Classic Peach Cobbler With Flaky Crust (Printable)

Juicy peaches topped with golden, flaky pastry crust. A timeless Southern treat perfect for summer gatherings.

# 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, packed
04 - 2 tablespoons all-purpose flour
05 - 1 tablespoon fresh lemon juice
06 - 1 teaspoon vanilla extract
07 - 1/4 teaspoon ground cinnamon
08 - Pinch of salt

→ Flaky Crust

09 - 2 cups all-purpose flour
10 - 2 tablespoons granulated sugar
11 - 1/2 teaspoon salt
12 - 3/4 cup cold unsalted butter, cubed
13 - 6-8 tablespoons ice water

→ Assembly

14 - 1 egg, beaten
15 - 1 tablespoon coarse sugar

# Directions:

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 Tips:

01 -
  • The homemade crust creates layers so flaky they practically shatter when you take your first bite, far superior to anything store bought
  • Fresh summer peaches transform in the oven into a bubbling, caramelized magic that tastes like pure sunshine
  • This dessert manages to feel fancy enough for dinner parties while being perfectly acceptable for breakfast the next morning
02 -
  • Warm peaches will make your butter melt too fast, so keep everything cold and work quickly when making the crust
  • That bubbling you hear in the oven is exactly what you want, so do not be tempted to pull it out early
  • The cooling time is not optional, because the filling thickens as it rests and serving it too soon means a soupy mess
03 -
  • If your peaches are barely ripe, toss them with the sugars and let them macerate for 30 minutes before assembling
  • Freeze your butter for 15 minutes before starting and grate it into the flour for the flakiest possible crust

Return