Description
This classic peach cobbler recipe strikes the perfect balance between tender, caramelized peaches and a golden, biscuit-like topping that’s crispy on the outside and fluffy within. The beauty lies in its simplicity – using fresh, seasonal ingredients that let the natural sweetness of peaches shine through while creating a dessert that feels both rustic and refined.
Ingredients
For the Peach Filling:
- 8 cups fresh peaches, peeled and sliced (about 8–10 medium peaches)
- 3/4 cup granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
For the Cobbler Topping:
- 1 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
- 1/2 cup whole milk
- 1 large egg
- 1 tablespoon coarse sugar for sprinkling
Substitution Options: For gluten-free version, use 1:1 gluten-free flour blend. Frozen peaches work when fresh aren’t available – just thaw and drain excess liquid. Coconut oil can replace butter for dairy-free needs, and almond milk works as a milk substitute.
Instructions
Preheat your oven to 375°F and butter a 9×13-inch baking dish. To easily peel peaches, blanch them in boiling water for 1-2 minutes, then transfer to ice water. The skins will slip right off. Slice peaches into uniform wedges for even cooking.
In a large bowl, gently toss sliced peaches with both sugars, cornstarch, vanilla, cinnamon, nutmeg, and salt. The mixture should coat the peaches evenly. Let this sit for 10 minutes to allow the peaches to release their natural juices and create a syrup.
In another bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces. In a separate small bowl, whisk together milk and egg, then pour into the flour mixture. Stir just until combined – don’t overmix.
Transfer the seasoned peaches and their juices to your prepared baking dish. Dot with small pieces of butter. Drop spoonfuls of the cobbler topping evenly over the peaches, leaving some gaps for the fruit to bubble through. Sprinkle the top with coarse sugar for extra crunch and golden color.
Bake for 45-50 minutes until the topping is golden brown and the peach juices are bubbling around the edges. The internal temperature should reach 200°F. If the top browns too quickly, cover loosely with foil during the last 15 minutes.
Nutrition
- Calories: 285
- Fat: 8g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g