This decadent summer classic is as American as apple pie—and just as delicious with a scoop of vanilla ice cream!
In the irrigated lushness of the Western Colorado desert valley where I live, the sweetest bounty of summer is the Palisade peach crop. Palisade is the tiny town at the easternmost tip of our valley, nestled at the base of the iconic Mount Garfield, with Grand Mesa to the southeast. The unique geologic layout of Palisade stabilizes spring temperatures just enough to create the perfect conditions to make peach trees happy.
The peaches that come from Palisade orchards are coveted around the state. The peaches themselves are bigger, sweeter, and riper than your average grocery store peach—some of them weigh two or three pounds. Every year, right around the time of the annual Palisade Peach Festival, the governor makes a trip out to the Western Slope to go peach-picking at his favorite orchard. Just like the governor, I make the (much shorter) sojourn to a pick-it-yourself orchard in Palisade annually, where I pick way more peaches than anyone in my home can eat before they spoil.
The result? Peach ice cream, peach pie, peach smoothies, peach granola bowls, and of course, peach cobbler. Peach cobbler is my favorite across all peach-featuring desserts, partially because it tastes like a pie but takes half the work of a pie. This recipe is my go-to for peach cobbler. It’s easy, delicious, and incredible with a scoop of vanilla ice cream on top.
The perfect peach
It goes without saying, but let me say it anyway: the quality of your peaches will make or break your cobbler. It’s one of the reasons I only make this dessert between May and September, with the absolute best month being July. I know you can buy this juicy fruit year-round, but your January peaches have to travel all the way from the Southern Hemisphere, so they’re picked before they ripen, and they just don’t taste as sweet. For best results, stick with in-season peaches. Also, make sure they’re ripe! Your peaches should be slightly soft to the touch and have a beautifully vibrant hue.
But if you do have a hankering for a cobbler in the winter, frozen peaches are a decent substitute. They’re usually frozen at the height of freshness. Just make sure to thaw and drain them well to prevent excess moisture. You don’t want a soggy cobbler!
How do I store leftovers?
Leftover peach cobbler should last in the fridge for up to 3 days if stored in an airtight container. You can also freeze peach cobbler in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge. You can reheat the cobbler in a 350°F oven for 15 minutes.
Serving suggestions
Serve your peach cobbler warm with a generous scoop of vanilla ice cream or Easy And Healthy Homemade Frozen Yogurt. Whipped cream is always a good option, too.
For large crowds, sometimes I like to make more than just one cobbler. The oven is already preheated, so why not, right? If you’re up to it, try making a peach cobbler and a Strawberry Cobbler. I’m sure your guests will be happy. Or if that seems like too much fruit, a chocolate dessert like The Fudgiest Dairy-Free Chocolate Cake should complement your peach cobbler nicely!
Ingredients
- 8 fresh peaches peeled, pitted, and sliced
- ¼ cup white sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
- 1 cup all-purpose flour
- ½ cup brown sugar packed, divided
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter chilled and diced
- ¼ cup boiling water
Instructions
- Preheat oven to 425°F. In a large bowl, combine sliced peaches, white sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2-quart baking dish. Bake in preheated oven for 10 minutes.
- While peaches are baking, in a separate bowl, blend the flour, ¼ cup of brown sugar, baking powder, and salt. Mix in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
- Remove peaches from the oven, and drop spoonfuls of topping over them. Sprinkle the remaining ¼ cup of brown sugar over the cobbler. Bake until topping is golden, about 30 minutes.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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