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Fresh Southern Peach Cobbler

This homemade peach cobbler makes the most of peach season! The juicy fresh peach slices are topped with a soft and buttery cookie-like topping that's simply irresistible. Serve warm with vanilla ice cream for the best bite of summer.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Peach Filling
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/8 tsp salt
  • 6 cups fresh peaches peeled and sliced 1/2″ thick
  • 1 tsp lemon zest
  • 2 Tbsp lemon juice
Cobbler Topping
  • 1 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter melted and slightly cooled
  • 1/4 cup sour cream
  • 1/2 tsp vanilla extract
  • 2 Tbsp turbinado sugar

Method
 

  1. Place a rimmed baking sheet lined with foil in the oven and preheat to 350°F. Lightly grease a 9 x 11-inch rectangular baking dish or 11-inch oval baking dish.
  2. Make peach filling: Whisk together sugar, cornstarch, and salt in a large bowl. Add sliced peaches, lemon zest, and lemon juice. Toss gently to combine. Spoon peach filling into prepared baking dish.
  3. Make cobbler topping: Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add melted butter, sour cream, and vanilla and fold together until fully incorporated and a cookie-like dough forms. Drop topping by spoonfuls over the peaches and sprinkle with turbinado sugar.
  4. Bake cobbler: Place baking dish on preheated baking sheet and bake for 60 minutes, or until golden and filling is bubbling. For an extra golden top, move baking dish to the top rack of the oven for the last 5 minutes of baking. Cool cobbler on a wire rack for 1 hour before serving.
  5. Store leftover cobbler tightly covered (or in an airtight container) in the refrigerator up to 2 days. Reheat in a warm oven (325°F) for 15 minutes, until heated through.

Notes

  • Peaches: I recommend freestone peaches (where the pit separates easily from the fruit), so you don't have to wrestle the fruit away from the pit.
  • Peel and slice peaches: Score the fresh peaches with an X on the bottom. Blanch them in boiling water for about 30 seconds, then use a stainless steel spider kitchen strainer or slotted spoon to transfer them to an ice bath until cool enough to handle. Peel off the skin and use a sharp knife to cut into 1/2-inch slices.