Print

Perfect End of Summer Peach Cobbler Recipe Easy Homemade Flaky Crust

peach cobbler recipe - featured image
Print Recipe

A warm, comforting peach cobbler with a buttery flaky crust, perfect for savoring the last days of summer. Made with simple pantry staples and fresh peaches, this dessert is quick, easy, and universally loved.

Ingredients

Scale
  • 6–8 medium fresh peaches, peeled and sliced (about 3 pounds / 1.4 kg)
  • 3/4 cup granulated sugar (150 g) for the filling
  • 1/4 cup brown sugar (50 g)
  • 1 cup all-purpose flour (125 g) for the crust
  • 2 tablespoons all-purpose flour (16 g) for thickening the filling
  • 1/2 cup unsalted butter (115 g), chilled and cut into small cubes
  • 1/4 cup sour cream (60 ml)
  • 1/4 cup milk (60 ml), whole or 2%
  • 1 teaspoon baking powder (4 g)
  • 1 teaspoon cinnamon (2 g)
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon vanilla extract (5 ml), optional
  • 1/4 teaspoon salt (1.5 g)
  • 1/4 cup granulated sugar (50 g) for the crust

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Peel peaches by slicing a small “X” at the bottom, blanching in boiling water for 30 seconds, then plunging into ice water to loosen skins. Slice peaches into roughly 1/2-inch thick wedges.
  3. Toss peaches with 3/4 cup granulated sugar, brown sugar, cinnamon, lemon juice, and 2 tablespoons flour in a large bowl. Set aside to macerate.
  4. In a mixing bowl, whisk together 1 cup flour, baking powder, salt, and 1/4 cup granulated sugar. Add chilled butter cubes and cut into the flour using a pastry cutter or fork until mixture resembles coarse crumbs with pea-sized bits of butter.
  5. Stir in sour cream, milk, and vanilla extract gently until just combined; do not overmix. The dough should be slightly sticky but manageable.
  6. Pour the peach mixture evenly into the prepared baking dish.
  7. Drop spoonfuls of the crust batter over the peaches, covering as much surface as possible.
  8. Bake for 35-40 minutes until juices bubble around edges and crust is golden brown. Tent with foil if crust browns too quickly.
  9. Let the cobbler cool for at least 15 minutes before serving to thicken the filling.

Notes

Keep butter cold and work quickly to ensure a flaky crust. Drain excess juice from peaches if too watery to avoid soggy crust edges. Lemon juice brightens the peach flavor. Optionally sprinkle coarse sugar on top before baking for extra crunch.

Nutrition

Keywords: peach cobbler, summer dessert, flaky crust, homemade cobbler, easy peach recipe, late summer dessert, buttery crust

Find it online: https://yumyep.com/perfect-end-of-summer-peach-cobbler-recipe-easy-homemade-flaky-crust/