Classic Peach Cobbler With Flaky Crust (Printable)
Juicy peaches baked beneath a golden, flaky pastry crust. A timeless Southern dessert perfect for summer gatherings.
# What You'll Need:
→ Peach Filling
01 - 8 large ripe peaches, peeled, pitted, and sliced
02 - 3/4 cup granulated sugar
03 - 1/4 cup brown sugar
04 - 2 tablespoons all-purpose flour
05 - 1 tablespoon fresh lemon juice
06 - 1 teaspoon vanilla extract
07 - 1/4 teaspoon ground cinnamon
08 - Pinch of salt
→ Flaky Crust
09 - 2 cups all-purpose flour
10 - 2 tablespoons granulated sugar
11 - 1/2 teaspoon salt
12 - 3/4 cup cold unsalted butter, cubed
13 - 6–8 tablespoons ice water
→ Assembly
14 - 1 egg, beaten
15 - 1 tablespoon coarse sugar
# How To Make It:
01 - Preheat the oven to 400°F.
02 - In a large bowl, combine sliced peaches, granulated sugar, brown sugar, flour, lemon juice, vanilla extract, cinnamon, and salt. Toss gently until peaches are evenly coated. Set aside.
03 - In another bowl, whisk together flour, sugar, and salt for the crust.
04 - Add cold butter cubes and cut them into the flour using a pastry blender or fingertips until the mixture resembles coarse crumbs.
05 - Gradually drizzle in ice water, stirring with a fork, until the dough just comes together. Do not overwork.
06 - Turn the dough onto a lightly floured surface and shape into a disk. Wrap in plastic and chill for 15 minutes.
07 - Pour the peach filling into a 9x13-inch baking dish.
08 - Roll out the chilled dough to fit the top of the baking dish (about 1/4 inch thick). Place over the peaches, trimming excess and crimping edges. Cut a few small slits in the crust for steam to escape.
09 - Brush the crust with beaten egg, and sprinkle with coarse sugar if desired.
10 - Bake for 40–45 minutes, or until the crust is golden and the filling is bubbling.
11 - Let cool for at least 15 minutes before serving. Enjoy warm, optionally with vanilla ice cream.
# Expert Tips:
01 -
- The crust stays impossibly flaky even after soaking up all those peach juices
- It strikes that perfect balance between sweet fruit and buttery pastry that keeps people coming back for seconds
02 -
- Hot filling melts cold butter fast, so keep that dough chilled until the last possible moment
- Those steam vents are not optional they prevent the crust from getting soggy underneath
03 -
- Freeze your butter for 10 minutes before starting if your kitchen runs warm
- A splash of bourbon in the filling adds a layer of complexity that people notice but cannot quite identify