Easy Cake Peach Cobbler Recipe

Our cake peach cobbler with fresh peaches, frozen or canned makes an amazing dessert. Make our simple batter, cover with sugar and bake to share with company or just your family. If you loved our cake mix peach cobbler but want a bit more homemade, this is the answer!

Peach Cobbler Cake

Now if you want it to have a true cobbler topping you could add that too. In essence it is a simple butter, oat, brown sugar mixture that we even use as a muffin crumb topping as well. Whether you leave that off as we did on this go around or sprinkle some on top before baking this is a sweet treat my girls just love.

AND this works with other types of fresh fruits as well. Love pears?? Use slices of those instead if you would like, or mix and match! Apples would need to be peeled and sliced thin in that case, but I typically just follow our Bisquick apple cobbler recipe instead.

Peach Cake with Fresh Peaches

I do have alternatives listed if you cannot find good looking or ripe fresh fruit to use. I’ll say that it is not super easy to peel the skins so if you don’t want to bother with that you can defrost from frozen or use canned. The biggest and really only difference is the texture. Canned will come out mushier, next best would be thawed from frozen peaches.

• 2 large peaches peeled and sliced
  • or about 2 cans drained
  • about 4 cups defrosted from frozen
• 1/2 c butter melted
• Sugar
• All purpose flour
• 4 tsp baking powder
• 1/3 tsp salt
• 1 c milk
• Water

This go around we are not cobbler with cake mix using dry cake mix batter prepared. Instead it is a simple sweet cake batter you can use with all sorts of other fruits from then on. Whipped cream and or a scoop of vanilla ice cream can be served on the top when done of course. Add more sliced peaches chopped up for a cool flair.

You want to layer all the things to make it. The fruit will bake into the dough and sweetened by the granulated sugar. A bit of cinnamon could be sprinkled on if you like. As for how much fruit to use I have an estimate above but to cover the dish without overlapping is really what you want. Works a bit like when we use our pour over the top pie crust.

Peach Cake Recipes

Ok so if you do want to use fresh fruit you may never have done this with this variety. I get it, you usually don’t. If you left it on the texture would be weird and a bit chewier than you’d like since the outside is on the tougher side of things. This is how to peel a peach;

1. Select peaches that are fully ripe for easier peeling. Ripe peaches will have a slight give when gently squeezed and will have vibrant colors.
2. Use a sharp knife to make a shallow “X” or cross-shaped cut on the bottom of each peach. This will help the skin loosen a bit.
   • *** Optional – You can blanch peaches to peel easier by submerging into boiling water using a slotted spoon or tongs. Leave them in the boiling water for about 30 seconds to 1 minute and then immediately submerge into a bowl of ice water.
3. Use your fingers with a sharp small knife to gently lift the skin that was cut on the bottom to lift up and pull upward to peel away the skin.
4. Once peeled, you can cut the peaches as desired. They can be sliced, diced, or used in your Peach Baked Oatmeal or to make this goodie.

This one was made in a 9×13 inch pan which will serve about 8 or so with ice cream or whipped topping on top. If you wanted to make it in a bundt I would follow our Peach Cobbler Pound Cake as that one comes out quite amazing and so pretty.

Cake Cobbler

This really is a cross between the two desserts you love and want after dinner is over. TONS of variations can be made especially if you choose to use frozen fruit thawed out. Mix and match or make mixed berries with the same steps as this one. You just;

• Preheat oven to 375 degrees Fahrenheit. Grease a 9×13 glass baking dish.
• Set aside. Whisk together flour, baking powder, salt and 1 cup of your sugar in a large mixing bowl.
• Melt butter fully in microwave.
• Add melted butter and milk to mixing bowl and mix until very well combined. Pour batter into greased baking dish and smooth out evenly with a spatula.
• Peel and slice peaches, and arrange evenly on top of batter. Sprinkle remaining cup of sugar over the entire top.
• Pour 1 cup of water over the top.
• Bake uncovered for 40-45 minutes, or until top is golden brown. Allow to cool for at least 10 minutes or cool completely to room temperature and then enjoy.

A glaze can be made easily with just 1 cup of powdered sugar and just enough milk to make it the thickness you want. I think this is best when served warm so it melts and just creates this goooeyness to the overall dish. I mean YUM right?? You could alternatively melt a tub of frosting, easy cream cheese frosting is the bomb.

If you did want to add that classic cobbler crumble on the top you could use something like this simple combination of ingredients. You will want to use cold chunks of butter so the texture is right with a pastry cutter is best to incorporate all the things together well. A streusel topping adds a crunchy, sweet layer to the cobbler. It’s made with a mixture of flour, butter, sugar, and often nuts.

Crumble Topping for Cobbler

Items can be found in your pantry and one in your fridge. Keeping the butter nice and cold to begin with will make it crumbly. You could use a vegan plant based product to keep this portion dairy free if that is necessary for the bellies in your household. 😉 If you don’t have a pastry cutter to combine just use the back of a fork to incorporate in a bowl and then sprinkle away!!

• ½ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup brown sugar
• ½ teaspoon ground cinnamon
• Pinch of salt
• ¼ cup cold butter, cubed
• ½ cup chopped nuts (such as pecans or walnuts), optional

How to Make Cobbler Topping

In a bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and salt. Cut in the cold butter until the mixture becomes crumbly. If using nuts, stir them into the streusel mixture. Sprinkle this on the very top of your dish before you bake.

If you have leftovers you should wait until it cools. Then transfer it into an air tight container. If you made a glaze drizzle some on top to keep it moist. Ideally it is best if warmed and enjoyed within the next 24 hours. Just nuke for 45 seconds and enjoy again. It will continue to dry out any longer so don’t forget about it!