Peach Cobbler

By Millie Peartree

Updated April 11, 2023

Peach Cobbler
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Total Time
1 hour
Rating
4(762)
Comments
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Some cobblers can be dry, but not this one. It puts a twist on an old-fashioned recipe, taking parts of the traditional, which uses a biscuit topping, and adding elements of a crisp, like oatmeal, for crunch. Maple syrup replaces the brown sugar usually found in peach cobbler recipes, which brings a lightly woody sweetness; nutmeg and cinnamon add that nostalgic warmth. You can use fresh or frozen peaches here — because you can and should have peach cobbler year-round — and you can even throw in a handful of blueberries, if you have them. But don’t skip the vanilla ice cream: There’s no substitute for that combination of hot and cold.

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Ingredients

Yield:8 servings

    For the Filling

    • Unsalted butter, at room temperature, for greasing the pan
    • 5ripe but firm peaches, peeled, halved, cored and sliced, or 2 pounds frozen peaches, thawed and drained (about 4 cups)
    • ½cup/101 grams granulated sugar
    • 1teaspoon pure vanilla extract
    • ½teaspoon ground cinnamon
    • ¼teaspoon freshly ground nutmeg
    • ¼teaspoon kosher salt
    • 2tablespoons maple syrup
    • 1tablespoon cornstarch

    For the Topping

    • 1cup/128 grams all-purpose flour
    • ½cup/44 grams old-fashioned oats
    • ¼cup/50 grams granulated sugar
    • 1½teaspoons baking powder
    • 1teaspoon kosher salt
    • 6tablespoons unsalted butter, frozen
    • ¾ to 1cup buttermilk
    • 2tablespoons turbinado sugar
    • Vanilla ice cream, for serving
    • Mint leaves, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

344 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 3 grams dietary fiber; 36 grams sugars; 5 grams protein; 412 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Grease a cast-iron skillet or 9-inch square glass baking dish, and set aside.

  2. Step 2

    Prepare the filling: To a medium saucepan over medium heat, add the sliced peaches, sugar, vanilla, cinnamon, nutmeg and salt; stir to combine. Cook over medium, stirring occasionally, until the sugar is dissolved and the salt helps bring out juices from the peaches, 3 to 4 minutes.

  3. Step 3

    In a small bowl, stir together the maple syrup and cornstarch. Add the slurry to the peaches and cook, stirring, for about 1 minute, until the liquid thickens enough to coat the back of a wooden spoon. Remove from heat and set aside.

  4. Step 4

    Prepare the topping: In a large bowl, mix together the flour, oats, granulated sugar, baking powder and salt. Grate in the frozen butter, and, using your hands, blend the flour and butter until they resemble peas. Using a wooden spoon, stir in ¾ cup buttermilk, little by little, adding more as needed just until combined.

  5. Step 5

    Pour the peach mixture into the prepared pan. Scoop or drop biscuit mixture on top of the peaches, leaving a little space between scoops. Sprinkle turbinado sugar over the biscuit mixture.

  6. Step 6

    Bake at 350 degrees until the top is golden brown and the peaches bubble, about 45 to 50 minutes. Let sit for about 5 to 10 minutes to let the peaches set a little. Serve warm with a scoop of ice cream, and throw some mint on top, if you like, for color.

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Ratings

4 out of 5
762 user ratings
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Comments

nicola

Aside from being the only way you can grate it, frozen butter will make the topping crispier. I make a similar crumble (butter rubbed into flour to pea size, then add sugar) over any fruit really and put it in the freezer for 15 minutes before it goes into a hot oven. Enough cold to freeze the butter but not the fruit. The result is always better than with room temperature butter.

Dan

Peel your peaches if you like but it's not necessary. And you may certainly cut back on the granulated sugar in both the filling and topping. Chopped pecans are a nice addition to the biscuit topping.

eclecticos

Fantastic recipe and a big hit! Just a note that you can prepare the filling and the topping in advance. Mine survived fine in the fridge for 24 hours, under plastic wrap, when the meal unexpectedly got postponed. Final assembly and baking the next day were easy. (I followed the recipe almost exactly, except for doubling the cornstarch, adding the suggested handful of blueberries, and substituting raspberry kefir for the buttermilk. Kefir is very similar to buttermilk.)

gabbe

Delicious! I used 1.5x the amount of peaches, replaced the 2tblsp maple syrup with 1.5tblsp water, and cut the sugar to 20% of what's called for (kept the turbinado sugar sprinkling on top) - the peaches kept a little more of their tartness and the cobbler still had an indulgent, delicious, layered flavor. @Millie Peartree, why so much sugar? Is it for texture, perhaps..?

John Puglisi

Anybody try a little brandy or bourbon with this? I didn’t think to do it until it was a little too late, but seems like it would work. Thoughts?

JDA

I doubled recipe and used a 12” iron skillet. Froze and heated up a few days later. Followed recipe to the letter and came out excellent.

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