Classic Peach Cobbler With Flaky Crust (Printable)
Juicy peaches baked beneath a golden, flaky pastry crust. A timeless Southern dessert perfect for summer gatherings.
# What You'll 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
15 - 1 tablespoon coarse sugar
# How to Make It:
01 - Preheat 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 a separate bowl, whisk together flour, sugar, and salt for the crust.
04 - Add cold butter cubes and cut into the flour using a pastry blender or fingertips until mixture resembles coarse crumbs.
05 - Gradually drizzle in ice water, stirring with a fork, until dough just comes together. Do not overwork.
06 - Turn dough onto a lightly floured surface, shape into a disk, wrap in plastic, and refrigerate for 15 minutes.
07 - Pour peach filling into a 9x13-inch baking dish.
08 - Roll chilled dough to fit top of baking dish, about 1/4 inch thick. Place over peaches, trim excess, and crimp edges. Cut small slits in crust for steam escape.
09 - Brush crust with beaten egg and sprinkle with coarse sugar if desired.
10 - Bake for 40-45 minutes until crust is golden and filling is bubbling.
11 - Let cool for at least 15 minutes before serving. Enjoy warm, optionally with vanilla ice cream.
# Expert Tips:
01 -
- The contrast between bubbling, cinnamon-spiced peaches and that golden, shatteringly crisp crust is pure magic
- This is the kind of dessert that makes people close their eyes and moan, even if they claim theyre too full for dessert
02 -
- Warm peaches release their juices faster than cold ones, so room temperature fruit gives you a saucier filling
- Overworking the dough makes it tough instead of tender, so stop as soon as it comes together
03 -
- If your peaches arent quite ripe enough, let them macerate in the sugars for 30 minutes before assembling
- Place a baking sheet on the rack below to catch any sugary overflow that might burn on your oven floor