I mostly enjoy baking but I certainly wouldn’t call it a passion. I really need to be in the mood for it. If I’m not but I still need to bring something sweet to an event then my go-to is a peach cobbler dump cake sort of thing. A can of peaches, yellow cake mix, butter, bake, boom… peach cobbler. It’s great if you are in a pinch. Recently though, my husband requested real peach cobbler made with fresh peaches.
But seeing as how I’ve never actually made a real peach cobbler, I need to get on Pinterest dear.
In my defense, I’ve made berry cobbler before… but I’ve never been all that eager to peel peaches. I hate peeling fruits and veggies. So I made a deal with my husband… he peels the peaches and I’ll make the cobbler.
I found a bajillion peach cobbler recipes on Pinterest and after spending too much time in the comment sections trying to figure out which recipe was good enough to try first, I came up with this one from Center Cut Cook. I won’t rip her off and post her recipe on here, you’ll have to actually visit her site to get it. It’s just one click though! (And her picture is MUCH better than mine, although the cobbler tastes the same!)
So I made this cobbler once and thought it was good. My husband said it was amazing. I decided to make it again for a church potluck… only a few desserts were gone by the end of the meal and this cobbler was one of them!
The toughest part was peeling the peaches… at least for my husband. The cobbler smells amazing while in the oven, the crust was crisp, the peaches sweet… only vanilla ice cream on top could make it better.
A few things I noticed:
- My cobbler was done both times at 38 minutes, not 45.
- I easily made this dairy-free by using unsweetened almond milk and Earth Balance “butter”. It still tasted delicious. Nobody at the potluck knew it was dairy-free.
- Make sure you use fresh ripe peaches… if they aren’t ripe then they may not soften and release as much juice.
So if you are looking for a peach cobbler recipe, this one is a keeper. We’ll be making it again for sure.