Best Peach Cobbler
Fresh Peach Cobbler just may be the ultimate summer dessert comfort food. It's simple, easy and a timeless classic with a buttery cobbler topping, fresh juicy peaches, and hints of cinnamon in a rich, sweet syrup. This is the best peach cobbler I have ever eaten! It has a perfectly wonderful crust that is crisp on top but is also soft and moist and chewy thanks to the juicy peaches bubbling below it.
Servings: 12 servings
Ingredients
Fruit Filling
- 1/4 cup salted butter melted
- 10-12 fresh ripe peaches peeled, pitted and sliced thick (about 8-10 cups)
- 1/4 cup firmly packed light brown sugar
- 2 Tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 Tablespoon cornstarch
- 1 teaspoon lemon juice
Cobbler Topping
- 2 cups (282g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) firmly packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon table salt
- 12 Tablespoons salted butter chilled and cut into small pieces
- 1/2 cup boiling hot water
- 3 Tablespoons additional granulated sugar for sprinkling over top
Instructions
- Heat oven to 400°F. Peel, pit and slice peaches into thick slices. Melt butter and pour into a large 9x13" pan.1/4 cup salted butter
- In a large bowl, combine the sliced peaches, sugars, cinnamon, cornstarch and lemon juice and toss to coat. Pour into the pan over the melted butter.1/4 cup firmly packed light brown sugar, 2 Tablespoons granulated sugar, 1/4 teaspoon ground cinnamon, 1 Tablespoon cornstarch, 1 teaspoon lemon juice, 10-12 fresh ripe peaches
- Prepare the cobbler topping by combining the flour, sugars, baking powder and salt in a large bowl.2 cups (282g) all-purpose flour, 1/2 cup (100g) granulated sugar, 1/2 cup (100g) firmly packed light brown sugar, 2 teaspoons baking powder, 1 teaspoon table salt
- Use a pastry cutter or your fingers to cut the cold butter into the flour mixture until it resembles coarse crumbs, then stir in the boiling hot water just until everything is combined.12 Tablespoons salted butter, 1/2 cup boiling hot water
- Drop spoonfuls of the cobbler topping over the peaches. The topping will rise and spread as it cooks, so no need to worry about spreading it around. Just try to cover the peaches evenly with dollops of cobbler topping.
- Sprinkle the cobbler with the 3 additional tablespoons of granulated sugar. Bake for 30 to 40 minutes, until the topping is golden brown and the peach filling is bubbling up around the edges. You may want to bake it on a baking sheet just in case the fruit juices bubble over during the cooking process.3 Tablespoons additional granulated sugar
- Remove from heat and allow to cool for at least 30 minutes to 1 hour before serving with vanilla ice cream.
Notes
- Storage: I would recommend storing your fresh cobbler in the refrigerator once the cobbler has cooled completely. Cover it in plastic wrap or tin foil and it will stay good for 2 or 3 days. Any longer than that and it might start turning a bit soggy.
- The number of peaches in your filling can vary depending on size. You can always go on the high side even with large peaches if you prefer more fruit to topping, but I wouldn't adjust the sugar content of the fruit filling, even if using a few extra peaches. Also, this is called Fresh Peach Cobbler for a reason, but if you MUST make it during the off-season, I would recommend 10 cups of thawed and drained frozen peaches rather than canned peaches in syrup. But really, nothing beats fresh peaches.
Nutrition
Calories: 420kcal | Carbohydrates: 67g | Protein: 5g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 255mg | Fiber: 3g | Sugar: 36g
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