Peach Cobbler Recipe
This peach cobbler recipe is the best use for summer peaches! This pastry recipe couldn’t be easier to make and every bite of the crisp peach cobbler is worth savoring.
Ingredients
peach filling -
- 1½ lbs fresh peaches, peeled and sliced
- 1/4 cup granulated sugar
- 3 Tbsp whole milk
cobbler crumble -
- 8 Tbsp unsalted butter, melted and cooled
- 1 cup all-purpose flour, measured then sifted
- 2/3 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
Instructions
- Peel, and slice peaches and toss with sugar.
- Add peaches to a casserole dish and add milk on top.
- In a large mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, and vanilla.
- Pour the butter into the dry ingredients and mix to crumble.
- Distribute the crumbles on top of the peaches.
- Bake at 375°F for 30-35 minutes. Top warm cobbler with vanilla ice cream.
Notes
- Peel peaches with ease. Take the washed peaches and pour boiling water over them. Let them sit for a few minutes before using a sharp knife to gently peel the skin off of the peaches.
- Storage. Leftover cobbler can be kept at room temperature for up to 24 hours. Store in the fridge in an airtight container for up to 3 days. After a couple days the biscuits will lose their texture.
- Freeze. We don’t recommend freezing the cobbler because the biscuit toppings will become soggy and lose their texture.