Peach Cobbler
A delightful dessert that showcases the sweet and juicy flavors of fresh peaches, topped with a rich, buttery topping.
Ingredients
Peach Filling
- 2.5 pounds 6 to 7 ripe peaches, sliced (peeled if preferred) Choose ripe peaches for the best flavor.
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional) For extra flavor.
Cobbler Topping
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cut into small cubes Use cold butter for flaky texture.
- ¼ cup boiling water To help form a thick dough.
- 1 tablespoon coarse sugar for topping (optional) Adds a sweet crunch.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Wash, slice, and, if you prefer, peel the peaches.
- In a large mixing bowl, combine the sliced peaches, ¾ cup of granulated sugar, lemon juice, cornstarch, vanilla extract, and cinnamon (if using). Stir gently and let the mixture sit for 10 minutes to release the juices.
Making the Topping
- In a separate bowl, mix together the flour, ½ cup of sugar, baking powder, and salt.
- Add the cold cubed butter to the flour mixture. Use a fork or pastry cutter to cut in the butter until the mixture is crumbly and resembles coarse sand.
- Pour in the ¼ cup of boiling water and stir just until a thick dough forms.
Baking
- Pour the peach filling into a 9-inch square baking dish or a similar-sized pan.
- Spoon the topping over the peaches in small mounds, leaving some gaps. Flatten large mounds slightly with the back of the spoon.
- Sprinkle coarse sugar on top if desired.
- Bake for 38 to 42 minutes, until the topping is golden brown and the peach filling is bubbly around the edges.
- Remove from the oven and let cool for at least 15 minutes before serving.
Notes
Serve warm or at room temperature, plain or with vanilla ice cream or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.