Peach cobbler is one of those traditional summer desserts I fantasize about all year and look forward to eating just about as soon as I can get my hands on some ripe peaches. The sweet baked peaches paired with the chewy cobbler are all you want in a summer desert. Pair it with a scoop of vanilla bean ice cream and you will be in heaven.
I’ve been making this same recipe for my family for several years now. I’ve tweaked it here and there to come up with the perfect peach cobbler recipe. And that’s what it is. Perfect.
Except for maybe my reflection in the spoons. 😉
Back to this delicious peach cobbler. You can use either fresh or frozen peaches for this recipe. Although, if peaches are in season, I always recommend using fresh! Just be sure you are buying the freestone variety of peaches. Freestone peaches separate easily from the pit so you don’t lose a bunch of fruit while slicing and keeps them looking pretty.
If using frozen peaches, be sure to defrost and drain the peaches first. As long as you don’t skip this step, you will still be met with tender, sweet fruit topped with delicious cobbler. Yum.
Peach Cobbler Recipe
- 4-5 large freestone peaches peeled and sliced (about 6 cups)
- 1/3 cup light brown sugar
- 1 3/4 cups granulated sugar
- 1 tablespoon corn starch
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 sticks butter 3/4 cup, melted
- 1/4 tsp salt
- 2 tablespoons butter chilled and cubed
Preheat the oven to 350 degrees. Grease a 2 quart casserole dish and set aside.
In a large bowl, combine the peaches, light brown sugar, 1/4 cup granulated sugar, corn starch, lemon juice, cinnamon, and vanilla extract. Pour into the greased casserole dish.
In a medium bowl, whisk together the flour, remaining 1 1/2 cups granulated sugar, melted butter, and salt until a crumbly dough forms.
Using your hands, scoop up golf ball sized portions of the cobbler dough and press into disks. If the dough does not stick together, mix in a bit of water (1 tablespoon at a time).
Arrange the disks of cobbler dough on top of the peaches in an overlapping cobblestone design.
Top with the chilled cubed butter.
Bake for 45 minutes, or until the cobbler begins to turn golden brown.
Let the peach cobbler rest for at least 10 minutes (1 hour is preferred) before serving.
Can be served warm or at room temperature.