Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Prepare the Peach Filling: In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, flour (or cornstarch), cinnamon, nutmeg, and salt. Toss gently until the peaches are well coated.
Stir in the lemon juice, vanilla extract, and water (or peach juice) until everything is evenly distributed.
Pour the peach mixture into the prepared baking dish. Dot the top of the peaches with the small pieces of unsalted butter.
Prepare the Cobbler Topping: In a separate medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or two knives, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
Pour in the milk and stir gently with a fork until just combined. Be careful not to overmix; the dough will be slightly shaggy.
Assemble the Cobbler: Drop spoonfuls of the cobbler topping mixture evenly over the peach filling. You don’t need to cover the entire surface perfectly; leaving some gaps for the peaches to peek through is part of the rustic charm.
If desired, brush the topping with a lightly beaten egg wash and sprinkle with coarse sugar for a golden, slightly crunchy finish.
Bake the Cobbler: Place the baking dish on a baking sheet (to catch any potential drips). Bake for 40-50 minutes, or until the topping is golden brown and cooked through, and the peach filling is bubbly and tender.
Remove from the oven and let the cobbler cool for at least 15-20 minutes before serving. This allows the filling to set slightly and prevents it from being too runny.
Cooking Tips and Variations
For the absolute best Old Time Oven Peach Cobbler, always start with ripe, fragrant fresh peaches. If they’re soft to the touch and smell sweet, they’re perfect. To easily peel fresh peaches, blanch them in boiling water for 30-60 seconds, then immediately transfer them to an ice bath. The skins will slip right off! If fresh peaches aren’t available, high-quality canned peaches (drained, but reserve some juice for the filling) or frozen peaches (thawed and drained) can be used in a pinch. Remember to adjust the amount of sugar in the filling based on the natural sweetness of your peaches; taste a small piece before mixing.
To enhance the “old time” flavor, don’t be shy with warm spices. A little extra cinnamon or nutmeg goes a long way, and a tiny pinch of ground cloves or cardamom can add wonderful depth. If your peaches are particularly juicy, you might want to increase the flour or cornstarch in the filling by an extra tablespoon to ensure a perfectly thick, syrupy sauce. For the topping, avoid overmixing the dough; this is key to achieving a tender, biscuit-like texture. Overmixing develops the gluten, leading to a tougher topping.
Feeling adventurous? Try a few variations! Add a cup of fresh berries (raspberries, blueberries, or blackberries) to the peach filling for a delightful mixed-fruit cobbler. For a gluten-free option, substitute a good quality gluten-free all-purpose flour blend (one that contains xanthan gum) in both the filling and the topping. You could also experiment with a streusel topping instead of the biscuit-style one for added crunch, made with oats, brown sugar, flour, and butter. A sprinkle of chopped pecans or walnuts in the topping can also add a lovely texture and nutty flavor.
Storage and Reheating
This Old Time Oven Peach Cobbler is best enjoyed warm and fresh from the oven, but leftovers are still a delicious treat. To store, allow the cobbler to cool completely to room temperature. Then, cover the baking dish tightly with plastic wrap or aluminum foil. It can be stored at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. For longer storage, you can freeze individual portions or the entire cobbler in an airtight, freezer-safe container for up to 3 months. If freezing the whole cobbler, it’s best to do so before baking or immediately after baking and cooling.
When you’re ready to enjoy your leftover cobbler, reheating is simple. For individual servings, microwave on high for 30-60 seconds, or until warmed through. If reheating a larger portion or the entire dish, preheat your oven to 300°F (150°C). Cover the cobbler loosely with foil to prevent the topping from over-browning, and bake for 20-30 minutes, or until heated through and the filling is bubbly. If reheating from frozen, you may need to increase the baking time. For best results, let frozen cobbler thaw in the refrigerator overnight before reheating in the oven. The topping might lose a little crispness upon reheating, but the flavor will remain wonderful.
Frequently Asked Questions
Why is my peach cobbler runny?
A runny peach cobbler usually means there wasn’t enough thickener (flour or cornstarch) for the amount of juice released by the peaches. Ripe, juicy peaches naturally release a lot of liquid. To prevent this, ensure you’re using the specified amount of thickening agent. If your peaches are exceptionally juicy, you can even add an extra tablespoon of flour or cornstarch to the filling mixture. Also, make sure to let the cobbler rest for at least 15-20 minutes after baking; this allows the filling to cool and thicken up.
Can I use frozen peaches for this recipe?
Yes, absolutely! Frozen peaches are a great option, especially when fresh peaches are out of season. Thaw them completely before using and drain any excess liquid. You might want to reserve some of the drained juice to use in the filling for added peach flavor, or simply use water. The cooking time might remain similar, but ensure the filling is bubbly and the peaches are tender.
How do I know when the cobbler is done baking?
Your peach cobbler is done when the topping is beautifully golden brown and cooked through, and the peach filling is visibly bubbly around the edges and even in the center. You can also insert a thin knife or skewer into the topping; if it comes out clean, the topping is cooked. The bubbling filling indicates that the peaches are tender and the sugars have caramelized, creating that delicious syrupy texture.
What’s the best way to serve peach cobbler?
The classic and arguably best way to serve Old Time Oven Peach Cobbler is warm, fresh from the oven. A generous scoop of vanilla bean ice cream melting over the warm fruit and topping is simply divine. Alternatively, a dollop of freshly whipped cream or a drizzle of crème fraîche makes for an equally delightful accompaniment. Some people also enjoy a sprinkle of ground cinnamon or a few fresh mint leaves for garnish.
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