Classic Peach Cobbler With Flaky Crust (Print version)

Juicy peaches nestled beneath a golden, flaky pastry crust create this beloved Southern dessert perfect for any occasion.

# Ingredient List:

→ Peach Filling

01 - 8 large ripe peaches, peeled, pitted, and sliced
02 - 3/4 cup granulated sugar
03 - 1/4 cup brown sugar, packed
04 - 2 tablespoons all-purpose flour
05 - 1 tablespoon fresh lemon juice
06 - 1 teaspoon vanilla extract
07 - 1/4 teaspoon ground cinnamon
08 - Pinch of salt

→ Flaky Crust

09 - 2 cups all-purpose flour
10 - 2 tablespoons granulated sugar
11 - 1/2 teaspoon salt
12 - 3/4 cup cold unsalted butter, cubed
13 - 6-8 tablespoons ice water

→ Assembly

14 - 1 egg, beaten for egg wash
15 - 1 tablespoon coarse sugar for topping

# How To Make It:

01 - Preheat oven to 400°F.
02 - Combine sliced peaches, granulated sugar, brown sugar, flour, lemon juice, vanilla, cinnamon, and salt in a large bowl. Toss gently until peaches are evenly coated. Set aside.
03 - Whisk together flour, sugar, and salt for the crust in a separate bowl.
04 - Add cold butter cubes to the flour mixture. Cut into flour using a pastry blender or fingertips until mixture resembles coarse crumbs.
05 - Gradually drizzle in ice water while stirring with a fork until dough just comes together. Avoid overworking the dough.
06 - Turn dough onto a lightly floured surface and shape into a disk. Wrap in plastic and refrigerate for 15 minutes.
07 - Pour the peach filling into a 9x13-inch baking dish.
08 - Roll the chilled dough to fit the top of the baking dish, approximately 1/4 inch thick. Place over peaches, trim excess, and crimp edges. Cut small slits in crust for steam to escape.
09 - Brush crust with beaten egg and sprinkle with coarse sugar if desired.
10 - Bake for 40-45 minutes until crust is golden and filling is bubbly.
11 - Let cool for at least 15 minutes before serving. Best enjoyed warm, optionally with vanilla ice cream.

# Expert Advice:

01 -
  • The crust stays impossibly flaky even after soaking up all those peach juices
  • It comes together faster than you would expect from something this impressive
  • Vanilla ice cream melting over a warm square is absolutely non negotiable
02 -
  • Warm dough equals tough crust, so keep everything chilled until it goes into the oven
  • The filling needs to bubble vigorously through the vents or the fruit will not be fully cooked
  • Let it rest for at least 15 minutes or you will have a runny mess on your plate
03 -
  • Freeze your butter for 15 minutes before starting, and grate it into the flour for the flakiest results
  • Place the baking dish on a parchment lined sheet pan to catch any sugary overflow in the oven

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