This Homemade Peach Cobbler Recipe will be ready to enjoy in no more than 40 Minutes! Combining simple ingredients including peaches, nutmeg, and cinnamon it is then topped with homemade cobbler dough. For the ultimate result serve with homemade no-churn vanilla ice cream.
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Homemade Peach Cobbler Recipe
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading all the way through for any tips or substitute suggestions, to ensure that you have any specialized ingredients and equipment required and that you understand the steps and timings involved.
Peach cobbler is one of my husband’s favorite desserts – we first tried it on a family holiday to Walt Disney World, and he’s been hooked every since!
Cobblers are not so common in the UK – we tend to have crumbles – which is a similar type of dessert, probably akin to a fruit crisp dessert.
You can eat peach cobbler warm from the oven on its own, or add some whipped cream, pouring cream, custard (if you’re in the UK) Crème Anglaise (if you’re not!), or ice cream (try our easy recipe for No-Churn Vanilla Ice Cream!)
What’s the Difference Between a Crisp, Crumble, and Cobbler?
Essentially all these desserts are baked with a fruit base and some sort of pastry topping. To me, crisps and crumbles are interchangeable as they have a topping (usually) made with rolled oats, sugar, butter, and flour. I sometimes throw nuts in there too.
For a cobbler, the topping is usually (American) biscuits – which are similar to British scones but without the dried fruit.
If you are an American and have access to ready-mad biscuit dough in cans, then you can use that as a shortcut in this recipe if you like. However, the recipe card does provide a from-scratch dough recipe.
For a further bit of food history, I took a quick look at Wiki and found the origin story of cobbler, so despite me saying they’re not so common here in the UK, it’s where they originated (apparently!)
Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits, scone batter or dumplings, fitted together. The origin of the name cobbler, recorded from 1859, is uncertain: it may be related to the archaic word cobeler, meaning “wooden bowl” or the term may be due to the topping having the visual appearance of a ‘cobbled’ stone pathway rather than a ‘smooth’ paving which would otherwise be represented by a rolled out pastry topping.Wikipedia
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online.
It does not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen already. The complete list of ingredients with measurements is found in the recipe card.
- Fresh Produce – Peaches, Lemons
- Dairy – Heavy Cream (Double Cream), Unsalted Butter, Egg White
- All-Purpose Flour – also known as Plain Flour.
- Ground Cinnamon
- Pure Vanilla Extract – always buy good vanilla as it really does make a flavor difference.
- Brown Sugar
- Baking Powder
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Peaches
One of the hero ingredients in this dish is peaches, so here are some more recipes using the same:
- Peach Blackberry Salad with Blackberry-Basil Vinaigrette
- 5-Ingredient Baked Balsamic Peaches with Maple Whipped Cream
- Quick & Easy Chicken in Peach Sauce with Rice
If you’re a member of the Pumpkin Patch, you can find a printable recipe card in the Member Vault! (The password is in your weekly emails). If you’re not a member already, you can join us below:
More Warm Fruit Dessert Recipes
Looking for more fruit desserts to make? Check these recipes out next:
- Spiced Rhubarb And Apple Crumble
- Rustic Fresh Blueberry Crisp Served with Greek Yogurt (Gluten-Free)
- Homemade Apple Pie a la Mode (with No-Churn Vanilla Ice Cream!)
How Do I Make Peach Cobbler?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
For the Filling
- 8 large, ripe peaches, pitted and chopped
- ⅓ cup white sugar
- 2 Tbsp fresh lemon juice
- 2 tsp all-purpose flour (plain flour)
- 1 tsp kosher salt (sea salt flakes)
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp real vanilla extract
- ¼ cup packed brown sugar
For the Topping
- 1 cup all-purpose flour
- ¾ cup sugar, divided
- 1 tsp kosher salt
- 1 tsp baking powder
- ¼ cup heavy cream (double cream)
- ¼ cup water
- 8 Tbsp unsalted butter, very well chilled
- 1 egg white, beaten with water added
- Whipped cream or ice cream*, of choice, to serve, optional
- Preheat oven to 200°C/400°F/Gas 6
- Add the peaches, sugar, lemon juice, flour, salt, nutmeg, cinnamon, and vanilla extract to a large bowl and toss to combine.
- Transfer to a greased 8” x 8” baking pan and spread into an even layer. Sprinkle brown sugar on top of the peach mixture before placing the pan in the center of the preheated oven. Bake for 10 minutes.
- Meanwhile, add flour, ½ cup sugar, salt, and baking powder to a different bowl and stir to combine. Chop chilled butter into very small pieces with a sharp knife. Add to bowl and combine with dry ingredients with your fingers until small pebble-sized pieces are formed.
- Add the cream and water to the flour mixture and stir with a fork until all the dry ingredients are moist and somewhat sticky. Do not overwork the dough.
- Remove the baking pan from the oven and carefully spoon dough over the top, making sure the dough is the same thickness throughout. Leave spaces in between, as pictured, for a more rustic look.
- Return to oven and bake for another 10-15 minutes, or until the topping begins to brown. Remove from oven and brush the top with the egg white wash and sprinkle remaining sugar on top. Return to oven to finish baking, another 10-15 minutes. Remove from oven when the top is golden brown.
- Allow pan to cool slightly before serving on its own or topped with whipped cream or ice cream. Enjoy!
*Try it with our homemade no-churn vanilla ice cream!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 847Total Fat: 34gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 94mgSodium: 806mgCarbohydrates: 134gFiber: 7gSugar: 102gProtein: 9g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Full Meal
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to make a full meal for a dinner party or special occasion:
- Appetizer: Cucumber Smoked Salmon Appetizers Ready in Just 20 Minutes!
- Soup: Vichyssoise Recipe- A Chilled Creamy Leek & Potato Soup
- Salad: Classic Caesar Salad with Homemade Dressing & Croutons
- Main Dish: Pistachio-Crusted Salmon with Blistered Cherry Tomatoes
- Side Dish: Butter Parsley Baby Potatoes in the Instant Pot
- Beverage: Cuban Rum and Peach Cocktail
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.