This Old Fashion Peach Cobbler is a must have during peak peach seasons! The peach filling is sweet and tangy with a hint of cinnamon. The cobbler crust is flakey, tender, and lightly sweetened with some cinnamon sugar on top. Perfect for the summer.
Oddly enough, I've always loved a good old fashion peach cobbler since I was a kid. The peach filling is sweet, tangy, soft, but still with a bite. The sauce made from the cooked peaches, butter, and sugar is perfectly balanced and hinted with cinnamon and peachy-ness. The crust is tender, flakey, buttery...and something about it just makes you want to eat more.
Although, peach cobbler should be about the peaches, but I really do think the crust makes a huuuuge difference in peach cobblers. If anything, I almost like the crust more than the cobbler! That's why, for this cobbler recipe, we made an old fashion, traditional pie crust, rather an easy batter or drop dumplings for our cobbler. There's just no substituting for me.
And I'm not sure about you, but I like my peach cobbler on a lightly runnier side because the we all need some sauce to dip our cobbler crust into! If you're a warm peach cobbler and cold ice cream kind of guy or gal, you'll totally appreciate the crust.
Now, let's dive into some tips and FAQs for making this old fashion peach cobbler!
What's the difference between a cobbler and a pie?
One of the easiest way to differentiate between a cobbler and a pie is by their crust. Pies will always have a bottom crust and sometimes a top crust as well. Cobblers, on the other hand, only have a top crust, whether it's a batter, drop dumpling, or traditional pie crust.
Do I have to peel the peaches for peach cobbler?
Personally, I prefer my peaches peeled for peach cobbler, but this is really up to personal preference. I find that peach skin just doesn't cook to the same texture as the peach flesh. Plus, peeling the peach skin is only 1 extra step and is super easy.
How to easily peel peaches:
First, make an "x" incision at the pointy end of each peach. The incisions do not have to be deep, just enough to slit through the skin. Put all the peaches into a heatproof bowl or pot.
Next, pour boiling, hot water over the peaches. The water should cover all the peaches. Let the peaches sit in the hot water for 30 seconds to 1 minute.
Once the peaches have soaked in the hot water, the skin should start to slightly peel back. You can drain the peaches and rinse them in cold water so that they're more comfortable to handle. And viola! The skin on the peaches should come off very easily.
When is peach season?
Summer is the time for peaches, and the peak time is between July and August. However, you can most definitely enjoy good, ripe peaches even in May all the way to September.
Can I use frozen or canned peaches?
Yes! Although fresh peaches are the most peachy and fragrant, you can absolutely make good peach cobblers when peaches aren't in season, with can or frozen peaches.
If you're using can peaches, drain the liquid and use the same weight of can peaches as 6 medium peaches. For frozen peaches, thaw and drain the excess liquid before using.
Can I use unripe peaches to make cobbler?
I highly recommend not using unripe peaches when making cobblers. Not will you have to use extra sugar, the peach cobbler will also be lacking in peach flavor.
In addition, we used ripe peaches for our old fashion peach cobbler recipe. So if your peaches are less sweet or not as ripe, do adjust the amount of sugar used.
How do I fix runny cobbler filling?
Because our peaches are quite ripe and juicy, our cobbler was on the runnier side. And to fix that problem we added a thickener!
We made a slurry with 2 Tablespoons of cornstarch mixed with 1 Tablespoon of cold water. While stirring, add the slurry to the cooked cobbler mixture. Let the filling simmer for a couple of minutes until the filling thickens up.
Can I make my cobbler the day before?
Yes! There are a couple of options on how you can make your peach cobbler the day before. You can make and bake the entire cobbler, let it cool completely, wrap it up and keep it chilled in the fridge. When you're ready for peach cobbler the next day, simply pop it into the oven at 350F until the interior is 200F.
The other option is to make the cobbler crust and refrigerate for the next day. Make filling for the cobbler, let it cool completely in the deep dish, wrap and refrigerate. The next day, roll the crust out and follow the recipe as is. Bake the peach cobbler at 425F for 40 minutes, or until the interior is hot, registering 200F.
How do I store my peach cobbler?
If you have leftover peach cobbler, you can wrap it and store the cobbler at room temperature for up to 2-3 days. After 2-3 days, you can refrigerate the cobbler for max, another 3 days. But you can totally just refrigerate it from day 1.
If you're looking for other desserts, check these out:
Bake with love,
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Old Fashion Peach Cobbler
For the crust:
For the crust:
- In a mixing bowl, whisk together flour, sugar, salt, and baking powder. Blend the cold butter into the flour mixture to form pea size pieces with either a pastry blender, food processor, or with a coarse grater.
- Once the butter is blended, sprinkle the cold water into the flour mixture and mix with either a fork or your hand until the dough just comes together.
- Transfer the dough onto a clean work surface and compact all dough pieces to form a single dough. If needed, fold the dough onto itself a couple of times to make the dough more cohesive. However, DO NOT over-knead, or the dough will become tough. Flatten the dough to about 1 inch thick, wrap it, and refrigerate it until the cobbler filling is ready.
For the cobbler and the filling:
- Boil a pot of water, enough to cover all the peaches. While the water is boiling, make an "x" incision on the pointy end of each peach. The incisions don't have to be deep, just enough cut through the skin.Place the peaches in a bowl or pot and pour the boiling water over the peaches. Let them sit for a minute or two and peel the skin off the peaches.
- Cut all the peeled peaches into ½ inch wedges* and add them to a medium pot. Then, add the butter, sugar, cinnamon, and vanilla to the peaches and place the pot over medium high heat. Stir and cook the peach filling until the peaches are broken down but still holds some texture, about 5-7 minutes.
- Mix together the cornstarch and cold water and drizzle it into the cobbler while stirring. Let the filling come up a simmer and cook for a couple more minutes while stirring constantly.Once the peach filling has thickened, pour the filling into a deep pie dish, casserole dish, or 9x9 square pan. Set aside.
- Preheat the oven to 425°F.
- Remove the chilled dough from the fridge and dust your work surface with some flour. Lightly dust the top of the dough with flour and roll the dough evenly into ⅛ inch thick, dust the dough occasionally, if needed. *Make sure to try and roll the dough as close to the shape of your pie dish as possible save yourself form extra work.*
- Transfer the dough onto the peach filling and tuck the dough into the pie dish. If there's a lot of dough overhang, trim it off and you can use it to patch up any holes.*Work the dough as fast as possible to keep the butter as cold as possible so that the crust can be flakey and crispy.*
- Brush the top of the cobbler crust with a layer of egg wash and make a few incisions in the crust.Mix together the sugar and cinnamon and generously sprinkle the mixture over the egg washed cobbler.
- Bake the cobbler for about 20-25 minutes, or until the crust is golden brown and crispy.Remove from the oven and enjoy with by itself or with some ice cream!