Real Texas Peach Cobbler

by Ramona Werst on June 2, 2010

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I love anything Peachy!  Especially anything with Fredericksburg Peaches.  It’s the first of June and it’s peach season in Fredericksburg and around Stonewall, Texas.  That area is going to have an exceptionally good season since we’ve had plenty of rain.  The peaches are small right now, but so juicy and sweet.  It’s not quite time for my favorite peaches, the Freestone Peach;  That won’t be until the end of June.  The Freestone Peach is a special peach where the meat literally  breaks or falls away from the pit.

We recently drove to Fredericksburg and picked out our peaches.  We go blasting down the Interstate at 80 mph and it doesn’t take long to get there.  Yes, that is the speed limit out here in Real Texas.

You can keep up with the peach harvest and find all the peach stands at

One of my favorite peach and vegetable stands is Vogel.  The Vogel family is one of the original farming families, and I just love the folks here.  They have grown up working in the business for generations.  We ate homemade Peach ice cream that was made at the peach stand!  That’s Fredericksburg!   The farmers not only harvest their fruits and vegetables, but they make some wonderful treats and sell them too.  Go find your favorite peach stand operated by one of the families in the Fredericksburg or Stonewall areas.

On the way out of town we had to stop and have homemade Peach Cobbler with homemade vanilla ice cream on top at a little shop called ClearRiver Ice Cream, bakery and deli.  It’s just like an ice cream shop from the 1950’s and serves sandwiches, delicious homemade baked goods, specialty coffees, and several flavors of homemade ice cream.

We usually split a  fresh bowl of peach cobbler with ice cream (one for the road) and a couple cups of coffee and we’re ready to head home.

We never get tired of fresh Fredericksburg Peaches, we make Peach Cobbler, Ice Cream, Jam, and Salsa!  I use the Salsa to put on top of a pork tenderloin and cook in the oven.  Also, it’s great on grilled pork chops or chicken.  When the Freestone Peaches are available, I get a case, peel and slice and freeze.  The peaches are delicious to thaw and put a spoonful of homemade whipped cream on top!

Real Texas Peach Cobbler is so simple and is a fast dessert to make for surprise guests.

Just take out some fresh frozen peaches, whip up some homemade whipped cream, and bake a Real Texas Peach Cobbler!

Your guests will be delighted.  Here”s my Real Texas Recipe!

Real Texas Peach Cobbler


1/2 cup Butter
1 cup Sugar
1 cup All-Purpose Flour
1 cup Milk
2 teaspoons Baking Powder
1/4 teaspoon Salt
2 cups fresh Peaches, peeled and sliced
1/4 cup Sugar
1/2 cup Water
3 tablespoons Sugar to top the crust


Preheat oven to 375F degrees.

Wash, peel and slice the fresh peaches.

In a saucepan, add water and 1/4 cup sugar. Stir until dissolved. Add peaches and bring to a boil. Remove from heat.

Place butter in a glass 8 x 8″ glass baking dish and melt in microwave; set aside. In a mixing bowl, combine the sugar, flour, baking powder and salt. Add the milk and stir until mixed. Pour the batter into the glass baking dish with the melted butter. Pour the peaches over the batter.

Bake in preheated oven for 30 minutes, remove from oven to sprinkle crust with remaining sugar. Place back in the oven and continue to bake until crust is golden brown and crisp on the edges. Cool on a rack for 5 minutes before serving, serve warm.

Top with homemade whipped cream or ice cream.

{ 15 comments… read them below or add one }

JimNo Gravatar June 3, 2010 at 4:47 am

Next time you are in the area head West on Hwy 87 toward Cherry Springs, and eat at the Hill Top, owned by Johnny and Brenda Nicholas. I ordered CFS once on got a chicken fried t-bone. It was great. Johnny preforms on weekends so make a reservation, he used to play with Asleep at the Wheel.


Ramona WerstNo Gravatar June 3, 2010 at 6:33 am

I hear they have the best chicken fried steak too! We really want to stop there sometime! 😉


Law West of the GuadalupeNo Gravatar June 3, 2010 at 5:57 am

We cook lots of dutch oven cobblers and our basic recipe is very similar:

1stick of butter
2 small cans Carnation milk
1 T baking powder
1 cup of flour
1 cup of sugar
2-1/2 cups of fruit
1 t vanilla
1/2 cup brown sugar
3/4 cup chopped pecans
Melt the butter in the dutch oven and let cool a little
Mix milk, flour, sugar,baking powder and vanilla
Add mix to the butter, add fruit
Sprinke with pecans and cinnamon
Cover and bake for 35 minutes [10 with coals on top and bottom; 20 with coals on top; and 5 minutes with fresh coals on top] Half way through when its doughy on top sprinkle with brown sugar and cinnamon

A variation is Green Mustang Grape Cobbler. Right now is the time to get the green grapes. It is the same basic recipe as above except for the fruit take 2 cups of green mustang grapes and 2 cups of sugar and enough water to dissolve the sugar and simmer until the skins are tender and then add to cobbler.

One more is Buttermilk Cobbler:

4 eggs
2 cups of sugar
2 cups of buttermilk
1 stick of butter
1 t vanilla

Cream butter and sugar
Add eggs, buttermilk and vanilla
When cobbler thickens add pie crust lattice to top [you can also put pie crust on the bottom before you put the cobbler in]
Everybody always says you forgot the flour — not so; try it, you’ll like it.

