Peach Cobbler – This Peach Cobbler recipe comes from a Southern lady I know who is everything a Southern lady should be: a large personality, big laugh, big heart, and a very (very!) huge appetite for life and food. You’ll appreciate how the syrup is created using peach juices rather of just sugar. Maximum peach flavor! This is quick and easy to make, and it’s the ideal summer comfort meal. It feeds eight people and costs $6.71 to prepare. That works out to only 84 cents a serve. Thanks to the use of a boxed cake mix, this Cake Mix Fresh Peach Cobbler is ready for the oven in only 15 minutes. So simple, yet so wonderful! This dessert is juicy, sweet, and cakey. The secret to this quick and easy dessert is canned peaches and cake mix. It’s festive enough for a holiday yet easy enough to make on any weekday.
Peach Cobbler Recipe:
This is a dish that is so simple that children of all ages can almost cook it on their own without getting it wrong. Sounds too good to be true, doesn’t it? Begin to believe, my friends! Peach Cobbler is one of the simplest sweets to make. It contains minimal ingredients and requires little preparation. But here’s the best part: you can eat Peach Cobbler all year long if you use a cake mix! This dish may be made using fresh, frozen, or tinned peaches for year-round enjoyment. Serve this Peach Cobbler with a scoop of vanilla ice cream that melts perfectly on top while you eat every last piece. I like it best when there’s a little bit left over so I can stash it in the fridge for dessert the next night. Or breakfast, since I won’t be able to sleep at night.
Ingredients For Filling:
- Peaches — As previously said, the key here is ripe and juicy!
- This recipe will also work well with other stone fruits such as white peaches, nectarines, and plums.
- Canned peaches will also work (since I don’t blame you if you can’t wait till summer to attempt this!). Simply read the recipe notes to see how to modify it to use canned peaches.
- Sugar is mixed with the peach slices to cause them to sweat and leak peach juice. The liquids are then combined to create the syrup for this Peach Cobbler. Because peach syrup that tastes like peaches beats plain and dull sugar syrup every time… and twice as much during the summer!
- Cornstarch / corn flour – This is used to thicken the peach juices and make them into a syrup that covers the peaches.
- Lemon — To add a tangy note to balance out the sweetness. It doesn’t turn the syrup sour; it simply provides a burst of freshness.
- Salt — As with virtually anything sweet, a little of salt enhances the flavors.
Ingredients For Topping:
- Baking powder and baking soda (bi-carb) — This is one of those vexing recipes that need both, but for good cause.
- oops, butter! To produce the topping dough, cold cubes of unsalted butter are pressed into the flour. It’s just like making Southern biscuits or Aussie scones, which is what the topping for this peach cobbler is.
- Yogurt — Adds moisture to the batter without making it too thin. We want a thick batter that can be “crumbled” across the top of the cobbler.
- Sugar is used to add sweetness. Not too much, about a third of a cup. We’re mostly depending on the peaches’ inherent sweetness!
- Demerara sugar – This is a coarser-grained sugar with a mild toffee flavor that may be sprinkled on top to provide a wonderful tactile crunch! If you don’t have it, any sugar will suffice.
- Cinnamon – For the topping as well. The cinnamon flavor here is amazing!
How To Make Peach Cobbler?
- To begin, place a big can of peaches in the bottom of a 913 casserole dish. If you want to incorporate all of the liquids, simply empty the entire can.
- Sprinkle a bag of yellow cake mix over the peaches in the casserole dish equally. You don’t need to combine the cake mix with anything else; simply cut open the bag and sprinkle equally over the peaches. So simple. You also do not need to mix or stir.
- Melt one stick of butter (8 tablespoons), then equally sprinkle it over the peach cobbler with cake mix. The liquids from the can of peaches and the melted butter will wet the cake mix, and it will turn out nicely; no need to mix this time.
- Simply bake at 350°F for 30 minutes and serve!
- I like to top my 3-ingredient peach cobbler with a huge dollop of vanilla ice cream, but it isn’t necessary.
Tips And Tricks:
- We like using this baking pan since it has a lid! You can just keep the leftovers fresh in your baking pan this way! No more smearing it with clumsy aluminum foil. Yay!
- I’ve seen versions of this dish where the nuts are sprinkled on top right before it goes into the oven. Almonds, pecans, walnuts, pistachios… anything would be delicious roasted in the oven.
- I’ve seen a few different ways to include the butter into this meal. We chose to chop them up and arrange them around the plate. You may alternatively melt the butter and evenly pour it over the recipe. I’ve also seen folks melt the butter and combine it with the cake mix. This produces a type of “crumble,” and people seem to enjoy the way it bakes. I haven’t tried these approaches, so I can’t speak to their effectiveness. But if that seems appealing to you, go for it!
