Peach Cobbler

How to Make Peach Cobbler

1. 1

   Step 1: Prepare filling and preheat oven

   Preheat the oven to 375°F (190°C). In a large bowl combine the sliced peaches with half of the granulated sugar (reserve the other half for the topping), cornstarch, lemon juice, ground cinnamon, and the salt. Toss gently until the peaches are evenly coated and let sit for 10–15 minutes so the peaches macerate and release juices.

   For this step

   • 6 cupsFresh peaches, peeled and sliced
   • 2 tbspCornstarch
   • 1 tbspFresh lemon juice
   • 1/2 tspGround cinnamon
   • 1/4 tspSalt
   
2. 2

   Step 2: Make the cobbler topping

   While the peaches rest, whisk together the all-purpose flour and baking powder in a medium bowl. Cut the chilled cubed butter into the dry mixture with a pastry cutter or two forks until the texture resembles coarse crumbs with some pea-sized pieces. Stir in the remaining reserved sugar and then add the milk, mixing just until a thick, slightly sticky batter forms—do not overmix.

   For this step

   • 1 1/2 cupsAll-purpose flour
   • 2 tspBaking powder
   • 6 tbspUnsalted butter, chilled and cubed
   • 3/4 cupMilk (whole or 2%)
   
3. 3

   Step 3: Assemble the cobbler

   Pour the peach filling, including any accumulated juices, into a lightly buttered 9x13-inch baking dish and spread into an even layer. Drop spoonfuls of the topping batter over the peaches, leaving small gaps; the batter will spread and create the classic cobbler peaks during baking.
   
4. 4

   Step 4: Bake until golden and bubbly

   Bake in the preheated oven for 35–45 minutes until the topping is golden brown and the peach filling is bubbling around the edges. If the top browns excessively before the filling bubbles, tent loosely with foil for the remaining time.
   
5. 5

   Step 5: Cool and portion

   Remove the cobbler and let it rest for about 15 minutes so the filling thickens slightly. Slice into 8 equal servings after resting (this recipe makes 8 slices) and transfer to plates or bowls.
   
6. 6

   Step 6: Serve

   Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. Leftovers keep covered in the refrigerator for up to 3 days—reheat gently in a 350°F (175°C) oven to refresh the topping.
   

1. Preheat the oven to 375°F (190°C). In a large bowl combine the sliced peaches with half of the granulated sugar (reserve the other half for the topping), cornstarch, lemon juice, ground cinnamon, and the salt. Toss gently until the peaches are evenly coated and let sit for 10–15 minutes so the peaches macerate and release juices.
2. While the peaches rest, whisk together the all-purpose flour and baking powder in a medium bowl. Cut the chilled cubed butter into the dry mixture with a pastry cutter or two forks until the texture resembles coarse crumbs with some pea-sized pieces. Stir in the remaining reserved sugar and then add the milk, mixing just until a thick, slightly sticky batter forms—do not overmix.
3. Pour the peach filling, including any accumulated juices, into a lightly buttered 9x13-inch baking dish and spread into an even layer. Drop spoonfuls of the topping batter over the peaches, leaving small gaps; the batter will spread and create the classic cobbler peaks during baking.
4. Bake in the preheated oven for 35–45 minutes until the topping is golden brown and the peach filling is bubbling around the edges. If the top browns excessively before the filling bubbles, tent loosely with foil for the remaining time.
5. Remove the cobbler and let it rest for about 15 minutes so the filling thickens slightly. Slice into 8 equal servings after resting (this recipe makes 8 slices) and transfer to plates or bowls.
6. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. Leftovers keep covered in the refrigerator for up to 3 days—reheat gently in a 350°F (175°C) oven to refresh the topping.