Peach Cobbler With Fresh Milled Flour

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I love making peach cobbler with canned peaches! No waiting until summer to get fresh peaches. So you can eat this anytime of the year! That’s not always a good thing, because it’s soooo good and yummy you will fix it more often. LOL!

What you’ll love about this easy peach cobbler recipe

• YEAR-ROUND FAVORITE – No waiting for peach season. I can make this whenever the craving hits.
• FAMILY FAVORITE – Everyone loves warm peach cobbler topped with ice cream.
• BEGINNER FRIENDLY – A simple dessert that’s hard to mess up.

You’ll need the following ingredients to make this peach cobbler recipe:

• Peaches
• Brown sugar
• Granulated sugar
• Cinnamon
• Cornstarch
• Vanilla extract
• Butter
• Freshly milled soft white wheat flour
• Baking powder
• Salt
• Whole milk

• Peaches– Canned peaches keep this recipe simple and make it easy to enjoy year-round. Be sure to drain them well before using.
• Flour– Soft white wheat creates a tender, buttery cobbler topping.
• Cinnamon– Adds warm flavor that goes so great with sweet peaches.

Step 1: Preheat oven to 350°F. Grease a 9×13-inch baking dish.

Step 2: In a large bowl, combine peaches, brown sugar, granulated sugar, cinnamon, cornstarch, vanilla extract, and melted butter. Stir gently until combined.

Step 3: Pour the peach mixture into the prepared baking dish.

Step 4: In another bowl, whisk together freshly milled flour, sugar, baking powder, and salt.

Step 5: Cut the cold butter into the flour mixture until crumbly.

Step 6: Stir in the milk and vanilla extract just until combined. Do not overmix.

Step 7: Let the batter rest for 5 to 10 minutes so the freshly milled flour can hydrate slightly.

Step 8: Drop spoonfuls of the cobbler topping over the peaches, and lightly spread the topping out to cover the peaches.

Step 9: Bake for 40 to 45 minutes until golden brown and bubbly.

Step 10: Let cool slightly before serving. We love to eat our cobbler with a big scoop of vanilla ice cream.

Drain the peaches well before mixing the filling. Too much liquid can make the cobbler filling thinner than intended.

Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3 days.

Reheating: Drain the peaches well before mixing the filling. Too much liquid can make the cobbler filling thinner than intended.

Freezing: Let the peach cobblerr cool completely, then cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

ADDITIONS:

• Fruit: Add blueberries, blackberries, or raspberries for a mixed fruit cobbler.
• Spices: Add a pinch of nutmeg or extra cinnamon for a warmer flavor.
• Topping: Sprinkle cinnamon sugar over the cobbler topping before baking.
• Serving: Serve warm with vanilla ice cream or whipped cream.

SUBSTITUTIONS:

• Peaches: Fresh peaches can be used in place of canned peaches when they’re in season.
• Flour: Hard white wheat can be substituted for soft white wheat, though the topping may be slightly less tender.
• Milk: Whole milk can be replaced with 2% milk if that’s what you have on hand.
• Peaches in Juice: If using peaches packed in heavy syrup, drain them well before using.

Can I use fresh peaches instead of canned peaches?

Yes! Fresh peaches work beautifully in this recipe. Peel and slice them before adding them to the filling.

Can I use frozen peaches?

Yes. Thaw and drain them well before using to prevent excess liquid in the filling.

What is the best wheat to use for peach cobbler?

Soft white wheat is my favorite choice because it creates a tender cobbler topping that’s perfect for desserts.

Do I need to peel fresh peaches?

I recommend peeling them for the best texture, but it’s not absolutely necessary.

How do I know when the cobbler is done?

The topping should be golden brown and the peach filling should be bubbling around the edges of the baking dish.

This Fresh Milled Flour Peach Cobbler is delicious served warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce.

If you want a cute printable recipe card, head over to my Substack.

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About Vicky Hadley

Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.