Magic Peach or Blackberry Cobbler

This Magic Peach Cobbler is a winter cobbler using canned peaches, but fresh in season peaches can also be used. This is my absolute favorite cobbler recipe!!!! Fluffy on the inside with a delicious crispy topping!!!! The secret ingredient to this crispy topping is sugar and boiling water!
When I think of the perfect summer dessert peach cobbler always comes to mind. I don't think there's anything better than the aroma of a fresh picked peach. When peaches are in season my cobbler of choice is always my favorite Buttermilk Peach Cobbler
 
I do have times when I'm in a pinch and I need a dessert rather quickly, so canned peaches come in very handy. Some folks turn their noses up at using canned peaches in a cobbler, but I like to use them especially in the winter months when fresh peaches are not available. 

Last week I was poking around on Pinterest and found a recipe for a peach cobbler that immediately caught my attention. It was a quick cobbler recipe called Moms Peach Cobbler. but I changed the name because it totally needs to be called Magic Peach Cobbler.

You see this cobbler has a crispy topping that is too die for. The secret ingredient to make this crispy topping is sugar and boiling water! I didn't believe it at first, but once I made the cobbler I was amazed at how awesome the topping was.

I did tweak the recipe just a bit by adding vanilla extract, 1/3 cup of sugar instead of 1/2 cup for the topping, and adding cinnamon into the sugar mixture.  Once the boiling water is poured over the sugar topping something magical starts to happens. I don't know what it is, but it makes the topping crispy and delicious. 

If you're looking for an easy dessert for your next barbecue, potluck or get together, give this magic peach cobbler a try. I just know everyone will love it. I plan on making another one tomorrow as a surprise treat when we visit family.

I have included a few step by step photos, but the full recipe is below. Preheat oven to 375 degrees. Spray a 8 x 8 inch baking pan with non stick spray. If using canned peaches drain the peaches first. Arrange sliced peaches in the bottom of the baking pan.

In a large bowl or kitchen aid mixer, cream the butter with 3/4 cup sugar. Add the vanilla extract and mix well. Add the milk or buttermilk, salt, baking powder and flour to the sugar butter mixture. Mix until creamy. Spread the batter over the peaches and smooth. 

In a separate bowl, mix 1/3 cup sugar and 1/2 teaspoon cinnamon with the cornstarch. Sprinkle the mixture evenly over the batter.  Pour the boiling water over the sugar mixture making sure to cover all of the sugar with the water. This is what makes the top crispy.  Bake at 375 for 40-45 minutes. 

I can't wait to try this recipe using blackberries or blueberries.


Yield: 4-6
Author: Tina Butler | Mommy's Kitchen
Magic Cobbler (Peach or Blackberry)

Magic Cobbler (Peach or Blackberry)

This Magic Peach Cobbler is a winter cobbler using canned peaches, but fresh in season peaches can also be used. This is my absolute favorite cobbler recipe!!!! Fluffy on the inside with a delicious crispy topping!!!! The secret ingredient to this crispy topping is sugar and boiling water!
Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M

Ingredients

  • 3 cups canned sliced peaches in juice, drained or use fresh or frozen peaches 
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup all purpose flour
  • 1/8 teaspoon salt
  • 1 teaspoon baking powder
Crispy Topping
  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon cornstarch
  • 1/4 cup boiling water

Instructions

  1. Preheat oven to 375 degrees. Spray a 8 x 8 inch baking pan with non stick spray. Drain the sliced peaches and arrange them in the bottom of the baking pan.
  2. In a large bowl or kitchen aid mixer, cream the butter with 3/4 cup sugar. Add the vanilla extract and mix well.
  3. Add the milk, flour, salt and baking powder to the sugar butter mixture. Mix until creamy. Spread the batter over the peaches and smooth.
  4. In a separate bowl, mix 1/3 cup sugar and 1/2 teaspoon cinnamon with the cornstarch. Sprinkle the mixture evenly over the batter.
  5. Pour the boiling water over the sugar mixture making sure to cover all of the sugar with the water. This is where the magic happens and what makes the crispy topping.
  6. Bake at 375 for 40-45 minutes. If cobbler starts to brown too quickly cover with a sheet of aluminum foil and continue baking.
  7. Cool slightly before serving.

Notes:

Fresh or frozen peaches can be substituted for canned peaches. About 4 fresh peaches is equal to 3 cups. If using a glass baking pan lower the temperature to 350 degrees. 

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Adapted from: The Food Hussy




Blackberry Cobbler Version which 
is just as Delicious!!! 


You can also use fresh blackberries to make a Magic Blackberry Cobbler. To make a Blackberry version follow the recipe above and use 2 1/2 cups fresh blackberries in place of peaches, omit the cinnamon and continue with the recipe as directed. 


