- Dish type
- Fruit desserts
- Fruit cobbler
I've been experimenting with cobbler for some time and this recipe is the final result. Best with fresh peaches, of course!
2581 people made this
- For the filling
- 8 fresh peaches - peeled, stones removed and sliced into thin wedges
- 60g caster sugar
- 50g dark brown soft sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornflour
- For the topping
- 125g plain flour
- 60g caster sugar
- 50g dark brown soft sugar
- 1 teaspoon baking powder
- 85g cold unsalted butter, cut into small pieces
- 60ml boiling water
- For sprinkling
- 3 tablespoons caster sugar
- 1 teaspoon ground cinnamon
MethodPrep:20min ›Cook:40min ›Ready in:1hr
- Preheat oven to 220 C / Gas 7.
- In a large bowl, combine peaches, 60g caster sugar, 50g dark brown soft sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice and cornflour. Toss to coat evenly and pour into a baking dish. Bake in preheated oven for 10 minutes.
- Meanwhile, in a large bowl, combine flour, 60g caster sugar, 50g dark brown soft sugar, baking powder and salt. Blend in butter with your fingertips until mixture resembles coarse breadcrumbs. Stir in boiling water until just combined.
- Remove peaches from oven and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
Reviews & ratingsAverage global rating:(3431)
Reviews in English (2605)
Made this with a load of fresh peaches, It was lovely. I think next time I won't drain a lot of the peach juice away after the 1st ten minutes of cooking, it might be better a bit soggier! I will definitely do this again though. My photo doesn't do the dish justice. I also added cinnamon to the batter mix, the smell coming from the oven was gorgeous.-27 Jul 2017
This is a good peach cobbler - just the right spices and sweetness. You should note however the amount of baking powder - this is a very "cake-like" cobbler. Also, the amount of cinammon-sugar on the top makes it very hard to tell when it is "golden brown". "very thin" slices of peach also lead to a less chunky peachy cobbler than I really like, so you may want to make your slices reasonably substantial if you want good sized chunks of peach.-29 Jul 2003
by Mike Schoenbacher
This is the best cobbler I have tasted! Family went nuts over it. Easy, too! I will make this again, for sure. I would include details on peeling the peaches for newbies. Place the peaches in boiling water for about 60 seconds, remove and plunge into cold water. The skins should slip right off.-26 Jul 2003
Fresh Peach Cobbler
With summer in full swing, and all the delicious summer fruits available, I decided to make a delicious, homemade, fresh peach cobbler. I have made quite a few peach cobblers in my day but this one is a bit different. It&rsquos mostly organic for starters. I try to use the healthiest ingredients and this tastes just as good as the other delicious cobblers out there. A perfect summer dessert, this made from scratch fresh peach cobbler is packed full of fresh, juicy, ripe peaches then topped with a delicious cake-like, crunchy topping.
Luscious peach cobbler baked oats recipe that's healthy and takes 10 minutes to cook
Sweet, comforting and utterly delicious, it&aposs often served with a generous scoop of dreamy vanilla ice cream.
The famous pudding consists of a soft fruity filling and a crunchy, baked topping made with batter, biscuits or dumpling.
Instagram foodie @cakeontherun loves giving traditional treats a healthy twist and her latest recipe uses oats, making it perfectly suitable to eat for breakfast.
You can use fresh peaches or those out of a tin and if you want to make it for a family of four, just quadruple the ingredients.
The recipe also swaps ice cream to yoghurt to keep calories down in this scrumptious, nutritious dish.
For lots more healthy food inspiration, visit our recipe page.
*Gluten free option *Vegan option *Healthy *Low fat *Low sugar *Single serve *10 minutes *Quick *Easy *Child friendly
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Peach cobbler recipe (serves 1)
- 4 heaped tbsp oats, blended
- 1 tsp margarine
- 2 tbsp syrup
- 1 peach (or half a can of tinned peaches)
- Serve with yoghurt
- Pre-heat your oven to 200C/400F/gas mark 6.
- Blitz oats in a blender so it becomes a flour.
- Put oats, margarine and 1 tbsp of syrup into a bowl, and stir with a spoon until the mixture clumps together.
