This peach cobbler recipe is a perfect way to showcase the sweetness of ripe, juicy peaches. With a lightly spiced filling and a golden, buttery topping, it’s the ultimate comfort dessert. The tender peaches meld beautifully with the warm flavors of cinnamon and nutmeg, while the crumbly topping adds just the right amount of texture. Serve it warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream, for a dessert that’s sure to impress. This cobbler is also a fantastic way to use those fresh peaches, perhaps from a local orchard or even our Palisade Peach harvest mentioned in a recent article. Whether enjoyed on its own or with added mix-ins like walnuts or coconut, this cobbler will quickly become a favorite in your home. Interested in learning more about Palisade Peaches? Check out our blog post here.
Ingredients
Peeled and sliced peaches
lbs
1 ½ – 2 (~5-6 cups)
Lemon juice
tbsp
2
Sugar
Cup
¼
Brown sugar
Cup
¼
Cinnamon
tsp
1 ¼
Nutmeg
tsp
⅛
Cornstarch
tbsp
1 ½ – 3
Salt
Pinch
–
Cobbler Topping
Ing
Unit
Qty
All-purpose flour
Cup
1
Sugar
Cup
¼ (7 tbsp)
Sugar (for topping)
tbsp
2
Baking powder
tsp
1
Baking soda
tsp
¼
Salt
tsp
½
Cold butter
tbsp
6
Egg
–
1
Milk
Cup
⅓ – ⅔
Vanilla
tsp
¾
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, combine the peeled and sliced peaches with lemon juice, sugar, brown sugar, cinnamon, nutmeg, cornstarch, and a pinch of salt. Mix until the peaches are evenly coated.
Transfer the peach filling into a baking dish, spreading it out evenly.
In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for the topping.
Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
In a small bowl, beat the egg with milk and vanilla, then add this to the flour mixture, stirring just until combined.
Spoon the topping over the peaches, spreading it out evenly, then sprinkle the remaining 2 tablespoons of sugar over the top.
Bake for 35-40 minutes or until the topping is golden brown and the filling is bubbling.
Allow the cobbler to cool slightly before serving.
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