Texas Style Peach Cobbler

February 14, 2012
by Curt

Texas Style Peach Cobbler_1-postGrowing up, and living most of my life in Texas, peach cobbler was a common dessert. Since I’ve moved to Wisconsin, this has become one of the many southern foods I’ve really missed a lot. So, my wife told me this past week that if I found a recipe on the web for cobbler the way I remember it, copy the link, and she’ll make it for me.

Well, I did, and she did, and I’m a very happy Texas boy chowing down on my freshly made peach cobbler! I found it at “Chaos in the Kitchen“. The only thing that was changed was the cooking time. My wife had to leave it in the oven for about 10 minutes more than the recipe called for. Could be the difference in ovens.

This recipe is just the way I remember it. Nice and sweet, like a cobbler should be in Texas!

Texas Style Peach Cobbler

Note: If using canned or frozen peaches, skip the first 3 lines of the cooking instructions.

Ingredients

  • 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

Preparation

  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 if desired. Myself, I like it just the way it is!
http://www.smokedngrilled.com/texas-style-peach-cobbler/

 

33 Comments

  • Regina says:

    Hi Curt, I love cobbler of any kind. Gotta have that scoop of vanilla ice cream though. Looks yummy!
    Thanks Regina

  • I love cobbler so much. You can use so many different kinds of fruits as well. This looks delicious Curt!

  • Marcia says:

    This is my favorite peach cobbler recipe. This is great with fresh Michigan peaches when they are in season!

  • Kristina says:

    I love cobbler of any kind, once again I am looking forward to summer!

  • sippitysup says:

    Cobbler brings it All home. GREG

  • Michelle says:

    Just made this with mixed fruit (peaches, pineapple, strawberry & mango). I added brown sugar to both the dry mix and the fruit, and a splash of Grand Marnier to the fruit and OMGosh it is heavenly 🙂

    • Curt says:

      Awesome! I love experimenting with variations like that. The basic recipe stays the same, but there are so many other variations that can be done. That’s how new recipes are created, right?!

  • Deborah says:

    I’m an Alabama girl but I’m making this tomorrow:)

  • Linda Louvier says:

    Hi Curt,
    I am a native Texan and I would like to share my cobbler recipe with you or anyone who would like to try it.
    It is so easy.

    Easy Peach Cobbler
    Ingredients:
    1 cup flour
    1 cup sugar
    1 cup milk
    1 tsp baking powder
    1 stick of butter
    1 can peach pie filling

    Preheat oven to 350 degrees
    Melt a stick of butter in 13×9 baking pan in oven while it is preheating.
    Mix all dry ingredients in a bowl. Add milk and stir. It may have a few lumps but that’s ok. Pour batter over melted butter in pan.
    Spoon peaches gently on top of batter (do not stir them in. The batter will rise over the peaches. Bake for 45 minutes.
    Cool until slightly warm and serve with a dollup of cool whip.

    That’s it….but the best everyone says they have had so far and I have been making this recipe for over 30 years.
    Linda

    • Curt says:

      Thanks for sharing. There’s always more than one way to make cobbler. To me, it’s definitely one of my comfort foods!

      I might have to try this one too!

      • Shari Michener says:

        Curt, my Gram always made a bottom and no it did not get really brown as we made it in the 9×11 glass dish. First you set the rolled pie dough in the bottom of the dish, pour the mixture on top of that and then you put the top pie dough on and crimp as a pie. Sometimes we had the crumble on top but we gals in this family, all 7 still make it like gram. Some have already joined Gram in Heaven. Yet, when I make the cobbler, I love that bottom crust that has more of a pie taste. Always a scoop of vanilla bean ice cream as well. Since I do not do well with chocolate, this is the best dessert for me. We made the Chicken Pot Pie the same way. Some folks would say, no to this recipe but in our family there is no question about it. Grams recipe is the best.

