I was shopping at the grocery store last week and inspiration struck to make a peach cobbler with fresh peaches when I saw some bundled in the produce section. Being August and still the hot months of the summertime here in Virginia, it’s still a great time to make a few more summertime desserts as we close out the summer and move into a new season. I did some digging and found a recipe to try that I will link for you all. This time, I didn’t create my own, because there are so many peach cobbler recipes to choose from. I’m going to start a new series of recipes that I have found and love to share with you all, but for now, we’ll start with this peach cobbler. See more recipes that I love here!
I’ve included my own tips and things that I did for the peach cobbler recipe.
3 Things I Wanted in a Peach Cobbler Recipe
1. Crumb Topping: I wanted a brown sugar-based crumb topping instead of your traditional breading-based topping that most peach cobbler recipes seem to include.
2. Fresh Peaches: Obviously after having inspiration strike while at the grocery coming across fresh peaches, the recipe that I was looking for had to contain fresh peaches vs canned.
3. Peeled Peaches: I wanted the skin removed from my peaches. It’s not necessary, but it was something I was specifically looking for when thinking about my peach cobbler creation.
What makes a cobbler different from a pie?
Cobblers and pies intertwine because according to Bon Appétit, it seems that the original pie was a cobbler. It seems that you can make it any way that you prefer whether that is with dough on both top and bottom, just on the bottom, or none at all, a cobbler or pie is traditionally found paired with fruit tossed in sugary substances and mixed or placed on top of some form of bread or dough.
Peach Cobbler Baking Tips:
Spoon the Flour: Always spoon your flour into your measuring cup instead of scooping it directly into the measuring cup. Scoop creates a more densely packed cup whereas spooning will ensure that you’re not over-flouring your recipe.
Shopping For Peaches: Be sure to use ripe yellow peaches. Give each peach a gentle squeeze to ensure softness. If the peach isn’t soft to the touch, it isn’t ripe enough and will not turn out correctly in the dessert.
Tossing the Peaches: I added an additional step by tossing the peaches in a little extra butter and 1 tablespoon of maple syrup that I saw from another recipe. I wanted to see if the flavor of the maple syrup added a distinct flavor. My husband loved it, but I could leave the extra step. I like Anna’s recipe as I have listed at the bottom of this post as it is.
Recipe For American Measurements
Oven Temperature: The recipe is in Celsius. I baked at 325 degrees F by setting a timer for 25 minutes and checking it. You’ll want the top of the crumble to be golden brown and the buttery liquid from the peaches to thicken up. Just don’t brown the top too much.
American Measurement Conversions: Some of the measurements are in grams which I find helpful, but a lot of my American friends do not have scales, so I have listed the conversions that I used myself below:
- 3 Large Yellow Peaches or 6-7 Small Ones
- 1/2 Cup White Sugar
- 1 Teaspoon Pure Vanilla Extract
- 1/2 Cup Melted Unsalted Butter
- 3/4 Cup White Sugar
- 1 Cup of Unbleached All-Purpose Flour
- 1/2 Teaspoon Ground Cinnamon
- 1 Teaspoon Baking Power
- 1/3 Teaspoon Salt
- 1/2 Cup Light Brown Sugar