Old Fashion Peach Cobbler

Ingredients

• 156 g (1¼ cups)plain flour
• 25 g (2 tablespoons)granulated sugar
• 1.25 ml (¼ teaspoon)baking powder
• a pinchsalt
• 113 g (1 stick), coldunsalted butter
• 60 ml (¼ cup), or as neededcold water
• 1 large, beaten with 15 ml (1 tablespoon) water for the egg washegg
• 38 g (3 tablespoons), optionalgranulated sugar
• 1 g (½ teaspoon), optionalground cinnamon
• 6, ripe but not overly softyellow peaches
• 57 g (½ stick or 4 tablespoons)unsalted butter
• 165 g (¾ cup), packed, light or darkbrown sugar
• 1 g (½ teaspoon)ground cinnamon
• 5 ml (1 teaspoon), optionalvanilla extract
• 16 g (2 tablespoons), mixed with 15 ml (1 tablespoon) cold watercornflour

Instructions

1. 1

   Mix dry ingredients

   For the crust, whisk the flour, granulated sugar, salt and baking powder together in a mixing bowl.

2. 2

   Cut in butter

   Work the cold butter into the flour mixture with a pastry blender, food processor or coarse grater until the pieces are about the size of peas.

3. 3

   Bring dough together

   Sprinkle in the cold water and mix with a fork or your hand just until the dough starts to come together.

4. 4

   Chill the dough

   Tip the dough onto a clean work surface and press the pieces together. If needed, fold it over itself a couple of times to help it hold together, but do not knead it. Flatten to about 2.5 cm (1 inch) thick, wrap and refrigerate while you prepare the filling.

5. 5

   Peel the peaches

   Bring enough water to cover the peaches to the boil. Make a shallow X in the skin at the pointed end of each peach, pour the boiling water over them and leave for 1–2 minutes. Remove the peaches and peel away the skins.

6. 6

   Cook the filling

   Cut the peeled peaches into 1.25 cm (½ inch) wedges and put them in a medium saucepan. Add the butter, brown sugar, cinnamon and vanilla, then cook over a medium-high heat for 5–7 minutes, stirring, until the peaches soften but retain some texture.

7. 7

   Thicken filling

   Mix the cornflour with 15 ml (1 tablespoon) cold water, then drizzle it into the filling while stirring. Bring the mixture to a simmer and cook for a couple more minutes, stirring constantly, until thickened. Pour it into a deep pie dish, casserole dish or 23 cm square pan and set aside.

8. 8

   Heat the oven

   Preheat the oven to 220°C (425°F).

9. 9

   Roll the pastry

   Take the chilled dough from the fridge and lightly flour the work surface and the top of the dough. Roll it evenly to about 3 mm (⅛ inch) thick, dusting with flour as needed. Aim for a shape close to that of your baking dish to minimise trimming.

10. 10

    Cover the filling

    Transfer the pastry onto the peach filling and tuck it into the dish. If there is a lot of overhang, trim it and use the scraps to patch any holes. Work quickly so the butter in the dough stays cold.

11. 11

    Finish the crust

    Brush the pastry with the beaten egg wash and make a few cuts in the top. If using the optional topping, mix the 38 g sugar with the ½ teaspoon cinnamon and sprinkle it generously over the egg-washed crust.

12. 12

    Bake until golden

    Bake for 20–25 minutes, until the crust is golden brown and crisp. Remove from the oven and serve on its own or with ice cream.

What is peach cobbler?

Peach cobbler is an American baked fruit dessert, usually made by covering cooked or fresh fruit with a pastry or biscuit-style topping. This version uses a rolled pastry crust over a spiced peach filling.

Ripe peaches bring sweetness and a little tang, while cinnamon adds warmth. Cooking the fruit briefly before baking softens it and lets the cornflour thicken its juices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 383 calories, 3g protein, 55g carbs, 18g fat.

The peaches and sugars provide most of the carbohydrate, while the pastry and filling butter account for much of the fat. The egg and flour contribute a little protein; serve a portion with plain yoghurt or a protein-rich meal component if you want a more balanced plate.

Making a flaky crust

Cold butter: keep it chilled and work it into the flour until you have pea-sized pieces. Those small pieces help create a tender, flaky texture in the oven.

Cold water: add it gradually and stop as soon as the dough holds together. Handling it as little as possible helps keep the pastry tender rather than tough.

Preparing the peaches

Loose skins: the brief hot-water treatment makes peeling easier. The shallow cuts give the skin a place to split without cutting deeply into the fruit.

Ripe fruit: choose peaches that yield slightly but are not very soft. They should soften during the 5–7 minutes of cooking while still keeping some shape.

Getting the filling right

Stovetop cooking: stir the peaches with the butter, brown sugar, cinnamon and optional vanilla over a medium-high heat. Stop when the fruit has softened but is not completely broken down.

Cornflour slurry: mix the cornflour with cold water before adding it, then stir constantly as the filling simmers. It is ready when the juices look thickened rather than watery.

Handling and fitting the pastry

Quick rolling: lightly flour the surface and roll the dough to about 3 mm thick, dusting as needed. A shape close to the dish size makes it easier to cover the filling neatly.

Cold dough: move the pastry quickly from the work surface to the dish. Tuck it in, trim excess dough and use any scraps to patch gaps.

Baking and serving

Golden crust: bake at 220°C for 20–25 minutes, checking for a crisp, browned top. The cuts in the pastry provide openings for steam to escape.

To serve: enjoy the cobbler as it is or add a scoop of ice cream. Its sweet filling and buttery crust also pair well with plain yoghurt or softly whipped cream.

Recipe notes & tips

• Keep the pastry butter and water cold for the flakiest result.
• Add water to the dough gradually, stopping once it just holds together.
• Use peaches that are ripe but still firm enough to keep some shape as they cook.
• Stir continuously after adding the cornflour slurry so the filling thickens evenly.
• Roll the pastry close to the shape of your baking dish to reduce trimming.
• Let the pastry-covered filling bake until the top is golden and crisp.

Variations

• Extra spice: add a little more cinnamon to the peach filling if you prefer a warmer flavour.
• Vanilla-free: leave out the optional vanilla without changing the thickening method.
• Cinnamon topping: skip the optional cinnamon sugar for a less sweet crust finish.
• Mixed fruit: replace some of the peaches with ripe nectarines, cut to a similar size.
• Creamy serving: offer the cobbler with ice cream, softly whipped cream or plain yoghurt.

Common mistakes to avoid

• Overworking the dough: too much kneading can make the crust tough, so stop as soon as it comes together.
• Adding too much water: a wet dough is harder to roll; add the cold water gradually and use only as needed.
• Using very soft peaches: they can break down too far; choose ripe fruit that still holds its shape.
• Skipping the slurry: adding dry cornflour directly can leave lumps, so mix it with cold water first.
• Leaving the filling thin: simmer it with the slurry until thickened before transferring it to the baking dish.
• Overhandling the pastry: warm butter can compromise flakiness, so fit the dough quickly and return it to the fridge if needed.

How to store

Cool leftovers, cover the dish 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 softer crust.

Frequently asked questions