This classic peach cobbler combines a sweet, cinnamon-spiced peach filling with a flaky, buttery crust that's both tender and satisfying. The all-butter dough bakes to golden perfection, creating a dessert that's as impressive as it is homemade.
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First, prepare the filling. In a large bowl, combine the sliced peaches, 1 cup of sugar, 1/4 cup of flour, cinnamon, and lemon juice.
Stir the filling ingredients until well combined, then set the bowl aside.
To make the dough, combine 3 cups of all-purpose flour, 1/2 cup of sugar, and salt in a separate large bowl.
Whisk the dry ingredients together to combine.
Add the cubed cold butter to the flour mixture.
Cut the butter into the flour mixture until it resembles coarse crumbs.
Gradually add the ice cold water and mix until a dough forms.
Divide the dough into three equal portions, wrap each in plastic wrap, and refrigerate for 30 minutes.
Preheat your oven. Roll out the first portion of chilled dough and place it in the bottom of your baking dish to form the bottom crust.
Spread half of the peach filling evenly over the bottom crust.
Roll out the second portion of dough and place it over the filling.
Spread the remaining peach filling on top of the middle crust.
Roll out the final portion of dough and place it on top to complete the cobbler.
Bake for about 50 minutes, or until the crust is golden brown and the filling is bubbly.
Store covered at room temperature up to 2 days, or refrigerate up to 4 days. Reheat in a 300°F oven for 15 minutes to restore crust texture.
Yes. Thaw frozen peaches completely and drain excess liquid before mixing with sugar and spices to prevent a soggy cobbler.
The topping should be golden brown and a fork inserted into the crust should come out clean. The filling should bubble slightly at the edges.
Use cold butter cubed into small pieces and ice-cold water. Avoid overworking the dough and keep all ingredients chilled until assembly.
Assemble the cobbler up to 4 hours ahead and refrigerate unbaked. Bake when ready; add 5–10 minutes to the baking time if starting from cold.
Yes. Double all ingredients and use a 9×13-inch baking dish or two 8×8-inch dishes. Baking time may increase by 10–15 minutes.
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