Peach season is upon us and it’s got me dreaming of all of my favorite peach recipes. So, I’m sharing the easiest homemade peach cobbler recipe. I especially love a good peach cobbler with vanilla ice cream! I think you will love making this recipe over and over.
Fresh Cunningham Peaches from Colorado
To me, the best way to make a homemade peach cobbler is with fresh peaches. Every year we get a big box of peaches from Colorado, it’s a fundraiser for the 5th graders at our school. You really can’t beat a juicy Cunningham peach freshly shipped from Colorado. They are so juicy and tender with the softest outer flesh.
What ingredients do I need for Peach Cobbler?
Peach cobbler requires pantry and refrigerator staples plus peaches. You will need fresh peaches, sugar, lemon juice, flour, salt, nutmeg, lemon, vanilla extract, brown sugar, baking powder, heavy cream (milk will work too), butter, egg white.
Should I peel my peaches for cobbler?
You do not have to peel your peaches for peach cobbler. The peaches will soften while baking. If you prefer not to have the skin on your peaches, feel free to peel them before baking. If you decide you want to peel peaches, you can check out these easy step-by-step instructions on Taste of Home.
Can I use substitutes in the peach cobbler?
Yes, you can use substitutes and even omit some items. Following the recipe exactly will give you the best results though. You may substitute the heavy cream with milk (any milk will work, whole to almond milk). If you do not like the taste of vanilla, cinnamon, or nutmeg, you can omit them from the recipe. You may use canned or frozen peaches for this recipe if you do not have fresh peaches.
Other Peach Recipes You May Enjoy
- Peach Jam You will love this recipe. Perfect on buttery homemade biscuits!
- Peach Syrup Great on pancakes, ice cream, and waffles.
Peach Cobbler
Ingredients
- Filling Ingredients
- 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
- Topping Ingredients:
- 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
- Optional to serve: Whipped cream or ice cream, of choice
Instructions
- 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!
