California Central Coast Recipes

Peach Cobbler

Peach Cobbler is a traditional Summer recipe bringing back memories of our grandmothers in flowered summer dresses and long aprons bringing out dishes of warm peach cobbler and ice cream to the summer picnic table as we all sat around enjoying a leisurely Sunday afternoon.

This is an easy straight forward dessert recipe to make and always has crowd appeal. It's dessert comfort food at its best! The dough topping is a cross between a shortcake and a cake. It's light and luscious!

Do not over fuss or work the dough topping when you dabble it on. It spreads out nicely and the cobbler is best looking and pleasing when it has a "rustic old-recipe" look. The cobbler melts in your mouth effortlessly so be sure to savor it all while it's there.

We like this peach cobbler best served warm with a scoop of vanilla ice cream. 2018, Peach Cobbler
Preparation time: 35 minutes
Cooking time: 20 minutes
re-calculate ingredients for:


The Peaches
5 cups Fresh Peaches , about 6 medium peaches, peeled and sliced --
2 Tablespoons Butter
2/3 to 1 cup Sugar ,
1/2 teaspoons Vanilla Extract , Preferable Mexican
1 Tablespoons Cornstarch

The Topping
2 cups All purpose Flour
4 teaspoons Double Action Baking Powder
1/4 c Sugar
1/4 teaspoons Salt
1/2 c Unsalted Butter
3/4 cup Milk

Preparation Directions.

1 Preheat your oven to 400F.

2 Set out the peaches for the cobbler in advance so that they're room temperature. In a medium-sized saucepan fill to three-quarters full with hot water. Bring to a boil. On the bottom of each peach, make cut an X with a knife. For each peach, boil in boiling water for thirty seconds. Remove peach from the pan and set aside. Do the next peach....until all peaches have been blanched. Then carefully peel the peaches with a paring knife and slice as directed.

3 Add the peaches and butter to a sauce pan over medium heat and bring to a boil. Allow the peaches to cook to release their liquid, (about 5 minutes) Taste the peaches, then add the sugar according to taste. Reduce the temperature to low and let the peaches cook for a few minutes more to thicken a bit.

4 Dissolve the cornstarch in a couple tablespoons of water. Stir the cornstarch into the peaches quickly to avoid lumps. Continue cooking until the peaches' filling thickens up. Continue to cook at low heat until ready to assemble the cobbler.

5 While the peaches are cooking, mix or sift the flour, baking powder, sugar and salt together. Using a pastry knife or food processor, cut the the butter into the flour mixture. The mixture when ready should look a bit pebbly. Stop at his point until the pan is ready. Stir in the milk quickly --just a few stirs to evenly mix the liquid into the flour, a few lumps are fine.

6 Turn the hot peach filling into a buttered 13x9 baking pan. Then using a spoon or your hands (best way), working quickly drop spoonful size lumps of the topping evenly over the top. Do not worry about gaps, the topping will expand as it bakes.

7 Place the baking pan in the upper middle of the 400F oven. Bake for 20 minutes or until nicely browned on top. When done, remove the pan from the oven.

8 You can serve the cobbler hot with a scoop of vanilla ice cream, or allow to cool and serve at room temperature.

Wine and Food Pairing and Serving Suggestions.

Any sweet white dessert wine will pair very well with this dish.

A tip from Sue!

Beware cooking wine!

Never use a "so-called cooking wine" that's marketed specifically as a cooking wine for your sauce. Only use a wine that would not be objectionable to drink by itself. In lighter sauces a good one to use is a nice Fume' Blanc or Sauvignon Blanc. In stronger red sauces, use a decent red wine such as a Barolo, Zinfandel or Cabernet.