And last but not least is Chocolate/Cherry Cobbler;

Same basic cobbler recipe except add chocolate pudding [make it as per the recipe on the box] and 1 can of cherries [drained]. I sort of made this one up cuz I like chocolate so much, but the first time I made it Miss Jan and I were taking it to our annual croquet tournament [you have to play with an alcoholic beverage in one hand at all times or you’re disqualified]. Well I cooked it and cooked it for almost an hour and it was still real “runny”. It was time to go so we just took it anyway, cuz you can always try new recipes out on your friends. By the time we got there it was perfect — I forgot that with the pudding in it you have to cool it a little for it to “set up”.


Ramona WerstNo Gravatar June 3, 2010 at 6:34 am

Thanks for the additional recipes, I want to try them all! 😉


AnnNo Gravatar June 3, 2010 at 7:29 am

We’ll be traveling from Tyler to Colorado later this month. We will spend the night in Amarillo. Does anyone have a suggestion for a good restaurant/cafe on the way for lunch or even dinner that night in Amarillo?


Ken HarrisNo Gravatar June 3, 2010 at 8:12 am

In Amarillo we have eaten at the Big Texan Steakhouse. Almost drove by because it looked so much like a tourist trap. Glad we didn’t. We had great steaks, good service, and we left happy. Hard to get over all the glitz though. They have parking for RVs and trucks all around, but some of the lots are “holey”.


AnnNo Gravatar June 3, 2010 at 12:38 pm

Thanks! We’ve often driven past it. Maybe we’ll check it out next time.


Walter HortonNo Gravatar June 3, 2010 at 2:32 pm

Here is a great recipe for Peach Cobbler.

> 9 cups fresh peaches, peeled and sliced (3 packages of frozen peaches thawed, 16 oz packages (3 lbs)
> packages).
> 1/2 cup plus 2 tablespoons sugar
> 3/4 teaspoon cinnamon
> 3/4 cup butter or margarine, melted
> 1 ½ cups all-purpose flour
> 2 cups sugar
> 1 cup plus 2 tablespoons milk
> 4 ½ teaspoons baking powder
> 1/4 teaspoon salt
> Spray a 9 by 13 baking pan with non-stick spray be sure and place on baking sheet when baking. Set aside
> Toss sliced thawed peaches with ½ cup plus 2 tablespoons sugar and cinnamon. Set aside
> Place melted butter in large bowl and whisk together with flour, 2 cups sugar, baking powder. Salt, and milk. Pour batter into prepared pan. Layer evenly with peaches slices.
> Bake at 325 degrees on lower rack in oven for 1:00 to 1:30 minutes or until brown and bubbly. This has a great crust, you also can put in small aluminum pans and it makes about 7 of them and you can freeze after they are cooled and then let thaw out and place in oven to chrisp back up. VERY GOOD.
> I use one of those deep aluminum 1/2 pans.



Ramona WerstNo Gravatar June 3, 2010 at 3:36 pm

Sounds yummy, I want to try this one too!


William(Bill) RowanNo Gravatar June 28, 2010 at 10:50 pm

Hi like the sound of your recipes My DW & I were in Fredericksburg on 30th of May got a small box of peachs & were they good simi freestone. We will be in Blanco SP on the 4th July for a few days R&R we will made it to Fredericksburg one of the days that we are camped @ Blanco. and pick up a box of freestones this time. Maybe we will try the recipes. Nothing like Fredericksburg or Stonewall peaches & they have a good crop this year. By the way I grew up in Texon & was in class of 53 @ RCHS but have been gone for over 40 years Now about 50 miles SW of Houston


William (Bill) RowanNo Gravatar June 28, 2010 at 11:04 pm

Ps Jim we will try the chicken fried steak at Hill Top thanks for the info. The dutch oven peach cobbler is a lot like the ones we made on Scout trips except we used white cake mix for the flour & a large can of peaches not as good as fresh but the Boy Scouts loved them


Ramona WerstNo Gravatar June 28, 2010 at 11:27 pm

We were just in Fredericksburg on June 23rd, and picked up a box of Freestone peaches! They are really delicious. We bought them at B’s peach stand, the largest peaches and a box was $20. We went to all the peach stands and came back to B’s.

I peeled them, sliced and froze them. We’ll have fresh peaches in the winter.


johnNo Gravatar August 14, 2011 at 8:01 pm

Made this recipe for the first time this weekend. I doubled it and cooked in a large cast iron skillet. Amazing flavor!!! As the cobbler baked the crust pushed all the peaches to the center. What can I do to prevent or what error did I make?




Ramona WerstNo Gravatar August 14, 2011 at 8:10 pm

Did you have your peaches spread out so that some batter was in between the peaches?

You might want to spoon your peaches on top of the batter allowing some of the batter to go in between…

Otherwise when you are dishing it up, just spoon some of the batter from the edges into your bowl…


Robert McDanielNo Gravatar August 21, 2011 at 9:10 am

Being a transplant to New England, I was glad to find a recipe to bring a little home feeling. Oddly, I went to High School in Friedricksburg and spend summers picking Peaches.

So I followed the recipe to the letter except I used homemade vanilla sugar (big glass jar, cane sugar and two vanilla bean pots and store in your cupboard). I was actually abbe to find Texas Hillcountry peaches, which is why I was hunting down a recipe. It was amazing. I am not sure what the vanilla influence was, if there was one, but in the end, this is a fantastic, ‘real’ cobbler moment.


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