- Use your hands to form a flat dough ball.
- Fill a small ramekin or oven-proof dish with sliced peaches and drizzle over 1 tbsp of syrup.
- Pop the oat ball on top then oven bake for 10 minutes.
- Serve with yoghurt.
- Make it vegan - choose a non-dairy yoghurt such as soya, almond or coconut and check the margarine contains no milk.
- Make it gluten free - use gluten free oats, available in most large major supermarkets.
- The recipe above is for a single portion, but it can easily be made for more people by using a larger dish and increasing the ingredients.
- We used maple syrup, but you could use golden syrup or any lower sugar alternative.
Watch how to make apple pie cinnamon rolls in the oven or if you&aposre short of time, in the microwave in 60 seconds. Here&aposs the video.
Make Cakeontherun&aposs two minute banana bread pudding which will remind you of a classic bread and butter pudding, but without the fat and calories. Get the recipe here.
What Kind of Peaches do I use to make this Cobbler Recipe?
How to make cobbler using fresh peaches:
- Remove skins (optional): Bring a large pot of water to a boil. Carefully lower the peaches into the water using a slotted spoon. Let them boil in the water for 30 seconds, then remove from hot water and place directly into an ice bath. This will allow you to remove the skins easily with just your fingers.
- Slice: Once the peaches are peeled, you can slice the peaches. Make sure to slice them thinly as this will help them bake.
- Pre-bake the peaches when using fresh peaches, since they need a bit more time of baking to soften.
- Thaw: When you remove the frozen peaches from the freezer, add them to the baking dish, add in the sugar and lemon juice. Stir around. Let sit for about 10 minutes for the peaches to slightly thaw, use this time to prepare the batter, then add the cobbler topping and bake for about 45-50 minutes.
If you are using canned peaches, keep in mind that these already have sauce and sugar added.
Prefer To Watch Instead Of Read?
I did not peel the peaches because I cannot be bothered to peel a perfectly good peach. But if the texture or color of the peels bothers you, you can peel them.
I have made this with frozen peaches and it was great. It’s less jammy, since the frozen peaches tend to be firmer and hold their shape a little more, but it’s pretty ideal when you don’t have access to fresh, ripe peaches. Just dump the frozen peaches in the baking dish and pop them in the oven while you mix up your topping. Once you’re done mixing the topping, the peaches should be thawed out. Drain them off, return to pan, and mix with sugar, and you’re in business. I’d recommend about 32 ounces of frozen peaches for this.
No. Would not recommend it – it’ll make the filling too gummy.
When slicing the peaches, I prefer to slice them pretty thinly so they lay on top of each other more evenly and get that nice thick, jammy consistency.
When your peaches are gentle yet firm to the squeeze, this is perfect for cobble-making and should be ripe enough to use.
White peaches are a bit sweeter than yellow peaches, so we’d really recommend yellow in this case.
You can store it covered in the fridge for 4-5 days.
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Cinnamon Roll Peach Cobbler Recipe:
To make Peach Cobbler with Cinnamon Rolls, gather all the same ingredients except swap the 8 count cinnamon rolls for the crescent rolls.
Since the Peach Cobbler with Cinnamon Rolls will be a little thicker than crescent rolls, I simply take out one cinnamon roll and fold it in half where the edges will be slightly overlapping (make sure not to completely overlap). The Cinnamon Roll Peach Cobbler Recipe will require you to roll or flatten by hand the cinnamon roll strip. I recommend you place them on parchment paper so it will quickly peel off.
When it comes to baking the Cinnamon Roll Peach Cobbler Recipe, it will take around 40-45 minutes at 350 degrees.
A Peach Cobbler Recipe to CRAVE.
You know when there is a recipe you just crave? When I was pregnant with my daughter I would dream about peach cobbler. The issue with being pregnant is that you’re told to eat healthier. So I would buy a tray of fresh peaches from Costco and dream of all the added gooeyness this recipe adds.
It is absolutely mouthwatering.
I will say I did sneak in baking this dish at least one time, and my baby came out perfect. So indulge away!
