Classic Peach Cobbler With Flaky Crust (Printable)
Juicy peaches nestled beneath a golden, buttery crust for the ultimate Southern comfort dessert.
# 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
04 - 2 tbsp all-purpose flour
05 - 1 tbsp fresh lemon juice
06 - 1 tsp vanilla extract
07 - 1/4 tsp ground cinnamon
08 - Pinch of salt
→ Flaky Crust
09 - 2 cups all-purpose flour
10 - 2 tbsp granulated sugar
11 - 1/2 tsp salt
12 - 3/4 cup cold unsalted butter, cubed
13 - 6-8 tbsp ice water
→ Assembly
14 - 1 egg, beaten
15 - 1 tbsp coarse sugar
# How-To Steps:
01 - Preheat the 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 another bowl, whisk together flour, sugar, and salt for the crust. Add cold butter cubes and cut them into the flour using a pastry blender or fingertips until the mixture resembles coarse crumbs.
04 - Gradually drizzle in ice water, stirring with a fork, until the dough just comes together. Do not overwork.
05 - Turn the dough onto a lightly floured surface and shape into a disk. Wrap in plastic and chill for 15 minutes.
06 - Pour the peach filling into a 9x13-inch baking dish.
07 - Roll out the chilled dough to fit the top of the baking dish (about 1/4 inch thick). Place over the peaches, trimming excess and crimping edges. Cut a few small slits in the crust for steam to escape.
08 - Brush the crust with beaten egg, and sprinkle with coarse sugar if desired.
09 - Bake for 40-45 minutes, or until the crust is golden and the filling is bubbling.
10 - Let cool for at least 15 minutes before serving. Enjoy warm, optionally with vanilla ice cream.
# Expert Advice:
01 -
- The bubbling peach juice thickens into its own sauce while the crust gets impossibly golden
- Works with slightly underripe peaches that need a little oven love to shine
02 -
- Warm dough equals tough crust so keep everything cold and work quickly
- That bubbling fruit juice needs time to thicken so dont panic if it looks loose at first
03 -
- Freeze butter for 20 minutes before starting if your kitchen runs warm
- Place a baking sheet on the rack below to catch any fruit bubble overs