Easy Peach Cobbler
Juicy, caramelized peaches under a golden, biscuit-like crust—this easy Peach Cobbler is the ultimate comfort dessert! Whether you’re saving overripe fruit, need a last-minute dessert, or just craving something sweet, this recipe is a winner.
Ingredients
For the Filling:
- 6 cups sliced peaches fresh, frozen, or canned
- ½ cup sugar brown sugar for deeper flavor
- 1 tbsp lemon juice balances sweetness
- 1 tsp cinnamon or pumpkin spice for a fall twist
- 2 tbsp cornstarch or 3 tbsp flour, for thickening
For the Topping:
- 1 cup all-purpose flour or gluten-free blend
- ¼ cup sugar plus extra for sprinkling
- 1 tsp baking powder
- ½ tsp salt
- 6 tbsp cold butter cubed
- ¼ cup boiling water
Instructions
- Prepare the Peaches: If using fresh peaches, peel and slice them. (For easy peeling, blanch peaches in boiling water for 30 seconds, then transfer to an ice bath—skins will slide right off.)
- Mix the Filling: In a large bowl, toss sliced peaches with sugar, lemon juice, cinnamon, and cornstarch. Let sit for 10 minutes to release juices.
- Make the Topping: In another bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter using a fork or your fingers until crumbly. Pour in boiling water and stir until a shaggy dough forms.
- Assemble & Bake: Preheat oven to 375°F (190°C). Grease a baking dish and pour in the peach mixture. Dollop spoonfuls of dough on top—no need for perfection! Sprinkle with extra sugar for a crispier crust.
- Bake: Bake for 40–45 minutes, or until the topping is golden brown and the filling is bubbling. Let cool slightly before serving.
Notes
- Canned Peaches? Drain well before using. If syrupy, reduce the sugar.
- Frozen Peaches? Thaw and drain excess juice to prevent a soggy cobbler.
- Want More Crunch? Add ¼ cup oats to the topping for extra texture.
- Leftovers? Store in the fridge for up to 4 days. Reheat in the oven for best results.