Peach Cobbler

Ingredients

• 8peaches, peeled, pitted and cut into wedges
• 50 g (¼ cup)granulated sugar
• 38 g (3 tablespoons)brown sugar
• ¼ teaspoonground cinnamon
• ⅛ teaspoonground nutmeg
• 1 teaspoonlemon juice
• 3 tablespoonscornflour
• 188 g (1½ cups)plain flour
• 67 g (⅓ cup)granulated sugar
• 73 g (⅓ cup)brown sugar
• 1½ teaspoonsbaking powder
• ¾ teaspoonsalt
• 170 g (¾ cup)unsalted butter, chilled and cut into small pieces
• 80 ml (⅓ cup)boiling water
• 38 g (3 tablespoons)granulated sugar or raw sugar
• 1 teaspoonground cinnamon

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (425°F).

2. 2

   Season the peaches

   In a large bowl, toss the peach wedges with both sugars, the spices, lemon juice and cornflour until coated. Transfer to a 23 × 33 cm (9 × 13-inch) glass baking dish and bake for 10 minutes.

3. 3

   Mix the dry ingredients

   Meanwhile, combine the flour, sugars, baking powder and salt in a large bowl.

4. 4

   Rub in the butter

   Use a pastry blender to work the chilled butter pieces into the flour mixture until it resembles coarse meal.

5. 5

   Add boiling water

   Pour the boiling water into the bowl and stir with a spatula just until combined and the dry ingredients are moistened.

6. 6

   Top the peaches

   Carefully remove the baking dish from the oven and drop spoonfuls of batter over the peaches. Mix 38 g (3 tablespoons) of sugar with 1 teaspoon of cinnamon in a small bowl, then sprinkle it over the batter.

7. 7

   Bake until golden

   Carefully return the dish to the oven and bake for 25–30 minutes, until the top is golden. Leave to cool for 10 minutes, then serve with ice cream.

What is peach cobbler?

Peach cobbler is an American baked fruit dessert, typically made by covering sweetened fruit with a biscuit-style topping. Unlike a pie, it has no pastry base or sealed crust.

This version briefly bakes the peaches first, then adds a buttery topping and a cinnamon-sugar finish. The result is tender fruit beneath a golden, craggy top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 4g protein, 69g carbs, 18g fat.

The peaches and added sugars provide most of the carbohydrates, while the butter supplies much of the fat. The flour and butter contribute a little protein, but this is mainly a fruit-and-biscuit dessert; serve a moderate portion after a meal with a source of protein if you want a more balanced plate.

Getting the peach filling right

Ripe peaches: Choose fruit that smells fragrant and yields slightly when pressed, but is not mushy. Peel and slice them into wedges so they soften evenly.

Cornflour: Toss it thoroughly with the fruit and seasonings. It thickens the peach juices as the cobbler bakes.

Making a tender topping

Cold butter: Keep it chilled and blend it into the flour until the mixture looks like coarse meal. Small pieces of butter help give the topping its biscuit-like texture.

Boiling water: Stir it in only until the dry ingredients are moistened and the mixture comes together. Overmixing can make the topping heavier.

Layering and browning

Pre-bake: The peaches go into the oven for 10 minutes before the topping is added. Handle the hot dish carefully when you take it out.

Sugar finish: Sprinkle the cinnamon-sugar evenly over the batter for a sweet, spiced top. Bake until the topping is golden, using the colour as the recipe’s doneness cue.

Timing and serving

The fruit bakes for 10 minutes on its own, followed by 25–30 minutes with the topping. Allow another 10 minutes to cool before serving.

Serve warm with ice cream, as suggested in the recipe. The cooling time also gives the hot filling a chance to settle slightly.

Choosing the baking dish

Use a glass dish about 23 × 33 cm (9 × 13 inches), as specified in the method, and take care when moving it in and out of the oven. The recipe calls for one dish so the fruit and topping bake together.

Recipe notes & tips

• Cut the peaches into similarly sized wedges so they soften at a similar rate.
• Keep the butter chilled until you are ready to blend it into the flour.
• Stop stirring as soon as the topping mixture is combined and moistened.
• Set the hot baking dish down securely before spooning the batter over the fruit.
• Let the cobbler rest for the full 10 minutes before serving.

Variations

• Use ripe nectarines: Swap them for the peaches in the same amount.
• Add berries: Toss a handful of berries with the peaches before baking.
• Change the spice: Use a little extra cinnamon in place of some of the nutmeg.
• Serve with cream: Offer pouring cream instead of ice cream.
• Use raw sugar: Sprinkle raw sugar over the topping as an alternative to granulated sugar.

Common mistakes to avoid

• Using very firm peaches: Choose ripe fruit so it has time to soften during baking.
• Skipping the cornflour: Toss it evenly through the filling to help thicken the juices.
• Warming the butter: Keep it chilled so it blends into the flour as small pieces.
• Overmixing the topping: Stir only until the mixture is combined and moistened.
• Baking by time alone: Check that the topping is golden after 25–30 minutes.
• Serving straight from the oven: Leave the cobbler to cool for 10 minutes first.

How to store

Cover and refrigerate leftover cobbler for up to 3 days. Reheat individual portions in the microwave or warm the covered dish in the oven until heated through.

Frequently asked questions