How to make a delicious and easy peach cobbler:
Peach cinnamon rolls are so delectable! You may think it will take a lot of time to make this, but all you need are a few basic ingredients. It will definitely bring you back to grandma’s house.
For Cinnamon Peach Cobbler with canned peaches, simply take the sliced peaches and wrap them in either crescents or cinnamon rolls. Place the peach cinnamon rolls in your greased baking dish. Next bring your syrup mixture to a boil in a stainless steal sauce pan, and allow to boil for a few minutes. Once ready, pour it over the Peach Cinnamon Rolls and bake till golden brown and bubbly. If baking with cinnamon rolls, please note it will take a little more time.
How to make Peach Cobbler:
- Wash, pit and slice peaches (skins can be left on)
- Mix peaches with spices, lemon juice, sugar and cornstarch.
- Bake peaches for 15 minutes uncovered in baking pan.
- While baking make cobbler topping in food processor.
- Top over peaches and bake additional 30 minutes.
- Serve with vanilla ice cream or whipped cream.
Peach Cobbler with Cake Mix:
If you’re looking to make a peach cobbler with cake mix you can use my Cherry Pineapple Dump Cake recipe and swap out the cherry and pineapple filling for the filling in this recipe and bake as directed.
Old Fashioned Peach Cobbler
I know Georgia is famous for their peaches, but we grow some pretty delicious peaches here in Colorado too! I look forward to their appearance at the farmers’ market every summer.
And in my humble opinion, one of the best things you can do with fresh peaches is make this Old Fashioned Peach Cobbler.
Made your peach cobbler last night and as soon as my 3 guys walked in they devoured it. Holy Smokes was it good!
Warm from the oven with a scoop of vanilla ice cream, this is about as wonderful as dessert can get. And it’s so easy to make.
Once you have the peaches, everything else you need for this cobbler recipe is probably already in your pantry. I’m talking things like flour, sugar, cinnamon and vanilla.
After all, it wouldn’t be “old fashioned” if you needed a bunch of fancy, new-fangled ingredients. And since this is a great, basic cobbler recipe, you can switch up the fruit to use what’s in season–like apples, for example.
This was amazing! I was a little worried that there would not be enough of the topping, but the dough expanded while baking for just the right amount. Love this recipe and will be making again many times!
You can even mix fruit together–peach and blueberry is one of my favorite cobbler combinations!
I like to bake this in individual serving dishes, but it tastes just as delicious baked in a single larger dish. However you choose to make this old fashioned peach cobbler, it’s the perfect dessert for summer!
Be sure to save this Old Fashioned Peach Cobbler recipe to your favorite Pinterest board for later.
I live in Nairobi Kenya . I made the peach cobbler using canned peaches and it come out perfect. Thank you so much for sharing this wonderful recipe. My four year-old daughter can’t get enough of it.
Tips for Choosing and Storing Peaches
Look for color: Peaches should have vibrant colors and tones. If a leaf was shielding part of the peach, that area might be lighter in color, and that’s okay.
Just beware of green tones–they’re a sign that the peach was picked too early. A fragrant peach is also a good sign!
Squeeze: Gently press or squeeze the area around the stem. If it gives a little, it’s ripe and ready to eat. If the peach is still firm, you may want to wait a day or two to eat it.
Store them properly: Peaches are best stored at room temperature, side down, in a single layer to avoid bruising.
If your peaches ripen before you are ready to use them, put them in the refrigerator for a few days, but eat them before they start to get wrinkly–that means they’re starting to dry out.
Fresh Strawberry Peach Cobbler Recipe
It’s been a whirlwind around here lately. A hurricane of family business has brought my world to a grinding halt in some ways, yet in other areas there must be progress, no matter what. Like the cookbook, which comes out in less than two months. How the hell did that happen?! Just a year ago Garrett and I were furiously mixing, stirring, and baking, consumed by the final push of recipe testing before our deadline. Now we’re mere months away from the release. We’ve just received our authors’ copies, and I have to say, this book is beautiful. Our photographer and designer went all out in creating a gorgeous visual canvas for our recipes, and the end result is nothing short of stunning.
