Candied Peach Cobbler with Frozen Peaches (and Coconut Oil)

A Recipe I Just Had to Share

Friend, I have made the base of this peach cobbler recipe for years upon years. It has been the only peach cobbler recipe that I have ever tried, to my recollection. (faithful and reliable)

But recently I switched a few things up.

And when I made this peach cobbler last night for my family, I just knew I had to share it sooner rather than later.

Because it’s that amazing.

And I think it’s already claiming the spot as my go-to dessert for company dinners…and just plain old indulgent desserts.

Why “Candied” Peach Cobbler?

“Candied” peach cobbler? What does that even mean?

Well, simply the best, my friend.

I grew up eating peach cobbler in the late summer and fall months, when our local Amish farms were teaming with fresh peaches.

My mom has a recipe in our church cookbook that she always pulls out and makes at least a few times each year, topping it with vanilla ice cream.

To this day, I still have that cookbook, and that recipe is still one of my favorites from my mom.

But I have made a few changes.

And those changes are exactly what makes this peach cobbler candied.

What are they?

• a bit of brown sugar
• a good helping of vanilla extract
• loads of ground cinnamon
• a smidge of ground ginger
• coconut oil instead of seed oil
• and candied orange pieces

Together, these flavors remind me of candied dried fruit.

Peach Cobbler with Frozen Peaches

Living overseas now, far from those wonderful Amish farms with their fresh peaches and produce, I have quickly learned that fresh peaches (or even canned ones) are not the only kind of peaches that fit the bill for peach cobbler.

In fact, frozen peaches are–in my opinion, at least–by far the easiest to use in a peach cobbler recipe.

Why?

First, they are (usually) already-peeled, halved, and pitted.

Second, they are softened a bit because of their frozen state, helping them cook faster.

And third, they are definitely easier to store long-term. (Well, maybe not easier than canned peaches, but definitely easier than fresh ones!)

How Do You Make Peach Cobbler with Frozen Peaches?

Thankfully, making peach cobbler with frozen peaches is not an ordeal at all.

In fact, you don’t even have to thaw the peaches beforehand–if you’re ok with slicing them frozen. (Which, let me be the first to say, is best done on a day when your hands are needing a good cool-off session, because they will definitely be cooledoff.)

If you want to thaw them, go ahead. If you want to use them straight from the freezer, be my guest.

Personally, I like to thaw them because (as I mentioned before) they chill my fingers–and also because they tend to soak up the flavors of the cobbler better.

Peach Cobbler with Ginger

Adding ground ginger to peach cobbler was an idea that only crossed my mind recently.

Spicing recipes up with a bit of ginger or cinnamon or cloves is not something I routinely do, so this ideas was a godsend.

Using just enough ground ginger gives this recipe a pleasant “candied” flavor without being overpowering.

So even if you don’t usually enjoy ginger, give this addition a try at least once. I think you will be pleasantly surprised.

(Could you use grated ginger in this recipe? I don’t see why not. However, I have not tried this recipe with grated ginger, so I can’t speak for the flavor or give you an appropriate measurement.)

Peach Cobbler with Orange

Another new favorite part of peach cobbler with frozen peaches is adding candied dried orange.

Where I live, I was able to buy this very easily (and for a reasonable price) online. I am not sure how readily available this is in other regions of the world, though I think it is available.

But if simply cannot locate candied dried orange, there are a few options for substitutes:

• homemade candied orange peel
• zest of one orange
• orange extract (or essential oil)

The candied orange peel does add a bit more sweetness. So if you use an extract, essential oil, or zest, make sure to add just a bit more brown sugar to the recipe.

Ingredients for Peach Cobbler with Frozen Peaches

Peach Filling

• 3 cups frozen peaches, thinly sliced (thawed, if possible)
• 1/3 cup white sugar
• 1/3 cup brown sugar
• 2 Tbsp. all-purpose flour
• 1 Tbsp. ground cinnamon
• 1 Tbsp. pure vanilla extract
• 2 Tbsp. candied orange pieces (finely minced)
• 1/8 tsp. ground ginger
• 2 Tbsp. unsalted butter

Cobbler Topping

• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/3 cup cold-pressed virgin coconut oil (in liquid state)
• 3 Tbsp. whole milk
• 1 egg
• 1 tsp. pure vanilla extract
• 1 tsp. ground cinnamon

Topping

• Maple Vanilla Whipped Cream

How to Make (Step-by-Step Guide)

Step One: Preheat the oven to 350F.

Step Two: Grease a 9″x9″ baking dish and set aside.

Step Three: In a medium-sized mixing bowl, stir together all the ingredients (except butter) for the peach filling. Pour into the prepared baking dish.

Step Four: Slice the butter into small pats and spread evenly across the top of the peach filling.

Step Five: In another medium-sized baking dish, mix together the flour, sugar, baking powder, cinnamon, and salt until thoroughly mixed.

Step Six: Add the egg, milk, vanilla, and coconut oil and mix until fully incorporated.

Step Seven: Spread the cobbler topping on top of the peach filling. (There is no need to spread it evenly or to leave no holes. In fact, it helps to leave a few “vents” open for the filling to release steam.)

Step Eight: Bake for 20-25 minutes. For the last three minutes, turn on the broiler to give slight color to the topping, if necessary.

Step Nine: Let cool slightly before dishing up and serving.

Step Ten: Top with homemade Maple Vanilla Whipped Cream.

Can you make peach cobbler with frozen peaches?

Yes! Frozen peaches are actually one of the easiest ways to make homemade peach cobbler. Why? Because 1) they are already peeled and pitted, 2) they are pre-softened (due to the freezer) so they can bake faster, and 3) they are easy to keep on-hand and store long-term than fresh peaches are.

What is the difference between a cobbler and a crumble?

A cobbler has a biscuit-like batter on the top, while a crumble has a flour- or oat-based topping that is mixed with sweetener and butter or oil. The insides of these dishes are usually pretty similar, with a base of fruit and added sweetener.

What can I use to thicken my peach cobbler?

To thicken peach cobbler, there are several possibilities: flour, cornstarch, arrowroot starch, or gelatin. This recipe for homemade peach cobbler with frozen peaches uses flour. However, if you are gluten intolerant, cornstarch or arrowroot starch are easy substitutes that should work just as well.