This delicious summer dessert couldn’t be easier to make.
My friends know me well.
Such sacrifice, yes, I know.
Simply Recipes / Annika Panikker
;-)
Peaches, nectarines, and all manner of stone fruit are glorious in summer.
Here is a simple and delicious peach cobbler recipe slightly adapted fromSunset Magazinethat we’ve used for several years.
Feel free to experiment with the ratios and the fruit in this peach cobbler recipe.
Simply Recipes / Annika Panikker
you’re free to easily add in some blueberries or nectarines.
The best peaches to use with this recipe are yellow peaches.
Remove them with a slotted spoon and continue working in batches until all the peaches are boiled.
Simply Recipes / Annika Panikker
Let the peaches cool briefly, then peel off the skins with a paring knife.
They should come right off.
), feel free to leave them on.
Simply Recipes / Annika Panikker
Can You Use Frozen Peaches?
Yes, it’s fine to use frozen peaches.
Let them thaw in a colander before making your cobbler.
Simply Recipes / Annika Panikker
We leave the topping in big crumbles.
A scoop of ice cream or a dollop of sweet whipped cream is about all it needs.
Serve it with any of the following:
Can You Make Peach Cobbler Ahead?
Simply Recipes / Annika Panikker
Let it cool completely, then wrap in plastic followed by foil.
Freeze for up to three months and thaw in the fridge before serving.
Storing Leftover Cobbler
While no longer guest-worthy, leftover cobbler is still delicious!
Simply Recipes / Annika Panikker
Store it in the fridge for up to five days.
Eat cold or reheat briefly in the microwave.
Let sit for 30 minutes for the peaches to macerate and the tapioca to soften, stirring occasionally.
Simply Recipes / Annika Panikker
Add the cream and stir with a fork until the dough mixture just comes together.
Butter a 2 1/2 to 3 quart casserole baking dish.
Spread the sliced peaches out in an even layer.
Crumble the dough mixture over the peaches.
Let cool 10 minutes before serving.
Serve with vanilla ice cream or whipped cream.
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