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Peach Cobbler That’s Gooey Inside With A Crisp Sugary Crust Recipe

Peach Cobbler That’s Gooey Inside With A Crisp Sugary Crust Recipe
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★★★★★

4.7 from 15 reviews

This peach cobbler recipe features juicy, ripe peaches baked under a crisp, buttery sugary crust that is gooey inside and perfectly golden outside. It uses basic pantry ingredients and combines a lightly spiced peach filling with a biscuit-like, tender topping made with cold butter and boiling water for a quick, rustic dessert that’s comforting and full of flavor.

Ingredients

Scale

Peach Filling

  • 6–7 fresh peaches (about 2.5 pounds), ripe but firm
  • ¾ cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon (optional)

Cobbler Topping

  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 stick (½ cup) cold unsalted butter, cut into small cubes
  • ¼ cup boiling water

Optional Topping

  • 1 tablespoon coarse sugar for sprinkling

Instructions

  1. Prepare the Peaches: Wash peaches thoroughly. If desired, peel them using the blanching method (cut an X on the bottom, blanch in boiling water for 30 seconds, then place in ice water to loosen skin). Slice peaches into ½-inch thick slices to maintain texture during baking.
  2. Mix the Peach Filling: Place peach slices in a mixing bowl and add ¾ cup granulated sugar, 1 tablespoon lemon juice, 2 teaspoons cornstarch, 1 teaspoon vanilla extract, and ½ teaspoon ground cinnamon (optional). Stir gently to combine and let sit for about 10 minutes to allow juices to release and the cornstarch to thicken.
  3. Make the Cobbler Topping: In a medium bowl, stir together 1 cup all-purpose flour, ½ cup granulated sugar, 1½ teaspoons baking powder, and ¼ teaspoon salt. Add the cold, cubed butter and use a fork or pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs. Pour in ¼ cup boiling water and stir gently just until the mixture forms a thick, lumpy batter. Do not overmix to keep butter pockets intact.
  4. Assemble the Cobbler: Preheat your oven to 375°F (190°C). Lightly butter or spray a 9-inch square baking dish. Pour the peach filling into the dish and spread evenly with a spatula. Spoon the topping over the peaches in small dollops, leaving some gaps to allow it to spread and bake rustic. Optionally, sprinkle 1 tablespoon coarse sugar over the topping for added crunch.
  5. Bake: Place the cobbler in the oven and bake for 38 to 42 minutes. The cobbler is done when the topping is golden brown and the peach filling is bubbling at the edges. If the topping browns too quickly, tent with foil for the last 10 minutes of baking.
  6. Cool and Serve: Let the cobbler cool for at least 15 minutes to allow the filling to thicken. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

  • Choose ripe but firm peaches with deep golden-yellow color and a slight give when pressed for best results.
  • Peeling peaches is optional; thin skins soften well and add texture, but thick or fuzzy skins can be peeled using blanching.
  • If using frozen peaches, thaw and drain well to avoid watery filling.
  • Cold butter is essential to achieve the crumbly, biscuit-like topping texture.
  • Boiling water in the topping helps quickly form the right consistency; avoid overmixing.
  • Allow the cobbler to cool before serving to prevent a runny filling.
  • Extra sugar can be added if peaches are not very sweet, but ¾ cup is a good base amount.
  • You can use a 9-inch square baking dish or a deep dish pie pan for baking.
  • Optionally, sprinkle coarse sugar on top for a crunchy crust finish.

Nutrition

Keywords: peach cobbler, peach dessert, summer dessert, baked peach dessert, biscuit topping, fruit cobbler

Find it online: https://cookwithruby.com/peach-cobbler-thats-gooey-inside-with-a-crisp-sugary-crust-recipe/