Trisha Yearwood’s Peach Cobbler Recipe for 1 Irresistible Dessert

Oh honey, let me tell you about Trisha Yearwood’s Peach Cobbler – it’s the dessert that changed my summer gatherings forever! I’ll never forget the first time I made this recipe for a family reunion. The moment that sweet peach aroma filled my kitchen, cousins came running like bees to honey. That’s the magic of this classic Southern dessert – it turns ordinary peaches into something extraordinary with that perfect buttery crust.

Now, I’ve tried plenty of peach cobblers in my time, but Trisha’s version? It’s in a league of its own. What makes it special is how the peaches stay juicy while the topping gets golden and crisp – none of that soggy-bottom nonsense! The secret (shhh) is in that simple batter that rises up around the fruit as it bakes, creating little pockets of caramelized goodness.

Whether you’re using fresh Georgia peaches at their peak or good-quality canned ones when they’re out of season, this recipe delivers every single time. It’s become my go-to for everything from Sunday suppers to impressing the in-laws. Just wait till you see how quickly it disappears!

Why You’ll Love Trisha Yearwood’s Peach Cobbler

Listen, I know a good dessert when I taste one, and this peach cobbler? It checks all the boxes. Here’s why it’s become my absolute favorite:

• Effortless elegance: With just 10 minutes of prep, you’ll have everyone thinking you slaved all day in the kitchen. The batter practically makes itself!
• That magic crust: The way the buttery topping rises up around the peaches creates these irresistible crispy edges with a soft center – pure texture heaven.
• Perfect sweetness: Not too sugary, not too tart – just the right balance that makes you want to go back for “just one more bite” three times over.
• Crowd-pleasing magic: I’ve served this to picky kids, fancy foodies, and my hard-to-please Aunt Edna – it gets rave reviews every single time.
• Season-flexible: Works beautifully with fresh summer peaches or those canned ones hiding in your pantry when cravings strike in January.

Trust me, this is the dessert that’ll have people asking for your recipe – just like Trisha’s fans did!

Ingredients for Trisha Yearwood’s Peach Cobbler

Here’s everything you’ll need to make this dreamy dessert – I promise it’s all simple stuff you probably have already! The beauty of this recipe is how ordinary ingredients turn into something extraordinary.

• 4 cups peaches: Fresh is fantastic when in season (about 6 medium peaches), but good-quality canned peaches work beautifully too
• 2 cups sugar: Divided – 1 cup for the peaches, 1 cup for the batter
• 1/2 cup water: Just plain tap water works fine here
• 8 tablespoons butter: That’s 1 full stick – and yes, it needs to be real butter!
• 1 1/2 cups self-rising flour: The rising agent is already in there, so no need for baking powder
• 1 1/2 cups milk: Whole milk gives the richest results, but 2% works in a pinch
• 1 teaspoon vanilla extract: Pure vanilla makes all the difference
• 1/2 teaspoon ground cinnamon: Just enough to add warmth without overpowering

Ingredient Notes & Substitutions

Don’t stress if you need to make swaps – this recipe is super forgiving! Frozen peaches? Thaw and drain them first. No self-rising flour? Make your own by mixing 1 1/2 cups all-purpose flour with 2 1/4 tsp baking powder and 3/4 tsp salt. For gluten-free, use a 1:1 GF flour blend with xanthan gum.

If your peaches are super ripe and juicy, you might reduce the water to 1/4 cup. And while I’m team-butter all the way, in a real pinch, margarine will work (but don’t tell Trisha I said that!). The key is getting those peaches sliced about 1/2-inch thick – not too thin or they’ll disappear, not too thick or they won’t soften properly.

Equipment Needed

You only need a few basic tools to make this cobbler magic happen – nothing fancy here! Grab these trusty kitchen helpers:

• 3-quart baking dish: My trusty 9×13-inch pan works perfectly
• Medium saucepan: For simmering those gorgeous peaches
• Mixing bowls: One large for batter, one for peaches
• Wooden spoon: My favorite for stirring – no fancy gadgets needed
• Measuring cups/spoons: For all that sugar and spice

See? I told you it was simple. Now let’s get baking!

How to Make Trisha Yearwood’s Peach Cobbler

Let me walk you through making this peach cobbler step by step – it’s easier than you think! The key is trusting the process (especially that “don’t stir” part that feels so wrong but turns out so right). Follow these simple steps, and you’ll have golden, bubbly perfection in no time.

Step-by-Step Instructions

1. Preheat and prep: Crank that oven to 350°F (175°C) – no shortcuts here! While it heats, grab your peaches. If using fresh, peel and slice them about 1/2-inch thick. Canned? Just drain ’em. Either way, you’ll need about 4 cups.

