This old fashioned peach cobbler recipe is loaded with fresh peaches, and is one of the best I’ve ever tasted! You’ll never believe how easy it is to make homemade peach cobbler.
What is the difference between peach cobbler and peach pie?
There isn’t much difference between a cobbler and pie when it comes to taste. The difference between the two is the ease to make. Cobbler is easier to make than pie, which is why I love it so much!
Do you have to peel peaches for a cobbler?
That is entirely up to you. I leave the skin on the peaches for this recipe, since they soften while baking.
Can I leave peach cobbler out?
Your cobbler will be fine if left out for a little while. I prefer to refrigerate mine, to keep it as fresh as possible.
What kitchen items will I need to make this old fashioned peach cobbler recipe?
I’ve included some of my favorite kitchen items below for easy one-click shopping.
What other dessert recipes should I try?
- 8 large, ripe peaches, pitted and chopped
- 1/3 c. white sugar
- 2 T fresh lemon juice
- 2 t. all-purpose flour
- 1 t. kosher salt
- 1 t. nutmeg
- 1 t. cinnamon
- 1 t. real vanilla extract
- ¼ c. packed brown sugar
- 1 c. all-purpose flour
- ¾ c. sugar, divided
- 1 t. kosher salt
- 1 t. baking powder
- ¼ cup heavy cream
- ¼ cup water
- 8 T. unsalted butter, very well chilled
- 1 egg white, beaten with water added
Place the top oven rack in the center position and pre-heat oven to 400°F.
Add peaches, sugar, lemon juice, flour, salt, nutmeg, cinnamon and vanilla extract to a large bowl and toss to combine.
Transfer to a greased 8” x 8” baking pan and spread into an even layer. Sprinkle brown sugar on top of peach mixture before placing pan in pre-heated oven. Bake for 10 minutes.
Add flour, ½ cup sugar, salt, and baking powder to a different bowl and stir to combine. Chop chilled butter into very small pieces with a sharp knife. Add to bowl and combine with dry ingredients with your fingers until small pebble-sized pieces are formed.
Add heavy cream and water to the flour mixture and stir with a fork until all the dry ingredients are moist and somewhat sticky. Do not overwork dough.
Remove baking pan from oven and carefully spoon dough over the top, making sure the dough is the same thickness throughout. Leave spaces in between, as pictured, for a more rustic look.
Return to oven and bake for another 10-15 minutes, or until the topping begins to brown. Remove from oven and brush the top with the egg white wash and sprinkle remaining sugar on top. Return to oven to finish baking, another 10-15 minutes. Remove from oven when the top is golden brown.
Allow pan to cool slightly before serving on its own or topped with whipped cream or ice cream. Enjoy!
WHAT IS THE DIFFERENCE BETWEEN PEACH COBBLER AND PEACH PIE?
The Main difference is that cobbler is easier to make than pie.
DO YOU HAVE TO PEEL PEACHES FOR A COBBLER?
That is your choice, but I do not peel them for this recipe.
CAN I LEAVE PEACH COBBLER OUT?
For a short time, yes. After that, it should be refrigerated.