Peaches and summer go together like Hansel and Gretel or Jack and Jill. They are made for each other! ;P My mom always gave us some peaches when we were going to the lake for a swim. So good. Nowadays, I prefer using them for baking. For this delicious Peach Cobbler, for example. With some ice cream on top or some vanilla custard on the side, the perfect summer dessert!
Peach cobbler isn’t necessarily very common in Germany, tbh. At least, that’s what we think. None of our friends had them when they were kids. Simple Strawberry Cakes are much more common as a sweet summer treat here in Germany. I mean, the name already suggests it –cobbler is more commonly associated with English-speaking countries. I think it’s not entirely clear whether the British (more likely) or the Americans (probably not) baked the first cobbler ever. One of them is to blame, for sure. ;P
Regardless of who »invented« cobblers, both countries love them and prepare them with a wide range of fruits and berries. Here on the blog, we already have several cobbler recipes with different types of fruits and berries. In most cases, cobblers are baked with the batter/dough being (and staying) on top of the fruits or berries. This one here is a bit different. The batter/dough is a bit softer, which means the peaches sink in quite a lot. Because of that, the cobbler looks more like a sponge cake with fruit filling. ;P
If you use a little less liquid in the batter/dough, you could probably turn it into some kind of crumble/streusels topping… but then the dessert would be more like a crumble instead of a cobbler. The two are often confused with each other anyway. Happens to us all the time. Honestly, it doesn’t really matter. You will end up with a very delicious dessert, no matter how firm or liquid your batter/dough is. When you scoop it into a bowl and add vanilla ice cream or some custard on top, nobody will see a difference anyway. ;P
We used white-fleshed peaches for the cobbler here, but you can also use the more common yellow-fleshed peaches instead, of course. They would probably have looked better in the photos compared to their paler counterparts. ;P But it doesn’t matter. You can prepare the cobbler with any type of peach. Mountain peaches are also great for this. Just sayin’…
As already mentioned, we got several cobbler recipes here on the blog. Two of them are right here – no need to go through all the recipes on the page. Our delicious Strawberry & Raspberry Cobbler is an absolute delight – highly recommended! That one is also perfect for summer, especially when both types of berries are in season!
How about a slightly different peach cobbler? Our Peach ‘n’ Berries Summer Cobbler also contains a generous amount of peaches, but as the name suggests, a few berries also made it into the baking dish. A few extra fresh raspberries, strawberries, and some frozen berries – leftovers from previous bakes. Fresh or frozen does not matter – both works here.
INGREDIENTS / ZUTATEN
(5-6 servings)
1/3 cup (75g) butter
1 cup (130g) spelt flour
1/2 cup (100g) brown sugar, divided
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
3/4 cup (180ml) buttermilk
2 tbsp. maple syrup
1 tsp. vanilla extract
4-5 peaches, cut into wedges
(5-6 Personen)
75g Butter
130g Dinkelmehl (Type 630)
100g brauner Zucker, aufgeteilt
2 TL Backpulver
1/2 TL Zimt
1/2 TL Salz
180ml Buttermilch
2 EL Ahornsirup
1 TL Vanille Extrakt
4-5 Pfirsiche, in Spalten geschnitten
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 375°F (190°C). Add the butter to a 9×9 inches (23x23cm) baking dish, and place it in the oven to melt the butter – this takes about 6-8 minutes.
2. Add the flour, half of the brown sugar, baking powder, cinnamon, and salt to a large bowl – mix to combine. Add the buttermilk, maple syrup, and vanilla extract and mix until just combined. Set aside.
3. Wash and dry the peaches, remove the stones, and cut them into wedges. Add them to a bowl and mix with the second half of the brown sugar.
4. Take the baking dish out of the oven – be careful, it’s very hot. Add about half of the peaches to the baking dish, then pour the batter on top and finish with the remaining peaches. Bake the cobbler for about 50-55 minutes or until the center has set, and the edges start to get some color. Take it out of the oven and let cool down for a moment. Serve the peach cobbler warm with some ice cream on top.
1. Den Ofen auf 190°C (375°F) Ober-/Unterhitze vorheizen. Die Butter in eine 23x23cm Auflaufform geben und im Ofen schmelzen lassen – dauert etwa 6-8 Minuten.
2. Das Mehl, die Hälfte Zuckers, Backpulver, Zimt und Salz in einer großen Schüssel vermischen. Buttermilch, Ahornsirup und Vanille Extrakt dazugeben und alles gut verrühren. Zur Seite stellen.
3. Die Pfirsiche waschen, trocknen, Steine entfernen und dann in Spalten schneiden. Alles in eine Schüssel geben und mit der zweiten Hälfte des Zuckers vermengen.
4. Die Auflaufform aus dem Ofen holen – Vorsicht, sehr heiß! Etwa die Hälfte der Pfirsiche in die Auflaufform geben, dann den Teig darüber gießen und die restlichen Pfirsichspalten darauf verteilen. Den Cobbler etwa 50-55 Minuten backen oder bis der Teig in der Mitte durchgebacken ist und die Ränder etwas Farbe bekommen haben. Den Cobbler aus dem Ofen nehmen und kurz abkühlen lassen. Noch warm, mit etwas Eiscreme servieren.
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Here is a version of the recipe you can print easily.
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Classic Peach Cobbler
- Prep Time: 00:15
- Cook Time: 00:55
- Total Time: 01:30
- Yield: 5
- Category: Dessert
- Cuisine: International
- Diet: Vegetarian
Description
A simple and easy-to-prepare dessert in summer – a classic peach cobbler is one of our favorite sweet treats to make on a hot summer day.
Ingredients
1/3 cup (75g) butter
1 cup (130g) spelt flour
1/2 cup (100g) brown sugar, divided
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
3/4 cup (180ml) buttermilk
2 tbsp. maple syrup
1 tsp. vanilla extract
4-5 peaches, cut into wedges
Instructions
1. Preheat the oven to 375°F (190°C). Add the butter to a 9×9 inches (23x23cm) baking dish, and place it in the oven to melt the butter – this takes about 6-8 minutes.
2. Add the flour, half of the brown sugar, baking powder, cinnamon, and salt to a large bowl – mix to combine. Add the buttermilk, maple syrup, and vanilla extract and mix until just combined. Set aside.
3. Wash and dry the peaches, remove the stones, and cut them into wedges. Add them to a bowl and mix with the second half of the brown sugar.
4. Take the baking dish out of the oven – be careful, it’s very hot. Add about half of the peaches to the baking dish, then pour the batter on top and finish with the remaining peaches. Bake the cobbler for about 50-55 minutes or until the center has set, and the edges start to get some color. Take it out of the oven and let cool down for a moment. Serve the peach cobbler warm with some ice cream on top.
Notes
Happy Baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
