The Lazy Cook’s Recipe for an Amazing Peach Cobbler

Before summer ends, I want to share with you the best fruity dessert recipe. Here is my favorite lazy cook’s recipe for an amazing peach cobbler.

Look, I love food just as much as the next foodie. But when summer hits, I need quick recipes, things that work for a crowd, and make delicious leftovers. One of my faves that fits into this category is my rustic peach cobbler!

I always make this up north when we have family in. The kids love it, it’s so yummy to eat paired with vanilla ice cream (preferably homemade by my DIL), and I can prep it quick. To me, when I don’t have to dirty 14 bowls just to make something, I call that a win.

The lazy cook’s way

First off, many times when you get recipes it involves spending hours just peeling and prepping the fruit. I don’t do that. I have two rules for amazing peach cobbler:

You can see, these rules are really tough. I told you, lazy cook, but I always need a good outcome. You will have one here.

Prepping the fruit

I don’t peel my peaches for two reasons. One, I want to make this quick and get it in the oven. And two, I always choose to leave the skin on fruits and vegetables when I can for the extra nutrients.

If you are really concerned about the skin, go ahead and peel them. But I can tell you, you will not notice the difference when you don’t, so why spend the time?

To taste or not to taste

I will say, I love me some bourbon peach cobbler. I will also tell you, I’m not a drinker of alcohol. Never have been. So every few years, I slink into my local convenience store and buy a bottle of Jack Daniels Bourbon. It lasts me a really long time. My current bottle I have had for at least 5 years. I like the flavor this adds to the cobbler.

When we are making it for a crowd, that includes lots of children, I lighten up the portion to a hearty splash to add a bit of flavor to the peaches. All the alcohol cooks away when it is baked, and nobody in our group of non-drinkers has ever gotten even a whiff of a buzz. Of course, if you are worried, it can be omitted.

If you like the flavor of bourbon, and are cooking it for a group of adults, you can up to double the amount called for in the recipe. Any more than that, and you’re just covering up the peach flavor!

Also, for my vanilla extract, I really prefer the Mexican Vanilla. If you can get your hands on some, it is super rich and flavorful.

Making the biscuit topping

The most important tip is grating the frozen butter that has been thawing on the counter for a few minutes while you prep the peaches. If your freezer makes things exceptionally hard, give it a bit more time to thaw slightly. It should be easy to grate but not mushy at all.

Step by step peach cobbler

Cooking the Peach Cobbler

I know it seems like the last thing you want to do in the middle of summer is turn on your oven. But I promise, it is worth it for this cobbler.

Just make sure you watch it, if you have an oven that tends to run really hot. You do not want to burn the topping, and the trick I share with the butter is the secret key to making it beyond light and delicious!

Serving the taste of summer

After your cobbler comes out of the oven, let it cool slightly so no one is going to end up with third degree burns. But you do want to serve it warm with some vanilla ice cream.

I don’t always have whipped cream for it, but when I do, it’s a nice addition with the ice cream. And I can tell you, nothing tastes more like summer than ripe and yummy peaches.

The Lazy Cook’s Recipe for Amazing Peach Cobbler

A rustic and delicious peach cobbler that is easy to make and sooooo delicious!

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 10 servings

Ingredients

  

• 6-8 ripe, fresh peaches, unpeeled sliced thick, about 5 slices per half
• 1/4 cup bourbon
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1-1/2 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 sticks unsalted butter, frozen grated with a medium cheese grater
• 3/4 cup heavy cream

Instructions

 

• 1. Preheat your oven to 375 degrees. Set the frozen butter on the counter to partially thaw.

  2. In a Dutch Oven on a stove top, melt 4 Tablespoons (1/2 a stick) of butter over medium heat. Add the peaches, bourbon, vanilla, 1/4 cup of the sugar, the cornstarch and cinnamon and toss well to coat. Continue cooking to begin softening the peaches, approximately 5 minutes. If your peaches aren't super ripe, you may want to do this for another 5 minutes, until they begin to soften. Remove from heat and set aside.

  3. In a separate bowl, add the flour, 1/2 cup of the sugar, the baking powder, and salt together. Grate the 1-1/2 sticks of frozen butter using a large to medium cheese grater. Add to the flour mixture and mix with a fork until mixture is crumbly. Use fork to break up any large pieces. Pour in the heavy cream and mix lightly until the dough starts to come together. DO NOT over mix it. 

  4. Pat together about 1/3 c. of mixture to create a 'biscuit' shape. Place over the warm peach mixture. Continue creating patties and place over the top of the peaches until you have covered the top. This will bake and expand as it cooks.

  5. Drizzle the top with extra heavy cream and sprinkle with the remaining 1/4 cup sugar.

  6. Place in the oven and cook the cobbler until biscuit topping is lightly browned and the fruit is hot and bubbling. This should take about 40-45 minutes for most ovens. Watch your oven if it tends to cook rapidly or run hot, to make sure you are not burning the biscuit topping. Cover with foil mid-cooking if necessary.

  7. Serve warm cobbler with vanilla ice cream and top with whipped cream.

Notes

Cobbler is best served warm from the oven. If advance prep is needed, you can prepare the cobbler as directed and then place in refrigerator until it is time to cook. Add 5-10 minutes to cooking time to accommodate the cooling time spent inside the fridge.

If you do not have a dutch oven, simply use a large sauce pan to pre-cook the peaches initially. Transfer to a baking pan, taking into account a taller vessel may be needed. If using a more shallow pan, when baking in the oven, place a cookie sheet under the pan to catch any bubbling over if needed.

I hope you’ll try this, I know if you like dessert at all, this will be one you’ll be returning to. For more recipes, decor, and inspiration, follow at these links.

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