Old Fashioned Peach Cobbler

5 from 3 votes

An Old Fashioned Peach Cobbler is one of those dessert recipes that is easy to make from scratch, which is likely why it's so timeless. It's simple, down home fruit goodness my family adores!

Prep Time15

Cook Time25

Total Time40

Course: Dessert Recipes

Cuisine: American

Keyword: old fashioned peach cobbler

Servings:

Calories: 530kcal

Author: Deanne Frieders

Ingredients

For the Peach Filling

8 large ripe pieces, pitted and chopped
½ cup white sugar
2 tablespoon lemon juice
2 teaspoon flour
1 teaspoon kosher salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla extract
¼ cup packed brown sugar

For the Peach Cobbler Topping

1 cup all purpose flour
¾ cup sugar divided
1 teaspoon kosher salt
1 teaspoon baking powder
¼ cup heavy cream
¼ cup water
8 tablespoon unsalted butter chilled
1 egg white beaten with water added

Instructions

Preheat oven to 400° F.
Add filling ingredients EXCEPT brown sugar (basically, your peaches, sugar, lemon juice, flour salt, nutmeg, cinnamon and vanilla extract) to a large bowl and stir gently to combine.
Grease an 8x8 baking pan. Add peach mixture in an even layer. Sprinkle brown sugar over the top and bake for 10 minutes.
In the meantime, add flour, ½ cup sugar, salt and baking powder into a medium bowl and stir to combine. Chop the butter into small pieces. Add them to the bowl and use your fingertips or a pastry cutter to work them into dough until pea sized pieces are formed. (See notes for alternative method).
Add the heavy cream and flour to the mixture and mix until just combined. Do not overmix.
Remove the baking pan from the oven after 10 minutes. Carefully spoon the dough over the top. It doesn't have to cover everything, that's why this is a "cobbler"!
Place the cobbler into the oven and bake for 10-15 minutes until the topping begins to brown.
This step is part way optional. But if you give the top a brush (or a dab) with egg wash and a sprinkle of sugar, it will look extra pretty when it comes from the oven as it finishes baking.
Oh, and an egg wash is just some egg white mixed with a little liquid - or in this case water. It gives the cobbler a glossy finish and also gives the sugar sprinkled on top something to adhere to.
I say it's worth the extra effort. But if you choose to forgo this step, you'll need to still cook the cobbler for another 10-15 minutes or so until the top is golden brown and the peaches are bubbly.
Let it cool slightly before topping with ice cream or whipped cream.

Notes

To blend in the butter: You can also use a food processor. I add the flour, sugar, butter, etc. to my food processor and I give it a few pulses. We don't want to over process the mixture and heat the butter. Just a few quick taps until everything is worked together.

To store your cobbler: Our peach cobbler doesn't stick around too long, so I'd say it's good for several days. We usually leave ours out because it's gone the next day. If you're stretching it any longer than that, I'd pop it in the refrigerator where it will keep for 3-4 days.

Nutrition