Community Pick
Peach Cobbler
"I found this peach cobbler recipe on the internet from the Salt Lick Restaurant in Austin, TX. Everyone loves this recipe so much I have to make a double batch! Feel free to cut back on the sugar. Everyone has and the peach cobbler still comes out perfect. :D Personally, I always use two bags of frozen peaches instead of canned."
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
directions
- Melt butter in a 9 x 13 inch pan.
- Mix together flour, sugar, baking powder & salt.
- Stir in milk & egg.
- Pour evenly over melted butter.
- Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
- Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
- Serve warm with ice cream.
Questions & Replies
-
Can I put this together ahead and freeze raw to bake later? -
I made this last night and the crust was golden brown and crunchy. I reheated a piece in the microwave and the crust is soft more like a cake instead of a pie. Anyone can tell me how to keep the crust crunchy or hard like a pie crust? Thks
-
quantity for fresh peaches? Adjustments?
-
Does anyone know if I can use frozen peaches for this recipe? -
If I use blueberries instead of peaches should I still put cinnamon
see 19 more questions
Reviews
-
This was absolutely delicious!! It was very easy to prepare and I had all the ingredients on hand. I have never made a peach colbler before and this one will definately be a repeat in my home!! I may cut back a wee bit on the sugar next time. As well, it only took 30 minutes to cook to a golden brown for me. Served it with French Vanilla Ice Cream - Yummy!!! -
Made this for work lastnight and there is none left!!!! Very good and simple to make. I left out the nutmeg and used fresh peaches instead of canned, turned out lovely! -
What a great, easy dessert, anytime of the year. I made this in a round cakepan and served it with whipped cream on a beautiful cake stand. How impressive. I used 1/2 c sugar for the cake part and 1/4 c sugar for the peaches. It was still wonderful. Thanks to the chef.
-
So easy and so delicious! I cut back on the sugar in the filling, using only 1/2 cup. The cinnamon and nutmeg flavours were lovely mixed with the peaches. Thanks for posting. =) -
.jpg)
Excellent! The nutmeg and cinnamon spices were a wonderful combination with the peaches. This dessert is not like regular Peach Cobblers: no crumb mixture on the top. It is delicious; fluffy and light. We doubled the batch and baked in a 13x9 inch dish.
see 574 more reviews
Tweaks
-
The recipe asks for 1 cup of sugar for the batter and 1 cup for the filling.I used 1/2 for both and instead aded just a bit of the canned peach juice to each.And had a incredible peach cobbler, its cuts the sugar and is healthier -
A few tweaks due to my wife's medical condition and to reduce the possibility of inflammation. I subbed the flour with King Arthur's Gluten Free flour. Then I subbed the sugar with Coconut Sugar and reduced it by 1/4 cup in the batter. I replaced the milk with Goat Milk and used Grassfed Kerrygold butter. I also added a splash of Madagascar Vanilla to the fruit/sugar mixture purely for flavor. Then I added a half cup of Strawberries for some punch with the smooth sweetness of the Peaches. It was a big hit at the BBQ.
-
-
Can use less sugar and frozen peaches
-
We've had a lot of stone fruit and berries around this summer and I have been making shameful quantities of cobbler using this and other recipes. I would say that this recipe is my favorite thus far. I have made it with a variety of fruits and some tweaking so I'll share what we've tried and liked: 1. I've made it with any combo of peaches, plums, pluots, blueberries, strawberries, nectarines, and even mango (which I didn't care for). I would say that straight peach or maybe peach with a handful of blueberries is the best, but no variety was ever turned away, and it's always a great way to use up fruit that might otherwise spoil. 2. The nutmeg is key to the flavor profile, please don't omit this unless you really dislike nutmeg. 3. I sub brown sugar for some of the white sugar in the fruit. 4. I cut back at least 1/4 c. of sugar in both the batter and the filling. 5. I tried (and REALLY liked) subbing buttermilk in place of the milk in the batter. When I did this, I cut the baking powder to 1 t. The buttermilk gave a nice sour tang to balance all of the sweet, and added to the depth of flavor. In all, a great recipe that is, and will continue to be a summer favorite. -
I cut the sugar in 1/2 and used almond flour. Delicious!
see 26 more tweaks
RECIPE SUBMITTED BY
Suellen Anderson
Rockford, 0
<p>I am married with 2 daughters. I am a preschool teacher and I volunteer in the nursery at my church. My favorite thing is finding new recipes to try out on my family. I host Christmas dinner and try to come up with something new for the table each year. (Keeping all the old favorites, of course!) <br />If I had a month to go anywhere and do anything I wanted...... I would have to say ... find a quiet island, lay in a hammock reading a great book and drinking something refreshing with a little paper umbrella in it.</p>
.jpg)