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Judy John

Peach Cobbler

A warm, comforting peach cobbler with juicy peaches, cinnamon, and a buttery golden topping. Serve it fresh from the oven with vanilla ice cream.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Peach Filling
  • 6 cups (900 g) fresh peaches — peeled, pitted, and sliced
  • 1/2 cup (100 g) granulated sugar
  • 2 tablespoons (16 g) cornstarch
  • 1 tablespoon (15 ml) lemon juice
  • 1 teaspoon (5 ml) vanilla extract
  • 1 teaspoon (3 g) ground cinnamon
  • 1/4 teaspoon (0.5 g) ground nutmeg
  • 1/4 teaspoon (1.5 g) salt
Cobbler Topping
  • 1 1/2 cups (180 g) all-purpose flour — spooned and leveled
  • 1/3 cup (67 g) granulated sugar
  • 2 teaspoons (8 g) baking powder
  • 1/2 teaspoon (3 g) salt
  • 6 tablespoons (85 g) unsalted butter — cold and cubed
  • 1/2 cup (120 ml) whole milk
  • 1 teaspoon (5 ml) vanilla extract
  • 2 tablespoons (25 g) coarse sugar — optional, for topping

Equipment

  • Mixing Bowl
  • Measuring Cups
  • Measuring Spoons
  • 9x13-inch Baking Dish
  • Pastry Cutter
  • Rubber Spatula
  • Oven
  • Wire Rack

Method
 

  1. Preheat the oven to 190°C (375°F). Lightly grease a 9x13-inch baking dish and set it aside.
  2. Add peaches, sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt to a bowl. Toss until the fruit looks evenly coated.
  3. Spread the peach mixture evenly across the prepared baking dish. Let it sit while you prepare the topping so the juices begin to mingle.
  4. Whisk flour, sugar, baking powder, and salt in a clean bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
  5. Pour in the milk and vanilla. Stir gently until a thick, shaggy dough forms. Do not overmix, or the topping may become tough.
  6. Drop spoonfuls of dough over the peaches, leaving small gaps for steam to escape. Sprinkle coarse sugar over the topping if desired.
  7. Bake for 40 to 45 minutes, until the peaches bubble around the edges and the topping turns puffed and deeply golden.
  8. Cool for 15 minutes before serving. The filling will thicken as it rests while the topping stays tender underneath and lightly crisp on top.
  9. Spoon warm cobbler into bowls and add vanilla ice cream. Serve immediately for the best contrast between hot fruit and cold, creamy ice cream.

Notes

For a softer topping, avoid overbaking and keep the dough slightly thick. For crispier edges, sprinkle coarse sugar over the topping and bake until deeply golden. If using canned peaches, drain them thoroughly before mixing to prevent a watery filling. Handle the baked cobbler gently while hot because the fruit filling remains loose until it cools. Customize the flavor with cardamom, ginger, almond extract, pecans, or a little orange zest. To freeze, cool completely, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat uncovered at 175°C (350°F). Store leftovers covered in the refrigerator for up to 4 days.