2. Sweeten those peaches: In a saucepan, combine peaches, 1 cup sugar, and water. Bring to a gentle boil, then lower heat and let simmer for 10 minutes. You’ll know it’s ready when the peaches soften slightly and the syrup thickens just a touch.

3. Butter up: While peaches cook, melt your stick of butter right in the baking dish – just pop it in the warming oven for a minute or two until fully melted and bubbly.

4. Batter time: Whisk together flour, remaining 1 cup sugar, milk, vanilla, and cinnamon until smooth. No lumps allowed! The batter will be thin – that’s perfect.

5. Layer magic: Pour batter over melted butter (don’t stir!), then gently spoon peach mixture on top. Again – no stirring! The batter will rise up around the peaches as it bakes.

6. Bake to golden perfection: 30-40 minutes until the top is beautifully browned and the edges are bubbly. Your kitchen will smell like heaven!

Pro Tip for the Perfect Crust

For that ideal crispy-yet-tender crust, check doneness by inserting a toothpick near the center – it should come out clean, not wet with batter.

Tips for the Best Trisha Yearwood’s Peach Cobbler

After making this recipe more times than I can count, I’ve picked up some tricks that take it from good to “can I have the whole pan?” perfection:

• Peach perfection: If using fresh peaches, smell them first – they should be fragrant! No scent means no flavor. A little squeeze should give slightly, but not be mushy.
• Butter temperature matters: Melt your butter right in the baking dish, but watch it doesn’t brown. You want it liquid gold, not burnt!
• Batter behavior: That thin batter will look wrong when you pour it, but trust the process. It rises up around the fruit like magic while baking.
• Crisp factor: For extra crunch, bake 5 minutes longer when the edges start browning – but set a timer so you don’t overdo it!

Remember – the cobbler will thicken as it cools, so resist cutting in right away (I know, it’s hard!).

Serving Suggestions

Oh, let me tell you about serving this peach cobbler – it’s where the magic really happens! My absolute must? A big scoop of vanilla ice cream melting over the warm cobbler. That hot-cold contrast is pure bliss. For fancy occasions, I’ll dollop fresh whipped cream with a sprinkle of cinnamon. This dessert shines at summer barbecues, Sunday suppers, or anytime you need a little comfort. Just last week, I brought it to a potluck and came home with an empty dish – that’s the best compliment!

Storage & Reheating Instructions

Here’s how to keep your peach cobbler tasting fresh-as-baked for days! Let it cool completely, then cover tightly with foil or transfer to an airtight container. It’ll keep beautifully in the fridge for 3-4 days. To reheat, my favorite method is 15 minutes in a 300°F oven until warmed through – the crust stays crisp! In a hurry? Microwave individual portions for 30-45 seconds, but the topping won’t be as perfect.

Nutritional Information

Here’s the scoop on what’s in each serving of this peach cobbler goodness! A single portion (about 1/6th of the dish) has roughly 380 calories with 12g fat, 68g carbs, and 4g protein. Remember – these numbers are estimates and can change based on your specific ingredients. The real nutrition? Pure joy in every bite!

FAQs About Trisha Yearwood’s Peach Cobbler

Can I use frozen peaches instead of fresh or canned?
Absolutely! Just thaw them overnight in the fridge and drain any excess liquid before using. Frozen peaches work beautifully – I actually keep a bag in my freezer for cobbler emergencies! The texture might be slightly softer than fresh, but the flavor is still fantastic.

Why does the batter look so thin when I pour it in?
Don’t panic! That thin batter is exactly what creates that magical crispy-yet-tender crust as it bakes. The butter and sugar caramelize underneath while the peaches create steam pockets – trust me, it’ll puff up beautifully in the oven.

How can I prevent a soggy bottom crust?
The key is patience – let the baked cobbler rest for at least 15 minutes before serving. This allows the juices to thicken naturally. Also, make sure your oven is fully preheated before baking and don’t over-simmer the peaches (10 minutes max!).

Can I make this ahead of time?
You sure can! Prepare the peach mixture and batter separately, then assemble right before baking for best results. The unbaked components keep well in the fridge for up to 8 hours. Leftover baked cobbler? Even better the next day – just reheat gently.

What if I don’t have self-rising flour?
No problem! For every cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. I’ve done this many times when caught without self-rising flour, and the results are nearly identical.

Share Your Experience

Did you make Trisha’s famous peach cobbler? I’d love to hear how it turned out! Drop a comment below telling me about your baking adventure – did your family go crazy for it? Any fun twists you added? Snap a photo of that golden crust and tag me – nothing makes me happier than seeing your cobbler successes!

Print