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Fresh peach vanilla cobbler recipe

Fresh peach vanilla cobbler recipe



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This fresh fruit cobbler is an upside-down version of the classic with a cobbler mixture of just butter flour, sugar and milk put in the base of the tin, with the fresh peach and vanilla mixture on top. It is important NOT to mix or stir at either stage with this recipe..try it and find out why! Can be made with apples, plums, berries, etc.

215 people made this

IngredientsServes: 12

  • 55g butter
  • 155g plain flour
  • 200g caster sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 235ml milk
  • 1/2 teaspoon vanilla extract
  • 680g fresh peaches, stones removed and sliced

MethodPrep:15min ›Cook:55min ›Ready in:1hr10min

  1. Melt butter or margarine in a 20x30cm tin. Set aside to cool.
  2. Stir together flour, sugar, salt and baking powder. Mix in milk and vanilla. Pour mixture over melted butter. DO NOT MIX OR STIR. Spoon fruit with juice over the mixture. DO NOT MIX OR STIR.
  3. Bake at 180 C / Gas 4 for 55 minutes.

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Reviews & ratingsAverage global rating:(237)

Reviews in English (201)

by OCBAKER

Thumbs up! Good recipe. Very easy and can be made with ingredients on hand. Best made with fresh fruit.I was a little hesitant just spooning the fruit on top of the batter and not having a topping to place over the fruit, but soon realized the topping comes up over the top of the fruit almost encasing it.I did as another baker did and added a tablespoon of orange juice and sprinkled just a little bit of cinnamon on top of the fruit (peaches & plums) and then sprinkled some brown sugar on top once the fruit was spooned over the batter and it turned out fantastic.Thank you! Excellent recipe.-09 Jul 2003

by Momof2

Absolutely my favorite dessert recipe I have found thus far on this site. I was really afraid...never having made cobbler before and trying it out for the first time with company over for dinner. It was fabulous. Company loved it and asked for the recipe. I didn't have any peaches, but used apples instead...all I had on hand. Thank you for the post....delicious.-31 May 2004


Peach Cobbler Recipe

Strawberries had their 15 minutes of farmers-market fame. (It was a glorious 15 minutes, though.) Now we&rsquore on to peaches. And when we&rsquove got peaches, we&rsquore making cobbler. Since this stone fruit doesn&rsquot need much help in the flavor department, we coat the sliced peaches with the essentials: a little butter, brown sugar, cinnamon and vanilla. Then we layer mounds of scrumptious biscuit dough over the peaches to form a crust. It may go without saying, but don&rsquot forget to serve this cobbler with a scoop of ice cream or a dollop of whipped cream.

Peach Filling

6 peaches--halved, pitted and sliced

3 tablespoons butter, melted (plus more for greasing the pan)

1 teaspoon pure vanilla extract

3 tablespoons all-purpose flour

Biscuit Topping

1½ teaspoons baking powder

8 tablespoons (1 stick) cold unsalted butter, cubed

1 teaspoon pure vanilla extract

1. Preheat the oven to 350°. Lightly grease a 9-by-13-inch casserole dish with butter.

2. Make the Filling: In a large bowl, toss the peaches with the melted butter and vanilla extract. Add the brown sugar, flour and cinnamon, and mix to combine. Pour the mixture into the prepared casserole dish.

3. Make the Topping: In the bowl of a food processor, mix the flour with the sugar, baking powder, baking soda and salt to combine. Add the butter and pulse until it&rsquos the size of peas.

4. Add the buttermilk, egg and vanilla, and pulse just until the dough comes together in a shaggy mass.

5. Scoop the dough with your hands and shape it into 6 loose balls (the dough will be a tad sticky). Space the biscuits evenly over the peaches.

6. Bake until the biscuits are golden brown and the filling is bubbly, 30 to 35 minutes. Cool for 5 to 10 minutes before serving.


Fresh peach cobbler

IT’S 7 in the evening and the sun is slowly sinking but the temperature is still well over 110 degrees in the kitchen of the Masumoto farmhouse here in the Central Valley. I’m bent over a pot of peach jam, stirring with a long wooden paddle as it spurts and sputters on the stove. A fan fights valiantly to keep the air moving, even if it’s not anything approaching cool.

My face is wet, but I can’t tell whether it’s steam from the jam or sweat. The only thing I can do is remind myself: “So this is what it’s like down on the farm.”

