Peach Cobbler
Peach Cobbler is a medium American (Southern) recipe that serves 6. 350 calories per serving. Recipe by COOKING WITH SHEREEN on YouTube.
Prep: 30 min | Cook: 1 hr 22 min | Total: 2 hrs 7 min
Cost: $7.37 total, $1.23 per serving
Ingredients
- 3 pounds Peaches (blanched, shocked, peeled and cut into wedges)
- 0.5 cup Sugar (for the peach filling)
- 1 pinch Kosher Salt (for the peach filling)
- 2 tablespoons Cognac or Brandy (adds depth to the fruit sauce)
- 0.5 cup Unsalted Butter (melted, for the batter)
- 1.5 cups All-Purpose Flour (sifted)
- 1 cup Sugar (for the batter)
- 1.5 teaspoons Baking Powder
- 1 pinch Kosher Salt (for the batter)
- 0.75 cup Whole Milk
- 2 large Eggs
Instructions
Blanch, shock, peel and cut peaches
Bring a pot of water to a boil, add the whole peaches for 30 seconds, then transfer them to an ice‑water bath. Peel the skins, halve, remove pits and cut into wedges.
Time: PT15M
Cook the peach filling
In the saucepan, combine the peach wedges, ½ cup sugar, a pinch of kosher salt and a splash of cognac or brandy. Bring to a boil over medium‑high, then reduce to medium‑low and simmer 10‑12 minutes until the fruit softens and releases juice.
Time: PT12M
Mix dry batter ingredients
In a mixing bowl whisk together 1½ cups flour, 1 cup sugar, 1½ teaspoons baking powder and a pinch of kosher salt until evenly combined.
Time: PT5M
Add wet ingredients and rest batter
Create a well in the dry mixture, pour in ¾ cup whole milk and add 2 beaten eggs. Stir just until incorporated, then let the batter rest for 10 minutes.
Time: PT10M
Incorporate melted butter
Stir the ½ cup melted unsalted butter into the rested batter until smooth.
Time: PT2M
Assemble cobbler in baking dish
Transfer the cooked peach mixture to a greased 9×13‑inch baking dish using a slotted spoon, reserving the juice in the bottom. Pour the batter over the peaches, spreading gently if needed, but do not stir.
Time: PT5M
Bake
Place the dish in a pre‑heated oven at 375°F and bake for 38‑42 minutes, until the topping is golden brown and the filling is bubbly.
Time: PT40M
Temperature: 375°F
Cool and set
Remove the cobbler from the oven and let it sit for 30 minutes before serving so the juices thicken.
Time: PT30M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 55 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Vegetarian, Can be made gluten‑free, Can be made dairy‑free
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of Peaches: Nectarines, Apricots
- Instead of Sugar: Honey, Maple syrup
- Instead of Kosher Salt: Regular table salt
- Instead of Cognac or Brandy: Rum, Bourbon, omit
- Instead of Unsalted Butter: Margarine, Coconut oil
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Sugar: Brown sugar, Coconut sugar
- Instead of Baking Powder: Baking soda + cream of tartar
- Instead of Kosher Salt: Regular table salt
- Instead of Whole Milk: Almond milk, Oat milk
- Instead of Eggs: Flax egg (for veg)
Equipment Needed
- Large saucepan
- Slotted spoon
- Mixing bowl
- Whisk
- Measuring cups and spoons
- 9x13‑inch baking dish
- Oven
- Knife
- Cutting board
Critical Steps — Do Not Skip
- Peel and cut peaches after blanching
- Simmer peach filling to the right consistency
- Do not stir the batter into the fruit when assembling
- Bake until the topping is golden and the filling is bubbly
- Allow the cobbler to rest before serving
Chef Tips from the Video
- Use ripe but firm peaches for the best balance of sweetness and texture.
- A heavy‑bottomed saucepan prevents scorching the fruit sauce.
