Summertime comfort food at it's finest, this Peach Cobbler is of the cake variety and is so delicious. Juicy ripe peaches are baked together with a buttery almond-scented cake batter. Serve it warm with a scoop of ice cream, and it's the best way to savor summer peaches.
Almond Peach Cobbler
Do you know it's said that they named a cobbler because of it's resemblance to the cobbled streets back in the day? I just love this little fact about cobblers!
This classic American dessert is just the thing to make when you've got a few ripe peaches that need a home. This rustic and homey dessert features a buttery, yet delicate almond cake baked up together with ripe peaches to make for the perfect summer dessert. It's like a cross between a cake, a dutch baby, and a pie and it's just so delicious. Shall we get to making it?
But first, what is a cobbler?
There is much controversy as to what actually constitutes a cobbler, and it will change depending on what region or state you are in in the US. A cobbler at it's very basic is a fruit dessert baked with some type of pastry made from butter, flour, and sugar. Cobblers have been around since the 1800s (see more history here) and like many early desserts of this country, they were made out of whatever Americans had on hand. A cobbler is thought to have been a variation of a pie, and so this fits in nicely here on this website.
Variations of Cobblers
Among the different types of cobblers you might see recipes for: cobbler with a biscuit topping, with a crisp topping, or in the case here, with more of a cake topping. Let's just agree that nearly all cobbler variations are likely delicious, but I've decided that for this peach cobbler, the best and most delicious path forward was to enrobe the sugared peaches in a semi-delicate almond cake batter. It bakes up with both crispy edges, soft pillowy cake batter, and juicy ripe peaches. While I'm a fan of all cobblers I've met along the way, this recipe is not one to miss.
- ripe peaches: universally the best peaches for baking are ripe and soft, but not so soft that they are mushy.
- granulated sugar
- unsalted butter
- all-purpose flour
- baking powder
- vanilla extract
- almond extract
Preparing the Peaches
This recipe calls for whole fresh peaches. I prefer to leave the skin on the peaches, as it adds color to the dish, as well as a flavor and nutritional benefit. However, if you wanted to peel the skin off, there are two ways to do it. You can either peel it off with a peeler, or you can submerge the peaches in boiling water for 30 seconds, then place them in an ice bath. Once they are cool, the skin will peel right off.
The recipe also calls for dicing the peaches. This is another optional step, but I prefer to have the peaches diced; that way they are bite-sized and easier to pick up with a spoon, as opposed to leaving them as wedges, which is a bit more traditional.
How to Make Peach Cobbler
Honestly, it couldn't be easier to make this recipe! There are three small steps needed to make this recipe including:
- Dicing the peaches and letting them macerate in sugar
- Making the very quick and simple almond cake batter
- Melting the butter
- And finally, layering in the butter, cake batter, and the peaches in the baking dish and baking.
The whole thing bakes up together, with the cake batter baking up around the peaches to form the actual look of a cobbled street! How cool is that?
How to Serve Peach Cobbler
If you ask me, there is only one way to serve peach cobbler, and that is slightly warm with a big scoop of ice cream on top. It's a magical combination that simply can't be beaten. Let the cobbler cool just slightly, scoop it into a bowl, and top with cold vanilla ice cream.
Peach Cobbler FAQs
Please find some common questions about making a peach cobbler below. If you have a question that isn't answered here, please feel free to leave a comment I'll be sure to answer it and include it here!
This is quite simply how the magic of this cobbler happens! During the process of baking, the layers bake up to form the "cobbled" look of this dish. This baking process is similar to how a "dump cake" recipe works!
Yes! Let the peaches defrost (don't drain the liquid) with the sugar in the bowl, as instructed in the recipe.
Nope. I prefer diced peaches in this recipe as it's easier to pick them up with a spoon, but if you'd like to keep them as slices, feel free to do so.
Buttermilk is used here to mimic some of the classic taste of a biscuit. But it's not essential, you can replace it with whole milk. Or make your own faux-buttermilk by adding a tablespoon of lemon juice to whole milk and letting it sit for 10 minutes.
Sadly no. I recommend eating and making this dish fresh. It is just at it's absolute best served warm from the oven. It can reheat, but it really doesn't taste the same the next day.
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