Enjoy juicy ripe peaches nestled under a delicious cobbler topping, thanks to this easy-to-make recipe!
Juicy ripe peaches are one of my favorite fruits, second only to blueberries. I remember my teenage years in Southern California, where the peaches were so large I had to use two hands to hold them while leaning over the sink so the sweet juices wouldn’t drip down my arms. As a mom, I eagerly awaited peach season each year to make a delightful peach cobbler for my family. Baking peach slices under a delicious crust brings out the fruit’s inherent sweetness. I freeze bags of sliced peaches at the height of the season so that I have them ready to enjoy in cobblers, smoothies, and other desserts year-round.
Of course, I substitute gluten-free all-purpose flour these days now that I’m gluten-free. I did the same when my kids were young, as one of them could not eat gluten. You will find that most people never notice when a cobbler is gluten-free unless you tell them. This recipe works well both ways, so use whichever type of flour you have on hand. Whatever you do, don’t forget the cinnamon. Even though it is a small amount, it adds incredible flavor to the dough. And if you love cinnamon as much as I do, feel free to add a little to the peaches, especially if you’re making this in the fall, since I naturally associate cinnamon with fall flavors.
As for the sugar, I find that when my peaches are extremely ripe and sweet, I can omit or reduce the amount used in the fruit filling. I use primarily coconut sugar, maple sugar, or date sugar in my baking, and they are all great substitutes for granulated sugar in this recipe. I’ve been on a date sugar craze lately and recently bought a large bag at one of the big-box stores. I’m excited to try it in many of the recipes I usually make with coconut sugar. Feel free to substitute your favorite keto sweetener, as long as the label states it’s a 1:1 conversion. If not, you may have to alter the amounts used.
You can make a dairy-free version by swapping the unsalted butter and milk for your favorite plant-based versions. I like to use either coconut or almond milk when baking and often have a container of each in my refrigerator.
How to turn a cobbler into a crumble or crisp
This peach cobbler recipe can be quickly adapted into a delicious crumble or crisp with only a few alterations. Crumble toppings are often sweeter than cobbler dough, so plan on using a bit more of your chosen sweetener. Brown sugar is better than granulated sugar, or go with one of the ones I mentioned before, made from coconut, dates, or maple.
To make the crumble topping, mix one and a half cups of your chosen all-purpose flour, one cup of packed brown sugar, one-half teaspoon of ground cinnamon, and one-quarter teaspoon of salt in a bowl. Add one stick (one-half cup) of melted butter or nondairy substitute and combine until a crumbly mixture forms. Sprinkle the topping over the peaches and bake as directed in the recipe below or until the fruit is bubbling and the topping is golden.
To make a peach crisp using the same filling, take one and a quarter cups of old-fashioned (rolled) oats, one-half cup of packed brown sugar (or other sweetener, as previously discussed), one-half cup of all-purpose flour (GF is fine), one-half teaspoon of cinnamon, and a pinch of salt, and mix well. Cut six tablespoons of cold butter into small cubes, then mix it in with your fingers to crumble the mixture. You can also grate the cold butter (I freeze it first) with a large-hole grater. Sprinkle the topping over the fruit and bake as directed.
How do I store leftovers?
Allow leftover peach cobbler to cool to room temperature, then refrigerate it tightly covered or in an airtight container for up to 5 days. Once chilled, you can also freeze the cobbler in freezer-safe containers for up to 3 months. Defrost the cobbler overnight in the refrigerator, then reheat it in a 350°F oven until warm.
Serving suggestions
Nothing goes better with peach cobbler than a scoop of ice cream. Some of my favorites include Homemade Soft Serve Ice Cream, Mason Jar Ice Cream, No-Churn Ice Cream, and this delicious Dairy-Free Ice Cream Recipe. With or without ice cream, don’t forget this easy Whipped Cream Recipe that goes great with cobbler.
Peach Cobbler Recipe
Ingredients
- 5 fresh peaches peeled, pitted, and sliced
- 1/4 cup granulated sugar for peaches
- 1 pinch kosher salt
- 4 tablespoons unsalted butter for melting in the dish
- 1 cup all-purpose flour spooned and leveled
- 3/4 cup granulated sugar for batter
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1 cup milk
- Vanilla ice cream or whipped cream for serving (optional)
Instructions
- Preheat your oven to 375°F.
- Place the sliced peaches in a small saucepan with 1/4 cup granulated sugar and salt. Heat on medium for about 3-5 minutes until the sugar dissolves and the peaches start to release their juice. Remove from heat.
- Place 4 tablespoons unsalted butter into a 9×9-inch baking dish. Put the dish in the oven for a few minutes until the butter melts, then remove it from the oven.
- In a medium bowl, whisk together flour, 3/4 cup granulated sugar, baking powder, and cinnamon. Stir in milk just until combined.
- Pour the batter evenly over the melted butter in the dish. Spoon the warm peach mixture over the batter, allowing small gaps for the cobbler topping to rise. Do not stir.
- Bake in the preheated oven for about 30-40 minutes, until the top is golden brown and set.
- Let the cobbler cool for a few minutes before serving. If desired, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
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