- Dish type
- Fruit desserts
- Fruit cobbler
This dessert is quick and easy to prepare. Serve with a dusting of icing sugar, ice cream or cream.
106 people made this
- 110g light margarine, melted
- 200g plain flour
- 2 teaspoons baking powder
- 300g caster sugar
- 125ml skimmed milk
- 4 (415g) tins sliced peaches in juice, drained and juice reserved
MethodPrep:10min ›Cook:35min ›Ready in:45min
- Preheat the oven to 190 C / Gas 5.
- Pour the margarine into the bottom of a 20x30cm or similar sized baking dish; set aside.
- In a medium bowl, combine the flour, baking powder and caster sugar. Stir in 250ml of the reserved juice from the peaches and the milk until smooth.
- Pour the batter into the dish, even out but do not stir. Spoon peaches over the batter.
- Bake for 35 to 40 minutes in the preheated oven or until the top is golden.
Reviews & ratingsAverage global rating:(94)
Reviews in English (81)
i also did this recipe using frozen forest fruit. i soaked the fruit first in 150ml of warm water as tinned fruit has juice to add turned out just as nice-16 Jan 2015
I've never made or even had a cobbler before so I wasn't sure what to expect. I added cinnamon into the sponge mix and it came out super delicious and amazing. I'll definitely be doing this again, wish I had bought some ice cream!-23 Feb 2014
Simple recipe. I altered it a little. I only used 1/2 cup of sugar.This recipe was plenty sweet just with the amount of sugar I used in it. I can't possibly imagine using 1 1/2 cups of sugar! And I added cinnamon to the peaches and allspice to the batter. Also I used soy milk instead of regular milk. I cooked this recipe in a glass pan and it took about 20 minutes longer than what the original time calls for. The next time that I make this, I think I'll add vanilla to the batter like one of the other reviewers suggested. I tasted the batter before I put anythiing in it, and it tasted to dull. So play with your spices and doctor it up a little!-22 May 2003
Easy Peach Cobbler | Guest Post
This is basically peach crumble by another name, I think, and I am a HUGE fan of fruit crumbles. I've not tried peach before though, so I'm bookmarking this recipe for when peaches are in the shops, thank you! x
I love a peach crisp and I’m always willing to try out a new recipe! Thanks for sharing Lynn’s recipe. ☺️
I LOVE peach cobbler. We make trips off our mountain to a local orchard in the valley to buy peaches, fresh corn, watermelons, produce, and ice cream. The peaches get turned into jam, sauce, cake, and cobbler. I prefer cobbler over pie, as I feel cobbler has more peachiness to it. The light but delicious topping brings it all together for me with a scoop of ice cream or whipped cream.
Thanks for sharing a delightful recipe!
Best Traditional Peach Cobbler
For those who favor the classic cobbler, this recipe is definitely a must-try. This delicious dish cuts no corners and hits every requirement for maintaining traditional cobbler status by capitalizing on all the classic ingredients. One thing that makes this recipe stand out is the thin peach slices rather than the chunks and wedges seen in most cobblers. This small variation allows the flavors to blend perfectly during the baking process.
When it comes to preparation, this classic recipe starts with a classic serving dish — with melted unsalted butter in it, of course. Stir together flour, sugar, salt and baking powder, and then blend in milk without over-stirring. Add the batter blend to the buttered dish and set it aside. Boil peaches, sugar and lemon juice, stirring constantly to avoid sticking, and then pour this mixture on top of the batter in the baking dish. Top with nutmeg and cinnamon and bake the cobbler in a 375-degree oven for about 40 to 45 minutes.
For specific ingredient measurements as well as other great cobbler recipes, visit this cobbler’s recipe page on the Food Network website.
Peach Cobbler is one of those late summertime favorites. I get bushes of Colorado Palisade peaches directly from the orchard and they are SO good. Not to be biased, but I have had Georgia peaches as well, and Colorado Palisade peaches are just the best, and anyone that tries them agrees. This peach cobbler is a must have with peaches. I can peaches when I get them so I make make peach dishes all year long.
You can also substitute 1 cup of the peaches with 1 cup of blueberries for Blueberry-Peach Cobbler, which is also a nice twist on the traditional peach cobbler.
