4.9 from 63 votes
Old Fashioned Peach Cobbler
Our old-fashioned peach cobbler has the perfect sweet biscuit crust on top of gooey baked peaches swimming in sugary vanilla syrup. Serve it up warm with a scoop of ice cream or a dollop of whipped cream on top.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8 servings
Calories: 410 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 3 pounds fresh peaches peeled, pitted, and sliced
- 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 salted butter cold and cubed
- 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.
Cup of Yum
Notes
- To peel peaches easily, blanch them in boiling water for just a few seconds, then immediately plunge them into a bowl of ice water. The peels will naturally loosen.
- For frozen peaches, thaw at room temperature for about 30 minutes before using. Double the amount of cornstarch in the recipe to compensate for the extra moisture.
- For canned peaches, choose ones canned in light syrup or no syrup for best results. Rinse off any syrup in cold water. Double the amount of cornstarch in the recipe to compensate for the extra moisture.
Nutrition Information
Serving
1serving
Calories
410kcal
(21%)
Carbohydrates
64g
(21%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
41mg
(14%)
Sodium
425mg
(18%)
Potassium
455mg
(13%)
Fiber
4g
(16%)
Sugar
35g
(70%)
Vitamin A
1019IU
(20%)
Vitamin C
14mg
(16%)
Calcium
116mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 410
% 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.