Classic Peach Cobbler Recipe
Fruit desserts can be confusing — why must so many of them start with the letter "c?" There are crisps, crumbles, cakes, even clafoutis, but one of the true classics is the cobbler. So what makes a cobbler different from these other desserts? Recipe developer Jaime Shelbert explains that a cobbler is distinguished from other fruit desserts by its topping, which is made from biscuit dough that she says is "dropped atop the fruit filling in a cobbled pattern."
"This is such a classic, down home recipe for peach cobbler that my family used to make growing up," Shelbert describes. "It was always the highlight of peach season!" One thing that makes this peach cobbler recipe a little different from some of the other ones out there is that Shelbert uses tapioca as a thickener as opposed to flour or cornstarch. She does so, she says, "because I consider it more of an old-fashioned ingredient [and] process." She also says there's less risk of the filling looking cloudy, and tells us "this recipe is fail-proof for perfectly thickened fruit filling."
Assemble the peach cobbler ingredients
To make the cobbler dough you'll be using flour, baking powder, salt, butter, and an egg, while the filling consists of fresh peaches, tapioca, and sugar. Shelbert does say, though, that this basic cobbler recipe can also be made with other types of fruit. "Mix it up and add blueberries or raspberries or really any other berry that you prefer," she suggests. She also notes that you could use frozen peaches if you can't find any in-season fresh ones.
Prepare the peaches
Start by preheating the oven to 350 F, and as it heats, peel and slice your peaches. You can skip this step if you're using frozen ones, although in this case Shelbert says you will need to let them thaw before you use them in the filling.
Once your peaches are sliced and/or thawed, mix them with the sugar and tapioca, then put them in a greased pie pan or 2-quart casserole.
Make the cobbler dough
Mix all of the remaining ingredients: the flour, baking powder, salt, butter, and egg. Stir them up until they form a dough, then dollop the dough on top of the peaches. Spread the biscuit topping out until it covers the fruit.
Bake the cobbler
Bake the cobbler for 45 to 50 minutes. You will know your cobbler is done cooking when the top appears golden in color and the fruit filling is bubbling up around the edges. Once the cobbler comes out of the oven, allow it to cool before you cut into it. If you like, you can serve this dessert topped with whipped cream or ice cream. Shelbert uses vanilla ice cream, but butter pecan, rum raisin, or, if you can find them, ginger or blackberry swirl ice cream would also go great with peach cobbler. If you won't be eating the whole thing within a few days, Shelbert does say, "This cobbler can be frozen to pull out at a later time."
- 6 large peaches, sliced ¼-inch thick (about 6 cups)
- ½ cup sugar
- 3 tablespoons tapioca
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- ½ cup (1 stick) butter, melted
- 1 egg
- vanilla ice cream, for serving
- Preheat the oven to 350 F.
- Place the peaches in a bowl. Add the sugar and tapioca and stir to combine.
- Lightly grease a pie plate or 2-quart baking dish and add the peach mixture.
- To make the topping, add the four, baking power, salt, melted butter and egg to a small mixing bowl. Stir until a uniform dough forms.
- Top the peaches with the dough, spreading it evenly to cover the peaches.
- Bake the cobbler in the preheated oven for 45 to 50 minutes, until the top is golden.
- Remove and cool the cobbler.
- Optionally serve with vanilla ice cream.
| Calories per Serving | 282 |
| Total Fat | 12.5 g |
| Saturated Fat | 7.5 g |
| Trans Fat | 0.5 g |
| Cholesterol | 50.5 mg |
| Total Carbohydrates | 41.0 g |
| Dietary Fiber | 2.5 g |
| Total Sugars | 24.3 g |
| Sodium | 73.5 mg |
| Protein | 3.7 g |
