Ingredients
For the Filling:
- 6–7 fresh peaches, peeled and sliced (or 6 cups canned peaches, drained)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 tablespoons cornstarch
- 1/4 cup water (only if using fresh peaches)
- 1/2 teaspoon vanilla extract
For the Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup milk
- 1 large egg
Optional:
- Vanilla ice cream or whipped cream for serving
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or baking dish.
2. Prepare the Filling
In a large saucepan, combine the peaches, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, cornstarch, and water (if using fresh peaches). Cook over medium heat for about 5–7 minutes, stirring occasionally, until the mixture thickens. Stir in the vanilla extract, then transfer the filling to the prepared pie dish.
3. Make the Topping
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend it in until the mixture resembles coarse crumbs.
In a separate small bowl, whisk the milk and egg together. Pour this mixture into the dry ingredients and stir until just combined.
4. Assemble the Cobbler
Drop spoonfuls of the topping evenly over the peach filling, leaving some gaps to allow steam to escape.
5. Bake
Place the dish in the preheated oven and bake for 35–40 minutes, or until the topping turns golden brown and the filling is bubbling.
6. Cool and Serve
Allow the cobbler to cool slightly before serving. Enjoy it warm, topped with vanilla ice cream or whipped cream for extra indulgence.
Storage Tips
Short-Term Storage:
- Let the cobbler cool completely before storing to prevent condensation.
- Cover with plastic wrap, aluminum foil, or a dish lid.
- Refrigerate for up to 3–4 days.
Freezing for Longer Storage:
- Wrap tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
- Store in the freezer for up to 3 months.
Reheating Instructions:
- If refrigerated: Warm in a 350°F (175°C) oven for about 15–20 minutes.
- If frozen: Bake for a longer time until fully heated through.
Enjoy your delicious homemade peach cobbler pie!