Classic Peach Cobbler With Flaky Crust (Printable)

Juicy peaches baked beneath a golden, flaky pastry crust for a timeless Southern dessert experience.

# What You'll Need:

→ 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

# Directions:

01 - Preheat the oven to 400°F.
02 - In a large bowl, combine sliced peaches, granulated sugar, brown sugar, flour, lemon juice, vanilla extract, cinnamon, and salt. Toss gently until peaches are evenly coated. Set aside.
03 - In another bowl, whisk together flour, sugar, and salt for the crust. Add cold butter cubes and cut them into the flour using a pastry blender or fingertips until the mixture resembles coarse crumbs.
04 - Gradually drizzle in ice water, stirring with a fork, until the dough just comes together. Do not overwork.
05 - Turn the dough onto a lightly floured surface and shape into a disk. Wrap in plastic and chill for 15 minutes.
06 - Pour the peach filling into a 9x13-inch baking dish.
07 - Roll out the chilled dough to fit the top of the baking dish, about 1/4 inch thick. Place over the peaches, trimming excess and crimping edges. Cut a few small slits in the crust for steam to escape.
08 - Brush the crust with beaten egg, and sprinkle with coarse sugar if desired.
09 - Bake for 40–45 minutes, or until the crust is golden and the filling is bubbling.
10 - Let cool for at least 15 minutes before serving. Enjoy warm, optionally with vanilla ice cream.

# Expert Tips:

01 -
  • The crust is impossibly flaky and golden, worth every minute of prep
  • Fresh peaches shine without being buried in too much sugar
  • It makes your whole house smell like an old fashioned bakery
02 -
  • Cold butter is non negotiable for a flaky crust, warm butter creates a tough pastry
  • Overworking the dough makes it chewy instead of tender, work quickly and stop as soon as it holds together
  • The bubbling filling is your signal that its done, underbaked dough is sad and doughy
03 -
  • Peel peaches by cutting an X in the bottom and dipping them in boiling water for 30 seconds, the skins slip right off
  • If your peaches are super ripe, reduce the sugar by a couple tablespoons
  • Place a baking sheet on the rack below to catch any drips, sugary overflow is a pain to clean

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