Peach Cobbler Recipe

Prep peaches

Preheat oven to 400°F (200°C). Peel peaches: score an X on the bottom of each peach, blanch in boiling water 30–45 seconds, then transfer to ice water. Slip off skins, pit and slice peaches to yield about 6 cups.

Combine filling

In a large bowl, toss sliced peaches with 3 tbs granulated sugar, 2 tbs brown sugar, 2 tsp cornstarch, 1 tbsp lemon juice, 1 tsp vanilla extract, 1 tsp ground cinnamon and 1 tsp salt until evenly coated. Let sit 10 minutes to macerate and thicken slightly.

Bake base

Transfer the peach mixture to a 9x13-inch (or equivalent) baking dish, spreading into an even layer. Spoon any accumulated juices from the bowl into the dish as well.

Prepare dry ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 2 tbs granulated sugar, 2 tsp baking powder and 1 tsp salt until well combined.

Cut in butter

Cut 10 tbs (about 1¼ sticks) of very cold unsalted butter into 1/2-inch cubes. Add butter to the flour mixture and use a pastry cutter or two forks (or pulse in a food processor) to cut butter until mixture resembles coarse meal with some pea-sized butter pieces — this creates a flaky texture.

Add milk

Pour about 1 cup cold whole milk (or buttermilk) into the flour-butter mixture and stir gently with a fork just until a shaggy, slightly sticky dough forms. Do not overmix; some dry bits are fine. If dough seems too dry, add up to 2 tbs more milk.

Portion topping

Using a spoon or cookie scoop, drop rounded tablespoons or large spoonfuls of the dough over the peach filling, leaving small gaps so steam can escape. The topping should roughly cover the fruit but need not be perfect.

Optional egg wash

If using, beat 1 large egg and brush lightly over the exposed dough to promote browning. Sprinkle 2 tbs turbinado or coarse sugar evenly over the top and dot 2 tbs melted butter over the peaches around the edges and in any exposed spots to encourage browning and flavor.

Bake

Bake in the preheated 400°F (200°C) oven for 20 minutes, then reduce heat to 350°F (175°C) and continue baking 20–25 minutes more, until topping is golden brown and peach filling is bubbly at the edges. If the topping browns too quickly, tent loosely with foil.

Rest

Remove cobbler from oven and let rest at least 15 minutes (longer gives the filling time to thicken).

Serve warm, spooning cobbler into bowls and topping with vanilla ice cream or whipped cream as desired. Store leftovers covered in the refrigerator for up to 4 days; reheat portions in a 350°F (175°C) oven 10–15 minutes or microwave until warm.