Ingredients
🛒 Ingredients You’ll Need
For the Peach Filling
8 large ripe peaches, pitted and chopped
1/3 cup white sugar
2 tablespoons fresh lemon juice
2 teaspoons all-purpose flour
1 teaspoon kosher salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon real vanilla extract
1/4 cup packed brown sugar
For the Cobbler Topping
1 cup all-purpose flour
3/4 cup sugar, divided
1 teaspoon kosher salt
1 teaspoon baking powder
1/4 cup heavy cream
1/4 cup water
8 tablespoons unsalted butter, very well chilled
1 egg white, beaten with a little water
Optional for Serving
Whipped cream
Vanilla ice cream
Instructions
If you can get ripe fresh peaches, this is where they really shine. They soften beautifully in the oven and create that syrupy, spoonable filling that makes peach cobbler so hard to resist.
Look for peaches that smell fragrant and give slightly when pressed. Rock-hard peaches will not give you the same soft, juicy finish.
💡 Tip: If your peaches are extra juicy, that is not a problem. That bubbling fruit underneath the topping is part of what makes cobbler so good.
Place the oven rack in the center position and preheat the oven to 400°F.
💡 Tip: Start with a fully preheated oven so the topping begins baking right away.
In a large bowl, combine the chopped peaches, white sugar, lemon juice, flour, salt, nutmeg, cinnamon, and vanilla extract. Toss until the peaches are evenly coated.
Transfer the peach mixture to a greased 8 x 8 baking dish and spread it into an even layer. Sprinkle the brown sugar over the top, then bake for 10 minutes.
💡 Tip: This quick head start helps the peaches begin releasing their juices before the topping goes on.
In a separate bowl, stir together the flour, 1/2 cup of the sugar, salt, and baking powder.
Chop the chilled butter into very small pieces and work it into the flour mixture with your fingers until small pebble-like pieces form.
💡 Tip: Keep the butter cold. That helps create a tender topping instead of a dense one.
Pour in the heavy cream and water, then stir gently with a fork until the mixture is moist and a little sticky.
💡 Tip: Do not overmix. The dough should look rough and rustic.
Remove the peaches from the oven and carefully spoon the dough over the top. Keep it fairly even, but do not worry about making it perfect. A rustic look is exactly what you want here.
Return the pan to the oven and bake for 10 to 15 minutes, or until the topping starts to brown. Remove it, brush the top with the egg white wash, and sprinkle on the remaining sugar. Bake again for another 10 to 15 minutes, until the topping is golden brown.
💡 Tip: That final sugar sprinkle gives the top a little sparkle and a prettier finish.
Let the cobbler cool for a few minutes before serving. Spoon it warm into bowls and top with whipped cream or vanilla ice cream.