Peach Cobbler With Ice Cream Recipe

Prepare peaches

Preheat oven to 375°F (190°C). Peel (optional), halve, pit and slice peaches into 1/2-inch slices to yield about 6 cups. Place sliced peaches in a large mixing bowl.

Add granulated sugar (1 cup), light brown sugar (2 tbs), lemon juice (1 tbs), cornstarch (2 tsp), vanilla (1 tsp), cinnamon (1 tsp) and salt (1 tsp) to the sliced peaches. Gently fold until fruit is evenly coated and cornstarch is distributed. Let sit 10 minutes to macerate and release juices.

Transfer the peach mixture into a 9x13-inch baking dish (or an equivalent ovenproof dish) and spread into an even layer, scraping in any accumulated juices.

In a large bowl whisk together flour (2 cups), granulated sugar (1 cup), baking powder (2 tsp) and salt (1 tsp) until combined.

Add the cold cubed butter (10 tbs) to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour mixture until the texture resembles coarse crumbs with some pea-sized pieces of butter remaining.

In a small bowl whisk together the milk (3 tbs), egg (1), and vanilla (1 tsp). Pour the wet mixture into the flour-butter mixture and stir gently with a fork until just combined into a slightly sticky dough. Do not overmix; some dry streaks are fine.

Using a spoon or a large cookie scoop, drop generous spoonfuls of the topping over the peaches, spacing them so the filling can bubble up between pieces. The topping should cover most of the peaches but need not be perfect.

Dot the top with small pieces of the unsalted butter (2 tbs) across the cobbler to encourage browning. Sprinkle the demerara or coarse sugar (1 tbs) evenly over the topping for crunch and caramelization.

Place the baking dish on a rimmed baking sheet to catch bubbles and transfer to the oven preheated to 375°F (190°C). Bake until the topping is golden brown and an inserted knife into the filling area meets bubbling juices and the center is hot, about 35–45 minutes. If the topping browns too quickly, tent loosely with foil for the last 10–15 minutes.

Remove from oven and let rest 10–15 minutes. This allows the filling to thicken slightly for easier serving.

Serve warm: scoop portions of cobbler into bowls and top each with a scoop of vanilla ice cream (1 scoop per serving). The cobbler is best the day it is baked but can be reheated gently in a 350°F (175°C) oven until warmed through.