Description
This classic Peach Cobbler recipe features juicy fresh peaches baked under a golden, buttery crust. It’s a perfect dessert for summer that balances sweet, spiced fruit with a tender, biscuit-like topping. Simple ingredients and straightforward steps make this an easy yet impressive treat for gatherings or a cozy night in.
Ingredients
Scale
For the Peach Filling
- 5 pounds fresh sliced peaches (about 14 medium peaches)
- 1 1/2 cups granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom (or nutmeg)
- 1/4 teaspoon kosher salt
For the Cobbler Topping
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 1 1/2 cups granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 cup buttermilk (cheater version acceptable, see notes)
- 1 egg
- 1/2 cup cold butter (chopped into chunks)
- 2 tablespoons sugar (granulated or raw sugar or both for sprinkling)
Instructions
- Prepare the Peach Filling: In a large mixing bowl, combine the sliced fresh peaches with 1 1/2 cups granulated sugar, 1/3 cup all-purpose flour, cinnamon, cardamom (or nutmeg), and 1/4 teaspoon kosher salt. Toss gently to coat the peaches evenly. This mixture will help thicken the fruit juices as it bakes, ensuring a luscious filling.
- Make the Cobbler Topping: In another bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon kosher salt, and baking powder. In a separate small bowl, beat the egg and combine it with the buttermilk. Pour the wet ingredients into the dry and mix just until combined. Cut in the cold butter using a pastry cutter or your fingers, working quickly until the mixture forms coarse crumbs and holds together when pressed.
- Assemble the Cobbler: Preheat the oven to 375°F (190°C). Pour the peach filling into a large baking dish (about 9×13 inches). Drop spoonfuls of the cobbler topping evenly over the peaches. It’s okay if some fruit shows through; this rustic topping will bake into a crisp, golden crust.
- Bake the Cobbler: Sprinkle the remaining 2 tablespoons of sugar over the cobbler topping for extra sweetness and texture. Place the baking dish in the preheated oven and bake uncovered for 40 to 45 minutes or until the topping is golden brown and cooked through, and the peach filling is bubbly.
- Serve: Let the cobbler cool for about 15 minutes before serving. This dessert is delicious on its own or topped with a scoop of vanilla ice cream or whipped cream.
Notes
- For a quick buttermilk substitute, add 1/2 tablespoon lemon juice or vinegar to 1/2 cup milk and let sit for 5 minutes before using.
- If fresh peaches are not in season, frozen peaches can be used, but thaw and drain excess liquid first to avoid a soggy cobbler.
- When cutting in the butter, work quickly to keep it cold so the topping will have a flaky texture.
- Adjust sugar amount depending on peach sweetness; you can reduce sugar if peaches are very ripe.
- For extra spice, add a pinch of ground ginger or cloves to the peach filling.