Scooped into bowls, topped while warm with a scoop of vanilla ice cream, juicy peaches, golden brown cobble crust. I love peach season! This peach cobbler recipe is made with fresh peaches. of course, you can most certainly use frozen or canned if that is all of that you have. When I think of peach cobbler, I think about a double crust pie with a lattice crust. That is how gran made it. I absolutely love her version, but don’t always want to fuss with two crusts and multiple tries to get the lattice perfect (I’m still working on that). This peach cobbler recipe is as easy as it is delicious and perfect for when you have a last minute craving for a peach dessert.
How to make Peach Cobbler
This Peach Cobbler recipe calls for 8 fresh peaches. If you only have 4 or you don’t have a crowd, you can easily half this recipe and use a smaller dish. I often half this recipe (as I did in the images posted) and it feeds us all for one night, without seconds. If you serve it with a scoop of ice cream, one serving is quite enough.
The first thing you want to do is peel, pit and slice your peaches. I often do this the day before I plan on making this recipe. It makes life so much easier when it’s time to actually make it. The filling is super easy. Fold in your peaches, sugars, cinnamon, nutmeg and cornstarch. The cornstarch is going to help thicken up that peach juice and create a delicious, gooey coating that surrounds every slice. Bake for 12 minutes. We want to make sure that these peach slices are nice and soft at the end.
How to make the cobble crust
I like to start my crust in a food processor. If you don’t have one or just don’t want extra dishes to wash, you can use a fork or a pastry cutter to cut the butter into the dry ingredients. I bake a lot so my food processor is almost always on the counter. Plus, it makes this step even quicker. Once your mixture has pea size bits, add your hot water and fold it until it comes together into a ball.
Place scoops over your partially baked peaches and sprinkle the tops of the dough with turbinado sugar. If your dish is shallow, you can place your baking dish on a sheet pan to ensure those spills over. Bake for 25-30 minutes or until the tops are golden brown. Enjoy with or without a scoop of vanilla ice cream.
This recipe is just perfect. It serves about 6. You can even add some raspberries or blueberries to your feeling. I love both raspberries and blueberries with my peaches.
Topping your dough with turbinado sugar is totally optional, but it has a nice, sweet crunch to your crust.
There are many version of peach cobbler and it’s incredibly difficult for me to say which one is my favorite, but this version never disappoints. If you are use to eating the double crusted version, I urge you to give this recipe a try. You and anyone who dines with you will love it!
If you love peaches try my Peach Upside Down Cake!
A delicious peach dessert with a crunchy, yet cakey crust
- 8 peaches peeled and sliced
- 1/4 cup granulated sugar
- 1/4 cup brown sugar packed, of course
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 2 tsp cornstarch
Cruchy, Cakey Topping
- 2 cups all-purpose flour
- 1/2 cups sugar
- 1/2 cup brown sugar packed, of course 🙂
- 2 tsp baking powder
- 1 tsp salt
- 12 TSP cold cutter cut up into small squares
- 1/2 cup hot water doesn't need to be boiling
- 3 TBS turbinado sugar for the tops
Preheat oven to 400 degrees and either heat your water on the stove or use your hot water from your water dispenser if you have one.
In a large bowl, preferably the day before or the morning of, fold in your peaches, sugars, spices and cornstach until well combined. Cover and store in the fridge overnight or until ready to use. when you are ready to bake, place it in the oven and bake uncovered for 15 minutes.
While peaches are baking, put your ingredients for your cake topping in a food processing and pulse just until you have pea size bits. Pour in your hot water and stift until it all comes togehter.
Scoop batter over partially baked peaches and top with your turbinado sugar. Bake for 25-30 minutes or until tops are golden. Enjoy!
If you don’t have turbinado sugar, granulated sugar is fine to use.