6-7 cups fresh peaches, peeled and sliced (about 8-9 medium peaches)
½ cup granulated sugar
¼ cup packed light brown sugar
1 tbsp fresh lemon juice
1 tsp vanilla extract
2 tbsp cornstarch
½ tsp ground cinnamon
A pinch of salt
For the Cobbler Topping:
1 cup all-purpose flour
1 cup granulated sugar
2 tsp baking powder
¼ tsp salt
¾ cup whole milk
½ cup (1 stick) unsalted butter
1 tsp vanilla extract or almond extract
For Serving:
Vanilla ice cream (non-negotiable!)
Whipped cream
Ingredient Role & Substitution Guide
| Ingredient | Why It Matters | Best Substitutions |
|---|---|---|
| Fresh Peaches | Provide the best sweet, floral flavor and perfect texture. | Frozen peaches: Use 6 cups, thawed and drained. Canned peaches: Use 2 (29 oz) cans, drained well. |
| Cornstarch | Thickens the peach juices into a glorious, glossy sauce. | Tapioca starch or arrowroot powder. |
| Lemon Juice | Brightens the flavor and balances the sweetness of the peaches. | |
| Baking Powder | Makes the topping light and cakey. | |
| Whole Milk | Creates a rich, tender crumb for the topping. | 2% milk or half-and-half. |
Crafting Perfection: Your Foolproof Step-by-Step Guide
Follow these steps for a perfectly saucy peach filling and a golden, fluffy topping.
Preheat and Prep: Preheat your oven to 350°F (175°C).
Prepare the Peaches: Bring a large pot of water to a boil. Score a small "X" on the bottom of each peach. Blanch them for 30-60 seconds, then immediately transfer to an ice bath. The skins will slip right off! Slice the peaches into ½-inch thick slices.
Make the Filling: In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, lemon juice, vanilla extract, cornstarch, cinnamon, and salt. Toss gently until everything is evenly coated. Set aside.
Melt the Butter: Place the ½ cup of butter in a 9x13 inch baking dish. Put the dish in the preheating oven for a few minutes just to melt the butter. Remove and set aside.
Make the Batter: In a medium bowl, whisk together the flour, 1 cup of sugar, baking powder, and salt. Pour in the milk and vanilla extract and stir until you have a smooth, slightly thick batter.
Assemble the Cobbler (The Magic Step): Pour the batter evenly over the melted butter in the baking dish. Do not stir!
Add the Peaches: Spoon the peach mixture and all of its juices evenly over the top of the batter. Again, do not stir.
Bake to Golden Glory: Bake for 45-55 minutes, or until the top is golden brown and the edges are bubbling vigorously.
Cool Slightly: Remove from the oven and let the cobbler rest for at least 15-20 minutes before serving. This allows the filling to thicken up.
Pro-Tips for the Absolute Best Results
The Blanching Trick: Blanching peaches is the easiest way to peel them. Don't skip the ice bath—it stops the cooking process and makes them easy to handle.
Don't Stir!: The layered method (butter -> batter -> peaches) is the secret. As it bakes, the batter rises through the peaches and creates its own delicious sauce.
Test for Doneness: The cobbler is done when the top is firm to the touch and a deep golden brown. The fruit should be bubbling around the edges.
Serve Warm: Cobbler is best served warm, ideally with a scoop of cold vanilla ice cream that melts into the filling.
Add a Flavor Boost: Add ¼ teaspoon of almond extract to the batter or a handful of fresh raspberries to the peach filling for a delicious twist.
Serving, Pairing, and Storing Your Masterpiece
Serving: Scoop into bowls. The ideal serving includes plenty of juicy peaches, a piece of the topping, and a generous pour of the sauce from the bottom of the dish.
What to Serve With It:
A giant scoop of vanilla bean ice cream
Freshly whipped cream
A drizzle of caramel sauce
Storing & Reheating:
Storing: Cover the cooled cobbler and store it in the refrigerator for up to 3 days.
Reheating: Reheat individual portions in the microwave. For the best results, reheat the whole dish in a 300°F (150°C) oven for 15-20 minutes until warm.
Frequently Asked Questions (FAQ)
Q: Can I use frozen peaches?
A: Absolutely! You don't even need to thaw them. Just toss the frozen peach slices with the sugar and cornstarch mixture and add 5-10 minutes to the baking time.
Q: My cobbler is too runny. What happened?
A: This usually means the cornstarch didn't fully activate. Ensure your oven is at the right temperature and that you bake it long enough for the filling to bubble. Letting it rest after baking is also crucial for thickening.
Q: Can I make this ahead of time?
A: You can prepare the peach filling and the batter separately and store them in the fridge for up to 24 hours. When ready to bake, assemble as directed—you may need to add a few extra minutes to the bake time since everything is cold.
Q: What's the difference between a cobbler, a crisp, and a crumble?
A: Cobbler has a biscuit or cake-like topping. Crisp/Crumble has a crunchy, streusel-like topping made with oats or a flour-and-butter mixture.
