This fresh peach cobbler is THE dessert of the summer! Fresh peaches are sliced and baked with brown sugar and toasted pecans, alongside a fluffy brown sugar cobbler topping. The slices bake into the most perfect tender texture with a jammy and sweet filling. Serve it up with vanilla ice cream or dig straight in! It’s delicious any which way.
- 2 1/4 lb slightly underripe yellow peaches, sliced (6–7 peaches)
- 1 cup (125g) pecans
- 2 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 2/3 cup (135g) light brown sugar, packed
- 1 tsp ground cinnamon
- 1 tbsp cornstarch
- 1 1/4 cup (165g) all purpose flour *see notes for GF option
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (110g) unsalted butter, chilled, and cubed
- 1/2 cup (120g) heavy cream + 3 tbsp
- 2 tbsp raw sugar
- Preheat the oven to 350F and scatter the pecans on a baking pan.
- Bake for 8-10 minutes until toasted and fragrant. Then adjust the oven temperature to 375F.
- Add the sliced peaches, vanilla, lemon juice, brown sugar, cinnamon, and cornstarch to a 10″-12″ cast iron skillet and toss (with your hands) to combine.
- Roughly chop the toasted pecans and add to the peaches. Toss to evenly distribute.
- Bake the peaches for 10 minutes. In the meantime, make the cobbler topping.
- *I mixed the cobbler dough by hand, but this can also be done in a food processor.
- In a medium bowl, whisk together the flour, baking powder, salt, and brown sugar.
- Add the chilled and cubed butter and toss to coat the cubes in the flour mixture.
- Then work the butter into the mixture by smooshing the chunks of butter between your fingers and rubbing it into the flour. Continue this process until the butter is fully worked in and barely any chunks remain. *This can also be done by pulsing in a food processor.
- Pour in 1/2 cup of heavy cream and stir to combine. The dough should be thick but sticky – kind of like sugar cookie dough.
- By now, the peaches should be out of the oven.
- Grab chunks of the cobbler dough and roughly flatten with your hands (this doesn’t have to be perfect). Place the cobbler dough on top of the warm peaches.
- Brush with the remaining 3 tbsp of heavy cream and sprinkle with raw sugar (or more brown sugar if you don’t have raw sugar).
- Bake for 20-25 minutes, or until the edges are thick and bubbling and the cobbler topping is a light golden brown.
- Allow the cobbler to cool for about 20-30 minutes, then scoop and serve with ice cream. Enjoy!
GLUTEN FREE – Although I have not tested it, I do believe this recipe would work well with gluten free baking flour. Especially because it’s not important for the cobbler topping to hold its shape when serving. Simply swap the all purpose flour with the same amount of cup-for-cup gluten free baking flour.
- Prep Time: 20 minutes
- Cooling Time: 20
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peach cobbler, fresh peach cobbler, peach cobbler recipe, easy peach cobbler, summer peach cobbler