Last Updated August 11, 2024

I was really tempted to write, The BEST peach cobbler, because, I've never met a better one, but titles with such descriptives usually drive me away. I try to call it like it is, and this is a peach cobbler, if I know anything. I get a bit tired of seeing THE BEST everything, ya know? Only one can be right, and the rest are...full of themselves? Fudging? Just trying to get more clicks? All of the above?

However, in my opinion, this is the best. Why? Because it's my mom's peach cobbler. If you have the privilege of knowing my mom, then I need go no further. However, if you don't, all you need to know is, she's the greatest, and she knows her way around the kitchen. I think mom's are born knowing stuff like this.

Summer is all about picking the fresh produce, eating it, baking with it, and canning with it so you can enjoy the bounty of summer even in the winter months. Of course, nothing beats fresh food, so I think making as many fruity and vegetable-y dishes as you and your family and friends and neighbors and dog and strangers walking by can eat.

As a last adieu to summer, before the recipes start reflecting fall, here is the recipe for The. Best. Peach Cobbler. In all its simplicity and flavors of summer.

Tips for Blanching Peaches

The amount of time needed to blanch peaches largely depends on how ripe your fruit is. The more ripe, the less time it will need to be blanched.

For very ripe, even over-ripe peaches, blanch for 30-45 seconds. For more perfectly ripe peaches, about 1 minute is good.
Sightly under-ripe peaches, 1-2 minutes. Keep in mind that under-ripe peaches, no matter how well you blanch them, will be hard to peel.

A successful peach blanching has the peach skins slopping off easily, without the peach itself having gotten too mushy.

The best method for peeling and slicing blanched peaches that I learned from my mom is as follows: Slice peach in half, you can use your knife to gently pry one half of the peach off the pit. Then peel/slop off skin. Continue to slice into wedges. A ripe peach should come off the pit easily, but if it doesn’t, you can cut it into quarters while still attached to the pit. Smaller pieces will be easier to pry of the pit, if necessary.

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Recipe from my mama, who has made this since I can remember.

More summery recipes:

Favorite Blueberry Muffins

Healthier Chocolate Peanut Butter Bars

Rhubarb Oat Bars

Greek Pasta Salad

Strawberry Shortcake

Classic Rhubarb Custard Pie

The Fluffiest Key Lime Pie with a Gingersnap Crust

Fresh Peach Cobbler

Refrigerator Dill Pickles

Blackberry Banana Bread with Cinnamon Streusel

Peach Cobbler

Serves about 6

Ingredients:

4 large ripe peaches
1/8 tsp nutmeg, for sprinkling, optional
1 1/4 cups / 250g sugar
3 Tbsp / 42g oil
1/2 cup / 119g milk
1 cup / 120g all-purpose flour
1 tsp / 5g baking powder
dash of salt
1 tsp / 3g cornstarch
1 cup / 237g boiling water

Directions:

Oven 375°F / 190°C. Ungreased 8x8in / 20x20cm baking dish.

Blanch the Peaches

Place a large pot of water on the stove and bring to a boil. While waiting for water to boil, prepare a large bowl of cold/ice water.
Once water is boiling, carefully place all peaches into the water and blanch (cook briefly in boiling water) for about 1 minute. Remove from water with a slotted spoon or tongs and immediately dunk in ice water to stop the cooking.
Peel and slice peaches; place in bottom of baking dish. Sprinkle with nutmeg.

Make the Cobbler

In the bowl of a stand mixer, combine oil and 3/4 cup / 150g of the sugar. Add milk, flour, baking powder, and salt. Mix well. Mixture will be thin. Dollop the batter by spoonful over the peaches.
In a small bowl, mix together the remaining 1/2 cup / 100g sugar with cornstarch. Sprinkle evenly over batter in the baking dish.
Finally, pour boiling water over top. Bake for 45-60 minutes, or until the sides are bubbling and the cobbler topping no longer looks doughy.
Serve warm with a dollop of vanilla ice cream, if desired.

Jenny's Notes:

The amount of time needed to blanch peaches depends largely on how ripe they are. Very ripe peaches need just 30-45 seconds, perfectly ripe peaches need around 1 minute.
This recipe is adapted for a 8x8in pan, perfect for a small crowd. Or 1 person. But this is easily doubled for a 9x13in, and then there's enough to go around. Yay! If doubling, blanch the peaches in two batches if you don’t have a big enough pan.
Skin not coming easily off your peaches? Could be they weren't quite ripe enough. If they're mushy, could be your peaches were overripe or blanched slightly too long.
Have a different favorite fruit? Go ahead and use it in place of the peaches! This cobbler is very versatile.
You can use butter in place of oil. I learned from my mom to often use oil in the place of butter simply because of the healthier mono and poly unsaturated fats, versus the mostly saturated fats in butter. Just be aware of what kind of oil you use if you decide to go the "healthier" route, as not all oils are made equally.

Yield 6 servings

Author Jennyblogs

Prep time

45 Min

Cook time

1 Hour

Total time

1 H & 45 M

Peach Cobbler

A classic summer dessert bursting with fresh peaches and topped with a soft and sugary-crusted cobbler topping, all with a hint of nutmeg.

Cook modePrevent screen from turning off

Instructions

Blanch the Peaches

Place a large pot of water on the stove and bring to a boil. While waiting for water to boil, prepare a large bowl of cold/ice water.
Once water is boiling, carefully place all peaches into the water and blanch (cook briefly in boiling water) for about 1 minute. Remove from water with a slotted spoon or tongs and immediately dunk in ice water to stop the cooking.
Peel and slice peaches; place in bottom of baking dish. Sprinkle with nutmeg.

Make the Cobbler

In the bowl of a stand mixer, combine oil and 3/4 cup / 150g of the sugar. Add milk, flour, baking powder, and salt. Mix well. Mixture will be thin. Dollop the batter by spoonful over the peaches.
In a small bowl, mix together the remaining 1/2 cup / 100g sugar with cornstarch. Sprinkle evenly over batter in the baking dish.
Finally, pour boiling water over top. Bake for 45-60 minutes, or until the sides are bubbling and the cobbler topping no longer looks doughy.
Serve warm with a dollop of vanilla ice cream, if desired.

Notes

The amount of time needed to blanch peaches depends largely on how ripe they are. Very ripe peaches need just 30-45 seconds, perfectly ripe peaches need around 1 minute.
This recipe is adapted for a 8x8in pan, perfect for a small crowd. Or 1 person. But this is easily doubled for a 9x13in, and then there's enough to go around. Yay! If doubling, blanch the peaches in two batches if you don’t have a big enough pan.
Skin not coming easily off your peaches? Could be they weren't quite ripe enough. If they're mushy, could be your peaches were overripe or blanched slightly too long.
Have a different favorite fruit? Go ahead and use it in place of the peaches! This cobbler is very versatile.
You can use butter in place of oil. I learned from my mom to often use oil in the place of butter simply because of the healthier mono and poly unsaturated fats, versus the mostly saturated fats in butter. Just be aware of what kind of oil you use if you decide to go the "healthier" route, as not all oils are made equally.