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up close of scooping easy peach cobbler with fresh peaches
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Best Peach Cobbler Recipe

Everyone need the best Peach Cobbler recipe in their easy baking repertoire, and this is it! Sweet peaches are laced with butter, cinnamon, nutmeg and a splash of vanilla and lemon juice then blanketed in a pillowy, crispy, sugar cinnamon topping that’s somewhere between a biscuit and a cake; crispy on the top and soft and fluffy underneath. Add some cold vanilla ice cream and dig into heaven. This homemade Peach Cobbler may look and taste impressive but it’s is one of the easiest, tastiest summer desserts of all time!  Plus, it can be prepped ahead of time (the filling and topping separate), for an easy stress-free dessert that will disappear in a flash!
Servings 8 -10 servings

Ingredients

Peaches

  • 5 pounds ripe yet somewhat firm peeled peaches, about 14 medium peaches, cut into ¼-inch thick wedges
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 4 tablespoons unsalted butter, cubed small
  • 3 tablespoons cornstarch (increase up to 4 TBS if peaches are very ripe/soft)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 1/2 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon salt

Biscuit Topping

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 12 tablespoons cold unsalted butter, cubed small
  • 1/2 cup buttermilk (see DIY in Notes)

Add Later

  • 1 tablespoon RAW or coarse sugar (may sub granulated sugar)
  • 1/4 teaspoon ground cinnamon

Instructions

Cook peaches:

  • Preheat oven to 375°F. Spray a 9x13 baking dish with nonstick cooking spray.
  • Add all of the “Peach” ingredients (peaches through salt) to the baking dish. Toss to combine then spread into an even layer. Bake for 15 minutes (it will be very watery after 15 minutes but will thicken later). Meanwhile, prepare the topping.

Make topping while peaches bake:

  • Add the flour, sugar, baking powder, and salt to a large food processor (or large bowl). Pulse (or whisk) until combined. Add the cubed butter and pulse several times until the mixture resembles coarse crumbs (the largest piece of butter should be no larger than pea-size). If not using a food processor, cut the butter into the dry ingredients with a pastry cutter.
  • Using a liquid measuring glass, whisk the vanilla into the buttermilk then pour into the feed tube. Pulse a few times to moisten (don’t overmix). If not using a food processor, make a well in the center of the mixture and add the buttermilk to the center. Fold together with a spatula until it begins to come together but don’t overwork the dough.

Add topping

  • Remove peaches from oven and immediately add the topping (the peaches need to be piping hot to cook the bottom of the topping). To add the topping, drop it by small spoonfuls all over the peaches, leaving a few gaps so the filling can steam. Sprinkle the topping with raw sugar and ground cinnamon.

Bake

  • Bake in middle of oven at 375°F for 45-55 minutes, until the filling is thick and bubbling and the topping is golden.

Notes

  • Peaches: choose ripe, fresh, somewhat firm yellow peaches for the best tasting Peach Cobbler.  Take care, that the peaches aren’t too  They should be fragrant and peel easily but not squishy or you’ll end up with mushy cobbler. If your peaches are extra ripe/soft, consider adding an extra 1/2-1 tablespoon cornstarch.
  • Frozen peaches: thaw the peaches in a colander, drain off excess juices, then pat dry.  Follow the original recipe, including the 15-minute peach pre-bake.
  • DIY buttermilk: add 1 tablespoon lemon juice or white vinegar to a liquid measuring cup, then add milk until it reaches ¾ cup. Give it a stir then let rest for 10 minutes.
  • Sugar: I use raw sugar/coarse sugar because it has larger, coarser granules and a hint of molasses for superior crunch, sparkle and flavor, but you may substitute with granulated sugar.
  • Add the topping to piping hot peaches.  Make sure the peaches are piping hot before adding the topping, otherwise the bottom of the cobbler doesn't cook. To achieve this, begin making the topping as soon as the peaches go into the oven, or you can even make it first and refrigerate. 
  • Don’t overwork the biscuit dough.  Don’t overmix, over-pulse or over-handle the dough.  Overworking the dough will melt the butter and over-activate the gluten in the flour, resulting in a hard, flat topping. It’s okay if the dough is a little crumbly.
  • Use all of the topping. If you have extra dough after you have added the topping, double it up in some of the thinner areas until all of it is used.
  • Prevent burnt topping.  I never have the problem of a burnt topping –but if it’s your first time making this Peach Cobbler recipe, keep an eye on it to be safe.  If the topping starts to brown too quickly, then lay a piece of foil over the top and bake on.
  • Watch for a bubbling filling.  It's important to bake the Peach Cobbler until the topping is deeply golden and you see syrup bubbling up all around the edges of the pan.  This is a sign the filling has thickened in the middle.  If you skip this sign, then the filling will be runny beneath the cobbler.  If this happens to you, pop the cobbler back in the oven and cover with foil if the topping is becoming too dark.

Make ahead

  • Prepare filling according to recipe directions.  Transfer to lightly greased 9×13 pan, cover tightly with plastic wrap and refrigerate for up to one day.
  • Prepare topping according to directions.  Cover and refrigerate.
  • When ready to bake, remove the topping from the refrigerator while you bake the peaches for 15 minutes per recipe instructions, then proceed to add the topping and bake.

HOW TO Store and reheat

  • To store: let cobbler cool completely before tightly covering and storing in the refrigerator for 3-4 days.
  • To freeze:  let the Peach Cobbler cool completely, then wrap it with a layer of plastic wrap followed by a layer of foil.  Freeze for up to 6 months. When ready to use, thaw overnight in the refrigerator.  Warm in the oven at 350 degrees F for 20 minutes or until heated through.
  • To freeze filling: you can also freeze just the filling when fresh peaches are in season for an easy dessert all year long. Combine all of the peach filling ingredients in a gallon size Ziploc freezer bag, squeeze out any excess air and freeze for up to 8 months.  When you’re ready to bake, thaw the peaches in the refrigerator overnight. Pour the peaches and all liquid from the bag into the lightly greased baking pan and proceed with the recipe as written.
  • To reheat in the microwave:  the microwave is convenient for smaller portions but the topping won’t get as crispy as the oven – just full disclosure – but still delish.  To microwave, transfer a portion to a microwave safe plate. Microwave for 30 second intervals until warmed through.   
  • To reheat in the oven:  reheat the baking dish at 350 degrees F for 15-20 minutes or until heated though.  You can also transfer smaller portions to a smaller baking dish or cast-iron skillet to reheat.v