Summer is my favorite season and part of the reason I love it so much is due to the freshness of fruits and vegetables this time of year. I love snacking on fresh, juicy peaches from the farmer’s market and enjoy cooking them up in recipes like this simple peach cobbler. A recipe doesn’t have to be complicated to be good and this sweet concoction doesn’t disappoint. (Recipe below – you absolutely MUST use self-rising flour!)
Just a few ingredients come together to create this palatable, sweet dish.
Start with fresh peaches that are ripe. When they’re ripe, they have better flavor and they’re easier to peel.
Peel ’em, cut ’em up, and add some sugar and cinnamon before baking with the batter.
Serve this simple peach cobbler while it’s still warm. Mmmm. Serve it with whipped cream or eat it plain.
I always hope there will be leftovers so I can enjoy it the next morning for breakfast!
Super Simple Peach Cobbler
Ingredients
- 4 c. peaches; peeled pitted and sliced
- 2 c. sugar divided
- 3/4 t. ground cinnamon divided
- 1/8 t. nutmeg
- 1/2 cup water
- 8 T. butter
- 1 1/2 c. self-rising flour if you don’t use self-rising flour, your crust will not rise to the top!
- 1 1/2 c. milk
Instructions
- Preheat oven to 350 degrees. Mix the peaches, 1 cup sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, and the water in a saucepan and bring to a light boil. Lower heat and let simmer for about 10 minutes. Meanwhile, cut up the butter and place in a 3 quart baking dish. Place it in the oven to allow butter to melt. In a mixing bowl, combine the flour and remaining sugar. Slowly stir in the milk, stirring well by hand.
- Take the melted butter out of the oven and slowly pour the batter over it, covering the bottom of the dish. Do not stir! Carefully lay the fruit on top as though you were layering it and then carefully drizzle the syrup into the baking dish, but not all in one spot. Again, do not stir! The peaches will sink to the bottom and the crust will rise to the top, but ONLY if you use self-rising flour. Sprinkle remaining cinnamon over the top. Place in the oven and bake for approximately 40 minutes. (This is a slight variation of a recipe shared by Paula Deen.)
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Hi! I'm Jennifer and I'm happy to have you here! I live where the suburbs meet the country, which affords me the best of both worlds. Come along on my journey where I share decorating, cooking, gardening and more as it relates to both city and rural life. 
My favorite cobbler and I am going to the farmer’s market this weekend to get some peaches.
I could taste this. Mmmmmm……
Faux tasting is probably better for my thighs, but it didn’t leave me near as content.
Bliss
So yummy:) Our peaches are not ready yet. I normally make jam and cobbler from them. I am sharing on my FB page today:)
Yes, it looks awesome and easy! Thank you for the récipe, I just copied it! Have a nice Summer.
FABBY
It’s too hot.
I went to the farm ( and its market ) the other day for peaches and thought about cobbler but its too hot to bake. But we are on the same page about fresh peaches. Love ’em. Got some sour July apples ( Lodi ) too….oh yum
Your cobbler looks wonderful though !
My husband is the peach lover in this house. Your recipe sounds and looks delicious. I may have to give it a try.
Thanks for sharing,
Suzanne
Pieced Pastimes
Your cobbler looks wonderful! I love different fruit cobblers in the summertime, especially with fresh peaches! This looks wonderful, wish I could have a big scoop of it with some vanilla ice-cream! 🙂
You had me at “super simple”! I would love to try this recipe!
Trying this today with my class. Will let you know the outcome.
This cobbler looks fantastic, I can’t wait to give it a try!
Peaches did not sink to the bottom
Sorry, Sandy! You need to use self-rising flour in this recipe in order for the crust to rise. 🙂
My peaches didn’t all sink to the bottom, some of the flour rose, it all kind of looked like what other peach cobblers look like. I made sure to pour everything very slowly as well. Maybe the non self-rising flour needs more than the recommended amount of baking powder.
Nevertheless, it was delicious! Thank you so much for the recipe!
Briana, it’s best to use self-rising flour in this recipe. I know some people have added baking powder to all-purpose flour and got it to work, but to be on the safe side, stick with self-rising flour. 🙂 I’m glad you enjoyed the flavor!
I used self-rising flour and mine came out with some peaches on top as well. I poured everything slowly and followed directions but it looks like normal peach cobblers haha 🙂
My husband and I LOVE peach cobbler!! This is by far the easiest one to make. It is in the oven as we speak! My house smells like heaven. However, I did not have the problem that the others had. My peaches sank to the bottom and the batter mixture rose just as you said it should. This recipe is definitely going in my book! Thanks so much for sharing.
My peaches did not sink either. Could you be more specific on how to pour the batter? Should it just be poured into the middle and the fruit added right in the center with the sauce around it? It wasn’t clear. It smells good though. I haven’t tried it yet!
Thanks for the feedback, Molly. I have updated the recipe with better specifics. You’re kind of layering the batter, then the peaches, then the syrup. In order for the crust to rise, you absolutely must use self-rising flour and not all-purpose flour. Hope this helps! 🙂
This site gives tips on making your own self-rising flour, if you don’t have any.
http://www.kingarthurflour.com/tips/homemade-self-rising-flour.html
My peaches did not sink! I was curious if you let the peaches sink before sticking in the oven it was unclear in the directions? Thank you!
Why is my crust not golden… I did everything right?
Hi Andy, if your crust wasn’t golden I’m wondering if you had the oven on the right temperature or if you cooked it long enough. Do you by any chance live in a high altitude?
Peaches at the top or bottom I’ll just bet it still tastes wonderful! I’m going this week to get peaches so I’ll make this recipe.