Preheat oven to 375 degrees. Spray a 8 x 8 inch baking pan with non stick spray. Arrange 2-3 cups fresh blackberries on the bottom of the baking pan. In a large bowl or kitchen aid mixer, cream the butter with 3/4 cup sugar. Add the vanilla extract and mix well. Add the milk or buttermilk, salt, baking powder and flour to the sugar butter mixture. Mix until creamy. Spread the batter over the blackberries and smooth. 

In a separate bowl, mix 1/3 cup sugar with the cornstarch. Sprinkle the sugar mixture evenly over the batter.  Pour 1/4 cup boiling water over the sugar mixture making sure to cover all of the sugar with the water. This is what makes the top crispy.  

Bake at 375 for 40-45 minutes. Yum fluffy on the inside and crispy on top. Cool before serving with whipped cream or ice cream. 






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60 comments

Michele said…
Mmmmm! Sounds fantastic! Can't wait to try this one. I agree with you that it would be good with other fruits too. ;-D
Anonymous said…
Made this tonight using Cherry pie filling. Will use this recipe
from now on. Love the crunch on the top crust. Thanks for sharing.
Tina Butler said…
I can't wait to try it with Blackberries!!! Wow that was fast making the recipe. I love that it is so quick to make, and I agree the crispy topping is to die for.
Colleen said…
Looks Absolutely Fantastic. I only wish hubby liked peaches but I bet a person could use Apple pie filling in stead. The topping looks to die for. I like that little crunch on top of cobblers.
Our neighbor had given me some fresh picked peaches (8) and didn't know what to do with them so I made peach jam; 3-1/2 pints and oh, is it ever delish.
Thanks 5 the recipe Tina.
Enjoy your day(stay cool) and have a wonderful weekend. This Texas heat is something else. Come on Fall! :}
tj said…
This sounds great! Can you use fresh peaches?

tj
tj said…
Sorry, didn't read the comments below the recipe. Will try it today!
Anonymous said…
Hi Tina, this is an absolutely wonderful dessert, like another reader that commented before, I used cherry pie filling because I had 2 cans to use up and it was really delicious. The topping is so nice, has a sweet flavor but not too much and the slightly crispy topping is great.i especially like the cinnamon in this. I really like your blog and recipes. Thanks so much for all you do. Maria
Pamela said…
I made this yesterday and it was the best cobbler I have ever made!! Thanks for sharin it!
Oh my goodness this looks incredible Tina!!! LOve it a hundred times :)
fairykin said…
How much would you use if you used blackberries or blueberries, especially if they are fresh?
Thank you,
Crystal
Tracey said…
My mouth is watering....I never know what to do with fresh peaches. I am making this tonight!!!
Thanks for the recipe!!
Anonymous said…
I have made this 3 times now except with blackberries. It's fantastic!! In the past I have preferred to make crisps over cobblers, since the cobblers I've had were lacking in flavor and a little dry. But this cobbler is moist and sweet and the crispy topping is awesome. I will be using this recipe for many summers to come. - Carol
Tana said…
Thank you for this wonderful recipe! We ate the whole dessert and could have eaten a second plate... This time I didn't put cinnamon because I don't particularly like it... but I will try next time..
Anonymous said…
Great looking cobbler! My recipe came from my grandmothers sister in law. I have been making it since I was in my teens. This is very similar to it but you do the "magic" topping that I have not ever heard of. I will be adding this, next time I make peach cobbler. Thanks for sharing ;)
Sue Bowman said…
I am going to try this for sure but I didn't see how much boiling water do you use to pour over the sugar ?
Anonymous said…
After the 1st try.... I'll make it with fresh mangos!! ;-)
lej619 said…
think i might try this with fried apples ("Glory" Fried Apples) and have the ingredients.
thanks
Tina Butler said…
The full recipe is at the end of the post. You are only looking at the example photos. Scroll to the bottom of the post for full ingredients and directions.
Martha said…
This looks wonderful; however, I like a little bit of thickened juice in my peach cobbler. Is it possible to leave a little of the liquid from the peaches to make it more moist?
Anonymous said…
Can this be made with frozen blackberries?
Christina said…
Word of caution. Doesn't work with Bob Red Mills all purpose gluten free flour. This flour probably needs a binder, such as egg. The top came out nice and crispy, but the cake was basically sludge. My younger one loved it, but the older-picky one (with the wheat sensitivity and egg allergy) hated it. I thought it was alright, but I definitely wouldn't make it again GF. Will have to try wheat flour.
Anonymous said…
BEST COBBLER EVER! Followed recipe exactly, perfect each time I've made it! Southern belly approved :)
Anonymous said…
I, too, would like to make this with frozen blackberries. Am I just asking for trouble? Has anyone done this yet? Thank you for the recipe. I have canned peaches in the pantry, so I will just take the safe route for now!
Terri said…
I have frozen chopped rhubarb in my freezer. Could I use it for this delicious sounding cobbler recipe. If I can, do I thaw the rhubarb or bake from frozen. Thanks.
Tina Butler said…
You can use frozen blackberries just make sure you drain off any liquid.

