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Fresh peach cobbler with shortbread cookie-style topping and vanilla ice cream.
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Fresh Peach Cobbler Recipe

This easy Fresh Peach Cobbler is packed with juicy summer peaches and topped with a buttery shortbread-style cookie topping. There's no need to peel the peaches, and the simple cobbler topping is made with melted butter. It's the perfect easy summer dessert!
Prep Time15 minutes
Cook Time45 minutes
0 minutes
Total Time1 hour
Course: Dessert, Sweets
Cuisine: American
Diet: Vegetarian
Servings: 8 servings
Calories: 371kcal
Author: Marcie

Ingredients

For the topping:

  • 3/4 cups butter 12 tablespoons
  • 1 teaspoon vanilla extract
  • 1.5 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1.5 teaspoons baking powder
  • 1/4 teaspoon sea salt

For the filling:

  • 6 large peaches pitted and sliced; 3 - 3.5 lbs or about 8 cups sliced; see note 1
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch see note 2

Instructions

Prepare the cookie topping

  • Melt the butter in a medium bowl in a heatproof bowl in the microwave. Stir in the vanilla, then stir in the flour, 1/2 cup sugar, baking powder and salt until just combined. Refrigerate the topping while you prepare the filling. Refrigerating the topping allows the melted butter to firm up, which prevents the dough from spreading too much and gives it its cookie-like texture.
    3/4 cups butter, 1 teaspoon vanilla extract, 1.5 cups all purpose flour, 1/2 cup granulated sugar, 1.5 teaspoons baking powder, 1/4 teaspoon sea salt

Prepare the peach filling

  • Preheat the oven to 350 degrees and grease a 13x9" baking dish. Set aside.
  • Halve the peaches, pit them, and slice into 1/2" slices and place them in a large bowl. There's no need to peel the peaches as the peels soften as they bake. Add the 1/4 cup sugar, lemon juice and cornstarch and toss gently to combine.
    6 large peaches, 1/4 cup granulated sugar, 1 tablespoon fresh lemon juice, 1 tablespoon cornstarch
  • Pour the peach filling into the prepared baking dish and spread evenly.
  • Remove the topping from the refrigerator. Break the dough into large pieces or dollops and sprinkle them evenly over the peaches, leaving some of the fruit exposed. Press down on the dough to flatten it slightly.
  • Bake for about 45 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges and toward the center. The filling will be quite juicy when the cobbler first comes out of the oven and will thicken as it cools. Cool slightly before serving, about 20 minutes, to allow the peach filling to set.

Notes

  1. Pro tip: Don’t use underripe peaches. They’ll soften as they bake but won’t release enough juice, resulting in a dry, mushy filling. Ripe but still slightly firm peaches will give you the juiciest, most flavorful cobbler.
  2. Add an additional 1/2 tablespoon of cornstarch if your peaches are very soft and juicy.
  3. Consider adding a teaspoon of ground cinnamon to the peach filling for warm depth of flavor. The lemon juice may also be substituted with bourbon as desired.
  4. Store leftover peach cobbler in the refrigerator for up to 3 days and rewarm before serving.

Nutrition

Calories: 371kcal | Carbohydrates: 51g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 307mg | Potassium: 194mg | Fiber: 3g | Sugar: 30g | Vitamin A: 960IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 2mg