Old Fashioned Peach Cobbler

Served up peach cobbler on a white plate topped with a scoop of ice cream.

4.91 from 21 votes

Our old-fashioned peach cobbler has the perfect sweet biscuit crust on top of gooey baked peaches swimming in sugary vanilla syrup. Serve it up warm with a scoop of ice cream or a dollop of whipped cream on top.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: Peach Cobbler

Servings: servings

Author: Rachel Farnsworth

Ingredients

3 pounds fresh peaches peeled, pitted, and sliced
1 medium lemon zested and juiced
⅓ cup granulated sugar
2 teaspoons cornstarch
½ teaspoon vanilla extract
2 cups all-purpose flour
¾ cup powdered sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup salted butter cold and cubed
1 cup half-and-half

US Customary - Metric

Instructions

Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9×13-inch baking pan with nonstick cooking spray.
Peel, pit, and slice 3 pounds fresh peaches and add them to a medium-sized mixing bowl. Toss them with the zest and juice from 1 medium lemon, ⅓ cup granulated sugar, 2 teaspoons cornstarch, and ½ teaspoon vanilla extract until well combined. Spread the peaches across the bottom of the prepared baking pan.
In a large mixing bowl, stir together 2 cups all-purpose flour, ¾ cup powdered sugar, 1 tablespoon baking powder, and 1 teaspoon salt. Use
Cube the cold ½ cup salted butter into small pieces. Then use a pastry cutter to cut the butter into the flour until it resembles a coarse meal or sand. Alternatively, you can pulse the ingredients in a food processor.
Slowly pour 1 cup half-and-half into the flour mixture while stirring to form a thick, sticky batter.
Scoop the batter in large clumps to cover the top of the peaches, forming a patchwork quilt of what looks like a cobblestone street.
Bake in the preheated 350℉ oven for 1 hour, until the crust is golden brown. Transfer to a wire rack to cool until ready to serve.

Video

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Notes

To peel peaches easily, blanch them in boiling water for just a few seconds, then immediately plunge them into a bowl of ice water. The peels will naturally loosen.

For frozen peaches, thaw at room temperature for about 30 minutes before using. Double the amount of cornstarch in the recipe to compensate for the extra moisture.

For canned peaches, choose ones canned in light syrup or no syrup for best results. Rinse off any syrup in cold water. Double the amount of cornstarch in the recipe to compensate for the extra moisture.

Nutrition