Homemade Peach Cobbler

It’s that time of year when fresh fruit is abundant, and no peach season is complete without baking up this easy peach cobbler recipe.

Of all the cobbler recipes, peach cobbler is one of the most popular, favorite desserts in the United States and you’re about to taste why!

It’s yet another way to enjoy those fresh sweet peaches as a delicious dessert before turning to canning the remainder for the winter. And it’s the easiest way to make a yummy peach dessert with just a few simple ingredients (but no crust rolling shenanigans!)

Origins

Peaches are native to China and have been cultivated there for over 4,000 years. They were introduced to Europe in the 16th century, and soon after, they made their way to America. Today, peaches are grown in warm climates all over the world.

Cobbler is thought to have originated in England, where it was originally called “crumble.” The dish made its way to America during the colonial era, and it quickly became a popular dessert. Cobbler is typically made with fruit and a biscuit-like dough, although there are many variations of the recipe.

How is a peach cobbler different from a peach pie?

A cobbler is a fruit dessert that is made with a biscuit-like dough that is dropped in little pieces on top of the fruit. A pie is a fruit dessert that has a crust that is rolled out and placed on top of the fruit. Both cobblers and pies are typically served with ice cream.

Ingredients + Variations

Filling Ingredients:

8 large, ripe peaches, pitted and chopped

1/3 cup white sugar

2 tablespoons fresh lemon juice 

2 teaspoons all-purpose flour

1 teaspoon kosher salt

1 teaspoon nutmeg

1 teaspoon cinnamon 

1 teaspoon real vanilla extract

¼ cup packed brown sugar

Topping Ingredients:

1 cup all-purpose flour

¾ cup sugar, divided

1 teaspoon kosher salt 

1 teaspoon baking powder

¼ cup heavy cream

¼ cup water

8 tablespoons unsalted butter, very well chilled

1 egg white, beaten with water added

Optional, to serve: Whipped cream or ice cream, of choice

Equipment

8″ x 8″Baking dish

Large bowl

Medium bowl

Instructions

1. Place the top oven rack in the center position and pre-heat oven to 400°F.
2. Add sliced peaches, sugar, lemon juice, flour, salt, nutmeg, cinnamon and vanilla extract to a large bowl and toss to combine the peach mixture.
3. Transfer to a greased 8” x 8” baking pan and spread into an even layer. Sprinkle brown sugar on top of the peaches before placing pan in pre-heated oven. Bake for 10 minutes.
4. Add flour, ½ cup sugar, salt, and baking powder to a different bowl and stir to combine.
5. Chop chilled cold butter into very small pieces with a sharp knife. Add to bowl and combine with dry ingredients with your fingers until small pebble-sized pieces are formed.
6. Add heavy cream and water to the flour mixture and stir with a fork until all the dry ingredients are moist and somewhat sticky. Do not overwork dough.
7. Remove baking pan from oven and carefully spoon dough over the top, making sure the dough is the same thickness throughout. Leave spaces in between, as pictured, for a more rustic look.
8. Return to oven and bake for another 10-15 minutes, or until the topping begins to brown. Remove from oven and brush the top of the batter with the egg white wash and sprinkle remaining sugar on top. Return to oven to finish baking, another 10-15 minutes. Remove from oven when the top is golden brown.
9. Allow pan to cool slightly before serving on its own or topped with whipped cream or ice cream. Enjoy!

Cooking Tips

• Use fresh peaches over frozen or canned peaches
• Note: one quarter-pound stick of butter is 8 tablespoons
• In a pinch you can find ready-made peach filling and pie crust
• Bake times can vary with altitude, so adjust accordingly

Serving

• Best served slightly warm
• Serve with whipped cream or a scoop of vanilla ice cream
• Sprinkle with a teaspoon ground cinnamon

Pairs with

• Riesling
• Sparkling wines

Storage Instructions

Store in an airtight container in the refrigerator up to three days. Set out and let warm to room temperature before serving.

Bragging Rights

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