Back in October, the heat of summer safely out of mind, my wife and I were sitting at dinner with author and farmer David Mas Masumoto and his wife, Marcy. Well into our meal (and a couple of bottles of wine), they suggested that we join them for their annual peach jam party.

Who could resist an invitation like that? Well, said Marcy slowly, it can get a little warm. A little warm? No problem.

“Mas” Masumoto, a short, square 52-year-old with a quick smile and work-hardened hands, is probably the most famous fruit farmer in America.

His peaches, which are almost entirely sold to restaurants and a few select markets, are featured by name on some of the finest menus in the country -- Chez Panisse in Berkeley, the French Laundry in Napa Valley and Per Se in Manhattan. The peaches have been selected for the “Ark of Taste” of fruits and vegetables recognized by the international organization Slow Food.

Delicious as his fruit is, Masumoto’s renown is due as much to his writing about farming as to the actual farming itself. He is the author of four books -- memoirs and essays -- about the agricultural life. The first, the award-winning “Epitaph for a Peach,” (still in print 10 years after publication) chronicled his struggles to farm his orchard of Sun Crest peaches, an old variety thought to be outdated because of its short shelf life, and at the same time convert to organic growing.

The book, published in 1995, began as a series of laments published on the Los Angeles Times opinion page, but grew as Masumoto found his feet, both as a writer and a farmer. At times sentimental and at other times hard-nosed, “Epitaph” delivers an unvarnished view of the joys and difficulties of family farming and is regarded, along with the more recent “Four Seasons in Five Senses,” as classics in modern agricultural literature.

Over the years, Masumoto has become a charismatic public speaker, carrying his message about family farms to groups as varied as the Culinary Institute of America and conventions of dance instructors and chamber music societies.

The Masumotos live about 20 miles southeast of Fresno in a low-slung 1920s farmhouse surrounded by old grape vines with tight bunches of pale young fruit, and stone-fruit orchards laden with ripening nectarines and peaches. Masumoto is a third-generation farmer in the Central Valley. Indeed, his parents bought this place in 1964.

While Mas may represent the face of the American farmer to his readers, in person he may be somewhat different than what you’re expecting. The stereotype is for farmers to be grizzled and gruff, clad in grimy overalls. Masumoto is friendly and open. He comes to the door in shorts and a Hawaiian print shirt. But despite appearances, he is solidly in the statistical mainstream of California agriculture -- working a mid-size family farm and struggling to find his niche in a very competitive commercial world.

At 80 acres, he’s too big for farmers markets and too small to benefit from economies of scale. That’s true of many growers. More than 70% of the farms in the state are smaller than 100 acres, and more than 80% of the state’s farms are owned by individuals or families.

Tonight, Masumoto wears his role as farm icon lightly --he’s hosting a party, not presenting a lecture. But still, there’s a subtext. Though it may be relaxed and festive, the annual peach jam is part of Masumoto’s ongoing mission to introduce outsiders to the world of the family farm.

“I see this as sort of a throwback to the old days,” Masumoto says. “It’s keeping those rural ties. Oftentimes, people we invite have never made jam it’s very new to them. They’ll ask me questions like: ‘Why is this jar redder than that jar?’ I’ll tell them it’s because the peaches that went into it had a little more color, and it’s like that never occurred to them. They expect everything to be standardized.”

THROUGH the years, the Masumotos have honed their jam-making parties to an almost industrial efficiency. The recipe is nothing special: It’s the one on the box of pectin. It’s the process that’s important. The dozen willing workers -- a farm family for the night -- rotate through the stations.

The peaches are peeled and chopped at the sink. They are run through an electric food grinder into a coarse puree at the work island. The puree is combined with lemon juice, pectin and sugar and cooked at the stove. Jam jars are sterilized in an electric roaster oven filled with hot water, then they are filled and capped and taken outside to cool on a long table on the porch.

After a drenching stint at the cooking pot, most people race to the space in the hallway under the evaporative cooler to luxuriate in the downdraft.

The guests are a non-ag bunch. In addition to Mas and Marcy, there are their kids Nikiko (who is attending UC Berkeley majoring in gender studies) and Korio (who is in high school). There are a couple of writers, but most of the guests seem to come from the world of education Marcy just earned her doctorate in education and works with an organization called Springboard Schools, which helps school districts raise achievement levels.

