Introduction

Peach cobbler is a comforting, classic dessert featuring juicy, tender peaches under a golden, biscuit-like topping. This recipe highlights ripe yellow peaches macerated to release their sweetness and baked with a simple, flaky topping. Serve it warm with ice cream or whipped cream for a delightful treat.

A white bowl contains a dessert with three main layers: at the bottom, bright orange cooked peach slices sit in a light syrup, followed by chunky, golden-brown baked cobbler pieces scattered on top, and two white scoops of melting vanilla ice cream resting on one side. A dark brown spoon is partially visible in the peach layer. The whole bowl is placed on a crumpled beige cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5kg / 3lb (8) yellow peaches, peeled, stone removed, cut into eight wedges

1/4 cup caster / superfine sugar

1 tsp cornflour / cornstarch

1 tbsp lemon juice (plus more as desired)

1/8 tsp salt

1 1/4 cups plain/all-purpose flour

1/3 cup caster / superfine sugar

1 tsp baking powder

1/2 tsp baking soda (or extra 1 1/2 tsp baking powder)

1/4 tsp salt

85g / 6 tbsp unsalted butter

1/2 cup plain yoghurt or sour cream, full fat

1 tsp demerara sugar

1/2 tsp cinnamon powder

Ice cream or whipped cream, to serve

Instructions

Step 1: Put peaches and 1/4 cup caster sugar in a large bowl and toss together. Leave to macerate for 40 minutes to draw out the juices.

Step 2: Preheat oven to 210°C/410°F (200°C fan) while peaches macerate.

Step 3: Drain peaches in a colander, saving the juices.

Step 4: Measure out 1/4 cup (65ml) of the peach juice and place in a large bowl. Add cornflour, salt, and 1 tbsp lemon juice. Mix well to make a syrup.

Step 5: Pour peaches into the syrup and toss to coat. Adjust with more lemon or sugar to balance tartness and sweetness.

Step 6: Pour the peaches and syrup into a medium glass or ceramic baking dish (about 28 x 18cm / 11 x 7″). Bake for 12 minutes, then remove.

Step 7: Meanwhile, whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.

Step 8: Add butter and rub in with your fingers until mixture resembles breadcrumbs. Alternatively, pulse in a food processor 10 times for 1 second each.

Step 9: Gently fold in yoghurt with a rubber spatula until dough forms. Stop when some flour streaks remain.

Step 10: Crumble topping over the peaches, leaving gaps so steam can escape and syrup thickens.

Step 11: Sprinkle demerara sugar and cinnamon over the topping.

Step 12: Bake for 20 minutes until the topping is golden and an instant-read thermometer registers 95°C/203°F at the center.

Step 13: Let the cobbler rest for 20 minutes to thicken the syrup, keeping it warm for serving.

Step 14: Serve warm with a scoop of ice cream or dollop of whipped cream.

Tips & Variations

Choose ripe, juicy peaches for the best flavor and natural sweetness.

If peaches are very sweet, add extra lemon juice for a balanced tartness.

For a dairy-free option, substitute yoghurt with coconut yogurt and butter with a plant-based alternative.

You can add a handful of chopped nuts like pecans or almonds to the topping for extra crunch.

Try adding nutmeg or ginger to the cinnamon for a warm spice twist.

FAQs

Can I use frozen peaches instead of fresh?

Yes, thaw and drain frozen peaches well before using to avoid excess water making the cobbler soggy. Adjust sugar if frozen peaches are less sweet.

Can I make this cobbler ahead of time?

You can prepare the peaches and topping separately, then assemble and bake just before serving for best texture. The assembled but unbaked cobbler can be refrigerated for up to 6 hours.