This Ina Garten Peach Cobbler recipe is what you’ve been waiting to add to your collection of foolproof desserts. Butter, cinnamon, nutmeg, vanilla, and lemon juice flavor sweet peaches, which are then covered in a biscuit-like, sugar-cinnamon covering that is both crunchy on top and soft and fluffy on the inside.

Heaven on earth, with a scoop of vanilla ice cream on top. Despite its magnificent appearance and flavor, this homemade peach cobbler is one of the simplest and most delicious summer sweets ever. In addition, the filling and topping may be made independently of one another, making this a stress-free dessert that can be prepared in advance.

Why You’ll Love This Recipe

• Easy, Lazy Dessert. Slice, dump, and bake dessert. No pie crust, chilling, etc. But it has all the delicious pie tastes and buttery crunch.
• Best Filling And Topping. Butter, cinnamon, nutmeg, vanilla, and lemon juice flavor the peaches as they cook and produce a delicious, buttery glaze. It’s so excellent you’ll want to eat the topping alone. It’s light and pillowy with a crispy crust and a soft inside. Warm, delicate, sweet, soft, and crispy cobbler with creamy, refreshing vanilla ice cream is a magnificent combination.
• Uses Pantry Staples. Grab peaches. This quick peach cobbler recipe uses things you likely already have. Sugar, flour, cornstarch, salt, baking powder, butter, cinnamon, nutmeg, and vanilla are pantry essentials. Milk + lemon juice makes buttermilk.
• For A Stress-Free Dessert, Prepare It Ahead. Prep and store the topping and peaches separately. Bake the peaches for 15 minutes, add the topping and bake until brown.
• Flexible. This dish may be made with canned or frozen peaches, making it suitable for all seasons.

What Is Peach Cobbler?

Fruit fillings, including apples, blueberries, blackberries, and cherries are cooked in a deep dish to create a cobbler. in this case, peaches also. In a large baking dish, combine the peaches with the sugar and cornstarch. Top with a thick dropped-biscuit topping that has been leavened so that it rises and turns soft and crispy.

Peach cobbler can be made in a wide variety of ways. In these recipes, a cake-like batter is produced in the bottom of the pan before the peaches are added for a more cake-like result. The topping on some Peach Cobblers is a flaky pie crust, but on others, it’s more like a dense cake. Peach Cobbler, on the other hand, is neither a cake nor a pie in my book. There must be juicy peach layers at the bottom and a generous biscuit topping. And that is just what this recipe is.

What Are The Best Peaches For Cobbler?

For the finest results, make your Peach Cobbler with ripe, fresh, and somewhat firm yellow peaches. The quality of the peaches directly affects the flavor of the finished cobbler. A cobbler made with underripe peaches will lack the sweetness and taste of one made with ripe ones.

However, make sure the peaches aren’t overripe. Peaches should be fragrant and easy to peel but still have some firmness to them so that the topping doesn’t turn out mushy. Peaches with bruising or mold should be avoided as well.

Ina Garten Peach Cobbler Ingredients

You probably have everything you need to make this homemade Peach Cobbler in your pantry right now except, for the peaches. In addition to peaches, you will need.

For The Filling

• Butter. Let’s use unsalted butter and regulate the salt level ourselves. Peaches get bathed in a delicate buttery syrup created when the butter melts and combines with the sugars. If unsalted butter is all you have, just leave it out of the filling.
• Cornstarch. However, when cooked, peaches exude fluid that needs to be used to thicken the filling. For our purposes, this is excellent news since the juices will combine with the sugar, heated spices, lemon juice, and vanilla to produce a syrupy, sweet, and flavorful sauce that will baste itself without sticking to the meat. A watery filling would result from the fluids if cornstarch wasn’t used. Due to my aversion to gummy fillings, I used only a small amount of cornstarch. Depending on how ripe and tender your peaches are, you may need to add an additional half a tablespoon to a tablespoon of cornstarch.
• Lemon Juice And Zest. The sweetness of the peaches is nicely tempered by the mild acidity, which also serves to elevate the fruit’s taste.
• Sugars. The filling gets its subtle molasses flavor from a blend of granulated sugar and light brown sugar.
• Vanilla Extract. Adds a jolt of flavor for further enjoyment. For the finest flavor, invest in some good extract.
• Spices. The sweetness is tempered by the use of cinnamon, nutmeg, and salt. Add more or less to suit your preferences.

