Summer Peach Cobbler

Nothing says summer more then a Peach Cobbler. With sweet juicy peaches that are topped with a crispy buttery topping, its makes the perfect dessert to end any meal.

Every year in mid July we take the family peach picking at a local farm. There is nothing like fresh picked peaches. They are super sweet and juicy and make for a delicious snack. In fact we probably ate way more then we should of before we even got home, but of course we picked so many that there were plenty left to add to some recipes.

Each year after peach picking it is tradition in my house to make a simple Peach Cobbler. I love starting my peach recipes with a cobbler because it is a super simple to make and it dose not require a whole lot of fuss. This recipe makes the perfect summer dessert. So next time you have some extra peaches, why not give it a try, I’m sure you will enjoy it.

How To Make Summer Peach Cobbler:

Preheat oven to375º. Coat a 9” x 13” casserole dish with cooking spray and set to the side.

Peal and slice the peaches into 1/2” wedges and place them in a large bowl. Add lemon juice to the peaches and stir to coat.

To the peaches add the granulated sugar, brown sugar, lemon zest, cornstarch, cinnamon, nutmeg, vanilla extract, almond extract, salt and unsalted butter. Mix all the ingredients together until combined. Pour the coated peaches into the prepared casserole dish and set it to the side.

To a separate large mixing bowl whisk together the all purpose flour, brown sugar, baking powder and cinnamon until combined

Using a pastry cutter, cut in the butter until small crumbs form. In a small bowl combine the buttermilk and vanilla extract. Pour the buttermilk into the dry ingredients and mix together using a rubber spatula until just combined. Drop handfuls of crumble to the top of the peaches in an even layer, leaving small vent holes.

Sprinkle the top with cinnamon sugar then place in preheated oven and bake for 40 to 45 minutes or until crumble topping is crispy and golden brown and the peach juices start to flow. Remove from oven and allow to cool slightly, then serve with vanilla ice cream.

Summer Peach Cobbler

Ingredients:

For The Peaches:

  • 12 to 14 Firm but ripe peaches, cut into 1/2” wedges
  • 1 Tablespoon fresh squeezed lemon juice
  • 2 Teaspoons lemon zest
  • 2 Tablespoons granulated sugar
  • 1/4 Cup brown sugar
  • 4 Tablespoons unsalted butter, cut into small cubes
  • 3 Tablespoons cornstarch
  • 1 Teaspoon pure vanilla extract
  • 1/4 Teaspoon almond extract
  • 1 Teaspoon cinnamon
  • 1/4 Teaspoon nutmeg
  • Pinch of salt

For The Crumble Top:

  • 2 Cups all purpose flour
  • 1 Cup brown sugar
  • 2 Tablespoons baking powder
  • 2 Teaspoons ground cinnamon
  • 1/2 Teaspoon salt
  • 1 Stick cold unsalted butter, cut into small cubes
  • 1/2 Cup buttermilk
  • 1 Teaspoon pure vanilla extract

Cinnamon Sugar Topping:

  • 1 Tablespoon granulated sugar
  • 1/2 Teaspoon cinnamon

Instructions:

  1. Preheat oven to 375º. Spray a 9” x 13” casserole dish with cooking spray and set to the side.
  2. To a large mixing bowl add the sliced peaches and the lemon juice and mix together until all peaches are coated. Add the lemon zest, granulated sugar, brown sugar, cornstarch, vanilla extract, almond extract, cinnamon, nutmeg, butter and salt and mix until combined. Pour peaches into prepared casserole dish then set to the side.
  3. For the crumble top, in a separate large mixing bowl whisk together the all purpose flour, brown sugar, baking powder, 2 teaspoons cinnamon and salt until combined. Add the cubed butter and combine using a pastry cutter or your hands. Work in the butter until it resembles course meal.
  4. Combine the buttermilk and pure vanilla extract in a small bowl, then pour over your pastry. Stir in the buttermilk using a rubber spatula until just combined. Spread the crumble on top of the peaches, leaving small vent holes.
  5. Combine the 1 tablespoon of granulated sugar and 1/2 teaspoon of cinnamon in a small bowl. Sprinkle the cinnamon sugar on the top of the crumble and place in the preheated oven for 40 to 45 minutes or until peach juices start to flow and crumble top becomes golden brown and crispy. Remove from oven and allow to cool slightly then serve with vanilla ice cream.
  6. Enjoy.