Peaches & Cream Cobbler

Ingredients

• 200 g (1 cup)sugar, divided
• 2 largeeggs, lightly beaten
• 16 g (2 tablespoons)plain flour
• 2.5 ml (1/2 teaspoon)ground cinnamon
• 1.25 ml (1/4 teaspoon)ground nutmeg
• 4–6 medium (about 600 g; 4 cups), peeled and slicedpeaches
• 188 g (1 1/2 cups)plain flour
• 25 g (5 tablespoons)sugar
• 5 ml (1 teaspoon)baking powder
• 2.5 ml (1/2 teaspoon)salt
• 76 g (1/3 cup), cold and cut into chunksbutter
• 1 large, lightly beatenegg
• 45 ml (3 tablespoons)milk
• To taste, if desiredvanilla ice cream

Instructions

1. 1

   Heat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Mix the filling

   In a bowl, combine the filling sugar, 2 lightly beaten eggs, 2 tablespoons (16 g) flour, cinnamon and nutmeg, leaving out the peaches for now. Stir in the sliced peaches, then pour the mixture into an ungreased 33 × 23 cm (13 × 9-inch) baking pan.

3. 3

   Make the topping

   In a bowl, combine 1 1/2 cups (188 g) flour, 2 tablespoons (about 25 g) sugar, the baking powder and salt. Cut in the cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Stir in the beaten egg and milk just until moistened. Drop teaspoonfuls of the mixture over the peaches and sprinkle with the remaining sugar.

4. 4

   Bake until golden

   Bake for 35–40 minutes, until the top is golden brown and the filling bubbles around the edges.

5. 5

   Serve the cobbler

   Spoon the cobbler into individual serving dishes. Serve with vanilla ice cream, if desired.

What is peach cobbler?

Cobbler is a baked fruit dessert topped with spoonfuls of a simple dough, which cooks into a soft, biscuit-like layer. It is a familiar home-style dessert in the United States, where cobblers are commonly made with seasonal fruit.

This version coats sliced peaches in a lightly spiced, egg-enriched filling and scatters a buttery topping over them. The topping leaves gaps for the bubbling fruit to show through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 6g protein, 61g carbs, 10g fat.

Most of the carbohydrates come from the sugar, flour and peaches; the butter contributes much of the fat, while the eggs and milk provide some protein. For a balanced plate, serve a moderate portion alongside a protein-rich main meal rather than treating the cobbler as the meal itself.

Choosing the peaches

Ripe peaches: choose fruit that smells fragrant and gives slightly when pressed, but is not mushy. Peel and slice it so the pieces soften evenly during baking.

Firm fruit: peaches that are a little less ripe can still work, though they may retain more bite. The stated quantity is about 4 cups of sliced peaches.

Getting the topping right

Cold butter: cut it into the flour mixture with a pastry blender or fork until coarse crumbs form. Keeping the butter cold helps the topping stay crumbly rather than turning into a smooth paste.

Gentle mixing: add the beaten egg and milk and stir only until the dry mixture is moistened. The dough is meant to be roughly spoonable, not kneaded.

Spreading the topping

Small spoonfuls: drop the topping by teaspoonfuls across the peaches rather than spreading it into a solid layer. This gives the fruit room to bubble up around the dough.

Sugar finish: scatter the remaining sugar over the topping before baking. It adds a little sweetness and helps the top colour.

How to tell when it is done

Golden top: begin checking at 35 minutes, as ovens and fruit can vary. The topping should look browned rather than pale and doughy.

Bubbling edges: look for the peach filling to bubble around the sides of the pan as well. If the top browns before the edges bubble, give it a little more time and check again.

Serving and timing

Rest briefly: let the pan sit for a few minutes after baking so the filling settles slightly before serving. Spoon portions into dishes while the cobbler is still warm.

For the table: vanilla ice cream is the suggested accompaniment, adding a cool, creamy contrast to the hot fruit. The cobbler also works on its own.

Recipe notes & tips

• Measure the sliced peaches by volume if their size makes the count uncertain.
• Have the butter cold when you cut it into the flour.
• Stop mixing the topping as soon as the egg and milk moisten the dry ingredients.
• Use an ungreased 33 × 23 cm (13 × 9-inch) baking pan as specified.
• Check both the colour of the topping and the bubbling around the pan's edges.
• Serve the ice cream separately so each person can choose whether to add it.

Variations

• Add almond: scatter a small handful of sliced almonds over the topping before baking.
• Use mixed fruit: replace some of the peaches with sliced nectarines.
• Boost the spice: add a little extra cinnamon to the filling.
• Serve with yoghurt: offer plain yoghurt instead of ice cream.
• Make it dairy-free: use a suitable plant-based butter and milk alternative.

Common mistakes to avoid

• Warm butter: it blends into the flour instead of forming coarse crumbs; chill it before starting.
• Overmixing the topping: it can become dense; stir only until just moistened.
• Thick peach slices: they may stay firm; slice the fruit evenly.
• A solid topping layer: it can block the fruit from bubbling through; use small spoonfuls with gaps.
• Relying only on the timer: the cobbler may need the full 40 minutes; check for a golden top and bubbling edges.

How to store

Cool leftovers, cover the pan or transfer portions to an airtight container, and refrigerate for up to 3 days. Reheat portions in the oven until warmed through, or use a microwave for a quicker serving.

Frequently asked questions