Peach Cobbler

There's no better summer dessert than a warm Peach Cobbler, fresh from the oven, with a scoop of ice cream. This from-scratch recipe is ready to bake with just 10 minutes of prep and you'll love the golden brown topping with bubbly peaches beneath.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 55

Cooling time 30

Total Time 1 15

Servings servings (1 cup each)

Calories 386kcal

Author Meggan Hill

Ingredients

For the filling:

3 pounds fresh peaches peeled and sliced (about 4 cups, see note 1)
1/3 cup orange juice
3 tablespoons granulated sugar

For the topping:

2/3 cup all-purpose flour
1/4 teaspoon baking powder
pinch Salt
1/2 cup butter softened (see note 2)
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
Vanilla ice cream for serving, optional (see note 3)

US Customary - Metric

Instructions

Preheat oven to 375 degrees. In a medium bowl, add peaches, orange juice, and sugar, and stir to combine, then pour into a 9-inch square or round baking dish.
In a small bowl, whisk together flour, baking powder, and salt. In a medium bowl, cream butter and sugar together until pale and fluffy, about 5 minutes.
Beat in egg and vanilla extract. Working in batches, add ⅓ of the flour mixture at a time, beating well after each addition.
Drop rounded tablespoons of batter over the peach mixture (I like to use the OXO small scoop, a #70 portion scoop, heaped).
Bake until the topping is golden brown and the filling is hot and bubbly, about 35 to 40 minutes. Cool 10 minutes before serving. Serve with ice cream if desired.

Video

Notes

Peaches: To peel the peaches, bring a large pot of water to boil. Set a large bowl of ice water nearby. Score the blossom end (bottom) of each peach with an X. Submerge the peaches in boiling water just until the skins pull back and wrinkle, about 30 to 40 seconds. Plunge into an ice bath to stop the cooking. Once the peaches have cooled, you should easily be able to remove the skin.
Butter: To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger, and if it still feels too firm, cook for another 40 seconds at 10% power.
Vanilla ice cream: Store-bought or homemade; either is a treat. Whipped cream would also be dreamy.
Yield: This recipe makes about 6 cups of Peach Cobbler, enough for 6 (1-cup) servings.
Storage: Leftover cobbler is safe covered at room temperature the same day you bake it. Beyond that, store covered in the refrigerator for up to 3 more days. Reheat if desired before serving.
Freezer: Bake the cobbler according to the recipe, then cool completely, wrap in freeze-safe plastic wrap or foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

Nutrition