Mommy's Kitchen - Recipes From my Texas Kitchen: Magic Peach Cobbler + {Blackberry Version Included}

Thursday, July 24, 2014

Magic Peach Cobbler + {Blackberry Version Included}

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 8x8 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.



Magic Peach Cobbler 

3 - cups canned sliced peaches in juice, drained
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
1/3 - cup sugar
1/2 - teaspoon cinnamon
1 - tablespoon cornstarch
1/4 - cup boiling water

Preheat oven to 375 degrees. Spray a 8x8 inch baking pan with non stick spray. Drain the sliced peaches and arrange them 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, flour, salt and baking powder 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 where the magic happens and what makes the crispy topping. 

Bake at 375 for 40-45 minutes. Cool slightly before serving. 


Cook's Note: Fresh peaches can be substituted for canned peaches. About 4 peaches is equal to 3 cups. 

Adapted from: The Food Hussy


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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39 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!

Aimee @ ShugarySweets said... #

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.

Debra Hamer 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.

Marsha Baker said... #

I'm WILD about this easy recipe. Sounds awesome and I do plan to make it this week. So glad you shared!!