Terri I have never made this with Rhubarb so I would not be much help on that one.

Josie L. said…
My mother-in-law's recipe was for strawberry-rhubarb cobbler. We always used thawed rhubarb. Her recipe was old enough it called for butter the size of an egg.
Anonymous said…
Love to try this recipe, but i have a daughter that has allergies to anything involving corn. So my question is can i substitute the corn starch with something else or just leave it out entirely? Thanks so much. From Shirley in Illinois.
Anonymous said…
Can you use frozen blueberries
Tina Butler said…
Yes, you can use frozen berries just make sure to drain them really well before adding.
Anonymous said…
Of course almost any fruit can be used. When using frozen though watch out because there may be extra liquid content.
Anonymous said…
Just and fyi....I made this using Bob's Red Mill GF 1 to 1 flour and it came out perfect!
Anonymous said…
This is the best cobbler recipe ever . My family loved it. Should have made twice as much.
Tina Butler said…
Isn't that topping to die for. Yum it is my favorite too!!
Ashley said…
Made this last night with fresh blackberries, the flavor was fantastic and spot on! I baked this for approximately 43 minutes on convection bake. While the top was nicely golden brown, the center was still pretty gooey underneath when we cut into it. Still tasted delicious and since there were no eggs in the recipe we went for it, but wonder why it didn't cook through?
Tina Butler said…
Cooking this cobbler on convection bake will cook the top and bottom way too quickly. You need to bake it on the regular bake setting at 375 so the middle has time to cook as well. The top will brown perfectly without using the convection feature on your oven. If it isn't brown enough for your liking when the cobbler is fully cooked you can also put it under the oven broiler for a minute or so.
Unknown said…
I will have to try this with rhubarb.
Anonymous said…
Since rhubarb is so tart, you might want to sweeten it a bit before using it.....otherwise get ready for the 'pucker'. lol
Anonymous said…
You can substitute with arrowroot or potato starch.
I'm WILD about this easy recipe. Sounds awesome and I do plan to make it this week. So glad you shared!!
Anonymous said…
1/4 cup boiling water
Anonymous said…
This sounds yummy, Tina! What size can of peaches? Thanks!
Anonymous said…
This looks so good and easy too. I liked the canned cherty pie filling suggestion. I guess any pie filling could be used or any fruit. The possibilities are endless.....the for the ideas
Tina Butler said…
@bluiiis, The recipe states about 3 cups so I think 29 oz can would work perfectly.
Deb S. said…
Has anyone substituted Splenda for sugar??
Anonymous said…
What about for a 13 x 9 dish ?
Tina Butler said…
This recipe is for an 8x8 inch baking pan. If you want to make a 13x9 inch you would need to double the recipe.
Rose said…
Look at amazing. Thanks for recipe. I love peach <3
senda said…
Wow, very delicious. That's great ideas for me. Thanks for the post
Unknown said…
This is my fav cobbler recipe!
TXACUFF said…
Could you double the recipe and use a 9x13 pan?
Tina Butler said…
This recipe can be easily doubled using a 13 x 9 inch pan.
irishfancy said…
I only wanted to print the recipe, not the whole blog. So sad.
Tina Butler said…
Directions on how to print the recipe are at the top of the print page so it will not print the entire post. If you only want the recipe you can highlight the recipe, right click on your mouse and choose print selection and print.
Unknown said…
Could I make this the night before and rewarm to serve to guests?
Cheryl said…
I made this tonight. The flavor was delicious and the crispy top was awesome. It was perfectly browned. However, when I cut into it the rest of the crust was still gooey and had not naked all the way through. I do not have a convection oven so that’s not it. Thoughts on what may have gone wrong? I’m worried if I baked it longer the top would have burned. I’ll definitely make it again, I’d just like for it to fully set up. Thanks for your help!
Tina Butler said…
Cheryl, You might need to lower the temperature to 350 degrees (especially using a glass baking pan). Every ones oven cook differently. You can also add a piece of foil over the top and continue baking. It should of been done after 45 minutes.
Jay said…
Interesting, recipe is much like self saucing lemon pudding and hasty Apple pudding from my grandmother and mother's days long ago although minus the eggs in the batter. It's a recipe to tinker with if you love self saucing puddings that's for sure.
Thanks for posting.
Babs49 said…
Hi- was wondering if I could use frozen peaches- I have a few bags in the freezer and would like to use them up . This recipe looks delicious!
Thank you!
Barb Cattie
Tina Butler said…
Hi Barb!
Yes you can certainly use frozen peaches as well. I have used fresh, frozen or canned in this recipe.
Lisa said…
Made this tonight with frozen blackberries. It was so good! Thanks for the great recipe!