Peach Cobbler

4.29 from 21 votes

An easy recipe for Old-Fashioned Peach Cobbler fully loaded with peaches suspended in a sticky-sweet, lemon-infused syrup and a sweet crumbled biscuit-like crust comes that bakes up buttery, soft on the inside, with a golden, crunchy, cinnamon-sugar topping.

Prep Time18

Cook Time40

Total Time58

Course: Dessert

Cuisine: American, Southern

Keyword: Peach Cobbler

Servings:

Calories: 390kcal

Author: Kelly Anthony

Ingredients

FOR THE FILLING:

4 pounds peeled and sliced fresh or frozen peaches (no need to thaw frozen peaches)
1 ¾ cup granulated sugar
2 tablespoons fresh lemon juice
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt
1 tablespoon cornstarch
2 teaspoons pure vanilla extract

FOR THE TOPPING:

2 ¼ cup all-purpose flour
¼ cup granulated sugar, separated
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon ground cinnamon, separated
½ teaspoon fine sea salt + a pinch, separated
¾ cup cold, unsalted butter cut into small cubes
¾ cup buttermilk

Instructions

Preheat the oven to 350°F and have ready a greased 9x13" baking dish.
To make the filling, add the peaches, sugar, lemon juice, cinnamon, and salt to a large saucepan over medium-high heat and stir to combine.
Allow the mixture to come to a simmer, and reduce the heat (as necessary) to maintain it. Simmer for 12-16 minutes, stirring often, just until the peaches have softened slightly. Frozen peaches will take closer to 16 minutes to reach this point.
Add the cornstarch and 2 tablespoons of cold water to a small bowl and stir to combine. Stir the mixture into the peaches. Allow to continue simmering, about 2 minutes more. Remove from the heat and stir in the vanilla. Transfer the peaches to the prepared dish and set aside.
If you have a food processor, see notes below. Otherwise, proceed with the recipe to make the topping.
In a large mixing bowl, whisk together flour, 2 tablespoons sugar, baking powder, baking soda, ½ teaspoon cinnamon, and ½ teaspoon salt.
Add the cubed butter and stir. Using a pastry blender, cut the butter into the flour mixture until it resembles small broken up peas. Add the buttermilk and stir until evenly distributed throughout the batter and a thick dough comes together.
Crumble the dough evenly over the peaches. Add 2 tablespoons sugar, ¼ teaspoon ground cinnamon, and a pinch of salt to a small bowl and mix to combine. Sprinkle the cinnamon-sugar evenly across the topping and bake for 40 minutes.
Remove the cobbler from the oven. If you'd like your cobbler to thicken up before serving, allow it to cool 1-2 hours.

Notes

FOOD PROCESSOR TOPPING INSTRUCTIONS:

Add the flour, 2 tablespoons sugar, baking powder, baking soda, ½ teaspoon cinnamon, and ½ teaspoon salt to a food processor fitted with a blade attachment and mix.
Then, add the butter cubes and pulse until broken up.
Stream in the buttermilk and run the processor until a thick dough forms.
Proceed to Step 8.

Nutrition