- Although it should go without saying, we recommend serving this warm with a dollop of fresh whipped cream and/or vanilla ice cream on top. But you didn’t need us to tell you that, did you?
What Is The Difference Between A Crisp And A Cobbler?
Both a cobbler and a crisp are baked fruit treats. A cobbler, on the other hand, features a thick cake-like or pie crust topping. A crisp, on the other hand, has a crispy topping.
How Do You Know When The Peach Cobbler Is Ready?
Inserting a thermometer into the center of your peach cobbler is the simplest way to determine when it is done. The temperature should be 200 degrees Fahrenheit. To achieve the most accurate reading, insert the thermometer into the thickest area of the topping. The filling will be bubbling around the edges, and the top will be a rich golden hue.
Is Peach Cobbler Meant To Be Gooey?
If it turns out excessively sticky or even runny, it’s probably because the peaches are overripe. It’s not like banana bread; overly ripe fruit isn’t suitable for cobblers. You don’t want to use overripe peaches since the additional fluids will cause the topping to become runny or mushy.
Preparing Ahead Of Time And Reheating:
Peach Cobbler is best served warm and fresh from the oven. However, if you have any leftovers or want to bake this ahead of time and then reheat it, here’s how:
Cover and refrigerate your cobbler for up to 5 days after it has been cooked and cooled.
- To reheat, use the microwave or oven as follows:
- Using a Microwave To Reheat: If you want to cook up individual servings one or two at a time, I recommend using a microwave. Place some Peach Cobbler in a microwave-safe dish and cook in 30-second intervals until heated thoroughly.
- Using An Oven To Reheat: Instead of using the microwave, I would recommend warming the entire pan of Peach Cobbler at once in the oven. It’s a softer approach. Allow the Peach Cobbler to come to room temperature after removing it from the refrigerator. Cover with foil and bake at 325°F until well cooked (about 30 minutes). You’re not attempting to cook it again; instead, you’re simply reheating it.
MORE DELICIOIUS RECIPES HERE:
- 1.5kg ripe and juicy yellow peaches, peeled, stone removed, sliced into eight wedges
- 1/4 cup caster sugar or superfine sugar
- 1 teaspoon corn flour/cornstarch
- 1 teaspoon lemon juice (plus more as desired)
- 1/8 teaspoon salt
- 1 1/4 cups plain/all-purpose flour
- 1/3 cup caster / superfine sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda (bi-carb) (or 1 1/2 teaspoon baking powder)
- 6 tbsp. unsalted butter
- 1/4 teaspoon salt
- 1/2 cup full-fat plain yoghurt (or sour cream)
- 1 tablespoon demerara sugar
- 1/2 teaspoon cinnamon powder
- Whipped cream or ice cream
To macerate peaches, combine peaches and sugar in a large mixing basin. Allow for 40 minutes to macerate, allowing the peaches to sweat and drain liquid.
Preheat oven: Preheat oven to 210°C/410°F (200°C fan) halfway through the maceration.
Drain the peaches in a colander, reserving the juices.
Syrup: In a large mixing basin, combine 1/4 cup (65ml) juice and sugar. To the peach juice, add corn flour, salt, and 1 tablespoon lemon juice. Combine thoroughly.
To combine with the peaches, pour the peaches into the syrup and toss to coat. Taste — it should be a little tart, a little sweet, but not too sweet. Adjust with extra lemon or sugar to taste (fresh peaches vary in sweetness!).
Prebake the peaches: Place the peaches and juice in a medium glass or ceramic baking dish. My oval dish is 28 x 18cm / 11 x 7". (Note 2). Bake for 12 minutes, then remove from the oven.
Topping The Cobbler:
In the meantime, mix together the flour, sugar, baking powder, baking soda, and salt. Rub in the butter with your fingertips until it resembles breadcrumbs (Alternatively, food processor via 10 x 1-sec pulses).
Gently fold in yogurt: Add yogurt and gently fold in with a rubber spatula until a dough forms. Stop mixing when the yogurt is mostly combined but some streaks of flour remain visible (they will disappear when topping).
Crumble lumps of the topping across the surface of the peaches. Don't completely cover the surface to allow some heat through; otherwise, the syrup will not decrease and thicken.
Demerara sugar and cinnamon are sprinkled on top.
Remove from the oven after 20 minutes. When an instant read thermometer reads 95°C/203°F in the center of the biscuit topping and the top is a gorgeous golden color, the cobbler is done.
Rest for 20 minutes to enable syrup to thicken — the sauce will still be wonderfully warm for dishing.
Serve with a scoop of vanilla ice cream or whipped cream!
2 pounds fresh peaches or 2 big cans drained peaches can be used.
You don't need to refrigerate this Cake Mix Fresh Peach Cobbler if you eat it within a day of preparing it. Instead, simply cover it and keep it at room temperature.
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g