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Peach Cobbler Recipe


Just because summer is rolling in, it doesn’t mean there isn’t room for a warm pudding. Take advantage of the seasonal fruit and make this stunningly delicious Peach Cobbler Recipe. Or substitute the peaches for your favorite fruit and get creative.

Peach Cobbler Filling:

Your Pan: 8×8″ baking dish, or a 9″x9″ baking dish, or a 9″ pie dish. They all work great.
5-7 cups fruit, enough to fill the bottom of the pan or almost fill the pan. 5-9 peaches for example.
1/4 – to 1/2 – to 1 cup sugar, to taste. I like to use less than 1/2.
1-3 teaspoons lemon juice, to taste
1-3 Tablespoons cornstarch, depending on how juicy the fruit is
spices to taste (optional), like cinnamon, ginger, nutmeg, chopped or ground whole cloves, or a little bit from an opened chai tea or black tea bag, vanilla.

Crumble Topping:

1 cup all-purpose flour, or Pamela’s baking flour if you’re gluten free
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
8 Tablespoons of unsalted butter, softened

Instructions:

1. Toss the fruit, sugar, lemon juice, and cornstarch. Use more sugar and less lemon juice for tart fruits like blackberries or rhubarb, and less sugar but more lemon juice for sweet fruits like peaches and plums. Use more cornstarch with very juicy fruits like peaches and less with firm fruits like apples. Don’t worry too much, no matter what ratio you have your crumble is going to be delicious. Then add spices and finish. If you’ve got fresh, strong tasting fruit, only a teaspoon of spice might be enough and let the fruit speak for itself. Or, if you’re in a spicy mood like me, I cover the entire pan with cinnamon with a completely brown dusting, almost a teaspoon of ginger and same for nutmeg too, about 8 chopped cloves, almost a teaspoon of vanilla, and if I have some tea I like on hand I’ll open a bag of tea and sprinkle some in there. But that’s a spicy crumble, it might be just me, but everyone I’ve served this to goes nuts for it. If you haven’t yet, pour the fruit into the baking dish.

2. For your crumble topping, in a separate bowl thoroughly mix the flour, sugar, cinnamon, baking powder, and salt. Break the butter into a few large pieces and use your fingers, a fork, or a pastry cutter, and work the butter into the dry ingredients until large heavy crumbs are formed.

3. Pour and sprinkle the crumble topping evenly over the fruit.

4. Bake the crumble for 30-35 minutes until the fruit juices are bubbling around the edges of the pan and the topping is firm to touch.

5. Cool for at least 15 minutes before eating. If you’re taking it to a picnic let it cool completely to let the filling set. You can keep the crumble covered in the fridge for up to a week, but honey it’s so good it’ll be finished in a couple of days. Serve it room temperature or re-warmed in a low oven for 20 minutes, or if the kids can’t wait 40 seconds in the microwave is a good nuke.

. . .

Notes:

– Health nuts: If you split the pan into 6 servings, each serving is about 475 calories.
– 9″x13″ Pans: increase the fruit to 10-11 cups, adjusting all the other ingredients to match, except for the baking powder.
– To make a Crisp: add 1/2 cup old fashioned rolled oats, 1/2 cup chopped nuts (or both), or even grab some granola cereal, into the topping.
– To make a Cobbler: press the crumbs into biscuit sized patties and arrange them in a single layer on top of the fruit. Or if you are a real southerner make biscuits and put that on top.
– Flour substitutions easy and tasty – almond flour, spelt flour, barley flour. Delicious.

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