Classic Peach Cobbler With Flaky Crust (Printable Version)
Juicy peaches beneath a golden, flaky pastry crust. A timeless Southern dessert perfect for summer gatherings.
# What You Need:
→ Peach Filling
01 - 8 large ripe peaches, peeled, pitted, and sliced
02 - 3/4 cup granulated sugar
03 - 1/4 cup brown sugar, packed
04 - 2 tablespoons all-purpose flour
05 - 1 tablespoon fresh lemon juice
06 - 1 teaspoon vanilla extract
07 - 1/4 teaspoon ground cinnamon
08 - Pinch of salt
→ Flaky Crust
09 - 2 cups all-purpose flour
10 - 2 tablespoons granulated sugar
11 - 1/2 teaspoon salt
12 - 3/4 cup cold unsalted butter, cubed
13 - 6-8 tablespoons ice water
→ Assembly
14 - 1 egg, beaten for egg wash
15 - 1 tablespoon coarse sugar, optional
# How to Make It:
01 - Preheat the oven to 400°F.
02 - In a large bowl, combine sliced peaches, granulated sugar, brown sugar, flour, lemon juice, vanilla extract, cinnamon, and salt. Toss gently until peaches are evenly coated. Set aside.
03 - In another bowl, whisk together flour, sugar, and salt for the crust.
04 - Add cold butter cubes and cut them into the flour using a pastry blender or fingertips until the mixture resembles coarse crumbs.
05 - Gradually drizzle in ice water, stirring with a fork, until the dough just comes together. Do not overwork.
06 - Turn the dough onto a lightly floured surface and shape into a disk. Wrap in plastic and chill for 15 minutes.
07 - Pour the peach filling into a 9x13-inch baking dish.
08 - Roll out the chilled dough to fit the top of the baking dish, about 1/4 inch thick. Place over the peaches, trimming excess and crimping edges. Cut a few small slits in the crust for steam to escape.
09 - Brush the crust with beaten egg and sprinkle with coarse sugar if desired.
10 - Bake for 40-45 minutes, or until the crust is golden and the filling is bubbling.
11 - Let cool for at least 15 minutes before serving. Enjoy warm, optionally with vanilla ice cream.
# Expert Advice:
01 -
- The homemade crust creates those irresistible flaky layers that store-bought versions can never quite capture
- Fresh peaches transform into something magical and syrupy in the oven, no canned filling needed
- Its equally impressive for a summer potluck or a quiet weeknight treat with vanilla ice cream melting over the top
02 -
- Warm butter equals sad crust—keep everything cold and work quickly, or pop the bowl in the fridge if the butter starts softening
- The filling will look impossibly liquid before baking, but that flour works magic in the oven so trust the process
- Those steam vents are not optional, they prevent the crust from going soggy underneath or worse, bubbling over in your oven
03 -
- A tablespoon of bourbon added to the peach filling gives it a grown up depth that pairs beautifully with the sweet fruit
- Butter the baking dish before adding the peaches for extra insurance against sticking