A peach cobbler recipe that is easy, homemade and delicious. This is a juicy & moist peach cobbler that includes a cake batter made with whole wheat flour. Fresh peaches are added in the cobbler though canned peaches can be subbed.
Cuisine: American, World
Difficulty Level: Easy
Author: Dassana Amit
for peach layer
500gramspeachor 2 cups chopped peaches or 6 to 7 medium to large-sized peaches
¼ to ½cupsugaror 50 to 100 grams sugar - add according to sweetness in the peaches
for butter layer
50 to 60gramsunsalted butteror 7 tablespoons melted butter - salted butter can be added instead
for batter layer
120gramswhole wheat flouror 1 cup (wholemeal flour, atta)
Rinse and peel 500 grams peach or 6 to 7 medium to large peaches.
Cut them into half and remove the stones. Chop all of them into 1 to 1.5 inches chunks.
Take the chopped peaches and sugar in a mixing bowl. For sweet-tasting peaches, add ¼ cup sugar
For less to moderately tart and sweet-tasting peaches, add ⅓ to ½ cup sugar
Mix very well and keep aside. Preheat oven at 190 degrees celsius or 370 degrees fahrenheit for 15 minutes prior to baking.
melting butter & making batter for peach cobbler
Take unsalted butter (roughly 60 grams) in a small bowl or a small pan. Let it melt on a stovetop on a low flame. You can even melt butter in the oven in the pan that you will use to bake (use a 9x9 inch square baking pan).
In a bowl, take 1 cup whole wheat flour, 2 teaspoons baking powder and 1 pinch salt. Skip salt if using salted butter.
Mix very well with a spoon or whisk.
Add ½ teaspoon vanilla extract, ¼ teaspoon cinnamon powder, 2 pinches of nutmeg powder and ½ cup sugar. You can use less sugar too. At times I have made a cobbler with 6 tablespoons sugar and the taste is mildly sweet but not sweet enough.
Again mix very well with a spoon or whisk.
Pour 1 cup milk or add as required.
With a whisk mix well. Mix with light pressure. You do not want gluten strands to form in the batter. You can even mix by using the cut and fold technique. Tiny lumps are alright in the batter. The consistency is medium flowing like that of a pancake batter.
layering for peach cobbler
Pour the melted butter in a ceramic or stoneware 9x9 inch square baking dish.
Pour the batter on top of the melted butter layer. Do not stir or mix. Do not even shake or tilt the pan.
Using a large spoon, top the chopped peaches on the batter. Just gently place the peaches on the batter all over and evenly. Pour the leftover peach juice from the bowl on top of the peaches all over.
Cover the entire surface of the pan with peaches and sugar mixture. Do not stir or shake the pan or press the peaches in the flour batter.
baking peach cobbler
Now place the pan in a preheated oven. Bake at 190 degrees celsius or 370 degrees fahrenheit for 40 to 60 minutes till the top is crisp and golden. Oven time varies, so do keep a check.
Once the top crust looks golden and crisp, remove from the oven.
Let the peach cobbler become warm or cool at room temperature. Serve peach cobber plain or with vanilla ice cream. Leftover peach cobbler can be refrigerated.
Salted butter can be added. If using salted butter, then skip adding salt to the flour.
Nutmeg powder can be skipped.
If the batter looks too thick, then add a few tablespoons more of milk.
For a vegan peach cobbler, use vegan butter and nut milk - almond, cashew or coconut (use thin coconut milk).
Baking time varies with the types and size of oven, so keep a check.
Use fresh baking powder for the batter to rise while baking. Preferably use aluminium free baking powder.
You can sub all purpose flour instead of whole wheat flour. Add less milk when using all purpose flour.
Canned peaches can be used instead of fresh peaches.
Adjust the level of sugar in the peaches according to the taste.