Peach Cobbler Recipe

Overview

This peach cobbler has a warmly spiced peach filling and a tender biscuit topping that rises around the fruit. The peaches become soft and syrupy while the topping develops lightly crisp edges and a soft center.

Use ripe fresh peaches when they are in season, or make the cobbler with frozen or canned peaches at other times of year. Bake it in an 8-inch square dish and let it rest before serving so the juices thicken slightly.

Ingredients

• 6 medium ripe peaches, about 2 pounds (900 g), peeled if desired, pitted, and sliced 1/2 inch thick
• 1/2 cup (100 g) granulated sugar, divided
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract, divided
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine salt, divided
• 1 1/2 cups (195 g) all-purpose flour
• 2 teaspoons baking powder
• 6 tablespoons (85 g) cold unsalted butter, cut into 1/2-inch cubes
• 1/2 cup (120 ml) whole milk, plus 1 tablespoon for brushing
• 1 tablespoon coarse sugar, for sprinkling

How to make it

1. Heat the oven to 375°F (190°C). Lightly butter an 8-inch square baking dish, or use a similarly sized 2-quart baking dish. Place the dish on a baking sheet to catch any bubbling juices.

2. Add the sliced peaches, 1/4 cup (50 g) of the granulated sugar, cornstarch, lemon juice, 1/2 teaspoon vanilla, cinnamon, and 1/8 teaspoon salt to a large bowl. Stir gently until the fruit is evenly coated. Transfer the peaches and any liquid to the prepared dish, spreading them into an even layer.

3. Make the topping. Whisk the flour, baking powder, remaining 1/4 cup (50 g) sugar, and remaining 1/8 teaspoon salt in a medium bowl. Add the cold butter and rub it into the flour with your fingertips, or cut it in with a pastry cutter, until the mixture has pea-sized pieces of butter and a few smaller crumbs.

4. Pour in the milk and add the remaining 1/2 teaspoon vanilla. Stir with a fork just until no dry flour remains. The dough should look shaggy and soft; do not knead it, or the topping can become tough.

5. Drop the dough over the peaches in 8 to 10 rough mounds, leaving small gaps for steam to escape. Brush the dough lightly with the remaining 1 tablespoon milk, then sprinkle with the coarse sugar.

6. Bake for 40 to 50 minutes, rotating the dish once halfway through. The cobbler is ready when the topping is puffed and deeply golden, and the peach juices are bubbling visibly around the edges and through the gaps. If the topping browns before the peaches bubble, loosely cover the dish with foil for the remaining baking time.

7. Cool the cobbler on a rack for at least 20 minutes before serving. The filling will be very hot when it comes out of the oven and will thicken as it rests. Serve warm, with vanilla ice cream or lightly sweetened whipped cream if desired.

Expert tips

• Using frozen peaches: Do not thaw them first. Toss the frozen slices with the filling ingredients and expect to add 10 to 15 minutes to the baking time. Look for bubbling juices and a fully golden topping rather than relying only on the clock.
• Using canned peaches: Drain two 15-ounce cans of peaches very well and pat them dry. Reduce the sugar in the filling to 2 tablespoons because canned peaches are usually sweetened or packed in syrup. Do not add the drained syrup.
• Choosing fresh peaches: Very firm peaches may need a few extra minutes in the oven, while very ripe, juicy peaches may produce a looser filling. Slice especially juicy fruit over the bowl so none of its liquid is lost.
• Avoiding a gummy topping: Keep the butter cold, mix only until combined, and use a shallow 8-inch or 2-quart dish. A very deep dish can leave the center of the biscuit topping undercooked while the edges brown.
• If the filling is too runny: Let the baked cobbler cool for at least 30 minutes before judging it. If it is still loose, the peaches may have released extra juice; serve it with a spoon rather than trying to cut neat squares.
• If the topping is pale: Move the cobbler to a higher oven rack for the final 5 minutes, watching closely. The center should still be cooked through, with no wet dough where the topping meets the fruit.

Serving and storage

Serve the cobbler warm or at room temperature. It is best on the day it is baked, once it has rested long enough for the filling to settle.

Cover leftovers and refrigerate them within 2 hours of baking. Store for up to 4 days. Reheat individual portions in a 350°F (175°C) oven for 10 to 15 minutes, or microwave briefly; the topping will be softer after refrigeration. The cobbler can also be frozen in a tightly covered, freezer-safe dish for up to 2 months. Thaw it in the refrigerator and reheat at 350°F (175°C) until hot throughout.

Frequently asked questions

Can I make peach cobbler with frozen peaches?

Yes. Use the frozen peaches without thawing them, and add about 10 to 15 minutes to the baking time. Bake until the biscuit topping is golden and the peach juices are bubbling visibly.

Do I need to peel the peaches?

No. Peach skins soften during baking and are safe to leave on. Peel them if you prefer a smoother, more uniform filling.

Why is my peach cobbler topping undercooked?

The topping may be too thick, the baking dish may be too deep, or the fruit may not have been bubbling long enough. Keep the topping in smaller mounds, use a shallow 8-inch or 2-quart dish, and continue baking until the center of the biscuit topping looks set rather than wet.

How long should peach cobbler cool before serving?

Let it cool for at least 20 minutes. This reduces the risk of burning your mouth and gives the cornstarch time to thicken the peach juices.

Can I use canned peaches instead of fresh peaches?

Yes. Drain and pat dry two 15-ounce cans of peaches. Reduce the filling sugar to 2 tablespoons and leave out the canned syrup so the cobbler does not become overly sweet or watery.