Video: How to Make Peach Cobbler -

Video: How to Make Peach Cobbler

Watch Chef John make a delicious but simple peach cobbler.

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In this video, you’ll see how to make delicious peach cobbler from scratch. You’ll learn why Chef John prefers freestone peaches and self-rising flour to clingstone peaches and regular flour for this cobbler. You’ll also discover Chef John’s two top-secret ingredients, which add brightness and beautiful flavor. You’ll see how to prepare the batter and then gently place peaches on top of the batter before baking in the oven. Get the recipe for Chef John's Peach Cobbler. Yes, it's the perfect summer dessert, but you can make it anytime you like with canned peaches! See more Chef John videos >>

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Jun. 3, 2014 5:43 pm
I am doing this right now!
Apr. 3, 2014 5:50 pm
Chef John, are those your hands or do you have a body double? This is a wonderful cobbler recipe. I have the same "magic" recipe from three generations back. The crust ends up on top! It's amazing. Also, tried to leave a comment about your meatloaf. A quarter million views! Awesome! That must have been very early on as you haven't quite got your public persona tweaked. Very good meatloaf.
Oct. 3, 2013 4:31 pm
hhhm i wonder if i can make this with apples. im gonna try
Sep. 13, 2013 7:34 pm
I know there're a lot of ways to make peach cobbler. Though I was going to make the "Georgia Peach Cobbler"--mind you--it's probably pretty good. But the version you give chef John seems like a fewer less steps. So tomorrow is the day...cobbler here I come!
Aug. 23, 2013 6:58 am
I have made this recipe twice. The first time I felt that there was too much liquid, or not enough peaches. The peaches were not freestone. It still had a good flavor but I could not taste the Chinese Five Spice at all. So the second time making it I increased the peaches, increased the amount of Chinese Five Spice and let it sit for 15 minutes in the oven after turning it off. Also, both times I used the zest of a whole lemon. Wow! The lemon makes a great difference and contrast to the sweet syrup. The Chinese Five Spice is also a great addition. This is a keeper for me and i have not made it my own.
Aug. 9, 2013 10:02 pm
I love this Chef John! His videos are so funny! His sarcasm and jokes hahaha.
Jul. 11, 2013 7:01 am
Very easy to make. I followed the recipe to the letter and it turned out delicious. Next time I will increase Chinese 5 spice to 1/4 tsp since I could not taste it in the dessert. Make sure you put the dish on a cookie sheet topped with parchment paper to catch overflow syrup. Let it sit for 15 mins after it comes out of the oven to absorb the extra syrup as it cools down. My baking dish was a tad small so I had extra syrup left over at the beginning after I ladled the peaches into the dish. I reserved this and poked holes into the dessert after it had cooled down and poured it over. Thanks for this recipe.
Jul. 10, 2013 6:46 am
This is a very different recipe than the Betty Crocker one I have always used, which is more shortcake dough dropped on top of the fruit. I will try this, but I wish he had said more about some things and less about how to slice and peel peaches. Like what is in "Chinese Five Spice Powder"? I don't recall ever seeing it in the store - but without knowing what's in it, it is hard to make a substitution. Is there a reason he feels self-rising flour is superior to putting in your own baking powder? I've never used self-rising flour because I use my flour for a lot of things that don't call for baking powder, so I have always substituted all-purpose flour and baking powder when a recipe calls for self-rising.
Jul. 10, 2013 6:09 am
My daughter turned me on to self-rising flour a while ago and been using it ever since. What a step saver. Made my first one using fresh blueberries, it was amazing. I also did one using strawberries & rhubarb, wow!
Jun. 13, 2013 4:23 am
we only get simple peaches, no freestone or clingstone even known in my part of the world. So that's what Im going to use and hope for the best. Chef John's recipe sound delicious. Thank you Chef
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