fantastically as written with different stone fruits, together with white peaches, nectarines and plums.
As for canned peaches (as a result of I don’t blame you in case you can’t wait till summer season to do that!), they are going to work simply effective too. Simply learn the recipes notes for find out how to modify the recipe to make use of canned peaches.
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Sugar – That is tossed with the peach slices to make them sweat so that they drip peach juices. The juices are then used to make the syrup for this Peach Cobbler. As a result of a peach syrup that tastes of peaches trumps plain and bland sugar syrup any day … and twice over throughout summer season!
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Cornflour / cornstarch – That is used to thicken the peach juices to show it right into a syrup that coats the peaches.
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Lemon – For a contact of tang that balances the sweetness. It doesn’t make the syrup bitter, it simply provides freshness.
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Salt – As with nearly every part candy only a contact of salt brings out the flavours.
And right here’s what you want for the topping for the Peach Cobbler:
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Flour – The recipe requires plain flour however you possibly can substitute with self-raising flour if that’s what you’ve obtained. Simply skip the baking powder and baking soda.
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Baking powder and baking soda (bi-carb) – Sure, that is a kind of irritating recipes that requires each however for good cause. I personally suppose the mixture makes the topping lighter and higher than simply utilizing one or the opposite. The baking soda is extra highly effective than baking powder so it offers a lift to the rise when it first goes within the oven.
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Butter – OOPS! Lacking from the picture! 🙂 Chilly cubes of unsalted butter are rubbed into the flour to make the topping dough. It’s simply as you’ll do for Southern biscuits / Aussie scones which is basically what the topping for this peach cobbler is.
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Yogurt – Provides wetness into the batter with out making it skinny. We wish a very thick batter so it may be “crumbled” throughout the floor of the cobbler.
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Sugar – For sweetness. Not an excessive amount of, simply 1/3 cup. We’re primarily counting on the pure sweetness from the peaches!
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Demerara sugar – This can be a larger-grained sort of sugar with a light-weight toffee style, sprinkled throughout the floor so as to add a pleasant textural crunch! For those who don’t have it, any sugar you will have is ok.
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Cinnamon – Additionally for the topping. The trace of cinnamon right here is simply divine!
The great factor about this peach cobbler is how the peach juices are used to make the syrup for the dish. There are simpler and faster recipes on the market that don’t do that step however consider me once I say it makes it taster!!
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Peel and slice peaches – Peel then halve the peaches. Take away the stone and reduce every half into 4 wedges (so every peach will get reduce into 8 wedges in whole);
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Macerate – Toss peaches in sugar then depart for 40 minutes to allow them to sweat. That is known as macerating. If they’re ripe and juicy, they need to drop loads of juices!
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Drain – Drain peaches in a colander set over a bowl.
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1/4 cup peach juice – Measure out 1/4 cup of the peach juices and pour it again into the bowl. If you’re quick, prime it up – ideally with peach juice, in any other case with water. However in case you used ripe peaches, you shouldn’t have this drawback!
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Syrup for cobbler – Combine the reserved peach juice with cornflour and lemon juice.
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Toss peaches in syrup – Then add the drained peaches and toss to coat.
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Baking dish – Pour the peaches and juice right into a medium glass or ceramic baking pan – mine is a 28 x 18cm / 11 x 7″ oval. It’s best to not use a metallic pan as it could flip the peaches brown.
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Parbake – Bake for 12 minutes, then take away from the oven. The aim of this step is to present the peaches a head begin as a result of they take longer to prepare dinner than the topping.
Whereas the peaches are within the oven, get began on the topping!
The topping for this Peach Cobbler is made a lot in the identical method as American biscuits / Aussie scones. As a result of that’s primarily what it’s!
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Rub in butter: Whisk collectively flour, sugar, baking powder, baking soda, and salt to mix. Then rub the chilly butter in together with your fingers till it resembles breadcrumbs.
Alternatively, use a meals processor – about 10 x 1 sec pulses.
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Combination after including butter: That is what it ought to appear to be after rubbing the butter in.
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Gently fold via yoghurt: Add yoghurt and gently combine via with rubber spatula till dough is fashioned. Cease mixing when the yoghurt is generally combined via with some streaks of flour nonetheless seen (they are going to disappear when topping).
Use a light-weight contact. Not overworking the batter is crucial right here so that you don’t find yourself with a tricky, dry topping!
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Prime peaches: Crumble massive lumps of the topping throughout the floor. Don’t totally cowl the floor or else the syrup gained’t cut back and thicken.
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Sprinkle with demerara sugar and cinnamon.
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Bake for 20 minutes, then take away from oven. The cobbler is completed when an instant-read thermometer exhibits the centre of the biscuit topping as 95°C/203°F and the highest is a stunning golden color.
The precise prepare dinner time relies on how thick the biscuit layer is so it’s best to make use of a thermometer. However in case you don’t have one, simply verify by breaking the topping open within the center.