The Cobbler Topping

• Flour. Please use either regular baking flour or gluten-free 1-to-1 baking flour.
• Baking Powder. Raises the topping’s volume and makes it fluffy and airy. In order for the baking powder to operate, it must be relatively new.
• Sugar. Provides a delicate topping by soaking up part of the liquid and decreasing gluten development time. It helps the crust get golden by encouraging caramelization.
• Butter. Adds a buttery flavor and helps keep everything together. Cut your butter into cubes and put it in the fridge to cool. Let’s use unsalted butter and regulate the salt level ourselves. If you must use salted butter, use only a quarter of a teaspoon of salt in the topping.
• Buttermilk. Boosts the taste and makes the topping more soft and wet. If you don’t have any, you may make sour milk as I do by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling it with milk until you reach 3/4 cup, giving it a swirl, and letting it sit for 10 minutes.
• Salt. Adds taste, but more importantly, it helps the dough to expand and stretch without ripping by trapping more carbon dioxide inside the gluten. This results in a lighter, fluffier biscuit topping.
• Cinnamon And Sugar. Because seasoning is required even in the garnish. Although granulated sugar would work in a pinch, I recommend using raw sugar/coarse sugar for its greater crunch, sparkle, and taste.

How To Make Ina Garten Peach Cobbler

• Heat the oven to 375°F. Using nonstick cooking spray, coat a 913 baking dish.
• To the baking dish, add all of the “Peach” components (peaches through salt). Toss everything together, then spread it out evenly. 15 minutes in the oven (it will be very watery after 15 minutes but will thicken later). Prepare the topping in the meantime.
• In a large food processor, combine the flour, sugar, baking powder, and salt (or large bowl). Blend (or whisk) until smooth. Pulse several times to incorporate the diced butter until the mixture resembles coarse crumbs (the largest piece of butter should be no larger than pea-size). If you don’t have a food processor, use a pastry cutter to cut the butter into the dry ingredients.
• Whisk the vanilla into the buttermilk in a liquid measuring glass before pouring it through the feed tube. To moisten, pulse a few times (do not overmix). If you aren’t using a food processor, form a well in the center of the mixture and pour in the buttermilk. Fold the dough together with a spatula until it begins to come together, but don’t overwork it.
• Remove the peaches from the oven and immediately cover them with the topping (the peaches need to be piping hot to cook the bottom of the topping). Drop the topping by tiny spoonfuls over the peaches, allowing a few holes for the filling to steam. Add raw sugar and ground cinnamon to the topping.
• Bake at 375°F for 45-55 minutes or until the filling is thick and bubbly and the topping is brown.

What To Serve With Peach Cobbler?

This easy peach cobbler is a summertime favorite dessert, so it is only natural that it goes well with any of your favorite summer cookouts foods, such as burgers, steak kabobs, grilled flank steak, grilled sirloin steak, chili lime grilled salmon, and grilled lemon butter shrimp. This easy peach cobbler is best served warm, but it can also be served at room temperature.

How To Make Ina Garten Peach Cobbler With Canned Peaches

Canned peaches are OK to use in the Ina Garten Peach Cobbler recipes. They’re great for keeping on hand and may be stored in any kitchen pantry. Even though fresh, ripe peaches are ideal, there may be instances when you can’t get them because they’re out of season, you don’t have enough time, or they simply aren’t ripe enough. When this occurs, tinned peaches are a lifesaver.

The only catch is that the peaches won’t be as hot when you add the topping, thus the bottom of the biscuits won’t be quite as baked. As a result, we won’t be prebaking the peaches for 15 minutes as originally planned because the peaches are already quite ripe and tender, and would turn to mush if baked for any longer.

Four 29-ounce cans of peaches will enough for this recipe for peach cobbler. Instructions for doing so are provided below.

• Drain the cans in a colander one at a time, stirring periodically. But don’t rinse them or they’ll become waterlogged and ruin your cobbler. The most critical component of utilizing canned peaches is thoroughly draining them; else, your filling will be runny.
• Transfer the peaches to a 913 baking dish that has been gently oiled.
• Toss the peaches with the same ingredients as the original recipe, except instead of cubes, use molten butter.
• Skip the 15-minute peach pre-bake and top the peaches with the biscuit dough instead.
• Bake according to the recipe directions.

Recipe Variations

This traditional peach cobbler recipe is my all-time favorite. But don’t feel restrained from trying new things. You’ll find some suggestions for tweaking standard recipes below.

• Put In Some Berries. Include 2 cups of berries, whether raspberries, blueberries, or blackberries. Frozen berries require one extra tablespoon of cornstarch.
• Substitute Various Types Of Stone Fruits. In the past, I’ve used a combination of peaches, nectarines, and even peacharines.
• Include Coconut. The filling needs sweetened coconut.
• Add Nuts. Mix some chopped pecans or walnuts into the peach filling.
• Swap Topping. Add extra streusel topping to the peach cobbler and transform it into a crisp. In order to make my apple crisp topping, you should follow these steps.
• Make Gluten-Free Peach Cobbler. In place of regular flour, use a gluten-free 1:1 baking flour, such as Bob’s Red Mill, in the topping. The remaining components are completely gluten-free.
• Make Vegan Peach Cobbler. Butter should be substituted with vegan butter.

