No-Peel Peach Cobbler

This no-peel peach cobbler is the perfect summer dessert! An easy homemade recipe using fresh, juicy peaches tossed with cinnamon and sugar and then baked with a crisp, buttery biscuit layer on top.

Course Dessert

Cuisine American

Diet Vegetarian

Recipe Type Cinnamon, Easter, Fall, Fall Desserts, Fruit, Kid-Friendly, Summer, Thanksgiving

Skill Level Easy

Prep Time 20

Cook Time 45

Total Time 1 5

Servings Servings

Calories 267kcal

Author Angela G.

Ingredients

Peach Filling

6 cups fresh peaches pitted and sliced (about 6 peaches)
¼ cup sugar
2 tablespoon cornstarch
½ teaspoon cinnamon

Crumble Topping

1 cup all purpose flour
½ cup sugar
1 teaspoon baking powder
4 tablespoon cold butter cubed
¼ cup milk
1 teaspoon vanilla extract
¼ cup turbinado or sanding sugar (large-grain finishing sugar)

Instructions

Preheat oven to 375°F and grease a 9x13 or 8x8 baking dish lightly with butter or nonstick spray.
In a large bowl, combine sliced peaches, sugar, cornstarch, and cinnamon. Toss to evenly coat peaches. Set aside.
In a separate bowl, mix together flour, granulated sugar, and baking powder.
Add cold diced butter to the flour mixture and use your fingers to squeeze butter into the flour until the butter is the size of peas.
In a small bowl, combine milk and vanilla extract.
Add milk mixture to dry ingredients and stir until a crumbly dough comes together.
Move peaches to the prepared baking dish. Discard any remaining peach juice.
Spoon cobbler topping over peaches, covering as much of the surface as possible.
Sprinkle topping with turbinado sugar.
Bake for 40 to 45 minutes or until the peach filling is bubbling and the cobbler topping is golden brown.
Remove peach cobbler from the oven and let cool for at least 5 minutes before serving.
Enjoy warm with a scoop of vanilla ice cream or dollops of fresh whipped cream.

Notes

More bake time may be necessary if peaches are not fully ripe.

Cover top with foil to prevent over-browning if additional bake time is needed to soften peaches.

This recipe would work with a 1:1 gluten free flour substitute.

Nutrition