Peach cobbler that's cakey, not mushy
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Date: 2025-08-02
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Comments and reviews: 20
AnnaReed42
My favorite cobbler recipe is one I got from one of my favorite vloggers, who showed her bona fide Texas mama making it. She called it Quickie Cobbler. 1 stick of butter in the bottom of your baking dish, melting in the oven as it preheats to 350. Meanwhile mix up 1 cup flour (I usually make it GF with the King Arthur cup-for-cup, 1 cup sugar, 1. 5 tsp baking powder, salt, and 1 cup of milk. Pour it into the hot butter, then spoon on canned or freshly sliced & mascerated peaches, along with some of the syrup/juice. Sprinkle the top with cinnamon and sugar and bake 40 minutes, until golden brown. The edges get wonderfully chewy and fried in the hot butter, and it's so easy to throw together and chuck it in the oven while everyone eats dinner.
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My favorite cobbler recipe is one I got from one of my favorite vloggers, who showed her bona fide Texas mama making it. She called it Quickie Cobbler. 1 stick of butter in the bottom of your baking dish, melting in the oven as it preheats to 350. Meanwhile mix up 1 cup flour (I usually make it GF with the King Arthur cup-for-cup, 1 cup sugar, 1. 5 tsp baking powder, salt, and 1 cup of milk. Pour it into the hot butter, then spoon on canned or freshly sliced & mascerated peaches, along with some of the syrup/juice. Sprinkle the top with cinnamon and sugar and bake 40 minutes, until golden brown. The edges get wonderfully chewy and fried in the hot butter, and it's so easy to throw together and chuck it in the oven while everyone eats dinner.
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TheJeremiahgriffen
I also don’t enjoy cobbler as much. But I have been tinkering around and think I’ve come up with a winner. It has both fresh and cooked fruit (like he did with the peaches) a good grating of fresh nutmeg, and a crumble on top. I make it in 8oz ramekins so it’s pretty to serve. The ratio is easy. Equal parts butter, sugar, self rising flour and milk. Add a pinch of salt and cinnamon. Melt the butter in the dish, pour the batter half way up the ramekins, then top with fresh and cooked fruit. Top with crumble and bake
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I also don’t enjoy cobbler as much. But I have been tinkering around and think I’ve come up with a winner. It has both fresh and cooked fruit (like he did with the peaches) a good grating of fresh nutmeg, and a crumble on top. I make it in 8oz ramekins so it’s pretty to serve. The ratio is easy. Equal parts butter, sugar, self rising flour and milk. Add a pinch of salt and cinnamon. Melt the butter in the dish, pour the batter half way up the ramekins, then top with fresh and cooked fruit. Top with crumble and bake
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remainingembers
Reminds me of my fav apple pie recipe I got from our old recipe cards. I don't love mushy fruit, don't love the typical mushy hot-lava goop of apple pie filling, and typical pie crust also just isn't that great to me. With this one you put the slices on the bottom of the pan, sprinkle on the sugar and cinnamon mix, and then dump over this simple batter you make. It's SO good. Sorta cakey or I guess like a cobbler like this. I love peaches and fear trying a cobbler for the same reasons as fruit pies, but I'd try this lol.
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Reminds me of my fav apple pie recipe I got from our old recipe cards. I don't love mushy fruit, don't love the typical mushy hot-lava goop of apple pie filling, and typical pie crust also just isn't that great to me. With this one you put the slices on the bottom of the pan, sprinkle on the sugar and cinnamon mix, and then dump over this simple batter you make. It's SO good. Sorta cakey or I guess like a cobbler like this. I love peaches and fear trying a cobbler for the same reasons as fruit pies, but I'd try this lol.
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aragusea
I love how clearly you speak in your videos and podcasts. I have an auditory processing delay, and often find myself needing to turn on captions in videos by fast-talking gen z content creators. I feel like I remember you talking about it having to do with your history in radio on your podcast.
Anyway, great stuff! Me and my mom have been watching your videos for years, and I always find your perspectives and honest explorations of topics very enriching. Keep doing you!
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I love how clearly you speak in your videos and podcasts. I have an auditory processing delay, and often find myself needing to turn on captions in videos by fast-talking gen z content creators. I feel like I remember you talking about it having to do with your history in radio on your podcast.
