How to Make Old-Fashioned Peach Cobbler with Maple Syrup
Old-fashioned peach cobbler features ripe juicy peaches, maple syrup and garden fresh rosemary for a perfect late summer dessert. Topped with a tender biscuit-like dough, it’s lightly sweetened for a healthier treat. Add in a touch of zesty lemon and the summertime flavors shine bright!
Have you ever eaten a fresh juicy sun-ripened peach you picked right from the tree? The sunny taste goes hand-in-hand with sticky lips and sweet juice running down your arm. The memories are precious especially if you go peach picking with the kiddos.
When the peaches come calling this time of year, everyone loves a good old-fashioned peach cobbler for a special summertime dessert. Its familiar fruitiness flavored with a hint of spices covered in a buttery topping make for a warm and comforting treat.
It’s even better with a dollop of homemade whipped cream or a scoop of simple homemade vanilla ice cream. Fresh herbs like rosemary put a subtle culinary twist to this classic favorite.
It might seem unconventional, but let the foodie in you experiment! If rosemary isn’t your flavor, there’s sage, thyme, lemon balm and even lavender. High-end restaurants often use unusual herb and spice combinations to take a dish from ordinary to high-class.
It’s easy to do with this classic peach cobbler recipe, especially if you grow these herbs yourself. Who knows, with a simple herbal infusion, you might have family and friends asking for your late summertime treat over and over again!
Why You’ll Love This Recipe
Tastes amazing – These summertime flavors blend perfectly together for this late summer comfort food dish. The taste of fresh peaches is lightly sweetened with rich maple syrup and flavored with cinnamon and garden rosemary. The soft buttery biscuit topping makes this traditional dessert something everyone will love.
Easy to make – This dish comes together faster than you think! The hardest part is peeling the peaches, if you choose to do that. Even faster is frozen or canned peaches. The dough doesn’t even require chilling before baking.
Low-sugar dessert – Maple syrup is a real whole food ingredient that provides minerals and is something your body recognizes, unlike processed granulated sugars and corn syrup. With only a half cup, it’s the natural sugars from the peaches that sweeten this dish.
Helpful Hints for the Best Peach Cobbler
- If possible, use organic peaches. Peaches are currently number six on EWG’s Dirty Dozen list for the most pesticide laden produce items. This is especially important if you keep the skins on instead of peeling them.
- It’s important when using a cast iron skillet to bake with, that you warm it up first before adding the filling and topping. This creates faster and more even baking for a better texture.
- Cooking the peaches before adding the flour releases some of their moisture content. If you don’t, you run the risk of your topping being too doughy and the filling too runny.
- I use flour for the thickener, but you could also use arrowroot powder or cornstarch. Regardless of which of the three you use, make a slurry with it first by adding water and mixing it in a separate bowl. Then add it to the peaches and stir. Otherwise, you’ll have lumps in your filling.
Ingredients for Old Fashioned Peach Cobbler
Peaches – My recipe calls for fresh peaches, but canned or frozen work if you don’t have any on hand.
Maple syrup – It pairs wonderfully with the peaches and spices, but substitute honey if you prefer. The regular sugar used in the dough works as well.
All-purpose flour – I used einkorn all-purpose flour, but regular or fresh milled are good options too.
Butter – Try ghee or coconut oil if you need a dairy free option.
A full list of ingredients is in the recipe card down below.
Equipment Needed
12 inch cast iron skillet or 9×13 cake pan
Cutting board and knife for fresh peaches
Medium sized sauce pan and stir spoon
Mixing bowl, food processor (optional) and pastry cutter (optional)
How to Make Old Fashioned Peach Cobbler
Step-by-Step Instructions
1.) Begin by washing the peaches in warm soapy water. Use a natural cleaner like Branch Basics or Dr. Bronner’s.
This step is especially important if you’re using the peaches with the skin on.
2.) Next, on a cutting board using a sharp knife, cut away the skins of the peaches.
Blanching the skins off is also another option or it’s okay to leave them on.
3.) Add diced peaches to a medium sized sauce pan along with maple syrup and spices.
Cook on medium-low heat until mixture comes to a boil. Reduce heat and simmer for 10 minutes.
4.) Add flour (or thickener of choice), lemon zest and juice and chopped rosemary.
Stir together just until the mixture thickens. Remove from heat.
5.) Pre-heat the oven to 350 degrees.
Place the skillet along with four tablespoons of butter into the pre-heated oven while you make the filling and the dough.
Skip this step if you’re using a cake pan.
6.) Either in a food processor or mixing bowl, combine the dry ingredients for the dough.
7.) Add diced cold butter to the flour and pulse together until the mixture is crumbly in texture and resembles the size of small peas.
