Did you know that you can grow large, juicy peaches in the dessert? There are a number of peaches varieties that do very well in the Phoenix area. We are blessed to have eight peach trees in our yard. Our Dwarf Bonanza peaches are ready for harvest in June and our Red Barron peaches are ready later in the summer. I look forward to ripe peaches probably more than anything else that I grow in my garden!
A few years ago I went on a hunt for the perfect peach cobbler recipe. I didn’t want the topping to be an oatmeal-y crisp and I didn’t want biscuit-looking blobs on top of my peaches. I wanted the topping to be more like a soft yellow cake with a little bit of crispy, crunchiness on top. After reading a lot of recipes and playing around with a few recipes, this has been my go-to peach cobbler recipe. I hope you & your family enjoy my yummy fresh peach cobbler as much as we do on a warm, summer night.
Fresh Peach Cobbler
I love to mix-in Trader Joe’s Pumpkin Pie spice with the peaches, but you can use any pumpkin pie spice or even cinnamon. Kamut flour gives the cake part of the topping a softer, more delicate texture which is a nice contrast to the very top of the cobbler which gets a little crispy, but I know most people don’t have kamut so just use regular all-purpose flour if that’s what you have on-hand.
To bake my cobbler, I use a small casserole dish that is about 7.5×12-inch or you can make 1-1/2 times the recipe and bake it in a 9×13-inch casserole dish, but the 9×13-inch size is enough for a family gathering!
- 6 large peaches: peeled, pitted, and sliced
- 1/2 cup sugar, divided
- 1/2 cup brown sugar, divided
- 1/2 teaspoon Trader Joe’s Pumpkin Pie spice or cinnamon
- 2 teaspoons cornstarch
- 1 cup organic kamut or all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon pink salt
- 6 tablespoons unsalted butter, cold & cut into small pieces
- 1/4 cup boiling water
- 3 tablespoons sugar + 1 teaspoon cinnamon
- vanilla ice cream or whipped cream
- Preheat the oven to 425-degrees F.
- In a large mixing bowl, combine peaches, 1/4 cup sugar, 1/4 cup brown sugar, pumpkin pie spice, and cornstarch. Gently stir to evenly coat the peaches. Pour the peach mixture into an oven-safe baking dish. (I use a small casseroles dish that is about 7.5″ x 12″.) Bake the peach mixture in the oven for 10 minutes.
- Meanwhile, in a clean, large mixing bowl, combine flour, 1/4 cup sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in the cold butter with a pastry blender until the mixture resembles coarse meal. Stir in the boiling water until just combined.
- Remove the peaches from oven and place small spoonfuls of topping over them. (I like to use my fingers to place and evenly distribute the topping.) Sprinkle cobbler with the sugar and cinnamon mixture.
- Bake until topping is a golden brown & the peach filling is bubbling, about 30 minutes.
- Allow the cobbler to cool for about 10 minutes. Serve it warm with a scoop of vanilla ice cream or dollop of whipped cream. Cobbler is best the same day it is baked, but leftovers the next day are great!