American-Style Peach Cobbler with Crumb Topping Recipe
Peach cobbler is a classic American dessert made of fruit baked under a thick layer of dough or crumb topping. In many homes it appears in summer, when peaches are cheapest and most fragrant, often served still warm with a scoop of vanilla ice cream. It’s something between an apple pie and a crumble – less elegant, but wonderfully homey and comforting.
United States
Difficulty: Easy
🍰
Dessert
🍿
Snack
🎉
Party
🌿
Mild
Sweet
Warming
Filling
Crunchy
Creamy
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Servings
6
Ingredients
- peach - 800 g
- sugar - 80 g
- wheat flour - 150 g
- butter - 80 g
- baking powder - 1 teaspoon
- vanillin sugar - 1 teaspoon
- cinnamon - 0.5 teaspoons
- salt - 1 pinch
- milk - 60 ml
- potato starch - 1 tablespoon
- lemon juice - 1 tablespoon
Main Ingredient:
peaches
Preparation
- Preheat the oven to 180°C (top and bottom heat). Lightly grease a baking dish about 20×25 cm with butter or oil.
- Wash the peaches. If you’re using fresh ones, you can peel them: score the skin with a cross, pour boiling water over the fruit for 30 seconds, then transfer to cold water – the skin should come off easily. Remove the pits and cut the flesh into medium-sized pieces.
- In a bowl, mix the chopped peaches with half of the sugar (40 g), the potato starch, lemon juice and half of the cinnamon. Transfer the fruit to the prepared dish and spread in an even layer.
- In a second bowl, mix the flour, remaining sugar, baking powder, vanillin sugar, the rest of the cinnamon and a pinch of salt.
- Cut the chilled butter into small cubes and add to the dry ingredients. Rub the butter into the flour with your fingers until you get crumbs resembling wet sand with small pieces of butter.
- Add the milk and quickly mix with a spoon until you get a thick, sticky dough with lumps – it doesn’t need to be perfectly smooth.
- Spoon portions of the dough over the peaches, leaving small gaps between the clumps so steam can escape during baking.
- Place the dish in the preheated oven and bake for 30–35 minutes, until the top is golden and the fruit is bubbling vigorously around the edges of the dish.
- Remove the cobbler from the oven and let it stand for 10–15 minutes to cool slightly and allow the fruit sauce to thicken. Serve still warm, preferably with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage
In fridge:
3 days
Freezing:
Yes
Store leftovers covered in the fridge. Reheat portions in the oven or microwave until warmed through; the topping will be soft but still delicious. Frozen cobbler pieces can be thawed overnight in the fridge and then gently reheated.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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