    • carolyn says:

      my family cobbler 1 cup flour, 1 cup sugar, 1 cup milk. 1 t. b. powder. pinch of salt. stir togeather just till mxed thoroughly. use 1 large can of peaches set aside. melt butter in pan. pour batter over the melted butter evenly. do not stir. place only the peaches on top of batter. then pour the juice from the can over all the batter. sprinkle cinnamon and nutmeg on top. this way it will make a wonder sauce while baking. 350 degrees for 30 to 45 min. let cool for 15 min. you can use other fruit. just make sure u have enough juice for adding at the end.

  • kImberly says:

    This is the BEST recipe for Peach Cobbler I’ve ever eaten. I bake all the time and I love Cobblers. I even tried it with Blackberries and canned apple filling… Its Wonderful!!!
    Thanks for the recipe…

  • Dave C says:

    The Texas cobblers I grew up eating were made with fruit, sugar, butter, and strips of pie dough, usually one on the bottom, another in the middle and the last on top, brushed with butter and sprinkled with sugar. For several seasons we handpicked gallons and gallons of wild blackberries in coffee cans, usually along railroad rights of way. For Peaches, nothing beats the drip irrigated fields out in Fredricksburg in early summer.
    I rarely see recipes using pie dough. I don’t know if that was the dirt poor redneck version or just a variation, but I still love it the best.

    • Curt says:

      Hi Dave, thanks for sharing your history on cobblers. This is the thing that adds so much value to this blog! I would say using pie dough would make it a little lighter, but I remember cobblers the way my mom always made them with the chunks of dough just floating in the cobbler.

      I spent many days myself picking dewberries along the fence lines of fields. Dewberries and blackberries are pretty much the same. Just gotta watch out for the snakes and spiders while picking them, right!?

  • Stephanie says:

    I was brought up on the pie dough with my cobblers too. It was made in a 9x13x2 in dish and the pie crust was weaved on top and it was on the bottom too. I always look for it everywhere I go for dessert and never have found it anywhere. Oh how I wish I had gotten the recipe from my Mom before she got too ill. Of course I love all cobblers though. Thanks for sharing Curt.

    • Curt says:

      Thanks Stephanie. That’s very interesting, I guess that just seems like more of a pie than a cobbler when the crust is on top and bottom. But then, it’s a big world. Plenty of room for variation.

  • Judy Kelly says:

    Hey Curt thanks for sharing next time instead of flour try bis quick
    Gives it that crunchy biscuit texture. My family
    Loves it that way.
    JK

  • Laura Syler says:

    Curt, don’t listen to any of those other suggestions! LOL!! This is true Texas Peach Cobbler. My grandmother taught us how to make this! She was born in 1904 in Moffett (near Temple) She said all those cakie versions were just wanna be cobblers!! Glad you found the TRUE Texas Peach Cobbler!

  • Becky says:

    I usually make a cobbler/ crisp. Love the crunchy topping! Thanks for the recipe!

  • Kay Sawyer says:

    Thanks so much for this amazing recipe! I’ve made it numerous times now. I just use self rising flour and omit the baking powder and salt, however. It is always a hit!

    Kay
    Texas Girl

    • Curt says:

      You’re welcome Kay, and thanks for letting me know. So glad you like it. Always good to hear from a Texas girl!

  • wendy brellow says:

    I want to try this recipe but how much canned peaches do I use? It looks so wonderful! Thanks!
    Wendy

    • Curt says:

      Thanks Wendy. The recipe calls for 2 lbs. peaches. I believe you can get either 1 or 2 pound cans of peaches. I think most of the time they’re close, but not exactly to the pound. I go with a little more than a little less than 2 lbs if you have to.

      I know you’ll enjoy this cobbler if you make it.

  • Minie says:

    Making this right now, I’m in texas and the whole time we didn’t have blue bell idea cream I didn’t make cobbler because let’s face it nothing taste better than cobbler and homemade vanilla ice cream thank you for the recipe

    • Curt says:

      Yum!! I sure do miss Blue Bell ice cream. It took a while, but I finally found a brand here in Wisconsin that was kind of close to it.