This peach cobbler will be the best peach cobbler you've ever eaten and it is so easy to make. It has a juicy sweet peach filling and is topped with a biscuit like cobbler topping. Serve it while it's hot with a big scoop of vanilla ice cream.
If there was one dessert that I would skip dinner for and go straight to dessert, it would be this peach cobbler.
When I think of summer and especially the 4th of July holiday I think of fruit desserts. Peach cobbler is an American staple during summer time. What is a barbecue without a peach cobbler, or an apple crisp?
My favorite thing about this peach cobbler is the juicy sweet peaches and the crisp cobbler topping. This cobbler topping isn't as much cakey as it is biscuit textured, somewhere in the middle of both.
And the entire thing is just the right amount of sweetness. Not overly sweet like some peach cobblers. Which means you can have gobs and gobs of vanilla ice cream on top.
What more could one ask for???
- peaches - it's optimal to use ripe peaches but if they are a bit underripe that's okay, just cut them thinner
- corn starch - used for thickening
- honey - adds a bit of sweetness and a glossy shine to the peach filling, I also use honey in my filling for this blueberry peach crisp
- lemon juice
- all purpose flour
- brown sugar
- baking powder
- heavy cream - used in the cobbler topping
How To Make Peach Cobbler
Start by cleaning your peaches. You can keep the peach skins on or peel your peaches. I like to keep the peach skins on because the color after you bake them is this gorgeous golden yellow and bright red.
Cut the peaches in half, following that middle line, and twist to separate the halves. Remove the seed. If your peaches aren't separating when you twist, just cut around the pit with your knife.
Add the peaches to a bowl with corn starch, sugar, honey, cinnamon, nutmeg and lemon juice. Get ready for the best smell in the entire world!
The cobbler topping.
In a bowl stir together the flour, sugar, brown sugar, baking powder and salt. Then mix in the cubed butter and use your hands to incorporate it. Once it's all combined and there aren't any big chunks of butter left, mix in the heavy cream.
When you first start mixing, it will look craggy and there will be lots of little bits in the bowl. Use the back of your spoon at this stage to smoosh part of it together then use your hands to form larger gobs.
Once the filling is in the baking dish use your hands to break about those larger pieces of cobbler topping and scatter it all over. It won't cover everything, but the topping will expand in the oven.
Finishing touches. Before the peach cobbler bakes you'll want to finish the top of it with 2 tablespoons of cubed cold butter and a sprinkle of sugar. Then in the oven it goes for 45 minutes until it's all gooey and bubbly.
Serve it with vanilla ice cream right out of the oven.
More Summer Recipes
- Instant Pot Ribs
- Honey Cornbread
- Best Guacamole
- Red Potato Salad
- Italian Pasta Salad
- 10 Minute Avocado Corn and Tomato Salad
- S'mores Cookie Bars
- 6 peaches, sliced
- 2 tsp corn starch
- ¼ c sugar
- 1 tbsp honey
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- ½ lemon, juiced
- 2 tbsp cold butter, cubed
- 1 tsp sugar
- 1 c all purpose flour
- 2 tbsp sugar
- ⅓ c brown sugar
- 1 tsp baking powder
- ¼ tsp kosher salt
- 6 tbsp cold butter
- 2 ounces heavy cream
- Preheat oven to 375.
- Wash the peaches, cut in half and remove the pits. Cut each peach half into fourths if the peaches are very ripe and sixths if they are not as ripe.
- Add the peach slices to a large bowl with the corn starch, ¼ cup sugar, honey, nutmeg and lemon juice. Mix together.
- For the cobbler topping stir together the flour, sugar, brown sugar, baking powder and salt. Use your hands to mix in the 6 tablespoons of cold cubed butter. Once combined drizzle in the heavy cream, using a spoon to combine. Once it has started to form together use your hands to start to shape it in to clumps.
- In a 9x12 baking dish grease the bottom and sides with the butter wrapper or a tiny bit of butter. Pour in the peaches. Top with clumps of the cobbler topping, you won’t cover the peaches entirely there will be open spaces.
- Sprinkle over top the 2 tablespoons of cold cubed butter and 1 teaspoon of sugar.
- Bake in the oven for 45 minutes, the peach cobbler with be golden and bubbly. Remove from the oven and let it rest for 30 minutes before serving. Serve with vanilla ice cream.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 209Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 131mgCarbohydrates: 30gFiber: 2gSugar: 20gProtein: 2g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.