With everything else going on, planning a book tour has been complicated. It’s hard to give your all to family while still spending X hours a day looking for event venues and pitching for media appearances, on top of, you know, WORK and everything else that life entails. So here’s a request I have for you:
Is there an awesome cheese shop in your town or somewhere else that we simply must come visit? A local magazine, newspaper, television, or radio show that you think would love to host a couple of intrepid cookbook authors? Please leave a comment and let me know! I’d love your support and suggestions – you really are the reason I’m doing all of this. And if your suggestion works out, there’s a signed copy of the book in your future!
Book stuff aside, I still need to eat. Oddly, I’m more compelled to bake than I have been in years, despite the fact that I’m exhausted and each minute of the day is viciously guarded by countless tasks, meetings, and family arguments. Late at night, when I finally have a little time to myself, I quietly bring down the flour from the cupboard and dig up a nub of butter from the fridge. A few eggs magically appear on the table, almost without me realizing it, followed by a handful of fruit, a tin of baking powder, and an enormous bag of sugar that I’ve been chipping away at for the past year.
Tonight, there will be cobbler. A lusciously fresh strawberry peach cobbler recipe, in fact.
– After pulsing, the dough should resemble soft bread crumbs. –
I haven’t made cobbler in years. I turn to my old friend Nigel Slater, whose book Ripe: A Cook in the Orchard has becomes not only a favorite cookbook, but also a comforting presence in my library. I love to flip through it, along with its sister volume Tender: A Cook and His Vegetable Patch, just to let Slater’s writing wash over me like a zen meditation. His ascetic use of words, like his ability to construct a simple recipe using only a few perfectly selected ingredients, quiet the rumbling in my head while creating a very different rumble in my stomach. Good stuff, his books are.
– Peaches and strawberries mixed with lemon, sugar, and flour. –
Slater’s recipe for blueberry peach cobbler is simple enough for even the greenest baker to complete with little opportunity for shenanigans. It’s a straightforward dish with a fluffy biscuit topping so light, so perfect, that I’m thinking of cannibalizing it for a strawberry shortcake recipe. Or, given the fact that strawberry season is all but over, perhaps a polite little serving of biscuits with blood orange marmalade and Devonshire cream.
– Topping all set, ready for the oven. –
I didn’t have any blueberries, because for some reason California puts a premium on these little blue balls of joy well beyond what I can afford these days. (Really? $10 for a pint of non-organic berries? Are you kidding me?) I had just raided the farmers market for strawberries, so that was my sweet of choice. Paired with fresh organic yellow peaches, a vision of sweet-tart love filled my head and made my palate tingle like I’d French-kissed a 9-volt battery.
I’ve altered this recipe to increase the loft of the biscuit topping, and added a little more flour to the filling so that it would thicken more than the original recipe called for. I also sprinkled a touch of cinnamon into the crust for warmth. I think you’ll like the result, a soft topping that crisps while baking but maintains the tender biscuit texture that I adore. This loftier crust mingles with the fruit while still maintaining enough structure to stand on its own.
– Perfectly browned strawberry peach cobbler, fresh out of the oven. –
Making this dish was a revelation. The quiet act of mixing the dough – with my fingers, mind you, and not a spoon – and then tossing the fruit with a light helping of lemon and sugar – also by hand – all of the day’s crazy disappeared for a while. The misguided thoughts of family members, the overflowing inbox full of book tour business, even the tap tap tap of the leaky shower spigot in the other room. They all went away for one delicious hour. At that point I almost didn’t need to eat the cobbler. My silent mind was more than worth the price of admission.
But of course, eat it I did. :)
– Cobbler is hot when it’s fresh! Allow it to cool and thicken a bit. –
Finally, a question, and I hope you’ll respond in the comments: Cobblers seem to be falling out of favor lately. I don’t see many cobbler recipes popping up in my news feed, which is a shame. Do you still make cobbler? What sort of fruit do you use, and how do you make yours extra special?
– Peach cobbler with a twist. Just look at that crisped-on madness… –
– Such color, such a light biscuit-y topping. Be still my beating heart. –
Double Crust Peach Cobbler
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