Old Fashioned Peach Cobbler is made the traditional way with fresh summer peaches and a crispy topping. It's juicy, sweet, and topped with a buttery crust that melts in your mouth. It's the best peach cobbler ever!
- 7 to 8 large peaches, sliced
- 1 cup sugar, divided
- 1 cup all-purpose flour (White Lily is recommended)
- 1/2 tsp. cornstarch
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/8 tsp. cinnamon
- 1 stick cold butter, cubed
- 2 to 4 Tbsp. ice cold water (use as little as possible to form a ball)
- Preheat oven to 350 degrees.
- Slice peaches and leave peelings on. Mix with 1/2 cup of the sugar in a large bowl and set aside.
- Whisk dry ingredients together (other 1/2 of sugar, flour, cornstarch, baking powder, salt and cinnamon).
- In a food processor or mixer, add cubes of cold butter to dry ingredients until crumbly.
- Add ice cold water one tablespoon at a time and mix well. Make sure the dough is not too wet or sticky or it won't roll out. Add more flour if it's too wet.
- Roll dough into a large ball.
- With a rolling pin, roll out dough until it fits the top of a 13 x 9 inch baking dish.
- Place peaches mixed with sugar into baking dish. Cover with dough. Cut a few slices in top of crust.
- Bake at 350 degrees for 60 minutes until golden brown and bubbly. Check after 45 minutes since ovens vary.
If crust doesn't brown after 60 minutes, brush with butter and cook under broiler until desired shade.
Use fresh peaches for best results. You can substitute frozen peaches, but canned peaches don't work well in this recipe.
- Category: Desserts
- Method: Bake
- Cuisine: American
Keywords: peach cobbler, old fashioned peach cobbler, southern desserts