- For extra flavor, add a pinch of ground cinnamon or nutmeg to the batter.
Troubleshooting
Topping is soggy
Ensure the batter rests before baking and bake the full 38‑42 minutes; if needed, extend baking by 5 minutes.
Top browns too quickly
Cover the cobbler loosely with foil halfway through baking.
Peaches are mushy
Do not over‑cook the fruit filling; keep the simmer time to 10‑12 minutes and remove from heat while still slightly firm.
Storage
Refrigerator: Cover tightly and store for up to 3 days.
Freezer: Freeze in an airtight container for up to 2 months; thaw in the refrigerator before reheating.
Room temperature: Can sit at room temperature for up to 2 hours after cooling.
Make-Ahead Tips
- Prepare the peach filling a day ahead and refrigerate; reheat gently before assembling.
- Batter can be mixed and rested up to 2 hours before baking.
- Leftovers freeze well; reheat in the oven for best texture.
Frequently Asked Questions
What is the cultural significance and history of Peach Cobbler in Southern American cuisine?
Peach cobbler originated in the American South during the 19th century as a way to use abundant garden peaches. It became a staple comfort food, symbolizing hospitality and the bounty of summer harvests.
What are the traditional regional variations of Peach Cobbler in the Southern United States?
In the Deep South, cobblers often have a biscuit‑like topping, while in the Midwest a crumble topping is common. Some regions add a splash of bourbon or brandy, as shown in the COOKING WITH SHEREEN recipe.
How is Peach Cobbler traditionally served in Southern households?
It is usually served warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream. A dusting of cinnamon or a drizzle of honey is also popular.
During what occasions is Peach Cobbler traditionally enjoyed in Southern culture?
Peach cobbler is a favorite at family gatherings, summer picnics, and holiday meals like Thanksgiving, where it offers a sweet contrast to savory dishes.
What makes Peach Cobbler special or unique in Southern cuisine?
Its combination of juicy, spiced fruit with a fluffy, biscuit‑style topping creates a comforting contrast of textures that is uniquely Southern, celebrating the region’s peach harvests.
What are the authentic traditional ingredients for Peach Cobbler versus acceptable substitutes?
Traditional ingredients include fresh peaches, all‑purpose flour, sugar, butter, milk, eggs, and baking powder. Acceptable substitutes are gluten‑free flour, almond milk, coconut oil, or a splash of rum instead of cognac.
What other Southern dishes pair well with Peach Cobbler from the COOKING WITH SHEREEN channel?
Peach cobbler pairs beautifully with fried chicken, collard greens, or a simple pork roast, creating a balanced meal of savory and sweet typical of Southern cooking.
What are the most common mistakes to avoid when making Peach Cobbler from COOKING WITH SHEREEN?
Common errors include over‑cooking the peach filling, stirring the batter into the fruit (which prevents a proper topping), and under‑baking, which leads to a soggy crust.
Why does this Peach Cobbler recipe use a batter rest before baking instead of baking immediately?
Resting the batter allows the flour to fully hydrate, resulting in a tender, biscuit‑like topping that rises evenly during baking.
Can I make Peach Cobbler ahead of time and how should I store it?
Yes. Prepare the peach filling and batter up to the assembly stage, refrigerate overnight, then bake before serving. Store leftovers covered in the refrigerator for up to three days or freeze for longer storage.
What does the YouTube channel COOKING WITH SHEREEN specialize in?
COOKING WITH SHEREEN focuses on approachable home‑cooked meals, especially classic comfort foods and desserts, with clear step‑by‑step instructions and helpful kitchen tips.
How does the YouTube channel COOKING WITH SHEREEN's approach to Southern cooking differ from other cooking channels?
COOKING WITH SHEREEN emphasizes simplicity and ingredient accessibility, often adding small flavor twists like a splash of cognac, while maintaining traditional techniques that honor Southern culinary heritage.
Last updated: August 21, 2026
