Description

Easy peach cobbler is packed with sweet and juicy fresh peaches and topped with a buttery, golden topping. Make it with just 15-minutes of actual prep work.

Ingredients

Peach Filling:

6 large fresh yellow peaches, sliced
1/4 cup granulated sugar
1/2 tablespoon cornstarch

Topping:

1 cup all purpose flour
1/2 cup unsalted butter, cold and cubed into 1/2-inch cubes
1/4 cup granulated sugar
2 tablespoons milk (or buttermilk)
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon ground cinnamon (optional)
1/2 teaspoon salt
vanilla ice cream (for serving)

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Instructions

Prepare the peach filling: In a large mixing bowl, add the sliced peaches and sugar and stir well with a spatula to combine. Set it aside for 20 minutes. You will notice the juices from the peaches starting to come out. Add cornstarch and mix well to combine and thicken the peach mixture a bit.
Make the topping: In a medium bowl, combine flour, butter, sugar, milk, vanilla extract, baking powder, cinnamon, and salt. Use your hands to incorporate the cold cubed butter into the flour mixture. Rub the butter into the flour mixture until the texture turns into course breadcrumbs-like. OR add all the topping ingredients into a food processor and pulse mix on and off for 1 minute until the flour mixture turns into breadcrumb-like consistency.
Assemble and bake the peach cobbler: Preheat the oven to 375 F. Transfer the peach mixture into a 9x9-inch baking dish and spread them into an even layer. Spread the crumby topping evenly on top of the peaches using a spoon. Bake for 40 minutes until the top turns golden brown and bubbly. Remove from the oven.
Serve: Serve it warm out of the oven with a scoop of vanilla ice cream, or let it cool down for at least 20 minutes before serving to let the peach mixture thicken up.

Notes

Equipment used: mixing bowls and a 9-inch square baking pan.

Peaches: Fresh peaches are best in this recipe when they are in season. You can use frozen peaches, but let them thaw first. Once thawed, make your filling and continue with the recipe. I do not recommend using canned peaches in this recipe. They completely change the texture of the peach filling.

How to store peach cobbler: If you are eating this within the day, then loosely cover the baking dish with aluminum foil and store it at room temperature. To store longer than a day, then cover and store in the refrigerator for up to 4 days.

How to reheat peach cobbler: Reheat peach cobbler in the microwave or in the oven. To heat in the oven, uncover and place into a 350 F preheated oven for 20 minutes until warmed through.

Prep Time: 15 minutes (+20 minute wait time)
Cook Time: 40 minutes
Category: Dessert
Method: Bake
Cuisine: American