Peach Cobbler

It is late summer, Madam BadWolf and I stopped at the farm stand for one last grasp of summer goodness. Standing alone was a display of peaches. Walking up to them, the smell of the peaches took me back to my youth, evoking the scent and taste of fresh peach cobbler coming out of the oven.

Let me tell you something about peach cobbler: it’s the dessert that separates the real cooks from the wannabes. This isn’t some delicate French pastry that requires a degree in precision. It’s American comfort food at its finest. Sweet, juicy peaches bubble under a rustic biscuit topping that’s equal parts crispy and tender. Real peach cobbler doesn’t give a damn about perfect presentation. It’s supposed to look homemade by someone who cares more about flavor than Instagram likes. The fruit should be soft enough to cut with a spoon. The topping should be golden and slightly uneven. The whole thing should smell like summer just moved into your kitchen.

The secret to transcendent peach cobbler starts at the farm stand, not the grocery store. Those perfect, rock-hard peaches under fluorescent lights? They’re about as useful for cobbler as a screen door on a submarine. You want peaches that give slightly when pressed. They should smell like heaven when you get close. Preferably they still have a bit of farm dirt clinging to them. The best peaches come from local orchards where they ripen on the tree instead of in shipping containers. Hit up your local farm stands in late summer. That’s where you’ll find peaches so good they make store-bought ones taste like cardboard. Pro tip: if the farmer lets you taste before buying, you’ve found your supplier.

Peach cobbler has roots as deep as American soil itself. Early settlers couldn’t make traditional English puddings without proper ingredients and equipment, so they improvised. They took whatever fruit was abundant and topped it with whatever biscuit-like dough they could manage. In the South, that meant peaches. The name “cobbler” comes from the lumpy, cobblestone appearance of the topping. The cooking method is beautifully simple: toss sliced peaches with sugar, cornstarch, and spices like cinnamon and nutmeg. Top with dropped biscuit dough or simple cake batter. Bake until golden and bubbly. The result is pure summer captured in a dish. It’s sweet, messy, and absolutely perfect with vanilla ice cream slowly melting into the warm fruit.

Peach Cobbler

Sweet and Juicy peaches, bubble beneath a crust of toasted pecan and oat streusel.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 people

Course: Dessert

Cuisine: Southern

Calories: 402

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Strusel

• 100 g Brown Sugar Light or Dark
• 84 g AP Flour
• 2 g Salt
• 110 g Butter Unsalted, Cold, Cubbed
• 60 g Rolled Oats
• 100 g Pecans Chopped
• 1 tsp Cinnamon Fresh Ground

Filling

• 800 g Peaches Washed, pitted, sliced
• 30 g AP Flour
• 100 g Sugar Granulated
• pinch Salt ~ 1g
• 15 ml Lemon Juice Fresh, ~ 1TBSP
• 3 ml Vanilla Extract ~ 1/2 TSP
• 20 ml Bourbon optional, ~ 1/2 shot

Equipment

• 1 9" Square Pan or 10" Cast Iron Skillet

Method

 

Prepare Filling

1. Preheat the oven to 350°F
2. Grease the pan or skillet, (Butter works well here.)
3. Gently mix all of the filling ingredients together in a large bowl
4. spread into the baking dish

Prepare Strusel

1. Whisk the brown sugar, flour, cinnamon, and salt together in a medium bowl
2. Cut in the butter using a pastry cutter or forks until the mixture is crumbly
3. Fold in the oats and pecans

Assemble and Bake

1. Sprinkle Streusel evenly over filling
2. Bake for 45–50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges.
3. Remove from the oven, place on a wire rack, and allow to cool for a few minutes before serving warm.
4. Can also be served at room temperature or cold.

Nutrition

Calories: 402kcalCarbohydrates: 49gProtein: 4gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 30mgSodium: 307mgPotassium: 241mgFiber: 4gSugar: 34gVitamin A: 677IUVitamin C: 5mgCalcium: 51mgIron: 2mg

Notes

Cover leftovers and store in the refrigerator for up to 5 days.

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