TIP: Here’s how to peel peaches : Bring a large pot of water to boiling. Score peaches on the bottom by cutting an ‘x’ in the bottom. Drop them in rapidly boiling water and let boil for 1 minute (also known as “blanching”). Then move to a large bowl of ICE water to stop the cooking process. The skins should slip right off.
This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.
And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.
- FRUIT FILLING:
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 Tbsp cornstarch
- 1 cup water
- 4 cups fresh peaches (about 3 peaches, peeled, pitted and cut into chunks)
- 1 Tbsp lemon juice
- 1/2 cup granulated sugar
- 1 c up flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup milk
- 1/4 cup (4 Tbsp, 1/2 stick) butter, melted
- 2 Tbsp granulated sugar
- 1/4 tsp. freshly grated nutmeg
Preheat oven to 375°F. Lightly spray edges of a 2-quart casserole dish, or 1 cup ramekins with on-stick cooking spray on the sides. Set aside.
In a small saucepan combine the granulated sugar, brown sugar, and cornstarch, stir until combined. Add water and cook over medium heat, stirring constantly, until thick. Place chopped peaches in a large bowl. Add lemon juice and water. Pour sauce over peaches and gently stir. Pour into casserole dish and set aside.
In a medium bowl, mix together 1/2 cup sugar, flour, baking powder, and salt. Stir in milk and melted butter until smooth. Drop the topping in dollops over the fruit, it will rise and spread as it bakes. Mix 2 Tbsp granulated sugar and nutmeg and sprinkle over the batter. Bake for 40-45 minutes (about 30-35 minutes for ramekins), until golden brown and bubbly.
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Tips for the Best Pudding
- This recipe works not only with peaches but other fruits and berries as well. Feel free to mix and match your favorites!
- Put a pan under the baking dish, just in case the batter spills over while baking.
- While it&rsquos okay to serve the pudding warm, you&rsquoll still need to let it cool for several minutes before serving. The pudding needs a bit of time to set.
- Store leftover peach pudding covered with plastic wrap in the fridge. It will keep well for up to 4 to 5 days.
- You can also freeze it for up to 6 months. Be sure it&rsquos cooled to room temperature before doing so. Seal it with plastic wrap or foil and freeze.
- Reheat the pudding in the oven at 350 degrees Fahrenheit for 20 minutes. If it browns too much, cover it loosely with foil.
- To check for ripeness, give the peaches a squeeze. They should be soft yet still a bit firm. If they&rsquore too soft, they&rsquoll turn into mush once baked.
- If using frozen peaches, let them thaw completely first. Using them straight away will make the batter watery.
- If using canned peaches, drain them well and reduce the amount of sugar in the batter.
- To freeze fresh peaches, slice them up, soak them in sugar syrup, and freeze. Let them thaw in the fridge overnight before using.
- While the ice cream is optional, it&rsquos almost blasphemous not to top this pudding with it. Be creative and try other flavors aside from vanilla. I really enjoy this pudding with butter pecan.
OLD FASHIONED PEACH COBBLER
I posted a fruit cobbler not too long ago and made a promise to my readers that I would make – and post – my own favorite, reliable, best ever Peach Cobbler recipe before the end of peach season. Well, I never break a promise. Mostly. (And if I ever did admit to lying, and what girl would? then rest assured that a larger-than-life evil lie to harm anyone would never pass these lips, only the rare little white lie to protect the innocent…me). But when it comes to food I spit on the palm of my hand and cross my heart and do as I say. I am a nice person when it comes to food.
We arrived home from brilliantly sunny Florida a mere two weeks ago or so to the beginning of autumn here in France. Leaving the blistering heat behind, we were greeted by the hug of fog and the spatter of rain on our faces as we stepped off of the plane. Several days of gray skies and incessant rain pulled us back to the reality of home and we understood that summer was over and it was time to get back to work. Patience, patience and once we were settled in, the sunshine, that delicate fall sunshine lit up the fluffy white clouds floating lazily through the blue skies. Crunchy golden leaves litter the sidewalks and the air smells crisp and clear. Now summer plays tag with the fall, sunshine and rain dash in and out of the trees each trying to outdo the other as the days go from chilly and damp to warm and spectacular as each tries to claim this month of August as her own. September approaches and we try and grasp onto the last lazy days of summer even as we relish the cooling, glittery first days of autumn.
