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No-Peel Peach Cobbler Recipe

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3.8 from 76 reviews

  • Author: Amina
  • Total Time: 1 hour
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This No-Peel Peach Cobbler is a simple, comforting dessert featuring juicy, sliced peaches baked under a buttery, crumbly topping that doesn’t require peeling the fruit. Perfectly spiced with cinnamon and finished with a crunchy turbinado sugar sprinkle, this recipe delivers a warm, homey treat ideal for any occasion. Ready in just over an hour and easy to make, it’s a classic Southern-style cobbler that highlights fresh peaches without fuss.

Ingredients

Peach Filling

  • 6 cups fresh peaches (pitted and sliced, about 6 peaches)
  • 1/4 cup sugar
  • 2 tbsp cornstarch
  • 1/2 tsp cinnamon

Cobbler Topping

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 4 tbsp cold butter (cubed)
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1/4 cup turbinado or sanding sugar (large-grain finishing sugar)

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 or 8×8-inch baking dish with butter or nonstick spray to prevent sticking.
  2. Mix Peach Filling: In a large bowl, combine the sliced peaches, 1/4 cup sugar, cornstarch, and cinnamon. Toss everything together until the peaches are evenly coated. Set this mixture aside to allow the flavors to meld.
  3. Combine Dry Ingredients for Topping: In a separate bowl, mix together the all-purpose flour, 1/2 cup sugar, and baking powder until well incorporated.
  4. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using your fingers, quickly squeeze and rub the butter into the flour until the butter pieces resemble small peas, creating a crumbly texture.
  5. Add Wet Ingredients: In a small bowl, combine the milk and vanilla extract. Pour this liquid into the flour and butter mixture, stirring just until a crumbly dough forms. Do not overmix.
  6. Assemble the Cobbler: Transfer the peach filling to your prepared baking dish, leaving behind any excess juice that might have collected. Evenly spoon the cobbler topping over the peaches, covering as much surface as possible.
  7. Add Sugar Topping: Sprinkle the turbinado sugar evenly over the cobbler topping to create a crunchy, sweet crust once baked.
  8. Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes. Bake until the peach filling is bubbly and the cobbler topping turns a golden brown color.
  9. Cool and Serve: Remove the cobbler from the oven and let it cool for at least 5 minutes before serving. Serve warm, optionally topped with a scoop of vanilla ice cream or fresh whipped cream for an extra indulgent touch.

Notes

  • You do not need to peel the peaches, which saves time and keeps the preparation simple.
  • Using cold butter helps achieve a crumbly, biscuit-like topping texture.
  • If fresh peaches are not in season, frozen peaches (thawed and drained) can be used as a substitute.
  • Turbinado sugar adds a lovely crunchy texture and sparkling finish to the topping.
  • To make the cobbler dairy-free, substitute the milk with a plant-based milk and use a dairy-free butter alternative.
  • Allow the cobbler to cool slightly before serving to let the filling set and avoid burning your mouth.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

Find it online: https://aminabakes.com/no-peel-peach-cobbler-recipe/