Okanagan Peach Cobbler Recipe

Preheat and prepare peaches

Preheat the oven to 375°F (190°C). If using whole peaches, bring a large pot of water to a boil, score an X on the bottom of each peach, blanch for 30–45 seconds, then transfer to an ice bath. Once cool, slip off skins, pit and slice to yield about 6 cups.

Combine filling ingredients

In a large bowl, combine the sliced peaches, 3 tablespoons granulated sugar, 2 tablespoons packed brown sugar, 2 teaspoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1 teaspoon kosher salt. Toss gently until fruit is evenly coated and set aside to macerate for 10 minutes.

Cook briefly (optional)

For a thicker, more set filling, transfer the peach mixture to a medium saucepan and cook over medium heat, stirring, until it begins to thicken and release juices, about 3–4 minutes. Remove from heat and let cool slightly. Alternatively, proceed without cooking and bake raw peaches in the cobbler — juices will thicken in the oven.

Transfer to baking dish

Spread the peach filling evenly into a 9x13-inch or 3-quart baking dish, pressing down slightly so juices are distributed. Dot the surface with the 1 tablespoon cold butter in small pieces.

Mix dry ingredients

In a large mixing bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt until combined.

Cut in butter

Using a pastry cutter, two knives, or your fingertips, work the 3/4 cup (cold, cubed) unsalted butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Combine wet ingredients

In a separate small bowl, whisk together 3/4 cup buttermilk, 1 large egg, and 1 teaspoon vanilla extract until smooth.

Form topping dough

Pour the wet mixture into the flour-butter mixture and stir gently with a spatula or wooden spoon just until combined; do not overmix. The dough will be thick and a bit sticky.

Portion topping over peaches

Use a large spoon or ice cream scoop to drop heaping spoonfuls of the topping evenly over the peach filling, covering most of the surface but leaving some gaps for steam to escape and juices to bubble. If desired, sprinkle 1 tablespoon coarse sugar over the topping for a crunchy finish.

Bake cobbler

Place the baking dish on a rimmed sheet to catch any drips and bake in the preheated 375°F (190°C) oven for 35–45 minutes, until the topping is golden brown and an inserted toothpick into the biscuit portion comes out clean. Bubbles from the filling should be actively bubbling around the edges.

Rest before serving

Remove the cobbler from the oven and let rest on a wire rack for 10–15 minutes to allow the filling to set. This also avoids scalding from very hot juices.

Serve with vanilla gelato

Scoop individual portions onto dessert plates and top each warm portion with 1 scoop of cold vanilla gelato. The combination of hot peach cobbler and cold gelato creates the classic contrast. Serve immediately.