Homemade Peach Cobbler
I am a huge fan of all things cobbler, crisp or pie… but this Homemade Peach Cobbler is a dessert for the books for sure. Thanks to living in Florida, I tend to have access to local peaches that are absolutely delicious on their own, but when baked into a cobbler, it takes it to a whole new level! Thanks to my partnership with SWFL Produce, it’s definitely time to get to baking, we all deserve a sweet treat!
Everything You Need To Know to Make Homemade Peach Cobbler
When are peaches in season in Florida?
Thanks to the warm climate that we live in, peach season in Florida is much earlier than other states. The harvest for peaches begins in the late spring around April and May. You can tell that the peaches are ripe when:
- They smell slightly sweet
- They are just a little soft to the touch
- The color is a dark yellow
What if my peaches aren’t ripe enough for eating?
If you have peaches that need to ripen a little more before eating, you can place them in a brown paper bag, roll the top closed loosely and leave it on your counter overnight. Depending on how firm the peaches are when you begin, it can take 6-24 hours to fully ripen enough for eating.
What if my peaches are too ripe?
If peaches are really mushy, they can still be delicious to eat! Simply freeze them and you can add them to your morning smoothie! You could also make a nice glaze to drizzle on top of Broiled Angel Food Cake or Banana Cream Frozen Yogurt. It would also make a delicious chutney to serve alongside maple-balsamic pork chops.
What is the fastest way to peel fresh peaches?
If you are anything like me, you want to be able to enjoy that delicious dessert as quickly as possible. When the daunting task of peeling peaches is looming, I started hunting for an easier way… and I found it! If you place peaches in a large pot of boiling water for about 20 seconds, the skin will start to split. Next, take them out and place in a ice water bath to stop the cooking process. Then all you need is a paring knife to just peel it right off!
How do you know when peach cobbler is done?
The best way to determine when peach cobbler is done is to use a probe thermometer to check the temperature in the center of the cobbler. Stick the probe through the thickest part of the topping, aiming for a temperature around 200 degrees. The filling should be bubbling around the sides and the top of the cobbler should have a deep amber coloring.
Is Peach Cobbler supposed to be gooey?
If you find that your peach cobbler is coming out with a mushy texture or if the filling is simply too runny, it’s usually because there was just too much liquid to start with. This can happen through using overly ripe peaches, which contain extra juice. If you are aware that your peaches are already pretty ripe, you can add a small amount of cornstarch to your filling before you bake it to help the mixture to thicken up.
Can Peach Cobbler Be Left Out Overnight?
As a general rule of thumb, most fruit pies and cobblers are fine to be left out overnight at room temperature as long as they are covered. If the pies contain dairy or eggs, then you should store them in the fridge.
If you are looking to store the peach cobbler for longer than a simple overnight, there is a method to make sure your cobbler stays as fresh as possible.
- Start by using a freezer-safe plastic wrap around the entire dish.
- Add a layer of Foil to keep as much moisture out as possible.
- In the fridge, eat within 3 days.
Recipe For Homemade Peach Cobbler
- 8 large, ripe peaches, pitted and chopped
- 1/3 cup white sugar
- 2 Tbsp fresh lemon juice
- 2 tsp all-purpose flour
- 1 tsp kosher salt
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp real vanilla extract
- ¼ c. packed brown sugar
Optional: Add 1 tsp cornstarch to thicken, if necessasary
- 1 c. all-purpose flour
- ¾ c. sugar, divided
- 1 t. kosher salt
- 1 t. baking powder
- ¼ cup heavy cream
- ¼ cup water
- 8 T. unsalted butter, very well chilled
- 1 egg white, beaten with water added
Optional, to serve: Whipped cream or ice cream, of choice
- Position the top rack of your oven in the center position, then preheat to 400°F.
- In a large bowl, add the peaches, sugar, lemon juice, flour, salt, nutmeg, cinnamon and vanilla extract, tossing softly until peaches are coated evenly.
- Transfer to a greased 8” x 8” baking pan and spread into an even layer. Sprinkle brown sugar on top of peach mixture before placing pan in pre-heated oven. Bake for 10 minutes.
- Add flour, ½ cup sugar, salt, and baking powder to a different bowl and stir to combine. Chop chilled butter into very small pieces with a sharp knife. Add to bowl and combine with dry ingredients with your fingers until small pebble-sized pieces are formed.
- Add heavy cream and water to the flour mixture and stir with a fork until all the dry ingredients are moist and somewhat sticky. Do not overwork dough.
- Remove baking pan from oven and carefully spoon dough over the top, making sure the dough is the same thickness throughout. Leave spaces in between, as pictured, for a more rustic look.
- Return to oven and bake for another 10-15 minutes, or until the topping begins to brown. Remove from oven and brush the top with the egg white wash and sprinkle remaining sugar on top. Return to oven to finish baking, another 10-15 minutes. Remove from oven when the top is golden brown.
- Allow pan to cool slightly before serving on its own or topped with whipped cream or ice cream. Enjoy!
If you like this recipe, you’ll love my Baked Cinnamon Apple Crisp! Sign up for our email list so you never miss any new recipes, and I’ll send you the recipe card for this one too!