Classic Peach Cobbler Flaky Crust (Printable)
Golden buttery pastry tops sweet juicy peaches in this beloved Southern dessert
# What You Need:
→ Peach Filling
01 - 8 large ripe peaches (about 3.5 lbs), peeled, pitted, and sliced
02 - 3/4 cup granulated sugar
03 - 1/4 cup packed brown sugar
04 - 2 tablespoons all-purpose flour
05 - 1 tablespoon fresh lemon juice
06 - 1 teaspoon vanilla extract
07 - 1/4 teaspoon ground cinnamon
08 - Pinch of salt
→ Flaky Crust
09 - 2 cups all-purpose flour
10 - 2 tablespoons granulated sugar
11 - 1/2 teaspoon salt
12 - 3/4 cup cold unsalted butter, cubed
13 - 6–8 tablespoons ice water
→ Assembly
14 - 1 egg, beaten for egg wash
15 - 1 tablespoon coarse sugar (optional)
# Directions:
01 - Preheat oven to 400°F.
02 - In large bowl, combine sliced peaches, granulated sugar, brown sugar, flour, lemon juice, vanilla, cinnamon, and salt. Toss until peaches are evenly coated.
03 - In separate bowl, whisk together flour, sugar, and salt. Add cold butter cubes and cut into flour using pastry blender or fingertips until mixture resembles coarse crumbs.
04 - Drizzle in ice water gradually, stirring with fork until dough just comes together. Do not overwork.
05 - Turn dough onto lightly floured surface and shape into disk. Wrap in plastic and refrigerate for 15 minutes.
06 - Pour peach filling into 9x13-inch baking dish.
07 - Roll chilled dough to fit top of baking dish (about 1/4 inch thick). Place over peaches, trim excess, and crimp edges. Cut small slits in crust for steam escape.
08 - Brush crust with beaten egg and sprinkle with coarse sugar if using.
09 - Bake for 40–45 minutes until crust is golden and filling is bubbling.
10 - Let cool for at least 15 minutes before serving. Best enjoyed warm with vanilla ice cream.
# Expert Suggestions:
01 -
- The contrast between bubbling, cinnamon scented peaches and that golden, shatteringly crisp crust is the kind of dessert that makes people pause mid conversation
- This recipe walks you through getting that flaky crust without the tears and frustration that usually accompany pastry from scratch
02 -
- Cold butter is non negotiable for flaky pastry, and if your butter starts softening while you work, pop the bowl in the fridge for a few minutes
- That bubbling juice from the filling means the sugars have concentrated properly, but it will be lava hot, so please wait before digging in
03 -
- If your peaches are not quite ripe, let them sit at room temperature for a day or two before baking, or add an extra tablespoon of sugar
- Use a glass baking dish if you have one so you can see exactly when those peach juices are bubbling and caramelized around the edges