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Peach-Vanilla Cobbler

photo: Scott Phillips

Servings: 8 to 10

The unusual, crumbly topping for this cobbler completely covers the peach-vanilla filling. Though it looks like streusel, it still has a tender biscuit texture.


For the topping

  • 11 oz. (2-1/3 cups) all-purpose flour
  • 1/2 cup granulated sugar
  • 1 Tbs. baking powder
  • 3/4 tsp. table salt
  • 4 oz. (8 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
  • 2/3 cup heavy cream

For the filling

  • 1/2 cup granulated sugar; more to taste
  • 1 Tbs. cornstarch; more as needed
  • 4 lb. peaches, pitted and cut into 1/4-inch-thick slices
  • 1 tsp. pure vanilla extract

For assembly and baking

  • 1 Tbs. unsalted butter, at room temperature

Nutritional Information

  • Nutritional Sample Size based on 10 servings
  • Calories (kcal) : 400
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 45
  • Sodium (mg): 180
  • Carbohydrates (g): 61
  • Fiber (g): 3
  • Sugar (g): 35
  • Protein (g): 5


Make the topping

  • In the bowl of a food processor, pulse the flour, sugar, baking powder, and salt to combine, 15 to 30 seconds.
  • Add the butter and pulse until the mixture resembles coarse meal with pieces no larger than the size of a pea, 1 to 2 minutes more. Transfer to a medium bowl.
  • Make a well in the center of the bowl, pour in the cream, and toss well to combine. Gently combine the mixture into a dough, being careful not to overmix (the mixture will form large streusel-like crumbs).
  • Cover the bowl with plastic wrap and refrigerate while you make the filling. (The biscuit crumb topping can be made up to 1 day ahead; keep covered in the refrigerator.)

Make the filling

  • In a small bowl, combine the sugar and cornstarch (if your fruit is especially juicy, add an additional 1 or 2 tsp. of cornstarch). In a large bowl, toss the peaches with the sugar mixture. Add the vanilla, and toss well to combine.

Assemble and bake the cobbler

  • Position a rack in the center of the oven and heat to 400°F.
  • Butter a shallow 3-quart baking dish (or individual dishes; see tip). Pour the fruit into the prepared dish. Crumble the dough over the fruit in an even layer.
  • Transfer the cobbler to the oven, and bake until the topping is evenly golden and the fruit filling is bubbly in the center of the dish, 30 to 35 minutes. Rotate the cobbler halfway through baking time for even browning. If browning too quickly, reduce the oven temperature to 375°F and tent the baking dish with foil. Let the cobbler cool for at least 45 minutes before serving warm.


Individual-size cobblers are a great option. Here’s how to make them:

Cut the peaches into 1/2- to 3/4-inch dice, rather than slicing.

Divide the filling among 8 to 10 ramekins (about 1-1/4 cups) or other heatproof dishes.

Crumble the topping over each dish, dividing evenly.

Bake until the filling is bubbling, about 25 minutes. Let cool for about 20 minutes before serving warm.


Rate or Review

Reviews (6 reviews)

  • glammie | 08/04/2020

    Meh. As a previous reviewer noted, the crumble was too dry. I would not make it again.

  • rlgoossens | 10/05/2019

    I liked the taste of the peaches but I did think the crumble was a bit too dry Not sure how would correct it perhaps more butter?

  • DJ | 08/24/2019

    Are the peaches not peeled.?

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