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Peach Cobbler
4.7 from 42 votes

Peach Cobbler

Peach Cobbler- sweet, juicy peaches topped with a biscuit-like topping. Serve warm with vanilla ice cream for the BEST summer dessert.

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 10
Calories: 292 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Peach Filling:
  • 6 cups peach peeled and sliced (about 8 peaches
  • 1/3 cup granulated sugar
  • lemon zest of 1 large
  • 2 tablespoons light brown sugar packed
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
For the Cobbler Topping:
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter chilled, cut into pieces
  • 1 cup buttermilk chilled
  • 1 teaspoon vanilla extract pure
  • heavy cream for brushing, or whole milk
  • turbinado sugar for sprinkling
  • vanilla ice cream for serving (optional

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F.
  2. To make the peach filling: Place the sliced peaches in a large bowl. Set aside.
  3. In a small bowl, combine the granulated sugar and lemon zest. Rub the mixture together with your fingers until fragrant. Add the lemon sugar to the peaches along with the brown sugar, cornstarch, and cinnamon. Gently stir until the peaches are well coated. Let the mixture sit while you prepare the cobbler topping.
  4. To make the cobbler topping: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Cut the cold butter into the flour mixture with a pastry blender or two forks, or by using clean hands and pinching the butter between your forefinger and thumb. Mix until the butter pieces are pea-sized.
  5. In a medium bowl, whisk together the cold buttermilk and vanilla. Pour the mixture into the dry ingredients and stir with a spatula until the dough just comes together. It will be sticky; don’t over mix.
  6. Pour the peach mixture into a 9x13-inch pan. Drop pieces of the cobbler topping on top of the peaches—it is fine if there is space between the dollops. Lightly brush the cobbler topping with the heavy cream and sprinkle with the turbinado sugar.
  7. Bake for 45 to 50 minutes, until the cobbler topping is golden brown, and the peaches are bubbling. Let cool on a wire rack for 15 minutes before serving with vanilla ice cream, if desired.

Notes

  • Store cooled leftover cobbler covered in the fridge for up to 3 days. 

Nutrition Information

Calories 292kcal (15%) Carbohydrates 47g (16%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Cholesterol 27mg (9%) Sodium 157mg (7%) Potassium 260mg (6%) Fiber 2g (8%) Sugar 25g (50%) Vitamin A 625IU (13%) Vitamin C 4mg (4%) Calcium 77mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 292

% Daily Value*

Calories 292kcal 15%
Carbohydrates 47g 16%
Protein 4g 8%
Fat 11g 17%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Cholesterol 27mg 9%
Sodium 157mg 7%
Potassium 260mg 6%
Fiber 2g 8%
Sugar 25g 50%
Vitamin A 625IU 13%
Vitamin C 4mg 4%
Calcium 77mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.