Masumoto also has an advanced degree, a master’s in community development, and he studied at International University in Tokyo. In addition to his books on farming, he has written extensively about the traditions of Japanese Americans in the Central Valley.

After an hour or so of working, just as the sun is about to settle below the tree line, Mas gathers a group for a tour of the orchard. We don’t have far to go -- the house is surrounded by the farm. There are 80-year-old Thompson seedless grapevines in the frontyard the peach orchard, much of which was planted more than 30 years ago, is just behind the barn.

The stars of the farm, of course, are the Sun Crests. In the fading sun they glow a brilliant golden orange, hanging from low branches. The trees are gnarled and bent. Some branches are propped up with wooden stakes or bound to stronger branches with rough jute twine to keep them from breaking under the weight of the fruit.

The stone-fruit industry turns over new models of fruit about as often as Detroit does cars. A variety that has been around for 10 or 15 years is considered almost antique. For the Sun Crest, introduced in the 1950s, still to be around is rare.

In truth, peach connoisseurs regard the Sun Crest variety when grown by most farmers as a very good, but not great peach. But variety is only part of the secret to great fruit farming is not manufacturing. Grown under Masumoto’s skillful hand, the Sun Crests are firm but juicy, almost meaty and with a high-toned acid backbone that nicely balances a powerful sweetness. It’s no wonder they have such a cult reputation.

But in spite of their quality, even Masumoto will acknowledge that his affection for these peaches isn’t based just on flavor. Partly, it’s family tradition. Mas loves his Sun Crests because he and his father planted them and because they are the peaches he grew up farming.

And there’s something else. Sun Crests represent to Masumoto the balance of commercial and aesthetic qualities that demonstrate that great fruit can be grown on a scale that makes business sense.

“To me, growing Sun Crests represents maintaining a working farm as opposed to a boutique farmer with the single, perfect peach variety that can’t be commercially grown,” he says. “Part of my quest is to try to find a way that you can have the aesthetic side of a peach but still fit within the real world.

“In my writing, I try to capture what is really happening out here, not some romanticized vision of it. And part of that is that farming is a business. The Sun Crest is a peach that can be shipped, but it still keeps the pedigree of great peaches.”

This kind of loyalty to a vision is rare and it has not been without cost. Though his peaches are highly sought today, for several years Masumoto had trouble finding anyone who was willing to sell them, much less buy them, because of their short shelf life. At the same time, with two kids running around in the fields right outside the front door, he decided to switch his farming to organic.

At one point, almost his entire crop was ground up for baby food and he considered himself lucky for the sale.

“In the ‘80s, I was making so little money I was close to having this farm classified as a hobby by the IRS,” he says. “Since 1997, things have looked very, very good, but there have still been a few years where we just got nailed. I figure that in our farming life, at least half the years Marcy has made more money than me by working off the farm.”

In this way too he represents the mainstream. According to the 2002 Census of Agriculture, more than 80% of American farm family income today comes from work off of the farm.

But it’s funny how life comes full circle. It was these trials that led to the writing of “Epitaph for a Peach.” And it was “Epitaph for a Peach” that led to the demand for his Sun Crests.

And, indirectly, that is what led us to gather at the farmhouse. After a little more jamming, we take a break for dinner. The wife of one of Masumoto’s field workers is a very good Oaxacan cook, and we feast on beef braised in red chile, tamales folded in banana leaves, chicken in red mole, and stewed nopalitos.

After dinner, things loosen up. Old Motown goes on the CD player and whether it’s the food, the music or the slight cooling of the night, the time seems to fly by. A little later, the long table on the porch is almost covered with jars: big ones for the participants and little ones that Mas uses as a prop at his readings.

IT turns out that this jam-making exercise fits into his greater mission in another way. “I had this problem when ‘Epitaph’ came out,” he says. “I kept thinking, how am I going to show the literal flavor of this peach? I can’t go out in the middle of the harvest to do all these readings. I came up with the idea of making these little jars of jam so people can get an idea of what this flavor is all about.

“I usually get some volunteers to taste it, then sort of walk them through an exercise of eating the jam slowly, using all of their senses, and then get them to assemble the words to describe them. The answers are really great. I remember when Korio was in the fifth grade, I did it with his class and one of the kids said, ‘You know what I taste when I taste this jam? I taste summer.’ ”

We gather in the air-conditioned living room for dessert -- vanilla ice cream and (what else?) sliced peaches. Finally, about 10:30, Nikiko, the college student, yawns and stretches and reminds the family that tomorrow morning they’ve got to be up at 5:30 to pack a load of peaches to ship to their distributor.