Anyway, great stuff! Me and my mom have been watching your videos for years, and I always find your perspectives and honest explorations of topics very enriching. Keep doing you!
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hkbabel
As a Connecticut Yankee born human who happily lived in North Carolina for 30 years, & currently unhappily back in CT, I quietly share my preference for a biscuit topping (my CT Yankee Mum used bisquick, I use either White Lily or King Arthur self rising easy side of bag recipe depending on where I am) and one almond extract xo - also handful fresh cherries nice addition if available, but not necessary and does ruin the traditional monochrome vibe
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As a Connecticut Yankee born human who happily lived in North Carolina for 30 years, & currently unhappily back in CT, I quietly share my preference for a biscuit topping (my CT Yankee Mum used bisquick, I use either White Lily or King Arthur self rising easy side of bag recipe depending on where I am) and one almond extract xo - also handful fresh cherries nice addition if available, but not necessary and does ruin the traditional monochrome vibe
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SimuLord
My grandmother used to make cobblers that were about 90 percent fruit by volume with a loose crumble on top, baked kind of like a macaroni and cheese in a casserole dish. Stick a fork in that and chow down and then think about it decades later and suddenly be hit by the kind of sadness that comes with still to this day dearly missing grandma, who passed away in 2014 at the age of 84.
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My grandmother used to make cobblers that were about 90 percent fruit by volume with a loose crumble on top, baked kind of like a macaroni and cheese in a casserole dish. Stick a fork in that and chow down and then think about it decades later and suddenly be hit by the kind of sadness that comes with still to this day dearly missing grandma, who passed away in 2014 at the age of 84.
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graefx
There was some TV show my parents caught a clip of where a restaurant did something very similiar but with an even more pourable batter that they tried to reverse engineer. Jug of bisquick also worked in a pinch. A drop biscuit style is also good or just a tube of Pillsbury grands. Cobbler is one of those ask 5 southerners their recipe and get 7 answers foods.
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There was some TV show my parents caught a clip of where a restaurant did something very similiar but with an even more pourable batter that they tried to reverse engineer. Jug of bisquick also worked in a pinch. A drop biscuit style is also good or just a tube of Pillsbury grands. Cobbler is one of those ask 5 southerners their recipe and get 7 answers foods.
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aragusea
This looks really good, but the concept of too many peaches is confounding. Just eat more peaches, theyre delicious and itll be more healthy for you than a cake. Might hit the old gut a bit, but who cares Yes, I did eat the remaining quarter of a 10 kilo watermelon alone during my my work from home day and am now typing this from the toilet.
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This looks really good, but the concept of too many peaches is confounding. Just eat more peaches, theyre delicious and itll be more healthy for you than a cake. Might hit the old gut a bit, but who cares Yes, I did eat the remaining quarter of a 10 kilo watermelon alone during my my work from home day and am now typing this from the toilet.
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thedracophile
I must disagree with you Adam. There is no such thing as too many peaches! : D (Freezer jam or frozen pie filling)
Local grocery store chain runs Peach-O-Rama at this time; only Californian peaches so far, but when they get the local Washington state ones, thats when we go a little nuts with peach stuff here.
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I must disagree with you Adam. There is no such thing as too many peaches! : D (Freezer jam or frozen pie filling)
Local grocery store chain runs Peach-O-Rama at this time; only Californian peaches so far, but when they get the local Washington state ones, thats when we go a little nuts with peach stuff here.
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AcidicThought
I had peach and caramel apple cobbler at the defac in Camp Arifjan, Kuwait and it's something I don't think I'd ever be able to replicate. It was a sloppy mush, using canned peaches, and they added cream cheese icing for some reason, but it was incredible. If I was feeling really fat I'd mix the 2 types together.
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I had peach and caramel apple cobbler at the defac in Camp Arifjan, Kuwait and it's something I don't think I'd ever be able to replicate. It was a sloppy mush, using canned peaches, and they added cream cheese icing for some reason, but it was incredible. If I was feeling really fat I'd mix the 2 types together.
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phoebee2326.
