Go Back
peach cobbler topped with ice cream

Peach Cobbler

The BEST peach cobbler - the peaches are just lightly sweetened to make them a little jammy, they're flavored with cinnamon, lemon and vanilla and then topped with a gorgeous lemony, brown butter muffin-like topping. The perfect transition from summer to fall desserts!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
1 hour
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12 servings
Calories 254 kcal

Equipment

Ingredients
  

Peach Filling

  • 3 lbs. barely ripe peaches (ripe enough to eat but not soft) sliced (can also do frozen but may need a few more minutes baking)
  • 100 g (1/2 cup, lightly packed) light brown sugar or granulated sugar
  • 30 g (3 heaping Tbsp) cornstarch
  • 1 large lemon juice (about 2-3 Tbsp) (zest first for topping)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon

Topping

  • 100 g (1/2 cup) granulated sugar
  • 1 lemon zested use juice for filling
  • 150 g (1 1/4 cup) all-purpose flour
  • 5 g (1 1/2 tsp) baking powder
  • 113 g (1/2 cup/1 stick/8 Tbsp) salted butter browned to 93g
  • 120 g (1/2 cup) Greek Yogurt cold
  • 1 large egg
  • 1 tsp vanilla extract
  • 1-2 Tbsp raw or granulated sugar for sprinkling on top
  • vanilla ice cream for topping

Instructions
 

Peach Filling

  • Preheat the oven to 350F (177C) convection (fan) and lightly butter a large skillet, deep dish pie pan or a casserole dish. I used a 12" cast iron skillet so you could go as small a 9-10" if it's deep.
  • Remove the pit and cut all the peaches into about 1/8 of an inch slices
    3 lbs. barely ripe peaches (ripe enough to eat but not soft)
  • Add the sugar, lemon juice (zest this lemon in a separate bowl first to mix with the sugar for the topping), cornstarch, vanilla extract and cinnamon to the mixture and toss until they’re all completely combined (if you're peaches are a little on the softer side, freeze the pan with the peaches while you make the topping).
    100 g (1/2 cup, lightly packed) light brown sugar, 1 large lemon juice, 30 g (3 heaping Tbsp) cornstarch, 1 tsp vanilla extract, 1 tsp cinnamon

Topping

  • Zest the lemon into a medium bowl with the granulated sugar and use your fingers to rub them together until they’re well combined.
    1 lemon zested, 100 g (1/2 cup) granulated sugar
  • Place the butter in a small pot over medium-low heat and cook for 5ish minutes until it's fully melted and sizzling, stir intermittently.
    113 g (1/2 cup/1 stick/8 Tbsp) salted butter
  • Once the butter starts foaming, stir more frequently with a rubber spatula or wooden spoon, scraping the bottom of the bowl until you see it browning. Keep stirring until the butter browns to a dark amber color and then pour it over the sugar and lemon.
  • Whisk the butter with the sugar and lemon aggressively for 1-2 minutes to help the butter cool down.
  • Add the egg, yogurt and vanilla and whisk until the batter is completely smooth.
    120 g (1/2 cup) Greek Yogurt, 1 large egg, 1 tsp vanilla extract
  • Add the flour and baking powder and use the rubber spatula to fold until there are no more streaks of flour left. It should be the texture of cookie dough.
    150 g (1 1/4 cup) all-purpose flour, 5 g (1 1/2 tsp) baking powder
  • Use a small cookie scooper or a spoon to scoop the batter on top of the peaches. I like to keep small blobs and try to spread them out a little with the spoon so there's a thin layer over most of the peaches.
  • Bake for about 30 minutes. I baked it on convection (with the fan) on the middle shelf because peaches cook rather quickly and I wanted to make sure I got the topping nice and brown in a shorter time frame. Depending on how your oven circulates heat and how ripe your peaches are, it could take as little as 25 minutes or up to 35 minutes. You want the biscuits on top to be golden brown and there should be thick bubbles of the peach filling coming up around the sides.
  • If the top is browned but the filling doesn’t have slow thick bubbles yet, cover the top with foil for a little so it doesn’t burn. If it looks mostly done but you want the top more crispy/browned, turn the oven to broil for 1-2 minutes. KEEP AN EYE ON THIS THOUGH!! lol
  • Allow it to cool a little before serving so the filling can set and then top it with vanilla ice cream. Some caramel sauce never hurt anyone either.
    vanilla ice cream for topping

Nutrition

Calories: 254kcalCarbohydrates: 42gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 34mgSodium: 87mgPotassium: 199mgFiber: 2gSugar: 28gVitamin A: 628IUVitamin C: 9mgCalcium: 33mgIron: 1mg
Tried this recipe?Let us know how it was!