As somebody who didn’t grow up in the south, I always turn to Paula Deen for homegrown comfort food.
Although I’m sure that most peach cobblers are pretty similar, I know that Paula Deen’s peach cobbler will be incredible.
I love how easy this recipe is, layering everything in the baking dish and letting the oven do the hard work.
And the great thing about cobbler is that you can make it year-round. Use some frozen fruits or whatever is in season for a warm taste of the south in under an hour.
Paula Deen’s Peach Cobbler
I can’t imagine the wonder of growing up near peach orchards. Being able to wander into the trees and pick peaches fresh is a luxury my northern-self has never experienced.
For a traditional cobbler, this recipe is for you. As good as a peach crisp is, I love the tender, flaky topping of this recipe.
Paula keeps it classic, making her cobbler with a biscuit-like batter over the fruit. But she does have a trick up her sleeve…
Instead of making the fruit and carefully topping with the batter, the batter goes under the fruit.
As everything bakes, the fruit will sink to the bottom, and the batter will puff up to the top.
She’s the queen for a reason!
I like my cobbler served warm with a scoop of ice cream, but it’s just as good cold with a dollop of spiced whipped cream.
Ingredients
The beauty of a cobbler is its simplicity. Just half a dozen ingredients and a little time will do it.
Self-raising flour – It already contains baking powder and salt, making some recipes a little easier. But it can only be used when called for and is not interchangeable with all-purpose or cake flour.
To substitute with all-purpose flour, a general rule to follow is to add 1 ½ teaspoon of baking powder and ¼ teaspoon of salt for every cup of flour.
So for this recipe, you will need 1 cup of all-purpose flour, 2 ¼ teaspoons of baking powder, and ⅜ teaspoons of salt.
Alternatively, you can make your own self-raising flour and keep it on hand.
Butter – Did you expect anything else from a Paula Deen recipe? Try to use unsalted for this recipe.
Water – This will boil with the sugar and fruit to create a wonderful syrup.
Sugar – If your peaches are very sweet, you can cut back a little on the sugar. For a more caramelized filling, try using brown sugar instead.
Peaches – The star of this dish, you can use freshly sliced, previously frozen, or even canned if it’s all you have. I like to stock up during the summer and freeze some for those winter nights when I need something fruity.
Milk – Queen Paula uses full-fat milk for her cobbler topping, but I think using buttermilk would be extra decadent.
Cinnamon – This is optional, but is it ever a bad thing to add a dash of cinnamon to a warm fruity dessert?
Tips for the Best Peach Cobbler
- If using frozen peaches, let them thaw completely before adding to the mix. If you use them straight from frozen, they will release a bunch of extra liquid that will cause the filling to be watery.
- If using fresh peaches, be sure they are ripe. You’ll want them a little soft, but not so soft that they will become mushy after the bake.
- When mixing the cobbler batter, incorporate the milk slowly to ensure it stays smooth and doesn’t form lumps.
- If you’re thinking that peeling all those peaches is not worth your time, I have a neat little trick for you. Place the whole peaches in a pot of boiling water for 30 seconds. Remove them and put them straight into an ice bath for another 30 seconds. After this, the skins will peel off, and you can make as many peach cobblers as your heart desires!
- Be sure to use a nice deep baking dish, as the batter will puff up, and the juice will bubble at the sides.
- You’ll know the cobbler is cooked when you see a golden cobbler top and bubbling fruit syrup around the sides.
How to Store the Cobbler
As mentioned above, I like to freeze summer fruits for use in the winter when they’re no longer available.
For cobbler-specific fruit (or for pies), you can combine your fruit with sugar and spices before freezing.
When you need them, pull the bag the night before and leave it to thaw in the fridge overnight.
You can keep this cobbler in the fridge for a solid three days. Ensure it’s well covered, and pop it in the microwave for a minute or so before enjoying.
If you make too much? You can freeze the whole thing in an airtight container for up to three months.
How to Top Paula Deen’s Peach Cobbler
- A simple vanilla ice cream will never be a bad addition to your peach cobbler bowl. Especially when served warm, so the ice cream will start to melt into the fruit.
- Although, a good butter pecan ice cream would make an excellent flavor combination.
- For something even fruitier, why not try a smashed raspberry compote?
- A drizzle of warm Creme Anglaise would be another great topping.
Paula Deen’s Peach Cobbler
15
servings30
minutes1
hourIngredients
1 1/2 cups 1 1/2 self-rising flour
1 stick butter
1/2 cup 1/2 water
2 cups 2 sugar, divided
4 cups 4 peaches, peeled and sliced
1 cup 1 milk
ground cinnamon, optional
Instructions
- Preheat oven to 350 degrees F.
- Peel and chop peaches if using fresh.
- In a large pot over medium-high heat, combine the peach slices with half of the sugar and water. Mix everything well and bring to a boil. Lower the heat to medium and simmer the fruit for 10 minutes. Remove fruit from the heat.
- Place the stick of butter in a 3-quart baking dish. Put the dish in the hot oven for a few minutes until the butter has melted, then remove the dish from the oven.
- In a medium bowl, whisk together the other half of the sugar with the flour. Slowly pour the milk into the bowl, mixing gradually to prevent lumps from forming. Pour the sugar, flour, and milk mixture over the melted butter, but do not stir.
- Carefully spoon the fruit on top of the batter, leaving it in place. Do not mix into the cobbler batter.
- Sprinkle with cinnamon (if using) and put the dish into the hot oven. Bake for 30-40 minutes.
- Allow to cool for a few minutes and serve with ice cream.
