This Easy Peach Cobbler has a rich sweet filling and a topping that is the perfect balance between biscuit and cake. It was one of my most requested recipes before I started blogging!
An unpretentious filling comes together in minutes and is light on the corn starch. This means it holds together well but you don’t have any nasty corn starch goo destroying the fresh fruit flavor.
The topping has a perfect crumb. It is sweet and slightly delicate like cake but with the density and crumb almost of a biscuit. Really, if cake and biscuits got married this would be the result.
Cobbler can be time consuming to make if you have to cut the butter in by hand but this version is quick and easy. Don’t be afraid to let the food processor do all the hard work for you. The results are always phenomenal!
This peach cobbler comes together in a snap because you use a food processor to cut the butter into the crust. I love that it takes just seconds. My workhorse food processor of choice is this lovely Cuisinart. I bought mine used more than 10 years ago and it is still running like a champ.
If you enjoy this Peach Cobbler you will probably also love my Apple Crisp! Don’t be surprised to find it is the best you have ever had…
- 6 cups ripe peaches (can sub frozen or home canned out of season)
- sugar to taste, white or brown
- 3 Tbsp. cornstarch
- ⅓ cup cold water
- 2 tsp. cinnamon
- ⅛ tsp. salt
- 3 Tbsp. butter
- 3 cups flour
- 1½ cups white sugar
- 3 tsp. baking powder
- 1 tsp. salt
- 1 cup + 2 Tbsp. butter, COLD
- ⅔ cup boiling water
- Peel peaches and slice off the pit to make six cups. Place in a large pot. Add enough sugar to make the peaches sweet to your taste. For sweet ripe peaches about ½ cup of sugar is my preference. Omit if desired.
- Mix cornstarch and water in a small bowl until no lumps remain. Add cornstarch mixture, cinnamon, and salt to the peaches. Stir to combine. Add the chunk of butter and place pot over medium heat. Bring the mixture just to a boil stirring often enough to prevent burning. It will be done about the time you are done making the crust.
- Preheat oven to 400 F.
- Combine flour, baking powder, salt, and sugar in the food processor and pulse to blend. Add pats of cold butter and pulse until the mixture is sort of a coarse consistency, no chunks bigger than small peas.
- Dump contents of blender into larger mixing bowl. Run your fingers through to feel for any large chunks the food processor missed. Smash them to smaller pieces with your fingers.
- Pour boiling water over flour mixture. Stir with a fork just until a crumbly dough forms. Make sure to get the dregs from the bottom.
- When filling comes to a boil, pour into a 10.5" x 15" glass casserole dish*. Spread the crust dough evenly over the fruit while it is still hot. Bake in preheated oven for 30-35 minutes until the top crust is golden. It is best to use a fork and lift a bit of crust in the middle to check and make sure the bottom of the filling is not doughy.
- Let cool for a few minutes and serve warm with ice cream or homemade whipped cream.
* If you are using a different size or shape pan the cooking time may need to be adjusted. For instance, a 2.5 quart oval casserole dish takes about 45 minutes.
This recipe is participating in the Weekend Potluck!