Homemade Peach Cobbler
What I love most about peach cobbler is how versatile it is. You can make it all year round — using fresh peaches in the summer and canned or frozen ones when they’re out of season.
Equipment
- Mixing Bowls
- Peeler and Knife
- Measuring cups and spoons
- Wooden Spoon or Silicone Spatula
- 9x13-inch baking dish
- Oven Mitts
- Cooling Rack
Ingredients
For the Peach Filling
- 6 cups fresh peaches peeled and sliced (or about 4 cups canned/frozen, drained)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 teaspoons cornstarch optional, for thicker filling
For the Cobbler Topping
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter cut into small pieces
- 1/4 cup boiling water
For Serving (Optional)
- Vanilla ice cream or whipped cream
Instructions
Step 1: Prepare the Peaches
- Peel and Slice: If using fresh peaches, start by peeling them. To make peeling easier, you can briefly blanch them in boiling water for about 30 seconds, then immediately plunge them into ice water — the skins will slip right off!
- Slice Evenly: Cut the peaches into uniform slices about 1/2-inch thick. This helps them cook evenly.
- Mix the Filling: In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch (if using). Toss gently until the peaches are well coated.
- Pro Tip: Letting the peach mixture sit for 10-15 minutes helps the sugars dissolve and the flavors meld beautifully.
Step 2: Make the Cobbler Topping
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
- Cut in the Butter: Add the cold, diced butter pieces to the dry mix. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
- Add Boiling Water: Carefully pour the boiling water into the mixture and stir quickly with a wooden spoon or spatula until the dough just comes together. It will be a bit sticky but that’s perfect.
- Pro Tip: Don’t overmix here — just bring the dough together to keep it tender and flaky.
Step 3: Assemble the Cobbler
- Preheat the Oven: Set your oven to 425°F (220°C) so it’s nice and hot when you’re ready to bake.
- Add Peach Filling to Dish: Pour the peach mixture into your baking dish, spreading it out evenly.
- Drop the Topping: Using a spoon, drop dollops of the cobbler dough over the peaches. It doesn’t need to cover every inch — the gaps let the peaches bubble up and caramelize perfectly.
Step 4: Bake the Cobbler
- Bake: Place the baking dish in the oven and bake for 25-30 minutes or until the topping is golden brown and the peach filling is bubbly.
- Check for Doneness: If the topping browns too quickly, loosely cover with foil and continue baking until done.
Step 5: Cool and Serve
- Cool Slightly: Let the cobbler cool for about 10-15 minutes to let the filling thicken a bit.
- Serve: Scoop warm with a big spoon and top with vanilla ice cream or whipped cream if you like.
Notes
Estimated Nutritional Value (per serving):
- Calories: ~320 kcal
- Carbohydrates: 55g
- Sugar: 35g
- Fat: 10g
- Saturated Fat: 6g
- Protein: 2g
- Fiber: 2g
- Sodium: 200mg