Fresh Peach Cobbler is one of those summers treats that you have to make again and again until the peach season is over
So yeah, we have been making a lot of it. Is anyone complaining? Nope.
Fresh Peach Cobbler is Easy & Delicious!
Even when the peaches have all been picked and the trees are slumbering until next Spring, you can practice your Fresh Peach Cobbler skills by using frozen peaches. Easy and delicious!
Lining your baking pan with parchment paper is a great hack for quick clean up later. However, the parchment serves another purpose as well. The best pan for baking an acidic fruit like peaches is a non-reactive ceramic or glass casserole. If you only have an aluminum or steel 9″x13″ (23cm x 33cm) baking pan (like I used in this recipe) the parchment works as a barrier between the fruit and the metal pan. You don’t have to worry about your metal pan imparting any off flavors to your beautiful Fresh Peach Cobbler. And once again, biodegradable parchment paper saves the day!
Peeling underripe vs ripe peaches
One thing you should note about using fresh peaches – if the peaches are on the green side, the boiling water peeling method will not work. Only fully ripe peaches will loosen their skins after being plunged into boiling water. Use a soft skin peeler to efficiently peel underripe peaches. The upside of using slightly green peaches is that they hold their shape and firmness even after they are baked. Fully ripe peaches tend to be mushy after being baked, but again, no one will complain!
The cinnamon sugar topping that is sprinkled on right before baking is probably my favorite part. The sugar makes the topping crisp to the bite. And, the cinnamon on top will make your whole kitchen smell divine!
Usually I serve Fresh Peach Cobbler with whipped cream. Getting a frozen pint of ice cream back to the ranch rarely happens! But of course, a dollop of vanilla ice cream on top of a warm cobbler is absolute heaven!
Leave a Reply