Farm Fresh Peach Cobbler Recipe

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Welcome to RuralMom.com! You’ve reached the page of our most popular recipe, Farm Fresh Peach Cobbler… and for good reason, it’s simply delicious!

During the holiday season, peach cobbler is a fantastic addition to your meal. During picnic time, it’s a showpiece dessert everyone will rave about (pair warm cobbler with vanilla bean ice-cream and your guests will be truly delighted.)

Farm Fresh Peach Cobbler Recipe

Fresh peaches in the summertime are always preferable, but canned work well, too, during the cooler months. With fresh or canned peaches, this dessert is a wonderful, flavorful treat for any time of year (and surefire hit at pot luck parties!)

PS: If you want more farm fresh recipes, we have plenty! Visit our NOURISH section to check out what’s new in the Rural Mom kitchen. If you are into HOMESTEADING, GARDENING or looking for some fun DIY, we have that, too. And of course, there are always GIVEAWAYS (so be sure to check them out.)

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Peach Cobbler Recipe
(scroll to bottom of post for printable recipe page)

Ingredients

2 cups fresh sliced peaches (or one 29 ounce can of sliced peaches in natural juice, drained)
1 cup Bisquick All Purpose Mix
1 cup of milk
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup butter, melted
1 cup of sugar

Directions

Preheat oven to 375 degrees Fahrenheit

In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed. Stir in melted butter.

In a medium mixing bowl, stir sugar and peaches. Spoon peaches over the cobbler crust.

NOTE: Adding sugar to the peaches is optional. If your peaches are over-ripe, they may already be super sweet or if you choose to use peaches canned in heavy syrup, they will already be sweet enough. Or perhaps you are minimizing sugar in your recipes. In these situations, feel free to omit the sugar.

Bake for one hour or until crust is a golden brown. Serve warm and enjoy!

Tip: Cobbler is terrific when served hot with vanilla ice cream and may be enjoyed cold, too.

 

Want more delicious farm fresh recipes like this one? Check out Barb Webb’s new book:

Getting Laid: Everything You Need to Know About Raising Chickens, Gardening and Preserving - Plus over 100 Recipes! A true farm to table book!

Farm Fresh Peach Cobbler

Cook Time: 60 minutes

Farm Fresh Peach Cobbler

Ingredients

  • 2 cups fresh sliced peaches (or one 29 ounce can of sliced peaches, drained)
  • 1 cup Bisquick All Purpose Mix
  • 1 cup of milk
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 cup butter, melted
  • 1 cup of sugar

Instructions

  1. Preheat oven to 375 degrees Fahrenheit
  2. In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed. Stir in melted butter.
  3. In a medium mixing bowl, stir sugar and peaches. Spoon peaches over the cobbler crust.
  4. Bake for one hour or until crust is a golden brown. Serve warm and enjoy!

Notes

All-purpose flour may be used instead of Bisquick, but Bisquick is the best choice for flavor.

Tip: Cobbler is terrific when served hot with vanilla ice cream and may be enjoyed cold, too.

NOTE: Adding sugar to the peaches is optional. If your peaches are over-ripe, they may already be super sweet or if you choose to use peaches canned in heavy syrup, they will already be sweet enough. Or perhaps you are minimizing sugar in your recipes. In these situations, feel free to omit the sugar.

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Farm Fresh Peach Cobbler Recipe

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Tags: dessert, farm fresh, Recipes
by
Barb Webb. Founder and Editor of Rural Mom, is an author and sustainable living expert nesting in Appalachian Kentucky. When she’s not chasing chickens around the farm or engaging in mock Jedi battles, she’s writing about country living and artisan culture.
You Belong To Me: Interview with Author Marlie Bridges Ready To #Travel Hands-Free With My Sash Bag

Comments

    • Fat Frank
    • March 11, 2016
    Reply

    Run a country guest house in the Natal Midland in South Africa
    I made the recipe with triple portion quantity with sliced mango and pitted litchis. Used 600 g crushed coconut biscuits. It was intended to a day special dessert in the restaurant and turned into a 60 minutes special. It was a hit and now we do it twice a week. Keep up the good work kind regards

    • Don
    • April 8, 2016
    Reply

    Just found this on Pinterest. It taste like my dad’s mothers. Fantastic. Thank you much…

      • Barb Webb
      • April 9, 2016
      Reply

      How wonderful! So glad to hear that, happy it brought joy to you!

