Peach Cobbler
Our family favorite Peach Cobbler-sweet and soft peaches that are swimming in a thick, sweet syrup, and generously topped with a buttery and crisp pastry. We put a scoop of vanilla ice cream on top and it’s a little piece of heaven! You must try this! Love Cobblers? You have to try Blueberry Cobbler and Strawberry Cobbler.
We have enjoyed this peach cobbler in the backyard swing under the sunny skies. We also devoured it by the kitchen counter, for breakfast. For dessert. and in between!
Peach cobbler easily became a favorite. There’s just something about the fruity, buttery combination, and the variety of textures in one dessert. Slimy, sweet peaches and crisp pastry, then add the cold, rich vanilla ice cream on top, it is just PERFECT!
Let’s Go Make It!
First up, grease a 9 x 13 inch baking dish with butter and pre-heat your oven to 350 F. To the dish, add your peeled cubed peaches, the brown sugar, vanilla extract, nutmeg, cinnamon, cornstarch and the pinch of salt. Mix it all in there.
Next make the pastry, in a large bowl, mix flour, sugar, baking powder, baking soda, and salt. Add the cubed butter and use a pastry cutter to cut the butter into little lumps in that dry mixture. The result will be a coarse looking crumbs.
Pour the heavy cream into the bowl and stir briefly just until you form a sticky, chunky dough. Take portions of this dough, flatten it with both your palms and lay it over the peach mixture. Repeat this process until all the dough is used up and the peaches are covered.
Brush the tops of the dough with egg wash. Bake at 350 F for 50 minutes, or until the pastry on top is golden and the filling is bubbly on the sides.
Tips, Serving Suggestion and Storage
- Use peaches that are in the middle of soft and firm. When you touch it and put pressure it should have a slight give.
- Fresh peaches are best in this recipe, but if you must use frozen, thaw and drain them well.
- The cornstarch is used to thicken the peach juices. If skipped, the cobbler will have a soupy juice at the bottom.
- To serve, hands-down, this is best with a scoop of vanilla ice cream. Especially when the cobbler is still warm! Please do it.
- To store the leftovers, simply cover your dish well with a lid or a plastic film. Keep in the fridge for up to 5 days. To enjoy the leftovers, reheat the cobbler briefly in the microwave until warm.
More Fruity Recipes!
- Mango Roll Cake
- Lemon Chiffon Cake with Lemon Cream Cheese Icing
- Pineapple Chiffon Cake
- Pineapple Loaf Cake
- Apple Loaf Cake with Sweet Pecans
Peach Cobbler
Equipment
- 9 x 13 inch baking dish affiliate link!
- pastry cutter affiliate link!
Ingredients
The Cobbler Filling
- 4 lbs (1.81 kg) fresh peaches peeled and sliced into little cubes
- ⅓ cup (73.33 g) brown sugar
- 1 tsp (4 g) vanilla extract
- ½ tsp (0.5 tsp) cinnamon
- ¼ tsp (0.25 tsp) nutmeg
- 1½ tbsp. (1½ tbsp.) cornstarch
- pinch (pinch) salt
For the Pastry
- 2 cups (250 g) all-purpose flour
- ¼ cup (50 g) white sugar
- ½ tsp (0.5 tsp) salt
- 1 tsp (1 tsp) baking powder
- ¼ tsp (¼ tsp) baking soda
- ½ cup (113.5 g) butter cut into cubes
- ¾ cup (178.5 g) heavy cream
Egg wash
- 1 egg
- 1 tbsp milk or cream
Instructions
- Preheat oven to 350 F. Butter a 9×13 inch baking dish. To this dish add the cubed peaches, brown sugar, vanilla, cinnamon, nutmeg, pinch of salt and the cornstarch. Stir well.
- In a large bowl, combine flour, sugar, salt. baking powder and baking soda. Add the butter to the bowl. Using a pastry cutter, cut the butter into the dry ingredients until the mixture looks like a coarse crumbs with bits of butter here and there.
- Add the heavy cream to the bowl. Stir everything until the ingredients are moistened and a sticky, chunky dough is formed.
- Grab a portion of the dough, and with your palms flatten the dough before laying it over the peaches in the dish, Repeat with the remaining dough until the peaches are mostly covered, and the dough is all used up.
- To make the egg wash, beat together egg and milk. Brush the top of the dough with egg wash. Bake at 350℉ for 50 minutes or until the pastry on top is golden and the filling is bubbly on the sides.
- To serve, spoon a serving into a plate or bowl while it is still warm, then top with ice cream. Then enjoy, this little piece of heaven, my friends. And be glad for the leftovers!
Video
Notes
- I used peaches that are in the middle of being firm and soft. I peel the peaches because my kids prefer skin-free, but you can choose to not peel them.
- Although fresh peaches are best for this recipe, you can use frozen peaches as well. Just thaw them and drain them well before using in the recipe.
Your recipes are top notch. We use them often, they turn out so well…..tried and true!
Thank you for sharing these family favorites, we appreciate it …..a lot!
Hello Terri! Thank you so much. It means a lot to me that you enjoy the recipes.
Our favorite summer dessert!