Description
This timeless dessert showcases juicy, sweet peaches nestled beneath a golden, biscuit-like topping. Brimming with warm cinnamon and nutmeg, it’s the perfect comforting finale to any meal—especially when served with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients
For the Peach Filling
-
6 cups fresh peaches (about 6–7 medium), peeled & sliced
-
⅔ cup granulated sugar
-
2 tbsp cornstarch
-
1 tsp vanilla extract
-
½ tsp ground cinnamon
-
¼ tsp ground nutmeg
-
1 tbsp fresh lemon juice
For the Cobbler Topping
-
1 cup all-purpose flour
-
¼ cup granulated sugar
-
2 tsp baking powder
-
¼ tsp salt
-
6 tbsp cold unsalted butter, cut into small cubes
-
⅓ cup milk (whole or 2%)
-
1 large egg, lightly beaten
-
1 tsp vanilla extract
For Finishing
-
2 tbsp unsalted butter, melted (to dot on top)
-
1–2 tbsp coarse sugar (turbinado or sanding sugar)
Instructions
1️⃣ Preheat the oven:
Preheat to 375 °F (190 °C). Place a rack in the center.
2️⃣ Prepare the peaches:
In a large bowl, toss sliced peaches with granulated sugar, cornstarch, vanilla, cinnamon, nutmeg, and lemon juice. Let sit 10 minutes to draw out juices.
3️⃣ Transfer to baking dish:
Pour the peach mixture (with any accumulated juices) into a 9×13″ (or similar-size) baking dish; spread into an even layer.
4️⃣ Make the topping dry mix:
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
5️⃣ Cut in the butter:
Add cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs (pea-sized bits remaining).
6️⃣ Add wet ingredients:
In a small bowl, whisk milk, beaten egg, and vanilla together. Pour into the flour-butter mixture, stirring just until a soft batter forms—do not overmix.
7️⃣ Top the peaches:
Drop spoonfuls of batter evenly over the peach filling, leaving small gaps so steam can escape and juices bubble up.
8️⃣ Finish & bake:
Drizzle melted butter over the topping, then sprinkle coarse sugar on top for crunch. Bake 35–40 minutes, until the topping is golden brown and the peach filling is bubbling.
9️⃣ Cool slightly & serve:
Let cool 10–15 minutes so juices thicken. Scoop into bowls and top with vanilla ice cream or whipped cream, if desired.
Notes
-
Peach Variations: Use frozen peach slices (thawed & drained) when fresh aren’t in season.
-
Spice Boost: Add a pinch of ground ginger or swap nutmeg for allspice.
-
Gluten-Free: Substitute a 1:1 gluten-free flour blend in the topping.
-
Make-Ahead: Assemble cobbler (steps 2–7), cover, and refrigerate up to 8 hours; bake directly from the fridge (add 5–10 minutes to bake time).
-
Serving Twist: For extra richness, stir 2 tbsp bourbon or peach brandy into the peach filling before baking.
-
Storage: Cover and refrigerate leftovers up to 3 days. Rewarm in a 350 °F oven for 10 minutes.
- Prep Time: 20 MIN
- Cook Time: 40 MIN