Classic Peach Cobbler Flaky Crust (Printable Version)
Juicy peaches topped with golden flaky pastry, perfect for summer or cozy evenings.
# 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
15 - 1 tablespoon coarse sugar
# How to Make It:
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. Turn the dough onto a lightly floured surface and shape into a disk. Wrap in plastic and chill for 15 minutes.
05 - Pour the peach filling into a 9x13-inch baking dish.
06 - 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.
07 - Brush the crust with beaten egg, and sprinkle with coarse sugar if desired.
08 - Bake for 40–45 minutes, or until the crust is golden and the filling is bubbling.
09 - Let cool for at least 15 minutes before serving. Enjoy warm, optionally with vanilla ice cream.
# Expert Tips:
01 -
- The contrast between bubbling spiced peaches and that shatteringly crisp topping is something you will dream about days later
- It comes together faster than you would think but tastes like it took all afternoon to make
- This is the kind of dessert that makes people ask for seconds before they have even finished their first bowl
02 -
- Let the cobbler rest for at least 15 minutes before serving because the filling needs time to set up or it will run everywhere when you scoop it
- The crust might look pale before the last 10 minutes of baking but watch closely then because it goes from golden to burnt quickly
03 -
- Work quickly when making the crust because warm butter means a tough crust instead of tender flakes
- Place the baking dish on a rimmed baking sheet before going into the oven to catch any sugary drips before they burn on the bottom of your oven