Texas Peach Cobbler

July 21st, 2009 by katie

Fresh peaches are truly a delight in Texas and you’ll be hard pressed to find barbecue not accompanied by homemade peach cobbler.  Be warned: peach cobbler in Texas is SWEET.  Every recipe I found had at least 2 cups of sugar.  It’s a heady combination of syrupy pudding and biscuity cake.  The vanilla ice cream is an essential balance to the sweetness.  You can use any type of fruit in this recipe, and if you use frozen or canned peaches it takes no time at all.

This is a slightly adapted version of my mother-in-law’s peach cobbler.  Fresh peach cobbler was a summer tradition when mrChaos and his sisters were kids.  They would climb into the peach trees and shake down the peaches for their mother.  And while you can certainly make this anytime of year with canned or frozen peaches, I like to think of it being a special summertime treat.

Texas Peach Cobbler

serves 12, prep 30 min (for fresh peaches), bake 40 min
  • 2 lbs fresh, canned, or frozen peaches (approx. 7 medium peaches)
  • 1/2 cup butter
  • 1 cup flour
  • 2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup milk
  • 1 egg
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  1. For fresh peaches, ripe peaches are easier to peel.  When you press your thumb against the peach you should be able to feel the peach’s flesh move beneath the skin.  If they are too hard you will have to peel them with a pairing knife (or wait for them to ripen).
  2. To peel fresh, ripe peaches bring a pot of water to boil.  Submerge peaches completely in boiling water for approximately one minute (less if they are really soft) then immediately dunk them in a bowl full of ice water.
  3. Remove peaches and cut a small X at the bottom of each and use these points as starting points for pulling the peels off.
  4. Peel and slice the peaches, place in a medium bowl.  If using canned peaches drain them and place them in the bowl.  For frozen peaches, thaw and place in the bowl.
  5. Preheat oven to 350°F.
  6. Melt butter in a 13×9 inch casserole.
  7. In a mixing bowl, stir together flour, 1 cup of sugar, baking powder, and salt.
  8. Add milk and egg and stir to combine.
  9. Pour batter over melted butter in the casserole dish, do not stir.
  10. Add 1 cup of sugar to peaches along with cinnamon and nutmeg if using.  Stir to combine.
  11. Spoon peaches and sugar gently over batter, do not stir.
  12. Bake casserole for 30-40 minutes or until batter is fully baked and golden.
  13. Serve hot with vanilla ice cream.

To make Nana’s peach cobbler: omit the spices and egg, decrease the butter to 1/4 cup and increase the milk to 2 cups.

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Posted in Desserts, Easy, Fast, Things I Love

13 Responses

  1. Christina

    Oh my! I made this last night on a whim and it was not only incredibly easy to make, but it turned out wonderfully! Thank you so much for the recipe, it will be used many times again!

  2. Tim

    Peach cobbler doesn’t seem to get made a lot down here so I’ve never tried it before. That photo looks amazing though!

    I’m a bit confused having only seen pictures of peach cobbler, most of which have the cooked dough/batter on top — in yours do the peaches go on top of the batter?

    Yep, the peaches are scattered on top of the batter. While it bakes the cake is permeated with the juices of the peaches as it rises up all around them. You wind up with golden cake on top and a peach juice/butter/sugar pudding underneath. Mmmm, might have to whip up another one! -Katie

  3. sweetbird

    So would I get kicked out of the BBQ if I decreased the sugar to 1/2 cup?

    Probably. I decreased the total sugar from 2 cups to 1 1/2 and there was a noticeable taste difference. So there you go. -Katie

  4. Kelly

    That looks delicious. I never grew up with peach cobbler but made it last summer for the first time after getting a bounty of peaches from the orchard. I have some coming in my CSA share this week so I may have to make cobbler again.

  5. Cyndi

    Raised by a native Texan, I grew up eating this, but even more often Mom would use a can of tart cherries that had about 1/4 cup of sugar sprinkled over them before she put them over the batter. When I started cooking this for myself, she made sure I knew not to stir it, and to do it in the order you stated. Sooooo good. Thanks for the blast from the past.

  6. alexandra

    Oh yum. I love cobbler of any kind. And peaches are sooooo good right now.

    PS: I made the cake! It was a huge hit. Faustino, the guy whose birthday it was, was so touched. He kept saying something like ” Gracias a dios … for giving me one more year to live.” Oh course it was all in Spanish, but it was pretty cute. Thank you thank you thank you. I want to make it again and actually take pics and blog about it, but I ran out of time.

  7. Karly

    Oh, man, I’m definitely bookmarking this one! Looks delicious!

  8. Donna

    Sounds just about wonderful!

  9. Tim

    I tried this with rhubarb instead of peaches and wow, simply delicious! Everyone I served it to wanted the recipe 🙂

  10. LBC

    I am from Houston but, sadly, living in DC where they have never heard of such things as peach cobbler or good Mexican food (apparently). I feel that this rightly qualifies me to say that this peach cobbler is good. It is OH SO GOOD. And dangerously simple. Thank you for the recipe!

  11. LBC

    Quick question. What are your thoughts on replacing the milk in this recipe with buttermilk? Ever since I started making my own, I always have it on hand.

    The buttermilk will work fine in this recipe, it changes the flavor a bit though so try it both ways and pick which you like best. -Katie

  12. Jennifer

    Hi Katie,

    I really want to make this for when my father in law comes to town but I would have to make it the day before we eat it. Could I make it all up and then stick it in the oven when it’s time to eat, bake it the day before keepit at room temp and reheat when it’s time or find another dessert recipe?

  13. Fauzia

    Omg this cobbler is delicious!!! I don’t even like baked peaches because of how mushy they get but this is fabulous!! I used firm, ripe peaches and subbed in buttermilk because I wanted to use it before it went bad and it came out wonderfully! I’m SUPPOSED to be waiting until after dinner to have my dessert but I think things will be done a bit differently tonight 😉

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