The guests collect their jars, say their goodbyes, and file out into the night. The thermometer says it’s 103. Just another night on the farm


Yummy Peach Cobbler Dump Cake With Fresh Peaches

I&rsquom sharing this yummy peach cobbler dump cake recipe as part of a Plethora of Peaches event with some of my blogging friends.

After you check out this recipe, you can click the links at the end of this post for even more peach recipes.

I&rsquove said it before, but it bears repeating, fall is absolutely my favorite season.

The weather is perfect, the fairs and festivals are abundant (before stay at home), and you can visit apple orchards to pick apples, go on hayrides and maybe taste a little hard cider.

I lucked out with a basket of fresh peaches from my Dad&rsquos garden. I knew immediately I wanted to make peach cobbler dump cake.

This post contains affiliate links at no extra cost to you. Please see my full disclosure here.

I&rsquom all about quick and easy recipes. Did you try my no-churn red velvet ice cream, or my 3 Ingredient Sugar Cookies?

Just because it&rsquos an easy recipe, doesn&rsquot mean it&rsquos not delicious. I was married to a pastry chef for 22+ years, so I picked up a few tricks along the way!

You only need 4 ingredients:

Ingredients For Peach Cobbler Dump Cake

  • 6 Large Peaches &ndash cut in quarters
  • 1 Yellow Cake Mix
  • 1/2 Cup of Sugar
  • 1.5 Sticks of Butter &ndash sliced thin

You can use canned peaches, but it really is so much better with fresh peaches.

However, if you do use canned, you can omit the sugar. The great thing about dump cake recipes, is you can swap out the fruit for any that you like.

For that matter, you can also swap out the cake flavor. Get creative and have fun with it. I&rsquom already planning a red velvet cake as that&rsquos a favorite flavor in our family.

All you do is peel the skin off the peaches and cut them into quarters. I love the Pioneer Woman knife set my daughter bought me for my birthday.

It has everything you need for the kitchen. I&rsquom dropping this off to my daughter tomorrow, so I used a disposable 13×9&Prime baking pan.

Toss the sliced peaches in sugar and pour them in the bottom of the pan. Then all you do is dump the cake mix over top and add the sliced butter.

You can&rsquot get much easier than that. Bake at 350 degrees for about 40 minutes. Wait until you smell the deliciousness!

It was so hard for me to pack this up. That right there is love. 🙂

You can top it off with vanilla ice cream, or whipped cream. It&rsquos best served warm. I hope you enjoyed this peach cobbler.


Farm Fresh Peach Cobbler Recipe

Welcome to RuralMom.com! You’ve reached the page of our most popular recipe, Farm Fresh Peach Cobbler… and for good reason, it’s simply delicious!

During the holiday season, peach cobbler is a fantastic addition to your meal. During picnic time, it’s a showpiece dessert everyone will rave about (pair warm cobbler with vanilla bean ice-cream and your guests will be truly delighted.)

Fresh peaches in the summertime are always preferable, but canned work well, too, during the cooler months. With fresh or canned peaches, this dessert is a wonderful, flavorful treat for any time of year (and surefire hit at pot luck parties!)

PS: If you want more farm fresh recipes, we have plenty! Visit our NOURISH section to check out what’s new in the Rural Mom kitchen.

Peach Cobbler Recipe
(scroll to bottom of post for printable recipe page)

2 cups fresh sliced peaches (or one 29 ounce can of sliced peaches in natural juice, drained)
1 cup Bisquick All Purpose Mix
1 cup of milk
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup butter, melted
1 cup of sugar

Preheat oven to 375 degrees Fahrenheit

In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed. Stir in melted butter.

In a medium mixing bowl, stir sugar and peaches. Spoon peaches over the cobbler crust.

NOTE: Adding sugar to the peaches is optional. If your peaches are over-ripe, they may already be super sweet or if you choose to use peaches canned in heavy syrup, they will already be sweet enough. Or perhaps you are minimizing sugar in your recipes. In these situations, feel free to omit the sugar.

Bake for one hour or until crust is a golden brown. Serve warm and enjoy!

