Super Simple Peach Cobbler

Summer is my favorite season and part of the reason I love it so much is due to the freshness of fruits and vegetables this time of year. I love snacking on fresh, juicy peaches from the farmer’s market and enjoy cooking them up in recipes like this simple peach cobbler. A recipe doesn’t have to be complicated to be good and this sweet concoction doesn’t disappoint. (Recipe below – you absolutely MUST use self-rising flour!)

Simple Peach Cobbler Recipe - Town and Country LivingJust a few ingredients come together to create this palatable, sweet dish.

 

Summer Peaches for Simple Peach Cobbler Recipe - Town and Country LivingStart with fresh peaches that are ripe. When they’re ripe, they have better flavor and they’re easier to peel.

 

Peaches and sugar for simple peach cobbler - Town and Country LivingPeel ‘em, cut ‘em up, and add some sugar and cinnamon before baking with the batter.

 

Simple Peach Cobbler Recipe - Town and Country LivingServe this simple peach cobbler while it’s still warm. Mmmm. Serve it with whipped cream or eat it plain.

 

Simple Peach Cobbler Recipe - Town and Country LivingI always hope there will be leftovers so I can enjoy it the next morning for breakfast!

Super Simple Peach Cobbler

4 c. peaches; peeled, pitted and sliced
2 c. sugar (divided)
3/4 t. ground cinnamon (divided)
1/8 t. nutmeg
1/2 cup water
8 T. butter
1 1/2 c. self-rising flour (if  you don’t use self-rising flour, your crust will not rise to the top!)
1 1/2 c. milk

Preheat oven to 350 degrees.  Mix the peaches, 1 cup sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, and the water in a saucepan and bring to a light boil. Lower heat and let simmer for about 10 minutes.  Meanwhile, cut up the butter and place in a 3 quart baking dish. Place it in the oven to allow butter to melt.  In a mixing bowl, combine the flour and remaining sugar. Slowly stir in the milk, stirring well by hand.

Take the melted butter out of the oven and slowly pour the batter over it, covering the bottom of the dish. Do not stir! Carefully lay the fruit on top as though you were layering it and then carefully drizzle the syrup into the baking dish, but not all in one spot. Again, do not stir!  The peaches will sink to the bottom and the crust will rise to the top, but ONLY if you use self-rising flour. Sprinkle remaining cinnamon over the top. Place in the oven and bake for approximately 40 minutes. (This is a slight variation of a recipe shared by Paula Deen.)

Enjoy!

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Best Ever Spaghetti with Tomato and BasilSpaghetti with Tomato and Basil

 

Super Easy Oreo Cookie Ice Cream PieOreo Cookie Ice Cream Pie

 

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Comments

  1. My favorite cobbler and I am going to the farmer’s market this weekend to get some peaches.

  2. I could taste this. Mmmmmm……
    Faux tasting is probably better for my thighs, but it didn’t leave me near as content.

    Bliss

  3. So yummy:) Our peaches are not ready yet. I normally make jam and cobbler from them. I am sharing on my FB page today:)

  4. Yes, it looks awesome and easy! Thank you for the récipe, I just copied it! Have a nice Summer.
    FABBY

  5. It’s too hot.
    I went to the farm ( and its market ) the other day for peaches and thought about cobbler but its too hot to bake. But we are on the same page about fresh peaches. Love ‘em. Got some sour July apples ( Lodi ) too….oh yum

    Your cobbler looks wonderful though !

  6. My husband is the peach lover in this house. Your recipe sounds and looks delicious. I may have to give it a try.
    Thanks for sharing,
    Suzanne
    Pieced Pastimes

  7. Your cobbler looks wonderful! I love different fruit cobblers in the summertime, especially with fresh peaches! This looks wonderful, wish I could have a big scoop of it with some vanilla ice-cream! :)

  8. You had me at “super simple”! I would love to try this recipe!

  9. Stephanie Garvin-Owsley says:

    Trying this today with my class. Will let you know the outcome.

  10. This cobbler looks fantastic, I can’t wait to give it a try!

  11. Peaches did not sink to the bottom

  12. My peaches didn’t all sink to the bottom, some of the flour rose, it all kind of looked like what other peach cobblers look like. I made sure to pour everything very slowly as well. Maybe the non self-rising flour needs more than the recommended amount of baking powder.

    Nevertheless, it was delicious! Thank you so much for the recipe!

    • Jennifer says:

      Briana, it’s best to use self-rising flour in this recipe. I know some people have added baking powder to all-purpose flour and got it to work, but to be on the safe side, stick with self-rising flour. :) I’m glad you enjoyed the flavor!

      • I used self-rising flour and mine came out with some peaches on top as well. I poured everything slowly and followed directions but it looks like normal peach cobblers haha :)

  13. Christina St. Pierre says:

    My husband and I LOVE peach cobbler!! This is by far the easiest one to make. It is in the oven as we speak! My house smells like heaven. However, I did not have the problem that the others had. My peaches sank to the bottom and the batter mixture rose just as you said it should. This recipe is definitely going in my book! Thanks so much for sharing.

  14. My peaches did not sink either. Could you be more specific on how to pour the batter? Should it just be poured into the middle and the fruit added right in the center with the sauce around it? It wasn’t clear. It smells good though. I haven’t tried it yet!

    • Jennifer says:

      Thanks for the feedback, Molly. I have updated the recipe with better specifics. You’re kind of layering the batter, then the peaches, then the syrup. In order for the crust to rise, you absolutely must use self-rising flour and not all-purpose flour. Hope this helps! :)

  15. This site gives tips on making your own self-rising flour, if you don’t have any.
    http://www.kingarthurflour.com/tips/homemade-self-rising-flour.html

  16. My peaches did not sink! I was curious if you let the peaches sink before sticking in the oven it was unclear in the directions? Thank you!

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