Trisha Yearwood’s peach cobbler gives you the comfort of summer any day of the year.
Sweet and juicy peaches with a crisp and tender cake on top are finished off with a dollop of light and fluffy whipped cream.
It’s sinful, heavenly, and out of this world.
It’s easy to make, to boot! Baking takes an hour, but actual labor will only require about 5 minutes.
And since it’s best served warm, there’s no need to wait for hours for the cobbler to cool.
If you have a hankering for some sweet southern goodness, today’s your lucky day. This peach cobbler is so delightful, it can satisfy any craving.
Trisha Yearwood Peach Cobbler
This mouthwatering peach cobbler is southern comfort food at its best.
Super tender and fluffy cake oozing with sweet peachy goodness with a mildly crisp topping? Now that sounds like heaven to me.
Served warm with whipped cream on top, it has that lovely combo of hot and cold. It’s the perfect way to start the day or end a meal.
Best of all, Trisha Yearwood’s peach cobbler is ridiculously easy to make. It’s one of the simplest of all desserts I’ve ever featured.
It only takes 5 minutes of hands-on prep, and it’s impossible to mess up.
Ingredients
The great thing about peach cobbler is that it’s both drool-worthy and incredibly easy to make. No special requirements here, just your basic pantry ingredients.
Peaches. Some recipes will explicitly tell you not to use canned peaches, but I say, go right ahead! Canned peaches give the cobbler that wonderful sweetness that fresh peaches can’t.
Melted Butter. To give the peach cobbler that rich, buttery flavor. Since this recipe does not use salt, you may use salted butter to counterbalance its sweetness.
Self-rising flour. To give the cake structure. You can also use cake flour for a softer topping.
Sugar. We’re using granulated sugar, but you can also use brown sugar for a deeper, more caramel-like flavor.
Milk. It gives the cake maximum richness and flavor.
Whipped Cream. Just a dollop is enough to take your peach cobbler over the top! Ice cream is great, but you can’t go wrong with a simple combination of cream and sugar whisked to fluffy perfection.
Tips for the Best Cobbler
- If you’re using and peeling fresh peaches, get big ones. That way, peeling will be a lot easier.
- Speaking of peeling, it’s up to you if you want to do so or not. I personally prefer peeled over unpeeled, but others enjoy the added texture.
- Don’t over-beat the batter, otherwise, the cake won’t be soft and fluffy.
- Sprinkle the cobber with cinnamon sugar for an added layer of sweet and spicy crunch.
Tips for the Best Whipped Cream
- Use heavy whipping cream because it has a higher fat content and thus holds its shape much longer than regular whipping cream.
- Use a chilled metal or stainless steel bowl when whipping cream. Do not use a plastic bowl, as it won’t retain cold temperature even if you refrigerate it for hours.
- Fresh whipped cream is best, but leftovers can’t be stored in the fridge for up to 5 days. If the cream starts to separate, just stir it with a spoon!
- When whipping cream, the electric mixer is your best ally. But if you don’t have one, you can also use a regular whisk. It will take some time and a lot of effort, but you’ll get there in about 10 to 15 minutes of hardcore beating.
- Add ¼ teaspoon of cream of tartar to help with stability.
- Apart from sugar, you can also add vanilla to give the cream more flavor. Or if you’re feeling more creative, you can infuse it with spices and liquor.
- Do not overbeat the cream, or you’ll end up with butter.
- 1 cup of cream yields 2 cups of whipped cream.
What is Self-Rising Flour?
From the term itself, self-rising flour is flour that rises on its own, without the help of leavening agents. But that’s only because it already contains baking powder and a bit of salt.
That said, if you don’t have self-rising flour on hand, you can simply make your own by combining 1 cup all-purpose flour, 1 ½ teaspoons of baking powder, and ⅛ teaspoon of salt.
Can I Use Frozen Peaches?
This recipe calls for canned peaches, but yes, you can definitely use frozen, too.
In fact, I love using frozen peaches to make cobbler. They’re always sweet because they’re frozen at peak ripeness.
Also, just like canned peaches, they require zero peeling!
Fresh is best, so you can use fresh peaches, as well. You can sweeten them up a little by sprinkling them with sugar.
Let them sit as you prepare the cobbler and add when ready.
Difference Between Cobbler and Crisp
Many people, myself included, get these two confused a lot. The difference lies in the topping.
A crisp has a “crisp” topping made from a combo of flour, butter, sugar, and oats or nuts. A cobbler has a lightly crisp crust on the top made with biscuit dough.
Also, fun fact: the cobbler got its name from its appearance. The way the dough is dropped onto the baking sheet makes the dish look like a cobbled stone walkway!
Trisha Yearwood Peach Cobbler
8
servings10
minutes1
hourIngredients
- Cobbler
Two (15-oz) cans of sliced peaches in syrup
1/2 cup (1 stick) of butter, melted
1 cup self-rising flour
1 cup sugar
1 cup milk
- Whipped Cream
2 cups heavy whipping cream, chilled
4 tablespoons sugar
Instructions
- Cobbler
- Preheat the oven to 350 degrees Fahrenheit.
- Drain 1 can of peaches and reserve the syrup from the other.
- Pour melted butter into a 9×12-inch baking dish.
- In a medium bowl, stir together flour and sugar. Pour in the milk and syrup and mix until combined.
- Pour the batter into the baking dish with butter.
- Top the batter with peaches and arrange them according to preference.
- Bake cobbler for 1 hour. The cobbler is ready once the batter has risen around the peaches and has formed a thick, golden crust.
- Serve warm from the oven topped with whipped cream.
- Whipped Cream
- Place a large metal bowl and the whisk attachment of the electric mixer in the freezer for 20 minutes.
- Pour the cream and sugar into the cold mixing bowl and beat with an electric mixer on high speed until it forms soft peaks, about 5 minutes. The cream is done when it can hold its shape when dropped from a spoon. Avoid over-mixing or the cream will turn into butter.