Relaxation for 20 minutes to permit syrup to thicken. Don’t fear, it’ll nonetheless be completely heat for serving.
As with all heat pudding-like desserts, serving with ice cream is totally not optionally available! I faux that cream is an appropriate different (I even counsel it within the recipe to tick that field), nevertheless it’s a dirty lie. Cream is a poor substitute.
As a result of nothing, I repeat nothing, can beat the mixture of creamy, chilly ice cream melting throughout a heat dessert. Particularly when that heat dessert is a Peach Cobbler! – Johnsat x
PS. Only a reminder to fellow Aussies and others shivering via winter with not an area peach in sight, this can be made with canned peaches! In any other case, strive my different heat winter puddings: Apple Crumble, Butterscotch Pudding, Sticky Date, Chocolate Self Saucing Pudding, Baked Apples or Rice Pudding!
Ingredients
- 1.5kg / 3lb (8) yellow peaches (ripe and juicy!), peeled, stone removed, cut into eight wedges (Note 1)
- 1/4 cup caster / superfine sugar
- 1 tsp cornflour / cornstarch
- 1 tbsp lemon juice (plus more as desired)
- 1/8 tsp salt
- 1 1/4 cups flour , plain/all purpose
- 1/3 cup caster / superfine sugar
- 1 tsp baking powder
- 1/2 tsp baking soda (bi-carb) (or extra 1 1/2 tsp baking powder)
- 1/4 tsp salt
- 85g / 6 tbsp unsalted butter
- 1/2 cup plain yoghurt (or sour cream), full fat
- 1 tsp demerara sugar (Note 3)
- 1/2 tsp cinnamon powder
- Ice cream or whipped cream
Instructions
- Macerate peaches: Put peaches and sugar in a large bowl and toss together. Leave for 40 minutes to macerate, to let the peaches leach juice and sweat.
- Preheat oven: Partway through the maceration, preheat oven to 210°C/410°F (200°C fan).
- Drain peaches: Drain in a colander, saving the juices.
- Syrup: Measure out 1/4 cup (65ml) juice and put in a large bowl. Add cornflour, salt and 1 tbsp of the lemon juice to the peach juice. Mix well.
- Mix with peaches: Pour peaches into the syrup, toss to coat. Taste – it should be a bit tart, slightly sweet, but not overly sweet. Add more lemon or sugar to adjust to your taste (fresh peaches always vary in sweetness!).
- Parbake peaches: Pour the peaches and juice into a medium glass or ceramic baking pan. Mine is a 28 x 18cm / 11 x 7" oval dish (Note 2). Bake 12 minutes, then remove.
- Rub in butter: Meanwhile, whisk together flour, sugar, baking powder, baking soda, and salt to combine. Add butter and rub it in with your fingers until it resembles breadcrumbs (Alternatively, food processor via 10 x 1-sec pulses).
- Gently fold through yogurt: Add yogurt and gently mix through with rubber spatula until a dough is formed. Stop mixing when yogurt is mostly mixed through with some streaks of flour still visible (they will disappear when topping).
- Top peaches: Crumble lumps of the topping across the surface. Don't fully cover the surface, to let some heat through else the syrup won't reduce and thicken.
- Sprinkle with demerara sugar and cinnamon.
- Bake for 20 minutes, then remove from oven. The cobbler is done when an instant read thermometer measures the centre of the biscuit topping as 95°C/203°F and the top is a lovely golden.
- Rest to thicken sauce: Rest for 20 minutes to allow syrup to thicken – it will still be perfectly warm for serving.
- Serve with a dollop of ice cream or whipped cream!
Notes
1. Other fruits – white and yellow peaches, nectarines and plums will all work well here. The essential thing is that they be ripe and juicy!
For canned peaches, skip the macerating step. Use the can juices for the syrup. Cans will state how much of the content is peach fruit, so based on this calculate how may cans you need, eg. If 60 – 70% peach fruit, then you’d need about four to five 400g cans.
2. Baking pans – mine is a 28 x 18cm / 11 x 7″ oval shape which is a good size for topping coverage and peach depth. You want one that is a little larger than a square 20cm / 8 inch baking pan which is a little too small. Glass is best as metal can react and turn the peaches brown.
3. Demerara sugar is a large grain brown sugar that gives baked goods a nice crunch when sprinkled. Substitute with any sugar you have – even if you not large grains.
4. Source: This Peach Cobbler recipe comes to you from a Southern lady who is everything you imagine a Southern lass to be: big personality, big laugh, big heart, and a very (very) big appetite for life and food.
This Peach Cobbler recipe comes to you from Heather Hancock of Baptiste & Wilson, born and raised in the South, now living right here in Sydney! Baptiste & Wilson is a catering company I use for events from time to time when I can’t manage the cooking myself.
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