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–+ servings
Serving of homemade peach cobbler in a white serving bowl topped with vanilla ice cream and mint.

Peach Cobbler

The best peach cobbler ever! Filled with fresh, sweet juicy peaches and topped with a fluffy, buttery cake-like topping. A must on the to-do list every summer. Ditch the canned peaches and cake mixes and use this fresh from scratch recipe instead, it's 100 times better!
Servings: 10
Prep25 minutes
Cook40 minutes
Ready in: 1 hour 5 minutes

Ingredients

Peach filling

  • 4 lbs fresh peaches (firm but ripe) peeled, cored and sliced thick
  • 1 1/2 Tbsp fresh lemon juice
  • 1/2 cup (100g) granulated sugar
  • 1 Tbsp (8g) cornstarch
  • 3/4 tsp ground cinnamon, divided
  • 1/8 tsp ground nutmeg

Topping

  • 1 1/2 cups (200g) cake flour or all purpose flour* (scoop and level to measure)
  • 3/4 cup (150g) granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 Tbsp (143g) unsalted butter, cold and diced into small cubes
  • 1 cup (235ml) buttermilk
  • 1 tsp vanilla extract
  • 2 tsp (8g) granulated sugar, for sprinkling over top

Instructions

For the peach filling

  • Preheat oven to 375 degrees F. 
  • Butter a 13 by 9 by 2 3/4-inch baking dish then pour peaches into baking dish and toss with lemon juice. 
  • In a small mixing bowl whisk together 1/2 cup sugar, cornstarch, 1/2 tsp cinnamon, and the nutmeg. 
  • Sprinkle sugar mixture evenly over peaches then toss to evenly coat, set aside.

For the topping

  • If using cake flour sift into a large mixing bowl, if using all-purpose flour just add to bowl (no sifting is necessary). Add 3/4 cup sugar, baking powder, baking soda, and salt and whisk to combined.
  • Cut butter into flour with a fork or pastry cutter until it resembles coarse meal then make a well in center of mixture. 
  • Mix vanilla with buttermilk then pour buttermilk mixture into well in flour and fold and stir with a spoon just until combined (don't over-mix, it should be lumpy). 
  • Dollop and just lightly spread spoonfuls of the mixture evenly over top of peaches (about 12 dollops across the top).
  • Whisk together remaining 2 tsp sugar with 1/4 tsp cinnamon and sprinkle evenly over top. 
  • Bake in preheated oven until topping is golden brown and set and and filling is bubbling, about 40 - 45 minutes.
  • Remove from oven and let cool several minutes before scooping into bowls. Serve with vanilla ice cream.

Notes

*Recipe originally listed as using 3/4 cup cake flour and 3/4 cup all-purpose flour, now I either use all of one or the other. Cake flour offers a fluffier softer topping while all-purpose flour is a bit more dense.