Indulge in a classic Southern dessert with our homemade Peach Cobbler recipe. Fresh juicy peaches are baked to golden perfection with a flaky pastry for a warm and comforting treat. Perfect for any occasion, this delicious dessert is sure to become a family favorite.
Some research turned up a recipe on Allrecipes that mirrored what I had seen in pictures and a recipe posted here in 2014 and was made multiple times in my kitchen, being super tasty. Yet, with time and events, this particular dish needed to be revisited because there is a reason the South is filled with 'soul food', and it ain't because of the European settlers either.
A little further digging uncovered a recipe that comes from a Southern family and we're trying to be as authentic as possible, so sometimes it means rethinking what you know or think you know about a dish and even though this is not completely like other cobbler's I've seen, it still is cobbler.
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."
Why you'll love this
Southern Peach Cobbler at it's best
Using fresh peaches and enveloping in an incredible crust makes for not only a traditional cobbler, but a slice of the South no matter where you are!
That crust
It's layered, flaky, golden and is topped with a sugar and ground cinnamon topping that makes this pie crust one of the best!
How to prepare Peach Cobbler
Create your crust: Place the dry ingredients into your bowl and add cubed butter, rubbing in until it resembles large breadcrumbs.
Icy water: Add a little iced water into the dough until it holds together.
Separate: Divide your dough, form into discs, cover and refrigerate for 1 hour.
It's all coming up peachy: Prepare your peaches in a bowl with the remaining filling ingredients, stirring to coat evenly.
Roll out your dough: Prepare the base of your dough by rolling out and pressing into your pie dish.
Repeat: Roll out the dough for your topping and set aside.
Time to fill: Place the peaches into your pie dish and spread out evenly.
Top: Place the top portion over the peaches and press the base and top portions together tightly, slicing slits into the top.
Brush: Brush beaten egg on top and sprinkle cinnamon and sugar over.
Bake: Place in the oven and bake until golden brown on top.
Cool: Remove from the oven and allow to cool.
Serve: Slice, serve with scoops of ice cream on top. Dig in!
Ingredients and substitutions for Peach Cobbler
- Plain flour: This is the best option for that flaky pastry, cake flour is not recommended here and 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. Unsalted was used here as this is fresher than salted, however, you could absolutely substitute salted butter here.
- 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. It does need 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.
FAQ's for the best Peach Cobbler
What type of flour is best for pie in the UK?
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. 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. If you use 100% bread flour the weight in grams will be 420 grams. Or if you do use 50% plain flour and 50% bread flour the weight should come to 450 grams.
Can I substitute storebought pastry for homemade pie pastry?
You can if you are short on time with shortcrust pastry being the best option to substitute for homemade flaky pastry.
How can I ensure my pastry is flaky?
Once your dough comes together with the icy water, simply shape it into discs and refrigerate. By handling it the bare minimum you won't activate the gluten keeping the flour nice and light.
More pie recipes you'll enjoy
How to make Peach Cobbler:
To make the cobbler crust, 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.
Meanwhile, prepare the peaches and stir the sugar, flour, cinnamon, nutmeg and pinch of salt to coat. Set aside.
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.
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.
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.
Serve with scoops of ice cream.
Peach Cobbler
- Prep Time: 35 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 50 minutes
- Yield: Serves 10
- Category: Pies & Tarts
- Cuisine: American Food, Southern Food
Description
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.
Ingredients
Cobbler crust
480 grams / 3 cups plain flour (see note)
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
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
Cobbler crust
- To make the cobbler crust, 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.
- Serve with scoops of ice cream.
Notes
Adapted from Lazurus Lynch
Nutrition
- Calories: 450 calories per serve
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