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Old Fashioned Peach Cobbler 1

Old Fashioned Peach Cobbler

This sweet, bubbling peach cobbler combines fresh summer peaches with a golden, buttery crust for a timeless American dessert that's been beloved since the 1800s. Perfect for both special occasions and casual family gatherings!
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Course: Dessert
Cuisine: American, Southern
Keyword: Peach Cobbler, Old Fashioned Peach Cobbler, Southern Dessert, Peach Dessert, Homemade Cobbler
Prep Time: 30 minutes
Cook Time: 50 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 20 minutes
Servings: 12 servings
Calories: 345kcal

Equipment

  • 9x13 inch Baking Dish
  • Large pot (for blanching peaches)
  • Ice bath
  • Pastry cutter or two forks

Ingredients

For the filling:

  • 8 cups fresh peaches about 8-10 medium peaches, peeled and sliced
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp butter cut into small pieces

For the cobbler topping:

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 12 tbsp cold unsalted butter cubed
  • 1/2 cup boiling water

For topping:

  • 3 tbsp sugar mixed with 1 teaspoon cinnamon
  • 1 tsp cinnamon for mixing with the sugar

Instructions

  • Preheat your oven to 375°F (190°C).
  • Bring a large pot of water to boil. Score an "X" on the bottom of each peach, then blanch them for 30-45 seconds. Transfer immediately to an ice bath. The skins should now slip off easily with your fingers or a paring knife.
  • Slice peaches into 1/2-inch wedges, discarding the pits.
  • In a large bowl, combine the sliced peaches with granulated sugar, brown sugar, flour, cinnamon, and nutmeg. Add the lemon juice and vanilla extract, then gently toss until the peaches are evenly coated.
  • Transfer the peach mixture to a 9x13 inch baking dish, spreading it evenly. Dot the top with the small pieces of butter.
  • In a medium bowl, combine flour, granulated sugar, brown sugar, baking powder, and salt. Using a pastry cutter or two forks, cut in the cold cubed butter until the mixture resembles coarse meal with pea-sized pieces remaining.
  • Pour the boiling water over the flour mixture and stir just until combined.
  • Drop spoonfuls of the dough evenly over the peach filling, leaving some spaces for the filling to bubble through.
  • Sprinkle the cinnamon-sugar mixture over the top.
  • Bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
  • Allow the cobbler to cool for at least 15 minutes before serving to let the filling thicken.

Notes

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
No fresh peaches? Use 2 32-oz bags of frozen peaches (thawed and drained) or 3 15-oz cans of sliced peaches in light syrup (drained).
Select peaches that yield slightly to gentle pressure for the perfect balance of firmness and ripeness. Overly soft peaches will turn mushy during baking.
Store covered at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.

Nutrition

Calories: 345kcal | Carbohydrates: 53g | Protein: 3g | Fat: 14g | Saturated Fat: 8.5g | Cholesterol: 35mg | Sodium: 275mg | Fiber: 2.5g | Sugar: 35g
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