Tip: Cobbler is terrific when served hot with vanilla ice cream and may be enjoyed cold, too.

Want more delicious farm fresh recipes like this one? Check out Barb Webb’s new book:


Best Peach Cobbler Recipe

There’s something about September 1 that just says, “fall.” You know, a change of smell, feel, activities, and beautiful colors. Speaking of colors, I had some beautiful peaches sitting on my counter over the weekend, so we took this cobbler to some friends’ house for dinner.

I love the cinnamon, a hint of almond, and flavors of sweet, juicy, end-of-summer peaches. Right now you can also try this Olive Oil Peach French Pound Cake made with fresh or canned peaches or a Perfect Peach Buttermilk Cake. This is a great breakfast cake!


How to make Peach Cobbler:

My favorite thing about this recipe has to be the simplicity. The ingredient list is short and you have hardly any work when it comes to prep. Right up my alley. When I first tried this out I was tempted to stir the butter and batter together. Trust me on this and do not give in to those urges. Follow the directions and you will be left with a crispy yet soft crust and sweet peach filling that will disappear in seconds.

The butter is melted in a square casserole dish in the oven. Then a mixture of flour/sugar/milk is poured over the butter — and you don’t stir it. Then you’ll sauté the peaches with some brown sugar, lemon juice, cornstarch, cinnamon and nutmeg. The cooked peaches and juices are then spooned over the flour mixture in the pan. 45 minutes in the oven, and then your peach cobbler is ready to be enjoyed!

Once you pull it out of the oven you will can either let it cool and enjoy it chilled or serve it right away for a warm dish. We really enjoy adding a scoop of vanilla ice cream right to the top. The flavors of this peach cobbler blend together amazingly and leave you feeling satisfied.


PEACH COBBLER RECIPE

On Monday nights, we have Family Night. This is a night where we try to be home together as a family and not off running around to different activities or sporting events. We like to share a little family message, organize some family business and plan out the week with the kids. Then we try to do an activity or play games together…and sometimes…we share a dessert together!

This Peach Cobbler Recipe was our dessert this week! Peach Cobbler just can’t be served without a scoop of vanilla ice cream…am I right?!


How to Make Peach Cobbler

When making peach cobbler the magic really comes together when you assemble the cake. First, melted butter goes into the bottom of the pan and you pour the cake batter over top. Then spoon the peaches on top of the cake batter. At this point, it will look like a big soupy mixture. You don’t need to mix everything together or push the peaches to the bottom.

As the cobbler bakes the peaches fall to the bottom of the pan and the cake will rise to the top. The vanilla cake gets infused with cinnamon from the peaches, and you end with a peach cobbler that’s perfectly golden, a little gooey in the middle, and has tons of peaches. After the cobbler is done baking I like to sprinkle a little sugar on top – but that’s totally up to you.

This peach cobbler recipe is so easy to make and the perfect way to enjoy fresh, juicy peaches. Serve it with vanilla ice cream for an easy dessert, and everyone will be begging for seconds.

Don’t forget to try these other amazing peach recipes!

Tools used to make this Peach Cobbler Recipe

Baking Pan: This baking dish is a must-have for any home cook. I actually have 3 of them in my cupboard, and each dish comes with a lid for storing leftovers or taking your dishes on the go.

Whisk: This is my favorite set of whisks. There’s a size for every job and the thicker handles give me a good grip.

Mixing Bowl: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!


Fresh Peach Cobbler Recipe

  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ¾ cup milk
  • ¼ teaspoon salt
  • ¾ cup flour
  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl combine the fresh peaches and ¾ cup granulated sugar. Set aside and let stand while mixing the batter..
  3. In a glass casserole dish or cake pan, melt ½ cup (one stick) of butter.
  4. In another mixing bowl, mix the dry ingredients together. Beat in the milk until the lumps are gone. Pour the batter into the melted butter. Do not stir.
  5. Spoon the sliced peaches over the top of the batter. Do not stir.
  6. Bake 45 minutes at 350 degrees or until the top is brown.
  7. Serve with whipped cream and/or vanilla ice cream for a decadent dessert.

***If using canned peaches in heavy syrup, omit the initial ¾ cup granulated sugar.

***If using canned peaches with light syrup, reduce sugar to ¼-1/3 cup.

***If using frozen peaches, thaw the peaches completely ahead of time and use the amount of sugar called for in the recipe (3/4 cup).


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