Peach Cobbler
A comforting and delicious peach cobbler featuring a brown sugar pecan crust that adds a delightful crunch to the sweet and tangy peaches.
Ingredients
Peach Filling
- 6 cups fresh peaches (peeled and sliced) Make sure to use ripe peaches for the best flavor.
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- ½ cup granulated sugar Adjust based on the sweetness of the peaches.
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Cobbler Topping
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- ½ cup brown sugar
- ½ cup chopped pecans Can replace with walnuts or omit for a nut-free version.
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup cold butter (cut into small cubes)
- ½ teaspoon vanilla extract Consider adding almond extract for a twist.
- 1 egg (lightly beaten)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, toss the sliced peaches with lemon juice, cornstarch, sugar, cinnamon, nutmeg, and salt. Set aside.
- In another bowl, combine flour, oats, brown sugar, chopped pecans, baking powder, and baking soda.
- Add the cold butter to the dry ingredients and use a pastry cutter or your hands to cut the butter into the mixture until it resembles coarse crumbs.
Assembly and Baking
- Add the vanilla extract and the beaten egg to the mixture, stirring until everything is just combined.
- Spread the peach mixture into the bottom of a greased 9x13-inch baking dish.
- Evenly spoon the cobbler topping over the peaches, spreading it gently with a spatula to cover the surface.
- Bake for 40-45 minutes, or until the top is golden brown and the peaches are bubbling around the edges.
- Let the cobbler cool for a few minutes before serving.
Notes
Serve warm, with vanilla ice cream or whipped cream. Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 2 months.