Peach Cobbler

4.20 from 5 votes

This peach cobbler is full of fresh, juicy peaches and topped with a sweet biscuit-like topping that gets browned and crunchy as it bakes. It’s a delicious summer dessert, especially with a scoop of ice cream!

Prep Time15

Cook Time30

Total Time45

Yield: 8 servings

Ingredients

4 cups sliced fresh peaches
½ cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup cold unsalted butter, cut in small pieces
½ cup skim milk or milk of choice
1-2 tablespoons packed brown sugar

Instructions

Preheat oven to 375.
Place sliced peaches in a 2-quart casserole dish sprayed with cooking spray. Sprinkle with sugar and flour then top with lemon juice.
In a separate bowl, mix flour, sugar, baking powder, baking soda and salt until well combined.
Cut in butter using a pastry cutter or two knives, until the mixture resembles small peas. (See notes below for more details if needed.)
Add milk and stir until just combined. The batter will be thick.
Add the batter mixture in dollops over the peaches in the casserole dish and use your fingers to spread it out a little. (It's OK if it's not covering all of the apples - it will continue to spread out while baking.) Sprinkle the brown sugar evenly over the top of the dish.
Bake at 375 for 30-35 minutes, until the topping is golden brown and set.
Remove and let sit for 10 minutes before serving.

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Notes

Peaches: You’ll need 4 cups of sliced peaches. For me, that’s usually about 4 medium peaches. I halve the slices if they are large, to make eating the cobbler easier.

Peeling: I tend to go rustic (read: lazy) and don’t always peel my peaches for making cobbler. However, some peach skins can have a bit of a bitter taste when cooked, so peel yours if you’re concerned about that.

Sugar: I find ½ cup of sugar is plenty for this dish. If your peaches aren’t very sweet, however, you might want to increase this to ⅔ cup.

Brown sugar: We’re sprinkling some brown sugar over the top of this before it goes in the oven. It adds a great caramelization, but you can skip it if you don’t have any on hand.

Flour: I’ve made this with both all-purpose and white wheat flour and both work well.

Milk: I use skim milk for this recipe, but 1% or 2% milk would be fine. I haven’t tested it with alternative milks, so I’m not sure how those might work.

Serving: This cobbler goes great with a scoop of vanilla ice cream. You could also serve it with whipped cream, if desired.

Leftovers: Leftovers will keep, covered, in the refrigerator for up to 5 days. Reheat individual servings in the microwave until warmed through.

How to cut in butter:

Cutting in butter just means you are incorporating cold butter chunks into the dry flour mixture so that they break down but do not melt.
Your butter should be very cold.
I like to cut it into small ¼-inch cubes because then I don’t have to work as hard to cut it into the flour mixture. #lazylikethat
You can cut butter into flour using a pastry cutter or with two butter knives. For the knives, hold one knife in each hand and just go to town cutting across the butter down into the flour so that you’re breaking up the butter pieces slightly and getting them mixed in. It should only take a couple minutes.

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Nutrition

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