Juicy peaches are baked with cinnamon, brown sugar, and lemon beneath a buttery, tender cobbler topping. Served warm with vanilla ice cream, it delivers the classic combination of bubbling fruit, golden pastry, and creamy cold ice cream.
Nutrition per serving
Source: USDA FoodData Central when available.Based on the ingredients saved for this recipe.Per-serving numbers are divided across 8 servings.18 ingredient lines were used.Nutrition is not 100% exact; brands, sizes, and preparation change the real values.Per serving, based on the saved recipe nutrition.
Ingredients
Peach Filling
- 1.8 kg sliced peaches, fresh or canned and well drained
- 100 g granulated sugar
- 25 g brown sugar
- 1 tbsp fresh lemon juice
- 2 tbsp cornstarch
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp fine salt
Cobbler Topping
- 190 g all-purpose flour
- 50 g granulated sugar
- 25 g brown sugar
- 1 1/2 tsp baking powder
- 1/4 tsp fine salt
- 1/2 tsp ground cinnamon
- 85 g cold unsalted butter
- 120 ml whole milk
- 1 tsp vanilla extract
For Serving
- 8 scoops vanilla ice cream
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Instructions
- 1
Heat oven to 375°F / 190°C. Lightly butter a 9×13-inch baking dish.
- 2
Toss peaches with granulated sugar, brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Transfer to the baking dish.
- 3
Whisk flour, sugars, baking powder, salt, and cinnamon.
- 4
Cut in the cold butter until coarse crumbs form with some pea-sized pieces remaining.
- 5
Stir vanilla into the milk. Add to the flour mixture and stir just until a shaggy dough forms.
- 6
Spoon the topping over the peaches in rustic mounds, leaving a few small gaps.
- 7
Bake 35–45 minutes, until the topping is deeply golden and the peach filling is bubbling.
- 8
Rest for 10–15 minutes before serving with vanilla ice cream.
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