Peach Cobbler

Peach Cobbler

Prep Time: 15 minutes
Cook Time: 60 minutes
Servings: 12

Made with fresh peaches, this homey cobbler captures the essence of summer. Scoops of homemade vanilla ice cream add the finishing touch.


  • 3 lb. peaches, peeled, pitted and each cut into 8
  • 1/4 cup plus 2 Tbs. plus 1 tsp. granulated sugar
  • 1/4 cup plus 2 Tbs. firmly packed light brown
  • 2 1/2 Tbs. cornstarch
  • 2 tsp. fresh lemon juice
  • 1/4 tsp. freshly grated nutmeg
  • 1 Tbs. unsalted butter, cut into small pieces
  • 1 batch cobbler dough
  • 1 egg, lightly beaten
  • Vanilla ice cream for serving


Preheat an oven to 425ºF.

In a large bowl, stir together the peaches, 1/4 cup plus 2 Tbs. granulated sugar, the brown sugar, cornstarch, lemon juice and nutmeg. Transfer to a 2-quart rectangular baker and scatter the butter pieces on top.

On a lightly floured work surface, roll out the cobbler dough 1/4 inch thick. Tear the dough into 3-inch pieces and place on top of the peach filling. Brush the dough with the beaten egg and sprinkle with the 1 tsp. granulated sugar.

Bake the cobbler for 10 minutes. Reduce the oven temperature to 350ºF and bake until the topping is browned, 50 to 60 minutes more.

Transfer the pan to a wire rack and let cool for about 20 minutes. Serve the cobbler with vanilla ice cream. Serves 10 to 12.
Williams-Sonoma Kitchen.