Trisha Yearwood Peach Cobbler

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Trisha Yearwood’s Peach Cobbler is a tasty Southern treat you can make easily at home. This recipe serves 8 people and takes about 1 hour and 10 minutes from start to finish. You’ll need basic ingredients like canned peaches, butter, flour, sugar, and milk.

The best part? You don’t need to be a pro baker to make this cobbler. Just mix, pour, and bake. In no time, you’ll have a warm, golden dessert that’s perfect with a scoop of ice cream or whipped cream on top.

Exact Ingredients List

Here’s a breakdown of what you’ll need to make Trisha Yearwood’s delicious peach cobbler and whipped cream topping. The ingredients are simple and easy to find at most grocery stores.

Cobbler

For the cobbler, you’ll need:

• 2 cans (15 oz each) of sliced peaches in syrup
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup self-rising flour
• 1 cup granulated sugar
• 1 cup milk

Make sure to drain one can of peaches and keep the syrup from the other. The syrup adds sweetness and moisture to the cobbler batter.

Whipped Cream

For the homemade whipped cream, gather:

• 2 cups heavy whipping cream, chilled
• 4 tablespoons granulated sugar

Chilling the cream beforehand helps it whip up faster and creates a fluffier texture. You can adjust the sugar to your taste if you prefer a sweeter or less sweet topping.

Instructions

Let’s walk through how to make this delicious peach cobbler and whipped cream topping. You’ll love how easy it is to put together!

Cobbler

Preheat your oven to 350°F. Drain one can of peaches and keep the syrup from the other.

Pour melted butter into a 9×12-inch baking dish. Mix flour and sugar in a bowl. Add milk and syrup, then stir until combined.

Pour this batter into the dish with the butter. Add peaches on top. Arrange them how you like.

Bake for 1 hour. It’s done when the batter puffs up around the peaches and forms a golden crust. Serve it warm with a dollop of whipped cream.

Whipped Cream

Chill a large metal bowl and whisk attachment in the freezer for 20 minutes. This helps the cream whip up better.

Pour cold cream and sugar into the chilled bowl. Beat with an electric mixer on high for about 5 minutes.

You’ll know it’s ready when it forms soft peaks. This means it holds its shape when you lift the beater. Be careful not to over-mix or you’ll end up with butter!

Possible Substitutes List & Recipe Variations

You can easily change up this classic peach cobbler recipe. Try these tasty swaps and tweaks:

Fruit options:

• Fresh peaches (about 4 cups, sliced)
• Canned pears or apricots
• Mixed berries
• Apples with cinnamon

Flour substitutes:

• All-purpose flour + 1 1/2 tsp baking powder
• Gluten-free flour blend
• Whole wheat flour for a nuttier flavor

Sugar alternatives:

• Brown sugar for a richer taste
• Honey or maple syrup (use 3/4 cup)
• Stevia or other sugar substitutes

Milk options:

• Almond milk
• Coconut milk
• Buttermilk for extra tang

Fun add-ins:

• 1/2 cup chopped nuts
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/2 cup shredded coconut

Topping ideas:

• Sprinkle with cinnamon sugar before baking
• Add a streusel topping
• Serve with ice cream instead of whipped cream

You can also make this cobbler in a cast-iron skillet for a rustic look. Just melt the butter in the skillet, then add the batter and fruit as directed.

Tips, Tricks & Storing

Use fresh peaches when they’re in season for the best flavor. If using canned peaches, drain one can completely and keep the syrup from the other for extra moisture.

Don’t overmix the batter. A few small lumps are okay and will help create a tender cobbler.

For a crispier top, sprinkle a little sugar over the batter before baking.

Let the cobbler cool for 15-20 minutes before serving. This allows the juices to thicken slightly.

Store leftover cobbler covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.

To reheat, warm individual portions in the microwave for 30-60 seconds. For a whole cobbler, heat in a 300°F oven for about 20 minutes.

Freeze cooled cobbler for up to 3 months. Wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge before reheating.

Try adding a pinch of cinnamon or nutmeg to the batter for extra warmth and depth of flavor.

Serve with a scoop of vanilla ice cream for an extra special treat.