The Best Peach Cobbler Recipe (Made with Buttermilk)
This is absolutely the best peach cobbler ever, using an updated “a cup a cup a cup” recipe using buttermilk and fresh peaches.
Image: Iris O’Brien
This is an updated “one cup cobbler” recipe.
Those of us 50 or older almost all know of “one cup cobbler” or “a cup a cup a cup” cobbler. It is an old-fashioned recipe that is as simple as it gets. The basic recipe called for with one cup of flour, one cup of sugar, and one cup of milk. There was a stick of butter and then the fruit. Back in the day, most recipes used canned fruit, but we know better today. Fresh fruit is always best, followed by frozen if necessary.
One cup cobbler~new and improved.
Although “a cup a cup a cup” cobbler was good, a few tweaks have made it better. First, fresh fruit is used when possible, followed by frozen. Canned fruit is a no-no to most modern cooks. Lemon juice and zest are another update, adding a bit of acid that rounds out the flavor. Buttermilk is my favorite update to the old recipe (which called for regular milk or sweet milk depending upon how old you are lol). Rich, tangy buttermilk makes a much more flavorful cobbler crust.
Fresh peaches make the BEST peach cobbler.
Image: Iris O’Brien
How to peel peaches perfectly and easily (no cutting board).
Peeling peaches is quite easy if you know a simple trick. I demonstrate the technique in a short video below. Once you learn how to do this, you’ll be a peach peeling pro!!!
Use alternate flours in this cobbler.
If you don’t have self-rising flour, you can use plain all-purpose flour. If using plain, just add 1 1/2 teaspoon baking powder + 1/2 teaspoon salt to it and toss to blend it in. The cobbler crust can also be made with all-purpose gluten-free flour. You can also use 1/2 cup whole-wheat flour and 1/2 cup all-purpose flour.
How do you store leftover peach cobbler?
Because this cobbler contains buttermilk, I always refrigerate leftovers. There are many cooks who leave cobbler out even if it contains buttermilk (or milk), and I think this is probably perfectly safe. I just err on the side of caution. Since the cobbler reheats beautifully, refrigerating it does not affect it adversely.
The best baking dish for cobbler.
Substitute other fruit for peaches in this cobbler.
You can substitute 4 cups of just about any type of fruit for the berries. Blackberries and cherries work beautifully in this recipe. If you want to see how beautiful and delicious this can be using other fruit, here is the best cherry cobbler recipe version. It is simply fabulous!
Vanilla bean ice cream? Yes, please!
The only thing that can make any cobbler better is vanilla bean ice cream. My favorite store-bought brand is Bryer’s Natural Vanilla. My favorite homemade vanilla ice cream is my father-in-law’s recipe here. It is SO delicious, and it requires no eggs or custard. I think it tastes just like Chick-Fil-A ice dream:-)
I hope you enjoy this recipe. If you make it, please leave any thoughts, tweaks, or suggestions in the comments below. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
The Best Southern Fresh Peach Cobbler Recipe
This fresh peach cobbler is a new and improved "one cup cobbler" recipe!!
Ingredients
- 4 cups fresh peach slices
- 2 tablespoons fresh lemon juice
- 1 cup + 2 tablespoons sugar, divided
- 1/2 cup butter (1 stick)
- 1 cup self-rising flour (see notes)
- 1 cup buttermilk
- 1/2 teaspoon almond extract, optional
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 375 ˚ F.
- Melt butter in 13 x 9 baking dish.
- Combine flour, 1 cup of sugar, baking powder & salt; add milk~stir until just moistened.
- Pour batter over butter; do not sir.
- Place 2 tablespoons sugar, peaches, and lemon juice in saucepan; bring to a boil, stirring constantly.
- Remove from stovetop; pour over batter. Do not stir.
- Bake 40-45 minutes or until golden brown and bubbly.
- Serve with ice cream. Good hot or cold.
Notes
*If using plain all-purpose flour, add to it 1 1/2 teaspoon baking powder and 1/2 teaspoon salt.
Nutrition Information
Yield 10 Serving Size 1/2 cupAmount Per Serving Calories 319Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 26mgSodium 175mgCarbohydrates 57gFiber 1gSugar 45gProtein 3g
Hi Wanda!! I “think” that all you do differently is add all ingredients in the dish and finish by adding batter last. Does this sound right?
Will you please post the previous recipe? I really loved it and the way my brain works, I want to do it the same as last time with the batter on top and the cubed butter made ahead… I don’t remember the rest… Please and thank you!
Yes, you just add to the batter any time~mix in with all other ingredients!!!!
When do you add the cinnamon and almond extract? To the batter?
I am so happy you loved it, Mary!!! Thank you for letting me know!!!
Jamie,
This was delicious and so easy! Thank you!
No problem at all!!
I just realized the salt and baking powder was just for if you use regular flour. Sorry!
Hi, how much salt and baking powder? I am making this now!
Thank you