Peach Cobbler

Peach Cobbler is a classic dessert with roots in early American cooking, where settlers adapted traditional European pudding recipes using the fruits they had on hand.

Unlike a pie, which requires pastry, a cobbler is topped with a simple batter, biscuit, or scone-like dough that bakes into a golden crust over soft, sweet fruit. It became especially popular in the American South, where peaches were abundant, and it has since spread worldwide as a comforting, family-style dessert.

The beauty of cobbler lies in its simplicity – you don’t need complicated techniques or special equipment. While peach is the traditional choice, you can make it with just about any fruit, fresh or tinned – apricots, apples, berries, or even a mix.

Served warm with custard, cream, or a scoop of vanilla ice cream, Peach Cobbler is the perfect homely dessert for gatherings, family dinners, or just a cosy night in.

Peach Cobbler

Recipe by Stay at Home Mum

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A golden, buttery cobbler with sweet peaches – simple, cosy and perfect for dessert.

Course: DessertsCuisine: AmericanDifficulty: Easy

Servings

Adjust servings

+

–

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

55

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 225 g self-raising flour (1 ½ cups)

• 150 g caster sugar (⅔ cup)

• 180 g butter, softened

• 125 ml milk (½ cup)

• 875 g tin peach slices, drained

Directions

• Preheat oven to 180°C (fan-forced).
• Grease the base of a shallow ovenproof dish with cooking spray.
• Combine self-raising flour, sugar, butter, and milk in a large bowl.
• Beat with an electric mixer until smooth.
• Stir in drained peach slices until evenly combined.
• Transfer mixture to the prepared dish.
• Bake for 45 minutes or until golden and cooked through.
• If browning too quickly, cover with foil for the last 10 minutes.

Notes

• Suitable to freeze for up to 2 months.
• Reheat in the oven for best results.
• Replace tinned peaches with stewed fresh fruit if preferred.
• Serve warm with ice cream or custard.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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