Peach Cobbler
Why this recipe works
- Soft fruit, crisp topping: The peaches bake into a syrupy filling while the spooned topping stays golden and lightly crisp around the edges.
- Balanced sweetness: Lemon juice cuts through the sugar and keeps the peach filling bright rather than heavy.
- Simple mixing method: The topping is rubbed together like a quick biscuit dough, then spooned over the fruit without rolling or shaping.
Get the most out of this recipe
Ingredient notes
- Choose ripe but firm peaches: Peaches should smell fragrant and give slightly, but still be firm enough to slice into wedges that hold their shape during baking.
- Use lemon to sharpen the filling: The lemon is important for balance, especially when the peaches are very sweet.
- Keep the topping butter cold: Cold butter helps create a lighter, more biscuit-like topping rather than a dense batter.
Texture tips
- Mix the batter lightly: Stir only until no dry flour remains; overmixing can make the topping heavy.
- Leave gaps between spoonfuls: Dolloping the topping with spaces between each mound lets steam escape and helps the edges bake properly.
- Let juicy peaches start first: If the peaches are especially ripe and wet, giving them a short head start in the oven helps the juices begin to thicken before the topping goes on.
Timing notes
- Rest before serving: The 10-minute rest allows the filling to settle slightly, so the cobbler serves more neatly.
- Best served warm: The contrast between bubbling fruit and a crisp-edged topping is strongest soon after baking.
Make-ahead tips
- Best on the day it is baked: Cobbler is at its best when freshly baked, while the topping still has crisp edges.
- Reheat in the oven: Reheat chilled cobbler in a 180°C (355°F) oven until piping hot; this restores the topping better than a microwave.
- Prepare the dry mix ahead: The dry topping ingredients can be combined in advance, then finished with butter and wet ingredients just before baking.
Equipment you'll need
Ingredients
Peaches
Cobbler topping
Instructions
- Heat the oven to 190°C (375°F). Put 40 g of the butter into a baking dish and place it in the oven for 3 to 5 minutes, just until melted.
- Stone the peaches and cut into thick wedges. Toss the peaches with 90 g caster sugar, the juice of the lemon, cinnamon and a pinch of salt, then tip into the hot dish and spread into an even layer.
- In a mixing bowl, whisk together the flour, baking powder, 40 g caster sugar and 0.5 tsp salt. Rub in 80 g cold butter with your fingertips until it looks like coarse crumbs.
- Whisk the milk, egg and vanilla together, then pour into the flour mixture. Stir just until you have a thick, spoonable batter; do not overmix.
- Dollop the topping over the peaches in large spoonfuls, leaving a few gaps so steam can escape. Bake for 35 to 40 minutes, until the topping is golden and the peach juices are bubbling at the edges.
- Rest for 10 minutes so the filling thickens slightly and the topping stays crisp at the edges. Serve warm.
Recipe notes
Tips
- If your peaches are very ripe and juicy, bake the peaches in the dish for 10 minutes before adding the topping to help the juices start to thicken.
- For the lightest topping, keep the butter cold and mix the batter only until no dry flour remains.
- If serving to young children, cut the peaches into smaller pieces before baking so they are easier to eat.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace Whole milk with low-fat milk for a slightly lighter topping.
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate. Reheat in a 180°C (355°F) oven for 12 to 15 minutes until piping hot; this helps re-crisp the topping better than the microwave.
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Recipe overview
- Servings: 6 servings
- Total time: 1h 10min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Wheat
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