Peach Cobbler

By Millie Peartree

Updated April 10, 2023

  • Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
1 hour
Rating
4(972)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:8 servings

FOR THE FILLING

  • Unsalted butter, at room temperature, for greasing the pan

  • 5 ripe but firm peaches, peeled, halved, cored and sliced, or 2 pounds frozen peaches, thawed and drained (about 4 cups)

  • ½ cup/101 grams granulated sugar

  • 1 teaspoon pure vanilla extract

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon freshly ground nutmeg

  • ¼ teaspoon kosher salt

  • 2 tablespoons maple syrup

  • 1 tablespoon cornstarch

FOR THE TOPPING

  • 1 cup/128 grams all-purpose flour

  • ½ cup/44 grams old-fashioned oats

  • ¼ cup/50 grams granulated sugar

  • 1 ½ teaspoons baking powder

  • 1 teaspoon kosher salt

  • 6 tablespoons unsalted butter, frozen

  • ¾ to 1 cup buttermilk

  • 2 tablespoons turbinado sugar

  • Vanilla ice cream, for serving

  • Mint leaves, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

54 grams carbs; 30 milligrams cholesterol; 333 calories; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 3 grams fiber; 408 milligrams sodium; 5 grams protein; 35 grams sugar

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
972 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.)

Sneully

I find frozen butter very hard to grate so I quarter the 6 tablespoons of butter and pulse them with just the flour salt and baking powder in my food processor, then added the oats and put everything in the freezer for a maybe 10-15 minutes. Then added buttermilk and the biscuit toppings were amazing.

Nora

This recipe was awesome! I was worried the oats would make the topping dry, they hydrated so well I could not tell they were I. There after baking. I shipped the maple sugar because my peaches were quite ripe and I didn’t miss it.

Laura

Delicious, made it exactly as written.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.