Fresh Peach Cobbler The Upside Down Version Recipe

This upside-down peach cobbler recipe is a summer sensation, adapted from Food Network star Sara Moulton! We've tweaked it for maximum peachy goodness. Imagine a crispy, buttery crust engulfing juicy peaches and blueberries (optional). Make a big batch of the fruit filling in summer and freeze it for year-round cobbler enjoyment. This recipe is unique because the cobbler dough starts at the bottom – watch it magically rise to the top as it bakes! Perfect warm with vanilla ice cream or cold for a surprising breakfast treat. Customize it – use more crust, add different fruits! It's unbelievably delicious.

Prep Time 20 mins
Cook Time 60 mins
Calories 542 kcal
Protein 9g
Rating 5.0 (2 Reviews)
Fresh Peach Cobbler The Upside Down Version 38

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Fresh Peach Cobbler The Upside Down Version

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How to Make Fresh Peach Cobbler The Upside Down Version

  1. In a small saucepan, combine 6 cups peeled and sliced fresh peaches, 1 cup fresh blueberries (optional), 1/4 cup lemon juice, 1 cup granulated sugar, and a pinch of salt. Bring to a boil over medium-high heat, stirring constantly, until the peaches soften slightly (about 5-7 minutes).
  2. Remove from heat and stir in 1 teaspoon ground cinnamon and 1 tablespoon orange liqueur (optional).
  3. If making ahead, let the fruit mixture cool completely before proceeding. If using frozen fruit, thaw completely before proceeding.
  4. Preheat oven to 375°F (190°C).
  5. Melt 1/2 cup (1 stick) unsalted butter in a 9x13 inch baking dish. Tilt to coat the bottom evenly.
  6. In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
  7. Gradually whisk in 1 cup milk until just combined. Do not overmix.
  8. Pour the batter over the melted butter in the baking dish. Do not stir.
  9. Pour the peach and blueberry mixture evenly over the batter. Do not stir.
  10. Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly. If using a deeper dish, baking time may need to be increased.
  11. Let cool slightly before serving warm with vanilla ice cream. Leftovers are delicious cold!

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

305g

Fat

53g

Carbs

32g