Summer is the perfect season for peaches, and one of the best ways to enjoy them is in a warm, delicious cobbler. Here’s a simple guide for learning how to slice peaches for cobbler.
Fresh peaches can be enjoyed in many ways: in pies, crisps, salsas, muffins, cakes, crumble bars, or eaten fresh! But when making a peach cobbler, here’s how I slice peaches.
Best Peaches for a Cobbler
Freestone peaches are generally preferred for cobblers because they are easier to slice and remove the pit.
- Freestone Peaches: These peaches are easier to pit and slice because the pit separates easily from the flesh. They are ideal for baking.
- Clingstone Peaches: The flesh of these peaches clings tightly to the pit, making them harder to prepare. However, they are usually juicier and more flavorful.
Do you peel peaches for cobbler? If you prefer a smoother texture, it’s best to peel them. However, you can leave the skin on if you don’t mind a bit of texture and prefer to save time.
How to Cut and Slice Peaches for Cobbler
Properly cutting and slicing peaches ensures even cooking and the best texture in your cobbler. Follow these steps for perfectly sliced peaches for your cobbler:
1. Wash the Peaches: Rinse the peaches under cool running water to remove dirt or pesticides. Pat them dry with a clean towel.
2. Cut the Peach: Find the natural seam around the peach, which runs from the stem to the bottom of the fruit. Use a sharp knife to cut along this seam, making sure to go around the pit.
3. Split the Peach: Gently twist each half of the peach in opposite directions to separate them from the pit. If the peach is ripe, this should be relatively easy. If it’s not separating easily, you might need to use a bit more pressure.
4. Remove the Pit: To remove the pit, use a small knife or your fingers to pry it out from one of the peach halves. Be careful not to damage the flesh. If the pit is stubborn, gently wiggle it back and forth until it loosens and comes free.
5. Slice the Peach Halves: Place each peach half, cut side down, on a cutting board. Slice the peaches into even wedges, about 1/4 to 1/2 inch thick. You can cut the wedges into smaller chunks if you prefer smaller pieces.
Special Tools (affiliate links): Sharp Knife | Cutting Board
Easy Peach Recipes
While peach cobbler is a classic, don’t miss out on these other delicious recipes using fresh peaches:
Click HERE for 10 + delicious peach dessert recipes using fresh peaches!
How to Slice Peaches for Cobbler
Cutting and slicing a peach is incredibly simple! With this method and tutorial, you can easily slice peaches for a cobbler.
Ingredients
- 1 ripe peach
Instructions
- Wash the Peaches: Rinse the peaches under cool running water to remove dirt or pesticides. Pat them dry with a clean towel.
- Cut the Peach: Find the natural seam around the peach, which runs from the stem to the bottom of the fruit. Use a sharp knife to cut along this seam, making sure to go around the pit.
- Split the Peach: Gently twist each half of the peach in opposite directions to separate them from the pit. If the peach is ripe, this should be relatively easy. If it’s not separating easily, you might need to use a bit more pressure.
- Remove the Pit: To remove the pit, use a small knife or your fingers to pry it out from one of the peach halves. Be careful not to damage the flesh. If the pit is stubborn, gently wiggle it back and forth until it loosens and comes free.
- Slice the Peach Halves: Place each peach half, cut side down, on a cutting board. Slice the peaches into even wedges, about 1/4 to 1/2 inch thick. You can cut the wedges into smaller chunks if you prefer smaller pieces.
About the Author
Sarah Blankenship | Rocky Hedge FarmSarah is the author behind Rocky Hedge Farm. She is passionate about simple, healthy recipes, cast iron cooking, gardening, and remodeling her manufactured home. She shares her experiences and knowledge to inspire others. Go here to read her story, “Living a Life of Contentment and Joy: Simple Living at Rocky Hedge Farm.” If you want to message Sarah, visit her contact page here.