Once upon a time, calling someone a shoemaker was the worst possible slur in the kitchen. It implied that your culinary abilities were so lacking that the local cobbler might have entered the kitchen and performed equally well. Any shoemaker could master this lovely peach cobbler recipe because it is so straightforward.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 1 cobbler |
Ingredients
- 5 cups fresh peaches – peeled, pitted, and sliced
- ⅛ teaspoon Chinese five-spice powder
- 1 teaspoon grated lemon zest
- 1 cup white sugar
- 1 cup water
- ½ cup butter, melted
- 1 cup white sugar
- 1 ½ cups self-rising flour
- 1 ½ cups milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine peaches, Chinese five-spice powder, and lemon zest in a bowl.
- Stir sugar and water together in saucepan pan over medium heat until simmering, 2 to 3 minutes. Stir in peach mixture; cook and stir for 2 minutes. Remove from heat and set aside.
- Combine sugar and self-rising flour in a large bowl. Pour in milk; whisk to form a smooth batter.
- Pour melted butter into a Dutch oven. Pour batter over the melted butter.
- Gently place peaches and syrup on top of batter. As the cobbler bakes, they will sink down into the batter.
- Bake until syrup is bubbling and crust has risen and is golden brown, about 50 minutes.
- Canned peaches can be substituted for the fresh peaches in this recipe. If using canned peaches, use the syrup in the can instead of making one with sugar and water.
Nutrition Facts
| Calories | 562 kcal |
| Carbohydrate | 99 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 11 g |
| Sodium | 536 mg |
| Sugars | 76 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Did not rise and turn brown. Cooked for 90 minutes. Daughter and I fished out some peaches. Those were tasty. Son and spouse skipped dessert. Cobbler did not set or brown (sort of like oatmeal). Could not bring this to someone’s house. Threw the rest away. Maybe it was a mistake to bake with the lid. Maybe the the peaches should have gone in first with the batter on top.
I used 3 cans of peaches in heavy syrup because peaches are 1.19 each right now. Still came out delicious! Topped it with old fashioned vanilla ice cream. Yum!!
What a fast and easy cobbler to put together! I used home-grown home-canned peaches. Made this once with self rising flour in a Pyrex, and once with AP flour etc. in a dutch oven. Self-rising flour came out better, but both were very good. I think the sugar could be reduced some without making much a difference in flavor. Came out surprisingly similar to my Mom’s biscuit-style cobbler.
It turned out absolutely perfect. I used fresh white peaches, cinnamon instead of the other spice, I added a dash of nutmeg, I used carnation milk instead of regular milk, and fresh squeezed lemon instead of lemon zest. I used the same process as outlined in the recipe. I used a little bit more of liquid so it would be dried or too thick. Since I was using 15 cups of peaches, instead of 5, this was for a church function and I wanted to keep a pan. Lol sooooo delicious and would go great with ice cream or cool whip or just eat it warm. Either way, you will enjoy it!! It’s been a long time I made homemade peaches cobbler, so I am very pleased to know rhat I still got it.
Not what I was expecting at all. I followed the recipe to the letter, without changing anything. It was baked in a cast iron Dutch oven also. Although it tasted okay, the texture was an odd gelatinous/false custard layer at mostly the bottom and half way up the pan. Most of the peaches were covered by the batter, but many peaches stayed on top. And it took an extra 20 minutes to bake than what was listed in the directions. I’m looking for a peach cobbler which has a true bready top and sweet, seasoned peaches on the bottom. I think it would be best to stick with a recipe that has the peaches in the bottom of the pan and a dough mixture dropped on top. That is the type of peach cobbler I grew up with. This was a disappointment for us.
Have made this twice in the last two weeks(it’s peach season). Big hit among my friends. Didn’t have Chinese spices, so I went with cinnamon and a touch of nutmeg.
Made it with fresh Colorado Peaches as written and served it for guests. Many compliments. Self-rising flour which I had never had the occasion to use was key to the rising. Will make this again when the Colorado’s or Carolina Peaches are back in season again.
I have made this twice and it a fool proof recipe! I have also done Chf John’s prime rib recipe and that is the only one I use. Perfect every time.
Amazing. There are no words
Wow-this is a great recipe! I have never loved Cobbler recipes as I’ve always found them too dry. But this recipe is amazing. The only thing I did differently was eliminated the Chinese Five Spice. I bought it, tried it, and felt it was a little too much for what I liked. I substituted cinnamon. I also decreased the sugar to 3/4 c for the peaches and 3/4 c for the topping. Thank you, Chef John, for another fabulous recipe!
It’s in the oven, we’ll see, looks great
Loved it just as is. I normally make a recipe exactly as written the first time then add or subtract as I see fit the next go round. Not this time! Chef John has hit it right on the money with this cobbler recipe, particularly with the Chinese Five Spice. My family keeps asking “What have you got in this? It tastes great”. Would highly recommend this recipe!
I had some peaches that needed to be used and made this on short notice. I followed the recipe exactly except I did not have the Chinese five spice. I used 1/8tsp of cinnamon. I’ll definitely be making this again. It was so good! Reminded me of my grandma’s cobbler.
Just like back home
Shockingly easy simple and Shockingly delicious! I did cut back on some of the sugar. I used only a half a cup of sugar for the simple syrup. I used frozen peaches. I cooked for 60 minutes and it pulled away from the sides of the pot and was crunchy wonderfulness! ??????
I made it as written but used cinnamon instead of Chinese 5-spice. I added some cinnamon to the peaches & also sprinkled it over the top just before baking. It took longer than an hour to get a golden brown top. Served with vanilla ice cream. So delicious! Family raved. Thank you !
A few notess to improve upon an already outstanding dish: DO NOT fail to use a DEEP pan. It will bubble over and you’ll lose beautiful delish juices if you don’t! Cinnamon is heavenly on peaches which DO NOT require simple syrup, IF they’re summery-ripe and juicy. Use only 1/2cup sugar (1/4cup brown sugar+1/4cup granulated sugar) stirred with a dash of cinnamon over sliced peaches and allowed to sit 5-10 minutes while sugar melts as juices are drawn out. Melt the butter over heat in the same pan you’ll bake it in, lightly browning. Browned butter flavor is divine! Proceed otherwise as Chef John directs. It may need 60-70 minutes to bake through before cooling just enough (at least 20 minutes) to experience cobbler-ecstasy!
Followed the recipe exactly and it turned out perfect! I baked it in a 12” cast iron fry pan. My family loves it with vanilla ice cream! I did add a tsp of vanilla to the batter and substituted 1/8 tsp of each cloves cinnamon and nutmeg for the Chinese five spice. Love your recipes Chef John!
Fantastic cobbler. I did reduce the sugar that was added to the dough came out great would not know it, use 3/4 c sugar next time I will try 1/2 c instead. This is one I will keep
The flavor was good but the flour mixture did not rise to the top like his did. That only happened around the edges. I ended up with a glutinous mess at the bottom. I followed the instructions word for word, used self-rising flour, cooked at the right temperature for the correct amount of time.
Made ‘per recipe’ It was very good but for me it was a bit overly sweet and had maybe a little too much dough/cobbler. Next time am going to try using 1/4 less sugar/water and 1/4 less milk/flour/sugar. I used 8 peaches and next time would like to try 10. I realize that this is personal preference. Might reduce butter by 1/4 too. It ‘seems’ a lot and I just wonder if I can tell the difference with less fat in the recipe.