8.) Transfer the flour and butter mixture to a mixing bowl.
Pour in the milk and stir until the dough just comes together. **Do not over mix or the dough will be tough and chewy.**
9.) Remove skillet from the oven. Working quickly, pour the peach filling into the bottom of the skillet.
Then drop spoonfuls of dough on top of the filling. They do not need to be exactly measured or spaced out.
Sprinkle the dough with sugar before baking.
10.) Bake for 40 minutes and then let the cobbler cool before serving so the filling thickens.
Serve with or without whipped cream or vanilla ice cream.
FAQ’s for Peach Cobbler
Do the skins need to be peeled off?
For the best texture, yes they should be peeled off. Either cut away with a sharp knife or score an X on the bottom with a knife, blanch in hot boiling water for 20 seconds, rinse with cool water and peel where you made the X.
Why is the peach cobbler filling runny?
Either not enough moisture cooked off before adding the thickener or not enough thickener was used. Also, it’s important to let the cobbler cool and rest before serving to let the filling thicken even more.
Should the dough and filling be stirred together?
No, for a Southern style or biscuit topped fruit cobbler, do not stir the dough or filling together. A cobbler features the crust on top.
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If you make this recipe and love it, come on back and leave it a 5-star review! Tag me with your photos on Instagram @beckybuttlesamericana
Thank your for stopping by my blog! – Becky
Old Fashioned Peach Cobbler with Maple Syrup
Old-fashioned peach cobbler features ripe juicy peaches, maple syrup and garden fresh rosemary for a perfect late summer dessert. Topped with a tender biscuit-like dough, it's lightly sweetened for a healthier treat. Add in a touch of zesty lemon and the summertime flavors shine bright!
Ingredients
For the Peach Filling
- 10 fresh peaches
- 1/2 cup (160g) maple syrup
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- zest and juice of one lemon
- 1 1/2 teaspoons fresh chopped rosemary or 3/4 dried rosemary
- 3 tablespoons (23g) flour
For the Cobbler Dough
- 2 cups (240g) flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 tablespoons (25g) sugar
- 1 1/2 sticks (12 tablespoons or 170g), divided
- 3/4 cup (184g) milk
Instructions
1.) Begin by washing the peaches in warm soapy water. Use a natural cleaner like Branch Basics or Dr. Bronner's.
This step is especially important if you're using the peaches with the skin on.
2.) Next, on a cutting board using a sharp knife, cut away the skins of the peaches. Blanching the skins off is also another option or it's okay to leave them on.
3.) Add diced peaches to a medium sized sauce pan along with maple syrup and spices.
Cook on medium-low heat until mixture comes to a boil. Reduce heat and simmer for 10 minutes.
4.) Add flour (or thickener of choice), lemon zest and juice and chopped rosemary. Stir together just until the mixture thickens. Remove from heat.
5.) Pre-heat the oven to 350 degrees. Place the skillet along with four tablespoons of butter into the pre-heated oven while you make the filling and the dough. Skip this step if you're using a cake pan.
6.) Either in a food processor or mixing bowl, combine the dry ingredients for the dough.
7.) Add diced cold butter to the flour and pulse together until the mixture is crumbly in texture and resembles the size of small peas.
8.) Transfer the flour and butter mixture to a mixing bowl. Pour in the milk and stir until the dough just comes together. **Do not over mix or the dough will be tough and chewy.**
9.) Remove skillet from the oven. Working quickly, pour the peach filling into the bottom of the skillet.
Then drop spoonfuls of dough on top of the filling. They do not need to be exactly measured or spaced out. Sprinkle the dough with sugar before baking.
10.) Bake for 40 minutes and then let the cobbler cool before serving so the filling thickens. Serve with or without whipped cream or vanilla ice cream.
Notes
1.) If possible, use organic peaches. Peaches are currently number six on EWG's Dirty Dozen list for the most pesticide laden produce items. This is especially important if you keep the skins on instead of peeling them.
2.) It's important when using a cast iron skillet to bake with, that you warm it up first before adding the filling and topping. This creates faster and more even baking for a better texture.
3.) Cooking the peaches before adding the flour releases some of their moisture content. If you don't, you run the risk of your topping being too doughy and the filling too runny.
4.) I use flour for the thickener, but you could also use arrowroot powder or cornstarch. Regardless of which of the three you use, make a slurry with it first by adding water and mixing it in a separate bowl. Then add it to the peaches and stir. Otherwise, you'll have lumps in your filling.
I’m a wife and homemaker inspiring old-fashioned skills for a homemade, self-sufficient lifestyle, always with a warm beverage in hand. Homemade Recipes. Gardening. Preserving. Healthy Living.
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