How To Store Peach Cobbler?

• In The Fridge. A peach cobbler should be cooled to room temperature before serving. Keep refrigerated or stored in an airtight container by covering securely once cooled with plastic wrap or foil. Peach cobbler may be stored for up to four days in the fridge.
• In The Freezer. After it has cooled fully, cover it in plastic wrap, then foil, and store it in the freezer for up to six months. Take it out the night before you plan on using it and defrost it in the fridge.
• To Make Ahead. Make filling as directed in the recipe. Place in a 9×13-inch oiled pan, cover securely with plastic wrap, and chill for up to 24 hours, or enjoy right away. Follow the recipe’s instructions for the topping. Put in the fridge and cover. When you’re ready to bake, take the topping out of the fridge and wait until the peaches have baked for 15 minutes (or as long as the recipe specifies).
• To Reheat. If you only need to heat a few servings at a time, the microwave is a good option, but the topping won’t get as crispy as it would in the oven. Nothing but complete honesty. Nonetheless tasty. A piece can be microwaved by placing it on a microwave-safe dish. Warm in the microwave in 30-second increments. Reheat the Peach Cobbler in the oven by placing it on a baking sheet and heating it at 350 degrees F for 15-20 minutes or until cooked through. You may reheat individual servings by moving them to a smaller baking dish or cast-iron pan.

Recipe Tips

• Prepare The Peaches By Slicing Them Thinly, But Not Too Thinly. If you want your peaches to be delicate but not mushy after baking, cut them into slices no thinner than 1/4 inch (the time it takes for the topping to cook).
• Peaches Should Be Sliced Evenly. Peaches that have been uniformly cut thin will be perfectly soft throughout without any crunchy bits.
• Add Additional Cornstarch If The Peaches Are Very Ripe. To prevent the cornstarch from dissolving completely, add an extra half to one tablespoon if your peaches are very ripe and tender.
• Use Real Butter. Butter, not margarine, is essential for the greatest peach cobbler.
• For The Biscuit Topping, The Butter Should Be Chilled. As the topping bakes, the cold butter will begin to melt, releasing steam and creating small pockets of air that will make the topping light and fluffy under the crisp crust. In case the butter softens or melts before the topping bakes, the result will be a firm, flat surface. Whenever I want extra-cold butter, I prefer to cut it and then put it back in the fridge.
• Coat The Peaches With The Topping While They Are Still Hot. The bottom of the cobbler won’t cook if the peaches aren’t boiling hot before the topping is added. You may do this by starting to create the topping as soon as the peaches go into the oven, or by making it ahead of time and storing it in the fridge.
• Don’t Pack On The Toppings Too Tightly. If the topping is poured on top of the peach filling without leaving some space, the cobbler will steam the fruit and the topping, leaving you with a runny filling and a soggy topping. The peaches will caramelize, the filling will thicken, and the bottom of the topping will cook more quickly if you leave a few spaces in the topping.
• The Biscuit Batter Should Not Be Overworked. Be careful not to overwork the dough by pulsing it too many times or mixing it for too long. If you work the dough too much, the butter will melt and the gluten in the wheat will be overactivated, making for a tough and flat topping. The dough can be a bit crumbly; that’s fine.
• Prevent Burnt Topping. Toppings never get browned in my oven. This peach cobbler recipe is foolproof, but if it’s your first time preparing it, it’s best to be cautious. As soon as the topping begins to brown, tent it with foil and continue baking.
• Watch For A Bubbling Filling. Peach cobbler is done baking when the topping is golden brown and syrup is bubbling up the sides of the pan. This indicates that the center of the filling has solidified. If you don’t read this warning, the filling behind the cobbler will be a mushy mess. If the cobbler’s topping is getting too dark, return it to the oven while covering it with foil.
• Serve Warm. When re-heated, this peach cobbler dish shines.

Try More Recipes:

• Peach Cobbler With Cake Mix
• Pioneer Woman Blueberry Cobbler
• Crock Pot Mixed Berry Cobbler

Ina Garten Peach Cobbler Nutrition Facts

Amount Per Serving

• Calories 490
• Total Fat 22g
• Saturated Fat 11g
• Cholesterol 40mg
• Sodium 870mg
• Total Carbohydrate 68g
• Dietary Fiber 4g
• Sugars 33g
• Protein 7g

Nutrition Facts Source: Source