Peach Cobbler With Crunchy Oatmeal Topping

Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Cooking Temp: 375  F
Servings: 8
Calories: 420
Description

A warm and comforting peach cobbler made with juicy peaches in a lightly spiced syrup, topped with a golden oatmeal biscuit crumble that bakes up crisp on the outside and tender underneath.

Ingredients
    Peach Filling
  • 6 –7 peaches, peeled and sliced
  • 1/3 cup sugar
  • 1 Tbsp corn starch
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/2 Tbsp vanilla extract
  • 1 Tbsp lemon juice
    • Oatmeal Topping
  • 1 3/4 cups flour
  • 1 1/4 cups rolled oats
  • 1/3 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 stick unsalted butter, cold and cubed
  • 2/3 cup whole milk
  • 1 tsp vanilla extract
Instructions
    Prepare the peach filling
  1. 1
    In a large mixing bowl, combine the sliced peaches, sugar, corn starch, cinnamon, nutmeg, vanilla extract, and lemon juice. Stir until the peaches are evenly coated and the mixture begins to look slightly glossy. Let the mixture sit for 10–15 minutes so the juices start to release and combine with the sugar.
    2. Pre-bake the filling
  2. 2
    Preheat the oven to 375°F. Transfer the peach mixture into a baking dish and spread it out evenly. Place the dish in the oven and bake for 12–15 minutes, until the fruit is hot and the juices are visibly bubbling and starting to thicken. This step helps create a syrupy base and prevents a watery cobbler.
    3. Mix the dry topping ingredients
  3. 3
    In a separate mixing bowl, combine the flour, rolled oats, brown sugar, white sugar, salt, baking powder, and cinnamon. Stir well to evenly distribute the ingredients. The mixture should look dry and slightly textured from the oats.
    4. Cut in the butter
  4. 4
    Add the cold cubed butter to the bowl. Using a fork or pastry cutter, work the butter into the dry ingredients until the mixture becomes crumbly with small pieces of butter throughout. It should resemble coarse crumbs with a slightly uneven texture.
    5. Form the topping dough
  5. 5
    Pour in the milk and vanilla extract. Stir gently until a thick, slightly sticky dough forms. The mixture may look a bit rough and not fully smooth, which is expected and helps create a tender yet crisp topping.
    6. Assemble the cobbler
  6. 6
    Remove the baking dish from the oven. Spoon the topping dough over the hot peach filling in small, rustic portions, leaving a few gaps between the dough so the filling can bubble up around the edges during baking.
    7. Bake until golden
  7. 7
    Return the baking dish to the oven and bake for 35–40 minutes, until the topping is golden brown and the peach filling is bubbling around the edges. If the topping begins to brown too quickly, loosely cover the dish with foil during the final minutes of baking.
    8. Let the cobbler rest
  8. 8
    Remove the cobbler from the oven and allow it to rest for 15–20 minutes before serving. This resting time helps the filling thicken further, making it easier to scoop and serve while still warm.
Note

Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through to maintain a crisp topping. If using canned peaches, drain them thoroughly before mixing to avoid excess liquid. If the filling appears too thin after baking, allow additional resting time to help it set properly.

Keywords: peach dessert,
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