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Peach Cobbler

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the peach filling: 6 cups sliced peaches (about 6–8 medium fresh peaches) or 2 pounds frozen, thawed and drained
  • 1/2 to 3/4 cup granulated sugar (adjust based on peach sweetness)
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg (optional)
  • 1 tablespoon lemon juice
  • Pinch of salt
  • For the cobbler topping: 1 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1/2 cup buttermilk (or 1/2 cup milk mixed with 1 teaspoon lemon juice, rested 5 minutes)
  • 1/2 teaspoon vanilla extract
  • For finishing: 1 tablespoon coarse or granulated sugar for sprinkling
  • Optional: extra cinnamon for dusting

Method
 

  1. Prep the oven and pan: Heat your oven to 375°F (190°C). Grease a 9x9-inch baking dish or similar 2-quart dish.
  2. Combine the peaches: In a large bowl, mix peaches with sugar, cornstarch, vanilla, cinnamon, nutmeg, lemon juice, and a pinch of salt. Stir until the peaches look glossy and evenly coated.
  3. Make the peach layer: Spread the peach mixture evenly into the prepared baking dish. If using very juicy peaches, spoon off a little extra liquid so the cobbler doesn’t get soupy.
  4. Mix dry topping ingredients: In a separate bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  5. Cut in the butter: Add cold butter cubes and work them into the flour with a pastry cutter or your fingers until the mixture looks like coarse crumbs with pea-sized bits of butter.
  6. Add liquids: Stir in buttermilk and vanilla just until the dough comes together. It should be thick and slightly sticky. Avoid overmixing.
  7. Top the peaches: Dollop spoonfuls of the dough evenly over the peach layer. It won’t cover completely; gaps are fine and help steam escape.
  8. Finish and bake: Sprinkle the top with coarse sugar and a light dusting of cinnamon if you like. Bake 35–45 minutes, until the topping is golden and the peach filling is bubbling around the edges.
  9. Rest, then serve: Let the cobbler cool for 10–15 minutes to thicken slightly. Serve warm, ideally with vanilla ice cream or whipped cream.