Old Fashioned Peach Cobbler
User Reviews
4.9
Old Fashioned Peach Cobbler
Description
Old Fashioned Peach Cobbler features sliced fresh peaches enhanced by lemon zest and juice, which brighten the fruit's natural sweetness. Cornstarch helps thicken the peach filling as it bakes, and vanilla extract adds a subtle aromatic note. The topping is a biscuit batter created by cutting cold butter into a mixture of flour, powdered sugar, baking powder, and salt, then blending in half-and-half for moisture. This topping bakes into clumps over the fruit, creating a patchwork appearance that crisps lightly at the edges while staying soft inside. The result is a classic cobbler with contrasting textures of tender, juicy peaches and a soft but structured crust. It bakes in a 9x13-inch pan at 350°F until the crust is set and golden, and the peach filling bubbles gently beneath.
This cobbler works well served warm with ice cream or whipped cream, making it a traditional dessert to showcase ripe peaches when in season. The citrus notes from lemon balance the sweetness and enhance the fresh flavor. The somewhat thick crust topping is easy to scoop and pairs with the juicy filling, giving a comforting, familiar texture.
Peaches can be peeled efficiently by blanching them briefly in boiling water followed by an ice bath. For frozen or canned peaches, adjusting the cornstarch amount helps manage extra moisture. This recipe allows for these variations while ensuring the filling thickens properly. The cobbler can also be prepared with fresh, thawed frozen, or canned peaches with minor adjustments in thickener quantity.
Ingredients
- 3 pounds peach peeled, pitted, and sliced, fresh
- 1 medium lemon zested and juiced
- ⅓ cup granulated sugar
- 2 teaspoons cornstarch
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- ¾ cup powdered sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup butter cold and cubed, salted
- 1 cup half-and-half
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9×13-inch baking pan with nonstick cooking spray.
- Peel, pit, and slice 3 pounds fresh peaches and add them to a medium-sized mixing bowl. Toss them with the zest and juice from 1 medium lemon, ⅓ cup granulated sugar, 2 teaspoons cornstarch, and ½ teaspoon vanilla extract until well combined. Spread the peaches across the bottom of the prepared baking pan.
- In a large mixing bowl, stir together 2 cups all-purpose flour, ¾ cup powdered sugar, 1 tablespoon baking powder, and 1 teaspoon salt. Use
- Cube the cold ½ cup salted butter into small pieces. Then use a pastry cutter to cut the butter into the flour until it resembles a coarse meal or sand. Alternatively, you can pulse the ingredients in a food processor.
- Slowly pour 1 cup half-and-half into the flour mixture while stirring to form a thick, sticky batter.
- Scoop the batter in large clumps to cover the top of the peaches, forming a patchwork quilt of what looks like a cobblestone street.
- Bake in the preheated 350℉ oven for 1 hour, until the crust is golden brown. Transfer to a wire rack to cool until ready to serve.
Notes
- Peel fresh peaches easily by blanching them in boiling water for a few seconds, then plunging into ice water to loosen the skins.
- When using frozen peaches, thaw at room temperature about 30 minutes before use and double the cornstarch to handle excess moisture.
- For canned peaches, choose those packed in light or no syrup, rinse off syrup in cold water, and double the cornstarch to thicken the filling properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 410kcal | 21% |
| Carbohydrates | 64g | 21% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 41mg | 14% |
| Sodium | 425mg | 18% |
| Potassium | 455mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 35g | 70% |
| Vitamin A | 1019IU | 20% |
| Vitamin C | 14mg | 16% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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