This Peach Cobbler is a classic, comforting dessert made with those delicious juicy summer peaches and a soft, golden topping. It’s the kind of bake that feels nostalgic and familiar, perfect for serving warm with some cream or ice cream. Whether you’re using fresh, frozen or tinned peaches, this cobbler comes together simply and delivers big flavour without being fussy, a reliable dessert you’ll want to make again and again and everyone will be asking for the recipe.
Peach Cobbler - A Classic, Comforting Dessert
Delicious Peach Cobbler Recipe
Ashley’s Place
6
10 minutes
40 minutes
American
Dessert
Peach cobbler is such a classic dessert that is perfect for summer baking with those juicy delicious in season peaches or as a warm winter dessert that is comforting and delicious no matter what season you are in. There is loads of ways to make peach cobbler but I love making it this way
Ingredients
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1.5kgs of Ripe Peaches approx. 8-10 peeled, cored and chopped (see note 1*)
¼ Cup of Packed Brown Sugar (See Note 2*)
1 tsp Cornflour (Cornstarch)
1 Tbsp of Lemon Juice (approx. ½ a lemon juiced)
½ Tsp of Ground Cinnamon
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150g Plain Flour (All purpose Flour)
60g Brown Sugar
75g Butter Chopped
90ml Buttermilk (see note 3*)
1 Tsp Baking Powder
¼ Tsp Baking Soda
¼ tsp of Salt
½ Tsp Vanilla Essence
½ tsp Cinnamon Sugar for topping before baking
Directions
Preheat your oven to 180°C (350°F)
Lightly grease a glass baking dish either a 25 x 25 cm (10 x 10 inch) square or a 23 x 28 cm (9 x 11 inch) rectangle one. Use glass or ceramic not metal (see note 4*)
Peel your peaches with a knife or a peeler whatever you find easiest that takes the skin off but not the fruit underneath. Then remove from the core and chop into pieces, I prefer the cubed pieces but you can do wedges
Juice your lemon and mix it together with your Cornflour (cornstarch) so that it is incorporated. We do this so we don’t get clumps of cornflour in our mixture
Pour your lemon juice mix, sugar and Cinnamon into your baking dish with your peaches and mix around well so that all the ingredients are incorporated
Bake away in the oven for about 20 mins, it will start to bubble a little as it cooks
While its cooking away make your biscuit/topping recipe. Once it gets to 20 minutes take the peaches out of the oven
First chopping your butter into cubes and popping to the side while you whisk your dry ingredients together, the flour, sugar, salt, baking powder and baking soda
Then add the butter into the dry ingredients and using your hands mix together until it looks more like sand and the butter is mixed in, it doesn’t need to be perfect but we don’t want big chunks of butter left behind. You can use a food processer or mixer just only blitz in small bursts
Add the buttermilk and vanilla and mix through until just incorporated. You can just mix with a spatula or spoon it only takes about 30 seconds so you don’t need a mixer for this part. Its a bit of a wetter dough than a normal crumble type topping
Start to spoon your crumble topping over the peach filling. You don’t need to be too particular here and we want to leave space between bits of the crumble topping so that the peaches underneath can pop through a little and go juicy and delicious. You don’t need to make it all flat or even just spoon over and spread a little. You can see what i mean in the video. Then sprinkle your cinnamon sugar over the top before you bake it this is optional but it does add a nice touch
Pop it back into the oven for about 20 minutes or until it is golden brown on top. We want it to be golden brown not burnt
Once ready remove from the oven and leave it to sit for about 20 minutes so that the peach filling thickens a little bit more. You can eat it straight from the oven but it will be a bit runnier where as if you leave it it will firm up a bit more
Serve with ice-cream, cream or even yoghurt if you prefer and enjoy