Peach Cobbler

Peach cobbler is one of the best summer desserts, since this is the time that peaches are fresh and sweet. Cobbler is also easier to make than pie, since there’s no rolling required.

I personally never eat pie without ice cream. Of course, this cobbler is just fabulous on its own — but ice cream takes it over the top. Here's my recipe for Vanilla Kefir Ice Cream.

If you're looking for a special way to treat your loved ones, I hope you'll make this delicious peach cobbler.

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Peach Cobbler

  • Author: Ann Marie Michaels

Ingredients

Pie Dough: (Note: This crust contains gluten. If you are gluten free, purchase a store-bought gluten-free pie crust at the health food store)

  • Sprouted flour (3/4 cup)
  • Lard, beef or bison tallow, or lard, ideally leaf lard — or use butter, very cold (1/4 cup or 2oz)
  • Butter, grass-fed, straight from the fridge or frozen (2.5 TBS)
  • Sea salt (1/4 tsp)
  • Palm sugar, maple sugar, or sucanat(1/2 tsp)
  • Water, filtered, ice cold (1/4-1/2 cup)

Filling:

  • Peaches, fresh, large, organic if possible (6)
  • Palm sugar, maple sugar, or rapadura (1/8 -1/4 cup, to taste)
  • Sea salt (pinch)
  • Lemon, fresh (1)
  • Cornstarch, organic or arrowroot powder (1 tsp)

Instructions

Preheat the oven to 425 degrees F.

Pie Dough:
1. Add flour, sea salt and sugar to a large mixing bowl ( I have never found it necessary to sift).
2. Cut butter and lard or tallow up into large chunks and add to the bowl. If using tallow, you can grate it with a box grater.
3. Slowly add cold filtered water, a little at a time, as you mix the pie dough with your (clean) hands. You don’t have to use all the water — just use a little at a time and just use enough to hold it together. If you need to use more water than 1/3 cup, use more. Just add slowly and be sure it is ice cold. This is important: only mix until the lard and butter chunks are no smaller than the size of peas. Better yet, the size of olives. Do NOT overmix! This is the most important part of making a good pie crust. You must have little blobs of fat –this is what will make the pie crust flaky and light, not dense and hard like a rock.
4. Wrap dough in plastic wrap and put in the fridge for at least 30 minutes.

Filling:
5. Peel peaches and cut into thin wedges.Place peach slices into a 2-quart baking dish.
6. Squeeze 1 tablespoon of juice from the lemon over the peaches using a fork or lemon reamer. Toss together with the sugar (to taste), pinch of sea salt, and cornstarch.
7. Drop blobs (about the size of ping pong balls) of pie crust over peaches.
8. Bake for 30 to 45 minutes, or until topping is golden.
9. Serve warm with vanilla ice cream.

Notes

1. Make pie dough for cobbler topping (you can make the dough a day or two ahead and store it in the fridge).
2. Freeze the ice cream canister at least 12 hours ahead.
3. Make ice cream at least a couple hours ahead.

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Equipment Needed for This Recipe

2-quart baking dish

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

15 thoughts on “Peach Cobbler

  1. My only problem with cobbler……….is I hate to share…………I would probably eat the whole thing before the family got home.

    1. I am 76 and have just learned why my grandmothers pies….were so delicious…….its the lard…honey..its the lard.

      1. Exactly right!

        I made buttercream frosting this summer and was floored at how good it tasted. It’s just butter and cream and sugar. Now I know why regular frosting is so nasty — it is made from soybean and cottonseed oil. Yuck!

  2. OMgoodness!!!!! This looks positively DELICIOUS!!!!! I have two bushels of peaches waiting for pickup tomorrow from my local farm and this couldn’t have come at a better time!!!!! Although, I do not need any ideas for what to do with peaches — they’re simply my favorite fruit. 🙂

    Thanks for your delicious recipes and the inspiration to live a better life through better eating. You’ve certainly opened my eyes and started me down a path that I can be proud to share with friends, family, and to my small son, who will perhaps choose to share his life with someone who will share my values. LOL!

  3. I think a little bit of allspice or nutmeg would put this over the top! I always like either of those spices with peaches. 🙂

  4. “I personally never eat pie without ice cream.” HAHAHA, I knew there had to be a really good reason I like you so much!

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