Wednesday, July 19, 2017

Easy Peach Cobbler

This peach cobbler comes together so easily and tastes so delicious, you're going to want to make two of them at once!

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There will be times when this blog reads more like a mommy blog and less like a food blog. Especially given the activities and events of my day-to-day. For weeks, I've been writing our sweet baby boy's birth story post in my head. Then, once I was out of the hospital and home again, I started drafting a post about being a NICU mom.

For today, though, I want to swing things back around to the reason I started blogging in the first place -- food. This recipe post for peach cobbler has been in the queue for two years... It was one I started two summers ago, back when I was in the thick of making homemade baby food for Caroline.

Peach season is one of our favorite times of the year. Because we live so close to the farm stand of one of our local orchards, we tend to keep fresh peaches on hand all the time. We'd be content to eat them as is, but, in this case, I had purchased more than I needed to make peach purée. I had to come up with a way to use the extra peaches before they spoiled.

Now homemade peach cobbler was something I'd been promising Stephen I'd make for a long time... so it seemed logical to make good on that promise and turn those extra peaches into a summertime dessert.

The fresh peaches and brown sugar created a rich sweetness that wasn't overpowering. And we loved the slight spiciness in the background from the ground ginger. In fact, we loved it so much, that the cobbler was gone in less time than it took me to make it.

Okay, that's not true... But it felt as if it disappeared that quickly!

If you're looking for a way to use up those peaches on your kitchen counter, then definitely give this easy homemade peach cobbler a try. I promise you... You won't be disappointed!

Easy Peach Cobbler

Recipe by Taste As You Go // adaptedPrintable Recipe

This peach cobbler comes together so easily and tastes so delicious, you're going to want to make two of them at once!

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 6 to 8 servings

  • 8 small peaches, peeled and sliced into thick wedges
  • 1/2 cup + 3 tablespoons dark brown sugar, divided
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch + 1/2 teaspoon kosher salt, divided
  • 1 tablespoon + 1 1/2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 4 ounces cold, unsalted butter, cubed
  • 3/4 cup cold buttermilk
  • 1 teaspoon pure vanilla
  • 1 tablespoon turbinado sugar to sprinkle on top

  1. Preheat the oven 350ºF. Generously grease a 2.5-quart baking dish with butter.
  2. In a large bowl, combine the peaches, 1/2 cup of brown sugar, ground cinnamon, ground ginger, the pinch of kosher salt, and 1 tablespoon of all-purpose flour.
  3. Spread the fruit mixture evenly in the baking dish and bake for 30 minutes. Meanwhile, make the topping.
  4. In the same large bowl (there's no need to wash it or dirty another dish!), combine the remaining flour, baking powder, remaining salt, and remaining brown sugar.
  5. Cut in the cubes of cold butter using a pastry cutter, your fingers, or two knives. The mixture should resemble coarse crumbs with some bigger bits of butter.
  6. Mix the buttermilk and vanilla together in a medium bowl, and then fold the mixture into the flour mixture. Don't over-mix... The dough should look shaggy.
  7. Remove the peaches from the oven and, using a large spoon, place large dollops of dough on top of the fruit.
  8. Sprinkle the top of the dough with turbinado sugar.
  9. Return the baking dish to the oven for another 30 to 40 minutes, until the top is nicely browned all over, and the peach filling is very bubbly around the edge.
  10. Cool for at least 20 minutes before serving.
  11. Scoop portions into bowls and top with vanilla ice cream or lightly sweetened whipped cream. Refrigerate any leftovers.


One year ago: A Month of Dinners: Menu Plan for July {MENU PLAN}
Two years ago: How I Survived the Fourth Trimester {LIFE}
Three years ago: Athens Foods' "Make It Fancy & Fun" Recipe Contest Winner {FUN}
Four years ago: Pizza with Italian Sausage and Mushrooms {RECIPE}
Five years ago: Fried Roasted Butternut Squash Agnolotti with Orange Sage Ricotta Dip {RECIPE}
Six years ago: Feed Me Friday {FUN}
Seven years ago: Friends Reunite over Brunch at Craftbar {REVIEW}
Eight years ago: Homemade Avocado Face Mask {BEAUTY}

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