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Super Simple Peach Cobbler

Recipes July 12, 2013

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!)

Simple Peach Cobbler Recipe - Town and Country LivingJust a few ingredients come together to create this palatable, sweet dish.

 

Summer Peaches for Simple Peach Cobbler Recipe - Town and Country LivingStart with fresh peaches that are ripe. When they’re ripe, they have better flavor and they’re easier to peel.

 

Peaches and sugar for simple peach cobbler - Town and Country LivingPeel ’em, cut ’em up, and add some sugar and cinnamon before baking with the batter.

 

Simple Peach Cobbler Recipe - Town and Country LivingServe this simple peach cobbler while it’s still warm. Mmmm. Serve it with whipped cream or eat it plain.

 

Simple Peach Cobbler Recipe - Town and Country Living

I always hope there will be leftovers so I can enjoy it the next morning for breakfast!

 

Peach Cobbler
Print

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

  1. 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.
  2. 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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Filed Under: Recipes26 Comments

Comments

  1. Kim says

    July 12, 2013 at 9:02 pm

    My favorite cobbler and I am going to the farmer’s market this weekend to get some peaches.

    Reply
  2. Bliss says

    July 13, 2013 at 7:31 am

    I could taste this. Mmmmmm……
    Faux tasting is probably better for my thighs, but it didn’t leave me near as content.

    Bliss

    Reply
  3. Dawn says

    July 13, 2013 at 7:54 am

    So yummy:) Our peaches are not ready yet. I normally make jam and cobbler from them. I am sharing on my FB page today:)

    Reply
  4. FABBY says

    July 13, 2013 at 12:14 pm

    Yes, it looks awesome and easy! Thank you for the récipe, I just copied it! Have a nice Summer.
    FABBY

    Reply
  5. debra @ homespun says

    July 14, 2013 at 9:45 am

    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 !

    Reply
  6. Suzanne says

    July 15, 2013 at 6:51 am

    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

    Reply
  7. Maria says

    July 16, 2013 at 7:57 pm

    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! 🙂

    Reply
  8. kathy says

    July 17, 2013 at 6:35 pm

    You had me at “super simple”! I would love to try this recipe!

    Reply
  9. Stephanie Garvin-Owsley says

    July 18, 2013 at 5:56 am

    Trying this today with my class. Will let you know the outcome.

    Reply
  10. Cher @ Designs by Studio C says

    April 18, 2014 at 7:23 am

    This cobbler looks fantastic, I can’t wait to give it a try!

    Reply
  11. sandy says

    June 15, 2014 at 5:10 pm

    Peaches did not sink to the bottom

    Reply
    • Jennifer says

      June 15, 2014 at 5:54 pm

      Sorry, Sandy! You need to use self-rising flour in this recipe in order for the crust to rise. 🙂

      Reply
  12. Briana says

    June 20, 2014 at 9:00 pm

    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!

    Reply
    • Jennifer says

      June 25, 2014 at 4:35 pm

      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!

      Reply
      • Cathy says

        September 22, 2014 at 1:18 pm

        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 🙂

        Reply
  13. Christina St. Pierre says

    June 23, 2014 at 4:51 pm

    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.

    Reply
  14. Molly says

    June 25, 2014 at 4:07 pm

    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!

    Reply
    • Jennifer says

      June 25, 2014 at 4:33 pm

      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! 🙂

      Reply
  15. Sandi says

    July 19, 2014 at 8:28 am

    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

    Reply
  16. Marissa says

    September 11, 2014 at 12:31 am

    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!

    Reply
  17. Andy says

    November 26, 2014 at 10:14 am

    Why is my crust not golden… I did everything right?

    Reply
    • Jennifer says

      November 26, 2014 at 12:16 pm

      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?

      Reply
  18. Nita says

    June 25, 2018 at 6:00 pm

    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.

    Reply
  19. Mary says

    July 3, 2021 at 7:16 am

    This looks wonderful! I am assuming the 2nd cup of sugar comes in with the syrup but your recipe doesn’t specify how to make it.

    Reply
    • Jennifer says

      July 3, 2021 at 10:56 am

      The second cup of sugar is added to the flour to make the batter. Scroll to the bottom of the post where the recipe in its entirety is listed. It’s mentioned in Step One of the recipe. I have a feeling you didn’t see it because it’s at the bottom of the post. 🙂

      Make sure you use self-rising flour or it won’t turn out properly. I was thinking of making peach cobbler this weekend now that peaches are ripe!

      Reply
  20. Cheryl says

    July 4, 2021 at 8:11 am

    I am gluten free and I have never seen a gf self rising flour. I would love to make this for my husband. He loves peaches. Do you have any suggestions?

    Reply

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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. Visit my new sister site, Pond and Garden, for outdoor ideas and inspiration.

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