We drove out to the coast our first weekend back home so JP could take another dip in the ocean. He is still dreaming of Florida’s sweltering heat, feet sinking into scorching dunes, having to jump from foot to foot, keep moving to escape the burning sand, dashing down to the water’s edge towards the welcome lapping of the waves, the cool water swirling up around his ankles. He is imagining the Florida sun, squinting up into the piercing light as it burns into his eyes, stabs at his skin. Remembering, yes, but here in France late summer means the beginning of autumn, and it is already cooler as we step out of the car and shoulder our tote bag of towels and books. No straight line of white, sandy beaches going on and on as far as the eye can see. No, the French coast opens up here and there, offering tiny secluded coves of deep golden sand the color of graham crackers, the waves crashing up against jagged heaps of deep charcoal gray slate, tiny pools of water cradled in the craters in the rocks, shimmering in the hazy late morning light. A cool breeze kisses my skin as the sun warms my back and I settle down with my book as JP dons his swimsuit and gleefully wends his way down to the waves. I bury my nose in my book as JP heads off to take his swim. He comes back quickly, astonished at how chilly the water is! No Florida this! He brings me back treasures, an oyster shell, a plump, angry crab who skitters away the moment his body is placed back on the sand. We soon decide that it is time to head into Pornic and enjoy a seafood platter for lunch as we savor the last days of vacation and the fading summer.
The following weekend, the glimmering light and nip in the air pull us out of our beds and in another direction towards something much more seasonal. We don our walking shoes, hook the leash around Marty’s neck and head out for a long meander through the vineyards, now lush and green at this time of year, our favorite Saturday morning haven. Marty dashes in and out of the vines, breathing in all of the smells of the great outdoors, alert to each and every bug, animal and plant sound and movement (although for some reason he completely misses the three stunning deer who we spy grazing on the leaves and grapes up atop the hill). Arms hugging our bodies to ward off the unexpected chill, we turn our faces up towards the sun and walk, deeper and deeper into the lovely landscape. We have always found this the perfect spot for talking, dreaming of our future, making crazy plans, testing each one as it rolls off of our tongue, laughing at the absurdities of life and the foibles of our fellow man. We clear our heads of the weeks’ worries, brush the stress of the daily grind off of our shoulders where the burden is the greatest, weighing us down, and we leave the vineyards, head back to the car just a tad more content, our step just a little lighter and ready to enjoy the rest of the weekend.
And the autumn chill in the air, the bright, crisp sunshine against azure skies has me dreaming of pumpkin. And pears. Mushrooms pepper my thoughts and sweet potatoes dance before my eyes. Yet as much as I adore all things autumn, I revel in the last of the summer fruit. The market stalls breath summer, peaches and nectarines are piled high, red and yellow, soft golden apricots and plums in yellows and greens, reds and purples, tumble from wooden crates across the faux grass decorating each stall. Cherries are long gone as are the sweetest of the strawberries and the occasional tiny cardboard box of raspberries shamelessly calls my name, luring me like a handful of rubies, but my heart truly belongs to the peaches. I love peaches and we are at the height of the season in France. Plump and ripe, juicy and sweet, sweeter than any peaches we’ve eaten in many a long year. When I was a kid, I preferred my peaches hard and crunchy like the best apple only sweeter, fruitier, the satisfying bite into the flesh a pleasure I could enjoy forever, eating one after another all day, all summer long. But now I find the greatest satisfaction in the ripest of the bunch, at the peak of sweetness. I buy them by the bagful, returning day after day for more. One luscious peach is the perfect ending to any meal, whether an elegant dish of lobster or scallops or a humble sandwich, a peach is the only dessert I need. JP places one, the ripest, on the center of his plate and, using our sharpest paring knife peels the skin off of the fruit and cubes the flesh, stabbing each tender chunk one at a time and slipping it onto his tongue. I, on the other hand, American that I am, carefully, gently wash my peach so as not to bruise the delicate fruit, and bite joyfully into the flesh, the juice running down my arm, dribbling over my chin, enjoying the entire childlike experience, savoring the flavor, the sweetness, the texture.