CARDAMOM in peach cobbler is my fave! my fam has always done the 1-1-1 method (cup self rising flour, cup sugar, cup milk) and melt the 1 stick butter in the pan. pour the batter in, drop the peaches in, bake 375 for 45mins-1hr. it goes fried and crispy on the edges and almost steamed underneath!
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CARDAMOM in peach cobbler is my fave! my fam has always done the 1-1-1 method (cup self rising flour, cup sugar, cup milk) and melt the 1 stick butter in the pan. pour the batter in, drop the peaches in, bake 375 for 45mins-1hr. it goes fried and crispy on the edges and almost steamed underneath!
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HemantKumar-ot3er
0: 27 Please, for heaven's sake, do not do this! Put the fing knife down before eating. This is dangerous as hell and one could accidentally stab oneself in the eye. It's irresponsible to show things like this to your viewers who may not be well-informed about kitchen safety.
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0: 27 Please, for heaven's sake, do not do this! Put the fing knife down before eating. This is dangerous as hell and one could accidentally stab oneself in the eye. It's irresponsible to show things like this to your viewers who may not be well-informed about kitchen safety.
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bobthecomputerguy
My cobbler recipe has a tbls of baking powder added to the batter, and the peaches go on top before putting it in the oven. They don't end up on top at the end. It's like the dough expands and devours the peaches. Such an easy and delicious recipe.
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My cobbler recipe has a tbls of baking powder added to the batter, and the peaches go on top before putting it in the oven. They don't end up on top at the end. It's like the dough expands and devours the peaches. Such an easy and delicious recipe.
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ycppi
Syrup cake reminded me of Steamed Sponge Puddings we have in the UK. There are many variations with jam, treacle, syrup etc. But i would be very interested to see what you could do with them, given your fascinating approach to food
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Syrup cake reminded me of Steamed Sponge Puddings we have in the UK. There are many variations with jam, treacle, syrup etc. But i would be very interested to see what you could do with them, given your fascinating approach to food
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jaredfel6990
I'm confused about the osmotic comment at 4: 03. There's a higher concentration of sugar outside of the peach slices than inside, so wouldn't the water be exiting the peach rather than entering Why are they getting plumper
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I'm confused about the osmotic comment at 4: 03. There's a higher concentration of sugar outside of the peach slices than inside, so wouldn't the water be exiting the peach rather than entering Why are they getting plumper
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charleskramer1120
my wife does pretty much the same recipe except the batter goes in first and the peaches (must be cooled) go gently on top and then the magic of baking makes the batter rise up thru the peaches. Love this dish.
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my wife does pretty much the same recipe except the batter goes in first and the peaches (must be cooled) go gently on top and then the magic of baking makes the batter rise up thru the peaches. Love this dish.
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aragusea
Looks delicious but I will continue to be nice and lazy and just throw a can of peaches and a box of yellow cake mix in the oven and call it dessert. Maybe add some butter and brown sugar on top if I'm feeling fancy.
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Looks delicious but I will continue to be nice and lazy and just throw a can of peaches and a box of yellow cake mix in the oven and call it dessert. Maybe add some butter and brown sugar on top if I'm feeling fancy.
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quasinfinity
NGL, I thought cobbler meant the crust resembling a cobble stone road because (in my tradition) it's topped with a granola-like crust.
This not being present, legit made me question my childhood, just a bit
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NGL, I thought cobbler meant the crust resembling a cobble stone road because (in my tradition) it's topped with a granola-like crust.
This not being present, legit made me question my childhood, just a bit
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byaafacehead
Have you looked into how Organic food, regenerative agriculture and grassfed beef may cause more environmental damage due to increased farmland use vs more industrial bad methods Might be an interesting topic
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Have you looked into how Organic food, regenerative agriculture and grassfed beef may cause more environmental damage due to increased farmland use vs more industrial bad methods Might be an interesting topic
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Autumn_Clover
huh, now i'm starting to wonder if my family is doing cobbler wrong in some way. it comes out more like you had a bunch of biscuits floating on fruit, not really cakey and definitely not mushy
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huh, now i'm starting to wonder if my family is doing cobbler wrong in some way. it comes out more like you had a bunch of biscuits floating on fruit, not really cakey and definitely not mushy
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