    • Bea
    • July 25, 2016
    Reply

    I doubled there recipe and not sure how long a 9×11 pan should take. It’s been an hour and a half and still looks soupy in the middle. …guessing it’s the peaches?

    • Kristin DeLooff
    • September 10, 2016
    Reply

    This recipe is SO delicious! Funny thing, my mom made it, and two days later found the butter to be still in the microwave. It was awesome, even without all that butter.

    Now, to peel some peaches…which is the part I hate!

      • Linda Bolinger
      • August 4, 2018
      Reply

      Kristin bring large pot of water to boiling. Drop in peaches & allow to boil for 2 minutes. Remove from water and drop in bowl of ice water. You can remove skin by hand!

    • Rosy
    • November 9, 2016
    Reply

    How do you get the crust or topping part

      • Barb Webb
      • November 10, 2016
      Reply

      The crust will form around the peaches as the cobbler is baking. Hope that helps!

    • Cherise
    • December 12, 2017
    Reply

    I really love dough if I wanted to use to cups of Bisque mix to make a bigger cobbler how do I make it thanks

    • Joyce
    • January 21, 2018
    Reply

    What if my can is only 21 ounces that change the recipe

      • Barb Webb
      • January 21, 2018
      Reply

      Yes it will, but not significantly. Basically, you’ll have a little less peaches spread throughout the cobbler. Should still be delicious!

    • Danielle
    • February 23, 2018
    Reply

    So I made two large pans of this for a local feed and due to weather they postponed the feed for a week. It turned out great by the way! Would I be able to freeze it?

      • Barb Webb
      • February 28, 2018
      Reply

      Sorry to hear that the event was postponed! I was out of town when your question came in, so forgive my delayed response. Hopefully, you did freeze the cobbler. It would be okay to freeze for a short period of time and then just warm up a bit in the oven to help remove any accumulated excess of moisture from the freezing process.

    • Sheri
    • June 6, 2018
    Reply

    Is the the bis quick batter supposed to be soupy before cook8ng

    • Ashton J Phoenix
    • August 10, 2018
    Reply

    I changed it up a bit to work with what I had. I had generic complete pancake and waffle mix….so I used that…used just a little over a cup to make it thicker. And I didn’t have 2 cans of peaches like I thought, so I used 1 can of peaches and one of pears. I also added some raisins to the mix. I used 1% milk and a smidge of brown sugar in the crust and topped it all with a bit of regular sugar. Fingers crossed it turns out well because I’m pregnant and eager. Lol.

    • Ashton J Phoenix
    • August 10, 2018
    Reply

    I used generic complete pancake and waffle mix instead of all purpose bisquick because it was all I had. So I used a little more than a cups worth to thicken it a bit because it seemed really runny and soupy. I also used 1 can of peaches and 1 can of pears because it’s all I had. Lol. I decided to add in a small box of raisins as well. In the crust mix I added a pinch of brown sugar and, after adding the peaches and pears, I sprinkled some regular sugar on top. I didnt have nutmeg to add, so i added a little more cinnamon. Hoping it turns out okay. Pregnancy cravings make me get creative, and hopefully this one is a success!

    • Casey
    • August 20, 2018
    Reply

    Should leftovers be refrigerated or aren’t they ok covered and left out?

    1. Reply

      Best to refrigerate the leftovers. We have left them out for extended periods of time, just like I might do with a pie, but as fruit can harbor bacteria, it’s generally best to follow the food safety guidelines for refrigeration.

    • Audrey Booth
    • June 10, 2019
    Reply

    Have only made a cobbler once with a frozen mixture of raspberries and blueberries but I just bought some peaches and can’t wait to try the above recipe. I think I’ll be tempted to blanch the peaches in boiling water then ice water instead of peeling them. I intend to go lightly with the sugar and just give peaches and the cobbler a light sprinkle in fact I might substitute the sugar with brown sugar. Am also pondering whether or not to make a single or a double.

    • Roxanne miller
    • August 29, 2019
    Reply

    Can this be frozen and reheated? Will the cobbler become soggy if prepared a couple of days ahead?

    1. Reply

      It can definitely be reheated. I’ve never tried to freeze it, but I would think it should freeze well for a short time. It may, though, be a bit softer on defrost. I generally prepare the cobbler the day of (and serve it straight from the oven) or the day before (and either warm it up a little or serve cold – delicious both ways!) I’ve kept leftover cobbler for several days and did not have problems with it becoming soggy, so preparing 2 days ahead of time should be fine. Hope that helps!

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