Easy Peach Cobbler

It’s peach heaven here in Colorado. I know you hear about Georgia peaches but a Colorado a Palisade Peach is a forerunner in the peach world.

This is summer’s favorite dessert, so naturally, it pairs perfectly with any and all of your go-to summer bbq dishes and blanching and freezing peaches is so easy. In the deepest part of cold winter you’ll be glad you did!

You may have eaten a peach cobbler or something called a cobbler, but what is it really? Is it a type of fruit pie, cake, crisp, or buckle? Or a combination? One thing is for sure, peach cobbler recipes really aren’t that complicated, and I’m here to end the confusion. Plus you basically dump, mix and bake.

Cobblers can be both a dessert or savory baked dish, topped with a biscuit-type batter that may be sweet, savory, or cake-like. The batter is dropped in spoonfuls over fresh, frozen, preserved fruits or savory fillings. When baked, the golden topping has a “cobbled” appearance, ergo, a cobbler!

Traditionally peach cobblers, crisps, and crumbles are freeform desserts without a bottom crust. Although some peach “cobbler” recipes resemble a thick-crusted, deep-dish pie with both a top and bottom “crust,” similar to a buckle. This comes out like a light cake-like crust surrounding the filling, and it’s truly to die for.

Easy Peach Cobbler Recipe Ingredients

  • Peaches – fresh sliced peaches or frozen, gently thawed, and thoroughly drained. (Save that juice and make Peach Sangria!) 
  • Unsalted Butter – is preferred in this peach cobbler recipe. If you only have salted on hand, it’s still a go!
  • Flour – this recipe uses all-purpose flour. Be sure to use the scoop and smooth method when measuring out flour.
  • Granulated White Sugar 
  • Baking Powder – Baking powder loses its potency rather quickly, and your recipe won’t rise properly if it’s too old. You can test your baking powder for freshness. Simply, pour a little baking powder into hot water — if it fizzes, it’s still good to use!
  • Salt 
  • Milk – I always prefer whole milk unless specified in a recipe. The butter fat content adds to the richness factor of baked goods.
  • Egg
  • Vanilla Extract – warms and enhances the sweetness with soft vanilla and nut notes. 
  • Cinnamon & Nutmeg – sing with aromatic, woody spice harmony in homemade peach cobbler! 
  • Brown Sugar 
  • Ice Cream For Serving – optional but highly recommended for old fashion peach cobbler recipes to be served à la mode.


  •  2 cups peeled peaches (if frozen, thaw and drain juice)
  •  1/4 cup butter
  •  1/2 cup flour
  •  1 cup sugar (divided)
  •  1 teaspoon baking powder
  •  1/4 teaspoon salt
  •  1/3 cup milk
  •  1 egg
  •  1/4 tsp vanilla
  •  1/2 teaspoon cinnamon
  •  1/4 teaspoon nutmeg
  •  1/4 cup brown sugar
  •  ice cream for serving (optional)

How To Make Homemade Peach Cobbler 

Heads up, fellow peach cobbler lovers! Do Not Stir the ingredients when you layer them in the baking dish!

Step 1. Melt butter in a 9-inch glass dish while the oven preheats.

Step 2. Mix flour, sugar, baking powder, and salt in a large bowl, then stir milk and egg into the flour mixture.

Step 3. Pour batter into the glass baking dish over melted butter. – Do Not Stir

Step 4. In a separate bowl, dump sugar, vanilla, cinnamon, and nutmeg over peaches; fold/stir to combine. 

Step 5. Spoon peaches gently over the batter. – Do Not Stir

Step 6. Sprinkle brown sugar over the top of the peaches and batter.

Bake homemade peach cobbler for 40-45 mins or until peaches are bubbly and the cobbler crust is golden brown.


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Grilled Garden Veggies

I honestly can’t wait until this time of year despite my often endless complaints about the heat. I balance out my intolerance for long summer days of high temperatures with plenty of time to play in my garden and marvel at the bounty of goodness that comes with a little time and patience.

Usually by this time of year I am also getting a little bored with variations of salads so it is always a thrill to find the first few summer squashes or yellow crook neck zucchini’s because one of my favorite summer foods is grilled vegetables. I also love to grill peaches, drizzle with honey and top with fresh ice cream!

I usually pair grilled vegetables with a juicy steak or a grilled chicken breast but these are also delicious just on their own. Simple, fresh and super tasty.

Here is how easy it is:

Preheat an outdoor grill to high heat. (I have also been known to use my indoor grill if I am in a hurry or it is the middle of winter and I am craving some summer flavors). Cut three zucchini or crook neck into thin lengthwise planks. Brush with one tablespoon olive oil and season with salt and pepper. I also love to use garlic salt instead of plain salt. Arrange on the grate with plenty of space between. Grill until tender, lightly charred or about 3-4 minutes per side (unless you’re using an indoor grill that closes it would be just 3-4 minutes total). Transfer to a plate. In a bowl mix together cherry tomatoes and one tablespoon olive oil, apple cider or balsamic vinegar and I love to add some fresh chopped mint or rosemary. Stir up the tomatoes, smash a few for a splash of juice and pour over the grilled veggies.


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