Perfect Peach Cobbler
Featuring fresh, ripe peaches and a crisp cobbler topping, this homemade peach cobbler is the perfect summer treat to enjoy with a scoop of vanilla ice cream!
Aside from long, sunny days and time off of school, there’s one more thing that makes summertime perfect: fresh produce! We’ve hit peak growing season, which is the only time I’ll buy fresh peaches—now, it doesn’t take much to turn ripe peaches into a delicious dessert, but today, we’re going to use them for this perfect peach cobbler!
What’s the Difference Between Cobbler and Crisp?
While very similar in fruit fillings, cobblers and crisps differ primarily in their toppings. Whereas cobblers have a breadier, biscuit-like dough, fruit crisps feature a streusel topping often made with oats and nuts. My recipe today is a bit of a hybrid—it combines the thick, batter-like topping of a cobbler with the sweet streusel of a fruit crisp for an utterly irresistible dessert!
What You’ll Need
For this recipe, we’re keeping it simple—here’s an ingredient list of everything you’ll need:
- Peaches. Fresh, ripe peaches are always best. In my opinion, nothing can beat the Chilton County peaches I get at home!
- Granulated sugar and brown sugar. A combination of granulated and brown sugar will provide a better depth of flavor.
- Flour. To thicken the filling.
- Lemon juice. To balance the sweetness.
- Vanilla, cinnamon, cardamom, nutmeg, and salt. Flavor enhancers to spice the filling.
- Baking powder. To help the cobbler topping puff up.
- Butter. Tenderizes the topping and adds a richer flavor.
- Oats and pecans. For a toasty flavor and nutty crunch.
- Whole milk or heavy cream. To hydrate the cobbler topping.
- Demerara sugar. This is optional, but I love the extra crunch it adds to the finished cobbler!
How to Make Peach Cobbler?
The best part about cobblers is that there’s no fussing over chilling and rolling out a pie crust—all you have to do is mix up the filling, top it with the batter, and bake! Here’s a step-by-step breakdown:
- Make the filling. The peach filling couldn’t be any easier to make! Just mix together the fruit with all of the other ingredients, then pour into the buttered pan. When it comes to peeling the peaches, I’ve found the easiest method is blanching. To do this, just dip the peaches into a pot of boiling water for around 30 seconds, then plunge them into a bowl of cold water. If the peaches are ripe, their skins will slip right off!
- Make the cobbler topping. Similar to a biscuit dough, the cobbler starts by rubbing the butter into the dry ingredients. Once you have a mixture that resembles a coarse meal, stir in the milk to get a batter consistency.
- Assemble and bake. Evenly spread the cobbler batter on top of the peach filling, then sprinkle over some demerara sugar and bake!
Storage and Reheating Instructions
If you have any peach cobbler leftovers (which we rarely do), you can store them covered at room temperature for 1-2 days or in the fridge for 3-4 days. To reheat, simply pop a serving into the microwave for around 30 seconds, or for a crispier topping, bake in a 350 degree oven until warmed through.
Still hungry? Check out these other summer recipes!
- Key Lime Pie.
- Grilled Peaches with Mascarpone Cream.
- Claire Saffitz Lemon Bars.
- S’mores Ice Cream Bars.
- Pistachio Ice Cream.
Happy Fourth of July—hope you stay cool and enjoy all the summer sweet treats!
xoxo
Perfect Peach Cobbler
Ingredients
For the peach filling
- 2 pounds ripe peaches (around 6-8), peeled, pitted, and sliced
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ⅓ cup all-purpose flour
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger or cardamom
- A pinch kosher salt
- Dash nutmeg (optional)
For the cobbler topping
- 1 ⅓ cups all-purpose flour
- ⅔ cup granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup (8 tablespoons) cold unsalted butter, cubed
- ⅔ cup old-fashioned rolled oats
- ⅓ cup chopped toasted pecans
- ⅔ cup whole milk (or heavy cream)
- Demerara sugar, for topping (optional)
- Vanilla ice cream, for serving
Instructions
- Preheat the oven to 350℉, then lightly butter a metal 9×9 baking dish and set aside—you can also use an 8×8, but it will take longer to cook.
- Prepare the filling. Place the peeled, pitted, and sliced peaches into a large bowl with the remaining filling ingredients: the sugar, brown sugar, flour, lemon juice, vanilla, salt, and spices. Stir until well combined, then pour the peach filling into the prepared dish.
- Prepare the cobbler topping. In another large bowl, mix together the flour, sugar, baking powder, and salt.
- Using a fork or your fingertips, pinch the butter into the dry ingredients until a coarse meal forms with pea-sized clumps. Toss in the oats and the toasted pecans.
- Pour in the milk or cream, then fold everything together with a rubber spatula until the dry ingredients are well hydrated and a thick batter forms. Evenly dot the cobbler topping over the peaches with a spoon or cookie scoop, then sprinkle over the demerara sugar (if using).
- Bake the cobbler for 40 minutes, until the top is golden brown and the filling is bubbling. A toothpick inserted into the topping should come out clean.
- Allow the cobbler to cool for 15-20 minutes before serving with vanilla ice cream.