Let autumn come, stunningly bright, marvelously cold, her brilliant sun splashing across the white of the buildings and in through my windows, yet keep these tantalizing beauties for just a while longer, these lovely peaches of red and purple and gold, their velvety softness and sweet perfume luring me, beguiling me with the promise of eternal summer.
Lighter Blueberry Cobbler
Hot, delicious fruit paired with ice cream―no wonder it's an American favorite.
Beginning as a variation on pies, cobblers date back to the 1850s. The traditional New England concoction used a thick, biscuit topping instead of pie pastry. You might not think of cobbler as heavy, but the typical topping contains ingredients like full-fat sour cream and whipping cream. Our switch to fat-free sour cream is undetectable (except in the nutritional profile). The new cobbler has just half the fat of the classic recipe but maintains great buttery flavor in the topping.
Struggling to cook healthy? We'll help you prep.
Calories per serving: 356
Percent of total calories: 42%
Calories per serving: 288
Percent of total calories: 26%
EASY PEACH COBBLER RECIPE |Cooking With Carolyn
Copyright © 2010 by Cooking With Carolyn
Yield: 2-Half Size Aluminum Pan- 2 inches deep Approx. 7- 8 Servings/Pan
· 3 Rolls of Ready-Made Pie Crusts
· 9 Cups (#10 Can) Canned Sliced Peaches, drained with the juices reserved
· 2 – 2½ Cups Granulated Sugar, it's a personal choice to use 2 or 2-1/2 cups
· 1 Tablespoon Fresh Lemon Juice
· 1½ Teaspoons Vanilla Extract
Preheat oven to 375 degrees
Open one of the rolls of pie crusts, cut it into 1 inch squares. Spray a baking sheet with nonstick cooking spray then place the pieces of pie crust on the baking sheet. Place the baking sheet in the oven and cook for 5 to 8 minutes or just until lightly golden brown. Once cooked, set aside to cool.
Place a large colander (strainer) over a large bowl then pour the canned peaches into the colander. Reserve the peach juice. In large stock pot over medium-high to high heat, add the drained peaches, sugar, lemon juice, cinnamon, nutmeg, melted butter, vanilla extract and 1½ cups of peach juice. Stir well until the sugar has dissolved.
Add the cornstarch to the remaining ½ cup of peach juice and whisk vigorously until the cornstarch is dissolved. Add the mixture to the pot of peaches while stirring. Allow the peaches to come up to a boil and stir just to ensure that there are no lumps of cornstarch. The sauce will become slightly thickened.
Turn off the heat. Divide the peaches and juice equally into each half-size aluminum pan. Place half of the cooked crust pieces in each pan. Using a spoon, slightly stir the pieces of crust into the peach filling.
Unroll and place a pie crust dough on top of each pan of peach filling. Cut the excess pie crust and use those pieces to cover any parts of the cobbler that are exposed.
In a small bowl, combine the egg and the water and slightly beat. Brush the top of the cobbler with the egg wash sprinkle the raw sugar and some additional cinnamon to taste.
Bake at 375 degrees for 40 to 50 minutes or until the crust is golden brown and crisp. Once cooked, allow the cobbler to set for about 10 minutes before serving.
- 1/2 cup butter*
1 cup flour
1 cup sugar
1 1/2 tsp baking powder
dash of salt
3/4 cup milk
4 -6 peaches
1/2 cup sugar*
Preheat over to 350 degrees.
Melt butter in 9 x 13 glass pan/dish.
Mix flour, 1 cup sugar, baking powder, and salt in a bowl. Stir in milk.
Pour batter/liquid mixture over butter. DO NOT stir.
Layer sliced, peeled peaches over batter.
Sprinkle 1/2 cup of sugar and cinnamon over peaches.
Bake approximately 45 minutes or until golden brown.
Best if still warm, from the oven. Wonderful with cream or ice cream.
Yields approximately 12 servings. more or less depending on portion size.