Peach Cobbler

Classic Southern Peach Cobbler with fresh juicy peaches baked to golden perfection with a flaky pastry can be served with biscuit style dough or as a double crust pie. This version uses the double crusted version for a dessert brimming with full on flavor.

Turn's out after my research that like a fruit pie, there isn't just a one type fits all recipe, so the decision was made to align the Peach Cobbler recipe with a recipe by a Southern chef. This blog is here to show you how to make dishes as traditionally as possible when they are potentially international.

This particularly never felt more important when we consider how much history has been wiped clear (white washed) and that Southern warmth is what it is because of the cultures who have shaped the soil and land and this recipe in earnest reflects that in the best way.

Peach Cobbler History

You might wonder why the Peach Cobbler in the recipe include what is effectively a Peach Pie instead of fruit topped with cobbled dough and this is where foodtellsastory explains "in soul food cooking, “cobbler” tends to be defined loosely. It’s often applied to desserts made with pie dough. They’re essentially a rectangular peach pie known as a pandowdy." 

Ingredients and substitutions for Peach Cobbler

• Plain flour: This is the best option for that flaky pastry, cake flour is not recommended. If you live in the UK, see the FAQ’s section as to a the type of flour to use here.
• Butter: Cold and cubed helps you press it into your flour without heating it up too much as you work it. Make sure that butter is fully coated with flour so no puddles form during baking.
• Ice water: Ice water helps the water not soak into the flour too much which helps the gluten form in the dough whilst giving you that flaky texture!
• Corn starch: Sometimes termed cornflour in certain parts of the globe. Corn starch thickens our peach filling and needs to be heated to 95C/203F before it is activated to thicken.
• Sugar: Superfine or caster sugar works best with the peaches as it dissoves and adds sweetness without adding additional flavor. You could substitute with raw or light brown sugar instead, but this might lend a slightly different flavor to our filling.
• Ground cinnamon and nutmeg: Ground cinnamon and nutmeg add a depth of flavor to our filling and compliment the sweet peaches perfectly.
• Peaches: Fresh were used here, however, you could most definitely substitute with frozen or canned peaches, but would recommend using less sugar.

See recipe card for quantities.

How to make Peach Cobbler:

Step 1: Prepare the pastry: Cut your cold butter into your dry ingredients.

Step 2: Ice water: Pour in ice water to form your dough until it holds together.

Step 3: Separate: Divide your dough, form into discs, cover and refrigerate for 1 hour.

Step 4: Roll out: The base pastry on a lightly floured surface to ¼ inch thickness and press into your pie dish and pierce with a fork.

Step 5: It's all coming up peachy: Prepare your peaches in a bowl with the remaining filling ingredients, stirring to coat evenly.

Step 6: Fill: Place the peaches into your pastry and spread out evenly.

Step 7: Roll and top: Roll out the remaining dough and place over the peaches.

Step 8: Trim and press: Trim the pastry edges and press together tightly, slicing slits into the top. Brush over the egg before sprinkling over the sugar and ground cinnamon and baking until golden.

Step 9: Cool: Remove from the oven and allow to cool.

Step 10: Serve: Slice, serve with scoops of ice cream on top. Dig in!

FAQ's for the best Peach Cobbler

More pie recipes you'll enjoy

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Peach Cobbler

Sylvie Taylor

The most Southern dessert comes in the form of this Peach Cobbler recipe with the kind of crust you'll fall in love with and the sweet filling you'll want another serving of.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 15 minutes mins

Chill time 1 hour hr

Total Time 2 hours hrs 50 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 450 kcal

Ingredients

  

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Cobbler crust

• 480 grams / 3 cups plain flour
• 42 grams / 3 tablespoons superfine/caster sugar
• 2 teaspoons salt
• 170 grams / 6 ounces butter chilled and cubed
• 250 milliliters / 1 cup icy water

Peaches

• 10 medium or 8 large peaches skinned, pitted and sliced into thin wedges (quartered and then sliced into thirds)
• 200 grams / 1 cup superfine/caster sugar
• 40 grams / ¼ cup plain flour
• 7 grams / 1 tablespoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon sea salt

Topping

• 1 small egg beaten
• Ground cinnamon dusting on top
• Sugar dusting on top

Instructions

 

Pastry

• Place the flour, sugar and salt into a bowl and stir to combine. Toss in the butter and rub into the flour until it resembles large breadcrumbs.
• Add a third of the ice water at a time and combine until a dough has been formed, you don't want to knead this very long, but you don't want any dry parts to remain. Add a little more ice water, if required.
• Divide in half and flatten into a disc, wrap and refrigerate for 1 hour.
• Preheat the oven to 190C/375F.
• Remove one half of the dough from the fridge and roll out to ¼ inch thickness allowing up to 1 inch overlap. Carefully press into your baking dish and set aside.

Peaches

• Meanwhile, prepare the peaches and stir the sugar, flour, cinnamon, nutmeg and pinch of salt to coat. Set aside.
• Remove the remaining dough from the fridge and roll out out to ¼ inch thickness, set aside.
• Spoon the peach filling into your baking dish and spread out evenly.
• Place the second piece of dough on top and press the two pieces of dough together and shape to your preference. Pierce the dough to allow steam to escape.

Topping

• Brush the pastry with the beaten egg and sprinkle over the ground cinnamon and sugar (this made the loveliest crust on top so don't skip).
• Place in the oven and bake for 1 hour and 15 minutes, until golden brown on top.
• Remove and allow to cool completely.
• Serve with scoops of ice cream.

Notes

• UK Flour: Plain flour in the UK has a lower protein amount which contributes to the dough strength, type of crumb and texture of your pastry, in this case. Plain flour in the Unites States for example has the same level of protein as Bread flour in the UK, so the best flour to use here will be 175 grams / 1 ¼ cups bread flour. This will help you ensure a flaky pastry and making it easier to shape without being flimsy which is often the feeling of unbaked dough.
• Sugar: Superfine or caster sugar works best with the peaches as it dissolves and adds sweetness without adding additional flavor. You could substitute with raw or light brown sugar instead, but this might lend a slightly more caramel flavor to our filling.
• Peaches: Fresh were used here, however, you could most definitely substitute with frozen or canned peaches, but would recommend using less sugar.
• Pie dish: The pie dish used here is 18 cm / 7 inch which is around average, though a substitute would be a deep tart tin.

Adapted from Lazurus Lynch

Nutrition

Calories: 450kcal

Keyword pastry, pie, stone fruit

Tried this recipe?Let us know how it was!