Go Back
Inga

Peach Cobbler

This homemade Peach Cobbler is filled with juicy, cinnamon-spiced peaches and topped with a tender, buttery cobbler topping. Serve it warm with vanilla ice cream or whipped cream for a comforting summer dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 406
Ingredients Equipment Method Notes

Ingredients
  

Peach Filling
  • 10 cups fresh peaches 1.8 kg, peeled, pitted, and cut into pieces
  • 1/4 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp vanilla extract
  • 1 tsp salt
  • ground cinnamon to taste
  • ground ginger optional, to taste
  • ground nutmeg optional, to taste
Cobbler Topping
  • 2 cups all-purpose flour 250gr
  • 1/2 cup granulated sugar
  • 1 1/2 tsp baking soda
  • 1/2 cup unsalted butter 113 g, cold and cut into cubes
  • 1/2 cup buttermilk120 ml, cold 120 ml, cold
For Brushing
  • 1 large egg
  • 1 tbsp buttermilk
  • brown sugar for sprinkling

Equipment

  • 1 9 × 13-inch baking dish
  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 1 Small bowl
  • 1 Peeler
  • 1 Sharp knife
  • 1 Cutting board
  • 1 Pastry brush

Method
 

  1. Preheat the Oven

    Preheat the oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking dish.

  2. Prepare the Peaches

    Wash and peel the peaches, remove the pits, and cut them into pieces. Place them in a large mixing bowl.

  3. Make the Peach Filling

    Add the granulated sugar, cornstarch, lemon juice, vanilla extract, salt, cinnamon, and optional ginger and nutmeg. Gently mix until the peaches are evenly coated.

  4. Pre-Bake the Filling

    Transfer the peach mixture to the prepared baking dish and spread it evenly. Bake for 10 minutes.

  5. Make the Cobbler Topping

    While the peaches are baking, combine the flour, granulated sugar, baking soda, and salt in a mixing bowl. Add the cold cubed butter and buttermilk. Gently mix just until the dough begins to come together. Do not overmix.

  6. Shape the Dough

    Turn the dough onto a clean work surface. Using your hands, gently press and flatten small portions of dough. The topping does not need to be one complete piece.

  7. Add the Topping

    Remove the peaches from the oven. Arrange the flattened pieces of dough over the warm peach filling, leaving a few small openings between them.

  8. Brush the Dough

    Whisk the egg with 1 tablespoon buttermilk in a small bowl. Lightly brush the mixture over the dough, then sprinkle with brown sugar.

  9. Bake

    Return the cobbler to the oven and bake for approximately 40 minutes, until the topping is golden brown and fully baked and the peach filling is bubbling around the edges.

  10. Rest and Serve

    Remove the Peach Cobbler from the oven and let it rest for 10-15 minutes. Serve warm with vanilla ice cream or whipped cream.

Notes

Use ripe but firm peaches for the best flavor and texture. If using frozen peaches, thaw and drain them well before preparing the filling. Do not overmix the cobbler dough; mix only until it begins to come together. The dough does not need to cover the peaches in one solid piece—arrange it in rustic flattened portions over the filling. Let the baked cobbler rest for 10–15 minutes before serving so the peach juices can thicken slightly. Serve warm with vanilla ice cream or whipped cream.
 
Nutritional information is an estimate based on one of eight servings and does not include vanilla ice cream or whipped cream.